Categoria: STREETS | Perry S

They are called waste but grape pomace contains an elixir of beauty and health, thanks to their polyphenols with antitumor, anti-inflammatory, anti-infective and antimicrobial properties. Here is a project that has decided to enhance the so-called “waste”, using nanotechnologies to extract bio-active ingredients and to make food supplements and cosmetic products. It is called Bestmedgrape and is a project that is the result of research on the whole Mediterranean, which starts from Cagliari and involves France, Tunisia, Lebanon and Jordan.10

The new year began with several changes in daily habits including that of consuming foods produced with natural techniques and methods, which has now become much more than a trend. This is also confirmed by the Michelin Guide, which introduced the recognition of the “Green Star”, an award for those restaurants engaged as sustainable businesses, with a careful choice of raw materials, with the purchase of local products. By now all of us have approached the stove with culinary experiments, finding a new dimension of home entertainment, thus also increasing consumption at zero kilometer.

The online lessons of the “Barolo & Barbaresco Academy” are restarting with an initiative aimed at trainers, brand managers, journalists and buyers, the aim of which is to create a global network of Langhe ambassadors. The first online level is an intensive course structured in five video lessons, available in Italian and English. The modules take up all the themes of the Academy in person, through a didactic proposal of in-depth study of history, geology, elements of viticulture and oenology. A full immersion with high-level teachers, selected from the most authoritative personalities of the wine scene, awaits all enthusiasts, and not only.

In the space of a year, the use of digital media for purchases has also grown exponentially for the food sector. There are many offers on the market including Amazon which already in 2015 had created a showcase dedicated to Made in Italy and this for the whole world. Customers will be able to choose, for example, Italian products made by local artisans and companies differentiated by area. Emilia-Romagna stands out in sales, becoming the eighth new regional section of this great showcase, which offers more than a million Italian products in all European stores.

In the midst of a lockdown that is still hitting the restaurant world hard, a new initiative is making its way into the “Place aux Restos” in France. A project as simple as it is effective because it uses existing structures and places made available to restaurateurs, stands and stalls in the local markets to allow them to offer take-away food, in full compliance with the health protocol. Paris responded by offering more than 160 stands spread across various markets in the city. Many French municipalities have welcomed the initiative by promoting and organizing days of “open” markets for local restaurateurs. What can I say, it could also be a good idea for the restaurateurs of our country.

The various and continuous has made him rediscover the pleasure of home cooking by all of us. Bread, pizza, sweets, practically unlimited carbohydrates. Of course we are not all chefs. Thus a solution was born: boxes that allow you to serve the dishes of starred chefs. You can choose from carbonara to international dishes much more laborious in their construction. So what’s missing? Perhaps a nice series of dishes to best recreate the restaurant effect.

To start I would like to wish everyone a happy new year, I should still be on schedule. I noticed that even in these recently concluded holidays the menu repeated itself. From capon to guinea fowl, from roosters to cockerels, here are the meats that are the undisputed protagonists of the table even in Covid times. Surely in the days following the official holidays, you will have also taken advantage of the so-called “leftovers” used as usual, for the creation of alternative and imaginative dishes. However, it seems that for some time this type of dishes has also been present in the menus of restaurants, purely Romagna, thanks to new recipes of exclusively Italian culinary heritage, therefore no longer relegated to the period of the Christmas holidays. In case you are not satisfied enough, now you know where to go to get some more treats.

What is the real taste and smell of a lemon? The peculiarities that characterize the lemon are many and mostly not known or, better, recognized. The Accademia del Limone was founded on Lake Garda, which began to study the fruit from a chemical and sensorial point of view, so it was possible to draw the map of the perception of the lemon, obtain a form for carrying out tests with high informative utility and obtain an aroma tree. There are twenty-five different characteristics contained in this citrus fruit among the most used and appreciated. Italy boasts a high quality production capacity which is flanked by a gastronomic culture that continues to give lemon a decisive role.

A unique moment in contact with nature. An ecological tradition and vocation that in Umbria dates back to the time of St. Francis of Assisi. At the Castello di Monte Vibiano estate, the first zero-emission company in the world, olives are harvested at night to reduce fermentation from the tree to the mill. From this nocturnal harvest a very precious cold-pressed extra virgin oil is produced, packaged in disposable bottles. Before using it, you need to heat it for a few minutes in your hands, so it will release scents and properties of a freshly pressed oil.

From Paris comes the wine produced on the first floor of the Eiffel Tower. One was born from the initiative of Winerie Parisienne, a company founded in 2015 by three young people who moved with the desire to revive the wine industry in the Ile de France area. In 2019 an ad hoc cellar was set up in the Tower. The true originality and particularity of the production process takes place inside the first monument in Paris. The result is the Tour Eiffel Chai cuvée, whose composition is that of a single grape variety based on Merlot with a garnet red color and aromas of fresh fruit and black cherry.