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il Margutta INVERNO 2018 veggy food & art since 1979 MAGAZINE N° 5 ? cultura apericena* ! : E ARTISTI mostre * Mv fatti CUCINA eventi wi-fi e ARTE; amoreperglianimali NCULTURA gourmetg * CULTURA cucinaARTE a eccellenzanaturale musica n U CUCINA @ benessere !vegetarian artisti fatti eventi * musica * FOR YOU COMPLIMENTARY COPY MENU...TO À THE STARSLA from 19.30CARTE We are pleased to welcome you to our restaurant… Our main ingredients are passion, love and respect for nature, together with the desire to astound and captivate you by using prime ingredients from environmentally-friendly sources. Ours is a responsible choice, both for the environment and for our well-being. Here, taste comes with lightness and beauty, fantasy and tradition and last but not least, innovation. Bon appetit. Mirko Moglioni FROM OUR VEGETABLES GARDEN OV CREAMY AND TRUFFLE CLASSIC AND CREATIVE (SALADS E RAW FOOD) CORNMEAL MUSH (SECOND COURSES) served with Castelmagno cheese fondue 15 OV PUNTARELLE SALAD PUMPKIN SOUFFLÈ with goji berries, chickpeas mayonnaise, with fine black truffle, rhubarb caramel shallot, radish served with quail PRALINES OF BROCCOLI AND POTATOES and taleggio cheese fondue with “cacio e pepe” mousse egg and pumpkins with mustard 15 12 12 OV MUSHROOM SELECTION OV DALÌ PLATTER roasted Porcini mushrooms marinated in V WINTER SALAD a selection of our starters mixed salad leaves, sunflower seed, Port wine, Champignon mushrooms stuffed (For two people ) grapefruit, grapes, pomegranate, with tofu and seitan flavored with lime, keiser pear and walnuts 30 Plurotus mushroom cutlet, and Shiitake mushrooms grilled and in oil 12 WHEAT, RICE AND SOUPS (MAIN COURSES) 18 V CASTELFRANCO RADICCHIO with grilled polenta croutons, TRIS OF CABBAGE MEATBALLS rhubarb roots in osmosis, pumpkin gel OV CREAMED CAULIFLOWER VIOLET with purple cauliflowers and pine nuts, and bergamot essence OF SICILY yellow cauliflowers and pistachios, white with gelée of balsamic vinegar cauliflowers and hazelnuts. On Ragusano 13 and bread crumble with Parmesan caciocavallo cream and grilled pak-choi” OVLIGHT FRY IN CRISPY RICE BATTER 12 with seasonal vegetables, artichokes, 14 apples and sage leaves OV CARDOON RISOTTO served with tangerine gel 13 OV HARTICHOKES FANTASY and olives powder different ways to eat a Roman style artichokes: breaded and fried, Artichokes CAPRA E CAVOLI DA RE 15 Caprino cheese mousse Jewish-style, in oil, salad artichoke with with a cabbage reduction, CAPPELLACCI PASTA FILLED trombolotto sauce dressing almond-scented Brussel sprouts WITH RICOTTA AND CHESTNUT 16 and red cabbage juice in pumpkin broth with mushrooms, thyme and pecorino flakes 14 OV SEITAN CUTLET 14 with black olives bread on crispy puntarelle TASTY DELIGHT served with burrata extract (STARTERS) STUFFED PASTA RAVIOLI and confit tomatoes WITH TOMATO MOUSSE sauteed in butter with almond ricotta, 14 WHOLE GOURMET SWEET ONION citrus gel and spinach powder FROM CANNARA caramelized and served with parmesan 14 fondue, parmesan ice-cream OV TURNIP GREENS and Cervia salt “CAVATELLI” PASTA with chopped capers, burrata 14 stracciatella and tomato confit V MARINATED GINGER TOFU 14 UR BREAD with smoked tubers and roots O flavored with Trombolotto oil SPAGHETTONE WITH TRUFFLE Our bread basket contains and carbonara sauce of “Biofarm” eggs focaccia, wholemeal bread, 12 grissini and other bread 15 wafers made with organic, SLOW COOKED ORGANIC EGG “BIOFARM” wholemeal flours that are parmesan and potato foam with OV HOME MADE POTATO GNOCCHI easily digestible as they black fine truffle and red quinoa flakes with vegetarian Amatriciana sauce have a low gluten content. (Vegan option available) We use the same flours to prepare our 15 homemade pastas, pastries and also 13 for our desserts and biscuits. PECORINO CHEESE BREADED Our pastries are vegan and WITH CHESTNUT OV HALF PACCHERI WITH ARTICHOKES are made with extra virgin served with mustard pears served with horseradish cream olive oil. and chicory puree and dehydrated pecorino cheese Selection and service 13 813 2 A GOURMET SELECTION OF DISHES IS IDEAL T EXPLORE OUR CUISINE ...TO THE STARS from 19.30 CREATIVE AND BALANCED DISHES, AN IMPECCABLE REFLECTION MENU À LA CARTE TASTINGOF THE COLOURS AND TASTES OF ITALY’SMENUS WINTER SEASON A rich menu with truly tasty dishes dedicated to those A VEGAN who have