QUALITALY_98

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APR. MAY. 2017
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chemical additives. Any external
influences may alter its organoleptic
properties and it is therefore
advisable to purchase them from
valid sources: traceable and biological
companies. They must be collected in
the morning and eaten fresh, i.e. on
the day they open.
In most varieties, the petals must be
used, which is the real edible part,
then the pistil and the stalk must be
discarded.
Preservation is not easy as they are
extremely delicate, with a tendency
for premature deterioration; they can
be dried but obviously the visual and
nutritional yield is not the same or they
can be stored in the fridge, in plastic
bags or wrapped in absorbent paper,
at temperatures ranging from 4 to 6 °
up to 4 days at most from the date of
collection visible on the package
______________________________
BOX
* Dr. Barbara Panterna is a medical
surgeon with Post-graduate
specialization in human nutrition
obtained at the State University of
Milan. She is active in food education
and geriatrics and a teacher/trainer
for the Lombardy region in first aid
and microbiology courses. She is the
author of several articles of medical/
scientific character and novels
available on Amazon books.
She recently published though
Passi Editore: Stories of Ordinary
Gynecology, distributed in Italy by
Bayer Pharmaceutical. She carries
out her medical activity in Milan as a
private practice.
______________________________
AT PAGE 56
Qi Books
By Laura Adani
THE CHOCOLATE
SEASONS. Sweet and
savoury recipes to
enjoy all year round
€ 19.00
Find yourself with a plate of meat,
fish, pasta and vegetables cooked
with milk, white or dark chocolate...
what reaction would it arouse? It’s too
easy to succumb to the temptation
to eat a slice of chocolate cake or a
creamy mousse! Why not dive into
exquisite savoury dishes instead?
Gluttony, even in this case, wins on
everything and Laura Adani, known
photographer and food blogger, has
persuaded even the most skeptical by
offering The Chocolate Seasons. Sweet
and savoury recipes to enjoy it all year
round. Green light to the food of the
gods, perfect in every period, not only
used to prepare tasty desserts but used
to cook succulent gnocchi, lasagna,
creams, game and kebabs.
The book contains more than 40
recipes. The introduction is dedicated
to an overview of the history of
chocolate, of its arrival in Europe and
its transformation over the centuries.
By Gabriele Eschenazi-Pietro
Leemann
VEG PER SCELTA
€ 20.00
The great tradition of Italian cuisine
reinterpreted in a vegetarian way
by Pietro Leemann - the first “VEG
by choice” chef to conquer the
Michelin star with his restaurant Joia
- which he himself narrates. Recipes,
therefore, but also an introduction to
vegetarianism in the profile of health,
ethics, respect for the environment and
for animals, the spiritual dimension
through texts by Gabriele Eschenazi.
With an overview of the characters that
throughout history have embraced the
vegetarian choice - from Pythagoras
to Leonardo da Vinci, from Einstein to
Gandhi...- and interviews with scholars
such as Carlo Modonesi, professor
of human ecology, environment and
health; Michela De Petris, former
medical surgeon at the National
Institute of Tumours; Monica Oldani,
psychobiologist of the Institute of Legal
Medicine and Veterinary Legislation
at the University of Milan. In the book
the authors also transfer the experience
gained with The Vegetarian Chance,
a competition conceived a year before
Expo that sees cooks come from all
over the world to measure themselves
with vegetarian cuisine.
by Andrea Gori
THE HANDBOOK
OF CONVERSATION
ON THE GREAT RED
WINES. How to juggle
tannins and berries
10,00 Euro
Let’s leave for a moment the beloved
bubbles and enjoy the intriguing
fascination of red wines. What to
expect from Barolo and Brunello? Or
from Amarone and Pinot Noir? Andrea
Gori, a top expert in the field and
already author of The Champagne
Handbook, has undertaken a
new publishing endeavour: THE
HANDBOOK OF CONVERSATION
ON THE GREAT RED WINES.. How
to juggle tannins and berries. Sit at
the table of a restaurant and order a
vintage bottle, enjoy the scents and
aromas of a wine chosen from the
home cellar or delight with friends (and
connoisseurs) about the qualities of a
red wine, will be easier and certainly
more fun! This Handbook is perfect
for all those who want to “juggle”
among the endless labels of Italian
reds and beyond! Among references
to the history, the places, “gossip of
Oenology”, comics and some films,
Andrea Gori turns the readers into
skilled “connoisseurs”, at least for one
evening... maybe by candlelight.
MAGAZINE