HEALTHY FOOD : melograno “frutto della medicina”

The pomegranate is high in many several substances important for growth and good health, like vitamins, fibre, carbohydrate as sugar, antioxidants. According to some studies, the juice of this fruit prevent heart attack and a few serious illness. Also the pomegranate gives protection against Alzheimer.

This summer the juice of pomegranate is raccomanded in a lot of bar.

Advice for a fresh summer!

SUMMER MENU

Because of summer’s hot temperature, Italians use to eat less and mostly  fresh dishes.

In the Italian cuisine we can found theese type of food :

                  

                        ALICI MARINATE :

                     alici or acciughe is a type

of fish prepared with oil, lemon or vinegard

and  free choice of herbs and spices.

You can join to a thin piece of bread heated.

An excellent dish for who loves fish and rich in precious essential substances for good health.

    

 HAM AND MELON :

A fresh summer fruit added to a true salty cold cut that make an irresistible harmonize taste!  Then, this dish contains  the recommended daily intake of vitamins and proteins.

                                       

ANGURIA or COCOMERO :

If you are thirsty you can eat a big slice of watermelon.

Rich in vitamins it helps you to feel better in the hot summer days.

It’s also a “finger food” : in some city you can buy it along street!

                                                   

SORBETTO AL LIMONE:  

A refreshing dessert:  making you feel less hot.

A drink based on lemon juice.

THE RISTO-WELLNESS

THE RISTO-WELLNESS

1.The choice of ingredients
The ingredients in Wellness Kitchen ® are typical of Mediterranean cuisine: fruit, vegetables, legumes, cereals, fish, nuts, spices, herbs, extra virgin olive oil. Red meat, cheese, butter should be limited and their consumption should be well managed, but never censor them completely. Wellness Cooking Recipes ® are also enriched foods that come from other food cultures, such as those of the East, of which have now been widely demonstrated protective effects on human health, such as soy and green tea. And then the chocolate, rich in bioactive molecules ingredient can be discovered for the first and second courses and no longer relegated exclusively to the dessert.
The only foods are absolutely prohibited and non-natural, including those containing hydrogenated fats like margarine and vegetable creams. Tip: double check the labels of the products you buy.

2.The right amount
We all agree that a healthy diet is made from quality ingredients. But few stop to think that the majority of diet-related diseases than from synthetic additives or industrial processes are caused by a diet too rich in fats, simple sugars, and salt. In other words, the illusion of healthy eating only those who consume foods without preservatives but, for example, eat large amounts of cheese and sweet drinks.
Kitchen Wellness ® is attentive to the amount of nutrients and portions as shown in the Guidelines INRAN and WHO; also recommend that you deploy the foods according to the model of the New Pyramid Mediterranean.

3.The cooking methods
Vitamins, bioactive compounds, antioxidants and minerals have the power to protect us from viruses and infections, and are important to grow old with less damage. In particular, some vitamins such as vitamin C, vitamin E, and substances such as lycopene actively participate in the prevention of the aging process. But to get your fill of nutrients is critical to treat and cook food properly. For this we have deepened the latest scientific work who have studied the variation of nutrients, micronutrients and bioactive compounds depending on the methods of cooking. We shared the study with the cooks to transform research into practical suggestions to use in the kitchen. An example: the molecular action of lycopene in tomatoes is enhanced by cooking, as the heat would fragment into pieces making it the most active derivatives of lycopene itself. If, preparing the tomato sauce condiamo with the extra virgin olive oil, the absorption of lycopene and its fragments will improve.

Traditional Italian cuisine

Italian cuisine is one of the most famous in the world offering healthy foods and organic fish and vegetables as well as meat.

In today's world where man is always more modern need of simple cuisine that is genuine at the same time and make people enjoy the products of the territory.

 

Italy is one of the most famous in the world for its wide range of typical products that vary from region to region.

