Bettelmatt

What is it What is bettelmatt? Bettelmatt (battelmatt) is a summer mountain pasture cheese typical of northern Italy. It is produced in the Upper Ossola Valley, in the province of Verbano – Cusio – Ossola, on the border between the Piedmont region and Switzerland; the area is called Alpe di Formazza. Bettelmatt is a cheese…

Beverages – Generalities and Types of Beverages

The drinks include a large number of liquids called accessories or even complementary , which is why “the National Research Institute for Food and Nutrition (INRAN)” and “the Italian Society of Human Nutrition (SINU)” have not included them in the of the 7 food groups. Classification of drinks Beverages can be classified into: Alcoholic beverages NON-alcoholic drinks The main (or…

Apple Vinegar: Benefits

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…