Find out everything about food – about fruits, vegetables. Feel the food, and then you eat. See the colour, touch the “skin”, then taste the essence…
Production area: Val Taleggio, between Bergamo and San Pellegrino, and around the plains of Pavia (Lombardy). It is also produced in Veneto and in the valleys in general. It is produced in two types: the Taleggio cooked and sweeter than the authentic soft Taleggio (contains 55% fat), and the raw Taleggio , more delicate and …
Similar to mozzarella, Scamorza yarn cheese is consumed less fresh and sometimes smoked.Scamorza cheese is made ​​with milk from cows and goats (but almost always with cow’s milk). It is particularly prepared in the area of Abruzzi, where different calibers are made, but still quite small. It is used also to be eaten grilled. You can also find scamorze cheese in Neapolitan and in Lucania.
The fondant can be prepared with success even at home. First, cook the sugarin the faze called “small ball” in this way: wet 1 kg of sugar with 2 dl and half of water, and when the mixture is about to boil, add 100 g of glucose powder. Expect to resume the boil and then …
The most common thickener is wheat flour, although it is less effective: in fact it requires considerable amounts and makes the sauces to which is added opaque. A great thickening power has the potato starch, however, that makes the sauces and creams a bit sticky and streamers, while maintaining a kind of transparency. The same …
100 g of dry pasta = 355 calories 100 g of dry pasta = 360 calories 100 g of gluten pasta = 366 calories The value of the calorie of “fresh” homemade pasta can be deduced from the ingredients that has been used. If you had used 100 g of flour as an egg there …