chosen walk a “cruelty-free” diet. through time in Via EMPHASIS Margutta, breathing the scents of a vegetarian winter... Bio Vegan sparkling drink, Bio sparkling drink, accompanied by a surprise from the chef accompanied by a surprise from the chef MARINATED GINGER TOFU PECORINO CHEESE BREADED WITH CHESTNUT with smoked tubers and roots flavored with Trombolotto oil served with mustard pears and chicory puree CREAMED CAULIFLOWER VIOLET OF SICILY CAPPELLACCI PASTA FILLED with gelée of balsamic vinegar WITH RICOTTA AND CHESTNUT and bread crumble with veg Parmesan in pumpkin broth with mushrooms, thyme and pecorino flakes SPAGHETTONE WITH TRUFFLE CARDOON RISOTTO and carbonara sauce of “Biofarm” eggs served with tangerine gel and olives powder MUSHROOM SELECTION SEITAN CUTLET roasted Porcini mushrooms marinated in Port wine, with black olives bread on crispy puntarell Champignon mushrooms stuffed with tofu and served with confit tomatoes seitan flavored with lime, Plurotus mushroom cutlet, CHOCOLATE CRUMBLE AND GIANDUIA MOUSSE and Shiitake mushrooms grilled and in oil with tangerine sorbet and dark chocolate quinoa wafer PUNTARELLE SALAD with goji berries, chickpeas mayonnaise, caramel shallot, radish served with quail egg and pumpkins with mustard CHOCOLATE LAVA CAKE with raspberry heart served with pistachio crumble, small meringues and raspberry sorbet classic winter menu A taste tour PRALINES OF BROCCOLI AND POTATOES il Margutta with “cacio e pepe” mousse Tradition and tastes about HOME MADE POTATO GNOCCHI Margutta’s winter with vegetarian Amatriciana sauce Bio sparkling drink, SLOW COOKED ORGANIC EGG “BIOFARM” parmesan and potato foam with black fine truffle accompanied by a surprise from the chef and red quinoa flakes WHOLE GOURMET SWEET ONION FROM CANNARA caramelized and served with parmesan fondue, CHANTILLY CREAM OF MARRON GLACÉ meringue and candied chestnuts parmesan icecream and Cervia salt TURNIP GREENS “CAVATELLI” PASTA with chopped capers, burrata stracciatella and tomato confit HARTICHOKES FANTASY different ways to eat a Roman style artichokes: breaded and fried, Artichokes Jewish-style, in oil, salad artichoke with trombolotto sauce dressing APPLE CAKE with white chocolate cream, rum and cinnamon, LIST OF PRODUCT THAT MAY PROVOKE ALLERGIES OR INTOLERANCE Vegan with vanilla ice cream V Cereals containing gluten and their derivatives Eggs and other related products Vegan Option Peanuts and other related products OV Soya and other related products Our products Milk and its derivatives (including lactose) Dried fruits such as almonds, walnuts, hazelnuts, may contain allergens cashew nuts, pecan nuts Queensland nuts Contact our staff and other related products to communicate any Celery and its derivatives Mustard and its derivatives special dietary requirements Sesame seeds and their derivatives Lupin beans and their derivatives Some of our products undergo a blast chilling process to best preserve 9 their organoleptic qualities i ® l Margutta since 1979 L’eccellenza naturale Bio Bar • Bio Bistrot Vegetarian & Vegan Restaurant Art Gallery • Wi-fi ! ! ! ! ! BRUNCHTUTTI I GIORNI! DALLE 12 ALLE 15.30 BRUNCHEVERY DAY FroM 12 to 15.30 Il Margutta propone la soluzione ideale Il Margutta offers the ideal solution for those who have per chi conduce uno stile di vita veloce ma orientato a tight schedule but still desire quality and fine eating. al benessere e al piacere. Il nostro brunch è composto Our brunch has a wide selection of vegetarian and vegan da tante ricette vegetariane e vegane, preparate dishes made from organic and biodynamic ingredients, con prodotti( biologici e biodinamici ( e cucinate and prepared with( special ovens which( help conserve con forni speciali che salvaguardano i valori nutritivi the nutritional value of the ingredients while bringing delle materie primev esaltandone i sapori. out their naturalv flavour. ISOLA CALDA HOT ISLAND ISOLA FREDDA COLD ISLAND ISOLA DOLCE SWEET ISLAND Dal lunedi al venerdi From monday to friday Una zuppa A soup Un piatto al buffet One mixed dish Pane, acqua Bread, water Dolce o macedonia Dessert or fresh fruit salad 15 15 Sabato, domenica e festivi Saturday, sunday and holiday La domenica musica dal vivo On Sunday, live music Buffet libero Open buffet 25 25 Via Margutta, 118 Progetto grafico ilmargutta.bio Stampa tipidicarattere.it 06 32.65.05.7716 • [email protected].
