Generalities Apple cider vinegar, or cider vinegar, is a food vinegar made from cider or apple must. Medium to light amber in color when unpasteurized or raw, it contains “vinegar mother,” a filamentous sediment that gives the vinegar a cloudy, thick appearance, consisting of a true bacterial colony. Apple cider vinegar is widely used in…
Bagnomaria
Bain-marie Cooking Technique The “bain-marie” is a cooking technique characterized by the indirect transmission of heat. It is in fact based on the use of a first container containing hot water, in which is immersed a second container containing the food to be cooked. The first container is directly heated on the fire or on…
Amatriciana
Generalities Amatriciana refers to a sauce for dry food pasta. Amatriciana ODIERNA is made with pork cheek, pecorino cheese and peeled tomatoes. It is a very energetic food because of the massive presence of fatty acids; on the other hand, at an evaluation of the “finished” dish (Spaghetti or Bucatini all’Amatriciana), the predominant energetic nutrients…
Amaretti
Generalities Macaroons are sweet foods of dry confectionery, more precisely cookies, that according to the original recipe can assume a dry or soft consistency; all macaroons have a typical bitter-sweet taste, a more or less convex discoidal shape, a rough and cracked surface, and a beige color tending to golden. The variability of the recipes…
Aluminum in Food
Aluminum in Food Aluminum is a metallic element that makes up about 8.2% of the Earth’s crust. In the 19th century, the discovery of cheaper extraction processes (from aluminum oxide and bauxite) enhanced the material’s application and versatility. Food additives, cooking utensils, pharmaceuticals, deodorants, food and beverages contain aluminum in varying amounts. However, contrary to…
Laurel
What is Laurel? Laurel is an aromatic, perennial, evergreen Mediterranean plant belonging to the Lauraaceae family, Genus Laurus, Species L. nobilis; the binomial nomenclature for laurel is Laurus nobilis. NB. laurel leavesThere are other related species of laurel, such as California bay, West Indian bay, and (toxic) laurel. Botanical Description The bay laurel is a…
Foods Rich in Fat
Foods rich in fats or lipids are all those foods that, chemically and nutritionally, are distinguished by their high intake of triglycerides and/or cholesterol. Triglycerides and Cholesterol Fats are substances soluble in organic solvents and not very soluble in water; it is difficult to define the functional unit of fats, as they represent a quite…
Foods, Novel Foods and Dietary Foods
Definition of food Food is a LIQUID or SOLID, PROCESSED, SEMIPROCESED or CRUDE substance, to be consumed with the objective of: Restablish, maintain or improve the body’s energy balance Apply nutrients or other molecules important for the maintenance of the overall homeostasis or for the processes of growth and tissue repair Conferring “pleasurable sensations” due…
Novel Foods
What are they? INNOVATIVE or novel foods are foods to which a production process different from the common one has been applied, or genetic modifications have been applied in order to obtain advantages such as: greater resistance to parasites, modification of the nutritional value, modification of the metabolism and modification of the content in undesirable…
Dietary Foods
Generalities According to the first law in force (n°327 of March 29, 1951), dietetic foods could be defined as: “products to which, either by a process of manufacture or by the addition of particular substances, particular and/or definitive dietary properties have been conferred”. Subsequently the Legislative Decree (DL) n°111 of 27 January 1992, in compliance…