Tomini or Tomino Cheese
Production area: many parts of Piemonte. Tomini cheese almost always weight less and never reach the ettogramm 2 ounces. In particular, those of Varaita weigh from 150 to 180 g and those of Rivarolo have …
Taleggio and Quartirolo Cheeses
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 …
Scamorza Cheese
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 …
How to Make Homemade Fondant for Cakes
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 …
Starch – corn starch – tapioca Sago – arrowroot
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, …
Nutritional value of pasta
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 …