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  • Microbial Diversity, Dynamics and Activity Throughout Manufacturing and Ripening of Castelmagno PDO Cheese

    Microbial Diversity, Dynamics and Activity Throughout Manufacturing and Ripening of Castelmagno PDO Cheese

    AperTO - Archivio Istituzionale Open Access dell'Università di Torino Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese This is the author's manuscript Original Citation: Availability: This version is available http://hdl.handle.net/2318/81087 since Terms of use: Open Access Anyone can freely access the full text of works made available as "Open Access". Works made available under a Creative Commons license can be used according to the terms and conditions of said license. Use of all other works requires consent of the right holder (author or publisher) if not exempted from copyright protection by the applicable law. (Article begins on next page) 03 October 2021 This Accepted Author Manuscript (AAM) is copyrighted and published by Elsevier. It is posted here by agreement between Elsevier and the University of Turin. Changes resulting from the publishing process - such as editing, corrections, structural formatting, and other quality control mechanisms - may not be reflected in this version of the text. The definitive version of the text was subsequently published in International Journal of Food Microbiology, 143, 71-75, 2010 doi:10.1016/j.ijfoodmicro.2010.07.007 You may download, copy and otherwise use the AAM for non-commercial purposes provided that your license is limited by the following restrictions: (1) You may use this AAM for non-commercial purposes only under the terms of the CC-BY-NC-ND license. (2) The integrity of the work and identification of the author, copyright owner, and publisher must be preserved in any copy. (3) You must attribute this AAM in the following format: Creative Commons BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/deed.en), http://www.sciencedirect.com/science/article/pii/S0168160510003806 1 Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese (Running title: Microbiology of Castelmagno PDO cheese) Dolci P.*, Alessandria V., Rantsiou K., Bertolino M., Cocolin L.
  • Consultancy and Market Research Food and Dairy 1

    Consultancy and Market Research Food and Dairy 1

    Consultancy and Market Research Food and Dairy www.clal.it CLASSIFICATION OF ITALIAN CHEESES According to the Italian law (Royal Decree n. 2033 of 1925), «cheese is the product obtained from whole or partly skimmed milk, or from cream, after coagulation by acidification or by renneting, also using starter bacteria or kitchen salt». Commonly cheese is considered to be a milk derivative, obtained by the precipitation of casein; therefore ricotta, which is obtained from whey, is not a cheese. Cheeses are classified on the basis of a series of parameters, which may be combined in several different manners. These parameters refer to: - type of milk employed - fat content - consistency, depending on moisture content - technology adopted during cheese-making and temperature of curd processing - duration of ripening - denomination. ►On the basis of the type of employed milk, cheeses are distinguished in: - cow milk cheeses - ewe’s milk cheeses - buffalo milk cheeses - goat milk cheeses For cheeses not produced from cow milk, indication of the species is mandatory. ►On the basis of fat content, expressed on dry matter, cheeses are classified as follows (Law n. 142/1992): - full-fat cheeses: fat content, expressed on dry matter, over 35% (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano-Reggiano, Pecorino, ecc.); - light (or semi-fat) cheeses: fat content varying between 20 and 35% on dry matter; - low-fat cheeses: obtained from skimmed milk; fat content below 20% on dry matter. It is noteworthy that for many P.D.O. cheeses obtained from partly skimmed milk (e.g. Grana Padano, Parmigiano-Reggiano, Asiago, Castelmagno, Raschera, etc.) the Product Specification only indicates a minimum fat content on dry matter.