65 / 68
oct.-nov. 2015
XV
traditional element in different regions
not only Italian, is experiencing a
new youth in soups and vegetable
pies. Digestibility, protein content and
excellent discreet presence of vitamins
are its winning features.
PSEUDOCEREAL. Alongside the
traditional cereals, often improperly
united to them are the so-called
pseudocereals: amaranth, buckwheat
and quinoa are the most common. For
their specific conformation they belong
to different families, but their use is
similar.
Quinoa, originating in South America, it
is important for its ease of use and rich
in protein. If associated with a legume
provides an amount of amino acid equal
to those contained in an equal amount
of meat or fish. It retains easily and is
prepared in time comparable to that of
rice.
Buckwheat is well known in the
north of our country, just think of the
pizzoccheri. But he also gets excellent
bread and with its flour we find each
form of pasta known.
Less known and used is amaranth, at
least in our latitudes, but is found in
various traditions in hot countries and,
thanks to the spread of celiac disease,
it has become a basic component of
various preparations farinaceous.
INTEGRAL OR REFINED. Cereals and
pseudo cereals are offered by the market
in many forms available: integral, semi-
integral or partially cleansed of their
outer covering, or refined. In the latter
case the product will contain neither
fibers nor the component of vitamins
and minerals contained in the same.
It goes without saying, therefore, that
if we want to make a choice that, in
addition to being an alternative proposal
to expand the supply and improve the
quality of our cuisine, wants to take into
account the increasingly close and clear
link between food and health, refined
product will be excluded.
QUALITY, AS USUAL. The moment
we decide to make a choice for food
vary our proposals and, at the same
time, to meet the standards of health,
we should have a special focus on
the quality of the products selected.
A reflection that can serve to guide
us in this world could be as follows.
In intensive farming, where prevails
the use of chemicals to guarantee the
harvest, the notoriously toxic substances
that are used is deposited mainly on
the outside of the grain. That’s why it
will be good to associate the choice
of a product integral to the concept
of quality, whether resulting from
personal knowledge of producers that
is orientated towards specific market
proposals.
At pAge 46
Sparkling wine
throughout the
meal, the statement
of success
From exclusive fashion trend to cross
the evocative of sparkling wine and
its versatility, recall a conviviality
that exceeds the traditional patterns
matching food/wine
By Peter Cinti
More than a passing trend, more than a
fashion imported and never really taken
root, used to dine with the sparkling
wine following all the traditional dishes
without scanning between starter-first-
second-desserts and different wines
to perfect combinations usual and
encoded, He is catching on and is set
to become one of the many buying
behaviors that cross the premises all
over Italy.
GOOD WITH INNOVATIVE DISHES.
Many factors contribute to this trend,
some relate to the product offering that
has become more and more segmented
and diversified, able to express a huge
potential in terms of differentiation,