Nelle marche ad esempio ci sono molti prodotti tipici e biologici come alcuni vini provenienti dalle zone di Ancona e  Recanati; today many require organic products because they know they are products that originate from genuine and healthy raw materials that are good to both the body and the spirit.

Today the world from unimportant to eat and drink while I think it should be the other way around,

eating and drinking are essential things like breathing.

 

The risto-wellness

The risto-wellness

Italian cuisine is famous all over the world for its ingredients, creativity and for the cooking passion but the traditional Italian cuisine clashes with the lifestyle of modern man, who has not much time for physical activity or saves money. For this reason in the Italian population obesity, cancer and cellular aging spread,...So, our aim is to adjust the lifestyle with a healthy eating, simple in the realization and greedy. The cooking wellness is the first Italian project for nutritional safety in catering and it joins scientific search with cooking. Here are some advices:

• Breakfast: making cakes at home is better than buying them in supermarkets because the cakes made at home have few fats and reduce the production of free radicals.
• First course: don't eat plain food, but season it with different vegetable, full of antioxidants; for example: pasta with tomatoes is a simple and nutritious dish, because cooked tomatoes have more antioxidants, oil contains vitamin E while basil provides vitamin C.
• Meat/Fish: eat meat once a week and during the cooking don't burn it but brown it. As regards fish, eat it more times while the cheese less often.
• Dessert: prefer cakes with fruits and dark chocolate. Use butter and cream instead of hydrogenated fats.

Paprika

Nuestro viaje a España tenía como objetivo no sólo aprender el idioma trabajando en una tienda, pero también descubrir el "Ristowellness". Visitamos tres restaurantes que preparan la comida biològica.

Lo que más me impresionó se llama Paprika y està en Granada.  Es un restaurante vegano que cocina platos con productos locales y ecològicos, y tiene vinos naturales de la zona. Cada dìa està una oferta, con un plato diferente. Los actuales propietarios no son los fundadores, pero han heredado el nombre y para atraer mayor público han creado una página web (excelente manera de establecer una relación con un público más joven) y se anuncian en las revistas. También organizan eventos, como exposiciones y inauguraciòn de determinados productos.

Caffé Caldesi Londra

                                                           Caffé Caldesi

At "Caffé Caldesi" people can taste the perfect italian dishes following the main rules for a healthy cooking.

About the Caldesi Family

Giancarlo, restaurateur met Katie, artist  in 1997. He loved her painting, she loved his pasta. They now have two restaurants, a cookery school and two sons.

Giancarlo's Italian Kitchen
Join Giancarlo Caldesi for a recipe packed day, where there will be a combination of hands-on cooking & demonstrations, covering a range of Italian dishes which you can recreate at home. Gift of a La Cucina Apron & a signed copy of the Caldesi's cookery book 'Return to Tuscany' included.

How it all started

Caffe Caldesi opened in 2002 as an informal bar and restaurant showcasing Italy’s regional cooking and great wines.  Based on Giancarlo’s mother’s cooking Italian Mama’s Kitchen was published in 2004.

In 2005 Katie and Giancarlo opened La Cucina Caldesi Ltd, a cookery school where the couple and guest chefs could share the secrets of their trade.

Within 6 weeks, in the summer of 2005, the couple got married, opened their Tuscan cookery school (2005 – 2009), opened the London cookery school and wrote their second cookbook.  A documentary maker, Adam Alexander, thought it so mad he made a television series entitled “Return to Tuscany” which was aired on BBC2 in autumn 2006 which accompanied the book of the same name.  After the series Katie and Giancarlo have become regulars on Market Kitchen, BBC Masterchef, BBC Breakfast and more recently Saturday Kitchen.

"Caldesi"  in campagna.



Inspired by Giancarlo’s rural upbringing in Tuscany, Katie and Giancarlo opened Caldesi in Campagna, meaning Caldesi in the Country, in 2007. The Caldesi’s are passionate about seasonal and sustainable ingredients and use local produce such as game, meat and eggs where possible. They are proud of their authentic Italian cooking and herb garden where diners can eat al fresco.

