Lamb – Lamb Meat

By lamb we mean a young specimen (not older than 12 months) of a sheep (female) or a ram (male, also called ram); from a taxonomic point of view, the animal belongs to the Bovidae family, Capridae subfamily, Ovis genus, Aries species ; the binomial nomenclature of the lamb, therefore, is Ovis aries . The lamb is a herbivorous domestic creature subject to husbandry by…

Raw meat: To eat it or not to eat it? Risks and Benefits

Eating raw meat Eating raw meat is a dietary behavior that can sometimes be unhygienic or even risky. There is not just one type of meat or cut for this crudity: raw meat can be served carpaccio , minced, “tartare” (finely chopped with a knife) or prepared in many other variations. Furthermore, contrary to what one might believe, the majority…

Meat Pizzaiola

Generality Carne alla pizzaiola is the name used for a group of typical Italian recipes , prepared with two main ingredients: meat ( veal , beef or pork ) and tomato . Pizzaiola meat has a multitude of gastronomic variations, which affect both the ingredients and the cooking method ; this differentiates them: delicate or consistent recipes, highly digestible or more tenacious, quick or prolonged execution, etc. Overall, pizzaiola…

Vitamin B12 deficiency: symptoms and remedies

Vitamin B12 and requirements Vitamin B12 , also known as “the energy vitamin” due to its fundamental energizing power for the functioning of the organism, is cyanocobalamin , the term with which this B group vitamin is commonly identified . Scarcely present in the body, it nevertheless represents the most stable form in which it is marketed in common drugs and  food supplements . The…

Protein Deficiency

Proteins and Amino Acids General information on proteins Proteins are polymeric chains formed by the union of numerous amino acids , joined in sequence via  so – called peptide bonds . In nature there are thousands of proteins, different in structure and function; this variability depends on the number, sequence and type of amino acids, and on the overall three-dimensional structure…

Dietary Fiber Deficiency

Fibers and Deficiency What is Dietary Fiber and What Does Its Deficiency Cause? ” Dietary fiber is a typical, but not exclusive, component of  foods  of plant origin; it is differentiated into soluble and insoluble, or rather, into  viscous and non-viscous “. Dietary fiber deficiency is one of the major causes of  contemporary malnutrition  in developed countries . In our country (and in all…

Laon artichoke

Generality The artichoke is a food of plant origin that belongs to the VII food group ; in the kitchen the flower is eaten (see recipes with artichokes ), while the leaves and roots find other uses, especially in the phytotherapeutic field and in the liquor industry. The artichoke is an integral part of the traditional gastronomy of many Italian regions, but its use is also…

Artichokes

Generality Artichokes are herbaceous plants typical of the Mediterranean basin (in Italy, they are mainly found in the Centre-South) ; they belong to the Asteraceae family, Cichorioidae subfamily, Cynara genus and Cardunculus species ; the most widespread subspecies is the scolymus . Ultimately, the trinomial nomenclature of common artichokes corresponds to Cynara cardunculus scolymus . Artichokes are vegetables whose inflorescences (immature flower heads, therefore harvested before their flowers bloom) and…

Carbonara

Generality In the gastronomic field, the term carbonara indicates an accompanying sauce for dry pasta . Generally, the pasta shapes that go best with carbonara are spaghetti , but there is no shortage of recipes with penne, linguine or fusilli. The ingredients that make up the sauce are: pork cheek or bacon (the relevance of one or the other can be seen in the Historical Notes paragraph), pecorino…

Refined carbohydrates

Refined carbohydrates   are   caloric  macronutrients , that is ,  useful to the body to support the physiological mechanisms that require the use of  energy ; refined carbohydrates  are also synonymous with: refined carbohydrates,  refined carbohydrates  , refined carbohydrates and  refined sugars . I underline that the term ” refined carbohydrates  ” is generic or imprecise, since  carbohydrates  can be extracted, hydrolysed and synthesized at an industrial level: what is subjected to  refining , in reality,…