Things What is pot roast? The term “braised” usually refers to a beef- based recipe distinguished for slow, prolonged and moist mixed cooking in the stove and oven. Shutterstock Attention! Braised is not synonymous with stew or stew . Stewing is a similar but more basic type of cooking, while stewing is a specific recipe. Meats are mainly braised, but there are also…
Sea Bass
What is Sea Bass The sea bass ( Dicentrarchus labrax L.), also known as sea bass , is a fish belonging to the Moronidae family and the Dicentrarchus genus ; genus which – within it – also includes another, very similar species, called spotted bass ( Dicentrarchus punctatus ). NB : Sea bass or sea bass should NOT be confused with perch -bass (hybrid species). Description Sea bass is elongated in shape, more…
Sea Bass: Nutritional Properties and Cooking
Generality What is Branzi cheese? Branzi is an alpine cheese, similar to the equally well-known Fomai de Mut. As a nutritional source of proteins with high biological value , vitamin B2 ( riboflavin ), phosphorus and calcium , Branzi belongs to the second fundamental group of foods . It is quite caloric and fatty , especially in the seasoned versions, and also rich in cholesterol and sodium . Produced with raw whole or partially skimmed milk , mainly cow’s milk…
Pork Chop
Generality Chops represent one of the most common and requested cuts of pork meat in Italy; the animal from which they are mainly obtained is precisely the Suis Scrofa Domesticus , or the pig (also called pig or pig) . The chops, in reality, correspond to a slice of the loin , understood as the anatomical part located in the center of the loin (between the capocollo and…
Trochanteric Bursitis
Generality Trochanteric bursitis is an inflammatory pathology that affects one or more synovial bursae of the proximal epiphysis of the femur . It has predominantly mechanical causes ( functional or traumatic) and causes pain in the affected site, also in association with swelling and redness. To prevent it from worsening or becoming chronic, it is important to contact your doctor, who will prescribe pharmacological therapy and…
Borage
ATTENTION! It is believed that – despite being used in human nutrition since ancient times – borage is potentially toxic or even carcinogenic . This is attributable to the presence of pyrrolizidine alkaloids harmful to the liver ( lycosamine , amabilina , supinidine , thesisine and durrine ), contained in the leaves, stem and roots BUT not in the seeds. Since we do not have more precise data on doses and concentrations, we recommend moderate consumption and cooked…
Boiled Meat
Generality “Bollito” means “cooked by boiling”, therefore cooked through a heat treatment that exploits the convection of hot water on the raw material to be cooked. The fundamental requirement of this process is that the temperature of the water AT THE MOMENT OF IMMERSION of the food must be as high as possible. In this way,…
Blue Stilton
Things What is blue stilton? Blue Stilton is a typical English blue cow’s cheese , made from whole and pasteurized milk , which takes its name from the village of the same name where it was produced for the first time in the 18th century. There are two different varieties of stilton: white, more delicate and less intense, blue, strong in…
Bitto – Cheese
What is Bitto? Bitto is a fatty , cooked and semi-hard Italian summer cheese, produced in Valtellina (Lombardy). It owes its name to the Bitto river, a stream that originates in Gerola Adda and after just 16 km (near Morbegno) flows into the Adda river. The Bitto production area includes various territories in the province of Sondrio (from the Spluga…
Fiorentina – Florentine Steak
What is that The Florentine steak is a typical Italian product, belonging to the 1st food group ; its roots are Tuscan, to be precise, sinking into the Florence area. However, as can be seen by comparing the Florentine steak to other similar preparations (mainly Anglo-Saxon), the doubt arises that one may have led to the birth of the…