Events at Caldesi in Campagna

The Caldesi’s present “Hell’s Cucina”

Have you ever wanted to run a restaurant or become a chef?
For corporate days out, team-building days or a big family party, Katie and Giancarlo Caldesi and their team at Caldesi in Campagna, Bray are pleased to inform you of a very special event “Hell’s Cucina”.

Find out more about Hell’s Cucina here

Our prefered taxi company to bring you to our door

Imperial Executive Cars are our preferred taxi company. Contact them for all your travel arrangements from taxis and minibuses to coaches and limousines
For more infomation about Imperial Executive Cars www.imperialexecutive.com.

Some recipes.


Salmone al forno in crosta di pistacchi e miele
Serves 4
50g shelled pistachios
30g homemade dry breadcrumbs
1 tablespoon rosemary
1 tablespoon thyme
4 salmon steaks or one piece of salmon (about 600g)
4 teaspoons honey
4 teaspoons olive oil
Salt and freshly ground black pepper
Preheat the oven to 180°C/350°F/gas mark 4. Prepare the crust for the salmon steaks. Chop the nuts by hand or in a food processor until they are the size of peppercorns. Set aside in a mixing bowl. Do the same with the bread and herbs to make herb breadcrumbs and mix thoroughly with the nuts and salt and pepper.
Season the salmon all over with a little salt and, if using steaks, lay them up against one another in a roasting pan. Drizzle the honey over the salmon spreading it out with your finger. Now coat with the breadcrumb mixture, patting it down so that it sticks to the honey. Drizzle over the oil. (If you have steaks, separate them to allow even cooking). Transfer to the oven for 15–25 minutes or until cooked through. Serve the salmon on a bed of parsnip mash or with a green salad.
Here is a great salad dressing to go with grilled meats and fish.


Insalata di Rucola, pinoli e melograno
Rocket, pinenut and pomegranate salad
Serves 4-6
1 handful of rocket per person, long stalks removed
85g pine nuts, lightly toasted
½ pomegranate, seeds only
2 tablespoons flat leaf parsley leaves, rough torn
Dressing
2 teaspoons honey
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 to 2 tablespoons of honey vinegar or lemon juice
Mix the ingredients for the dressing together in a large bowl.
Add rocket, pinenuts and pomegranate seeds mix well.  Put into a clean dish and serve straight away.  Sprinkle with parsley.


Pasta fresca
Fresh pasta
The standard recipe for making fresh pasta is to use one egg for every 100 g of ‘00’ flour. In the south of Italy many add a little salt for flavour, some add water for elasticity or economy and some add olive oil to stop the pasta drying quickly. However, we use only eggs and flour. We keep our own chickens and sometimes their eggs can be a little small so a splash of water makes up the difference in size to obtain the perfect ratio.
Makes enough long pasta (such as tagliatelle) for 4 as a main course or 6 as a starter
200 g ‘00’ flour, plus a little extra if necessary
2 medium free-range eggs, preferably corn-fed for colour
Tip the flour into a bowl, make a well in the centre and crack the eggs into the centre. Using a table knife, gradually mix in the eggs and flour, starting in the centre and working your way outwards. Keep mixing until you get a thick paste, then use the fingertips of one hand to incorporate the rest of the flour until you get a ball of dough. Remove the dough from the bowl and place it onto a floured surface. Knead the dough by stretching and rolling it until it stops sticking to the palm of your hand, adding a little more flour if necessary. It should form a soft but firm ball that bounces back to the touch when prodded. If the dough becomes too dry, return it to the bowl and add a drop or two of water. Knead it again or use a food processor.
Wrap the dough in clingfilm and leave it to rest for 20 minutes or up to a day in the fridge. It is now ready to go through a pasta machine or to be rolled by hand.
It’s a simple as that…