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Category: Food

  • Benefits of cheese making in Italy

    Cheese making is not that different from the art of cooking, which is why it can be quite fascinating. The best part about making cheese is that you can have it straight off the wheel and start to eat it as soon as possible. In this blog post I will show you some of my Italian cheese recipes, how to make them, and what they taste like. This should give you an idea of how we make cheeses in Italy and perhaps inspire a taste adventure for yourself!

    Benefits of cheese making in Italy

    1. Cheese is a culinary delight, or so we think. It is just as flavorful and tasty as pasta and you can eat it instantly – for instance by frying or grilling it or simply eating it straight off the wheel.
    2. As with cooking, you can make cheese of almost any kind that you want; from traditional milk-based cheeses to various types of hard cheeses such as parmesan.
    3. Cheese making has an ancient history in Italy; recipes have been written down since at least the time of the Roman Empire, and most of your family may have passed down their recipes over the generations in this way!
    4. Cheese making is a straightforward hobby that can be done by anyone of any age. You don’t have to be an expert chef to make cheese, it’s just like baking a cake.
    5. Cheese making can create a love of Italy in anyone who tries it. I hope you will feel the urge to explore Italy and learn more about our past and culture when you’ve tried these recipes from my home country!

    Italian cheese recipes

    1. Caciocavallo di Vasto

    A very traditional Southern Italian cheese that is loved by all our family every Christmas Eve for antipasto. The cheese is very salty and flavorful, which is why I love to eat it with a bit of honey.

    1. Taleggio

    A cheese that was first produced in Lombardy near the Alps, this has now become a staple in northern Italy, with many producers producing their own variety. The taste is a bit similar to brie and it’s great to have on crackers or as part of an antipasto platter.

    1. Pecorino Sardo

    One of my personal favorites, pecorino sardo originates from Sardinia and is used to produce quality cheeses that are suitable for aging at home as well as in modern factories. In Sardinia, we use it as an accompaniment for bread with breakfast or for lunch.

    1. Tumazzo

    This is a popular cheese from the north of Italy that originates from Tuscany, Liguria and Lombardy. You can eat it raw or should you prefer, you can age it and turn it into parmesan or add herbs to create a tasty alternative. This cheese is often used to make a delicious pasta dish called timballo di maccheroni al formaggio e carne which translates as macaroni with cheese and meat.

    1. Stoccafisso

    This is a unique cheese that we make from dried and salted cod fish. My family is from Genoa, Italy so this is just one of the many types of cheese that we eat in my home. We eat it as an appetizer with bread before lunch or dinner.

  • Gelato: an introduction guide

    What is gelato science? This question has been asked for years. Gelato, which comes from the Italian word for ice cream, was created in Europe and originated as a frozen dessert made with milk cooked to thicken it. It was traditionally served in Italy on hot summer days when fresh fruit or other flavorings were mixed into it to make it more palatable. The word “gelato” translated into English means “frozen.”

    1. What is gelato science

    The first thing you should know about gelato is that it’s not just a type of ice cream.

    It’s also denser than regular ice cream because the milk and sugar are cooked for longer periods before being mixed in with flavorings, unlike traditional American-style ice creams made from condensed or evaporated milk.

    Gelatin is often used as an extra additive to make it even richer. In other words, if you’re trying to decide between gelato and ice cream at your local grocery store, be sure to read the label carefully because they may have different ingredients!

    The second thing about gelato science is that traditionally speaking; there were two basic types: “fior di latte” (freshly churned) and “stracciatella’ which are made using eggs.

    1. The history of gelato

    The first recorded mention of gelato is in 1679, where some believe that an author wrote about the cold treat being sold at fairs and festivals throughout Italy during the 17th century.

    1. How to make a perfect gelato

    To make a perfect gelato at home, you’ll want to use a machine that churns and freezes the ingredients at low temperatures.

    These machines can be found in various price ranges, so there’s one for every budget!

    1. Gelatos best flavors

    The best flavors for gelato are the ones that match the climate. For example, in the summertime, when it’s very hot outside, you’re probably going to want a lemon or lime flavor paired with fresh fruit toppings like strawberries and blueberries!

    You should choose chocolate, caramel, or coffee flavors in the winter.

    1. Tips for eating it in moderation

    Of course, you should eat your gelato in moderation, but the best way to keep it from being too indulgent is by choosing a cup rather than cone form.

    Gelato is sweet and will give you a sugar high if eaten in large quantities.

    The best way to keep from overdoing it is by choosing a cup rather than cone form and eating gelato in moderation, for example.

    Ensure that your gelato has at least 15% milkfat content for the creamier consistency (it usually ranges between 14-20%, with 20% being the most expensive), making sure there are no more than 50 grams of added sugars per 500ml serving!

    What are some final tips? Well…

    For one, consider using natural sweeteners like honey or maple syrup instead of refined white sugar when making your favorite recipe so that not as many calories are coming from processed carbs. Also, try adding texture additions such as fruit to add volume and make your gelato less dense.

    If you want to keep it lighter, try adding a splash of milk or water when mixing in the sugar until it reaches the desired consistency. And finally, if all else fails, use more fruit! That way, there is no need for added sugars, and calories are coming from whole natural foods.

    What about making an “adult” ice cream? Adding alcohol such as vodka can help mask any residual sweetness so that people who don’t have access to quality dairy products – like vegans or those with lactose intolerance – can enjoy this frozen treat too! You might also consider using coconut milk with higher fat content than almond milk but is lower in saturated fats!