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The Macaroni Journal
_. , THE MACARONI JOURNAL Volume 63 No. 12 April, 1982 I I j I I SIdr...... A•• leac_, W. Ie.... 0., AI...... " ''''J I C '".,-se-, ,4 ... I • 10-14 M.aU -1*""" ..... MIl C ., 'I.. .. 16 ...... 000eI00II- ......... lei -... 20 a .......... of ...... WIooot SIwdo ... c:.lloot Qwlloloo of ....:S-Pu" I ,e "n ..... .. .... 22 C, " .... Lit iIIu' ..... 1.. .. 2' • .. ,....... lIIiIIMtIoIof _ MIl .... sn-_ .... 1= "-"""',,_,_ _ _ V Cool • -..... 'I Up .. 1911 J2 ow_-...... ................. ,- U LIft............ J7 IUYW' GUIDI 4J c.c __- '-........ WwW The ~Du @ [J)[?@ OOOO@[? [J)~~~~ . , /, [J)~C5Ocs~@@ 0 0 0 / ' " /1 . , " \ ' , -I.h·"· \{ I ', " , " \ .. "',. " \ " It I, , \ ., "'. \ " \ I " \ , . ", I ' I I . " ' " II \ 1 '. " , " ',., ·r H. · " '. ' \1" \ II ' \1\1 \ , " " ~;"t'I 1",..1 \1 \ '1. 'II'" - ~'1.J" .. I., (J"r ~JJf , , · , · I;" ' ''I.' 1."11 , . \ \ 11 . \ I ' \ 1 \I \ , ' • • II 1I , II 'III \ ," " , '. II 1, " I. .h ', II II I( '-.' H,' /.- " I . ' 1 ..... ' . HI " " I 1. ,\ .1 I , ~ , I'. , , \I I • ,', \{ 1 " , " ,,, \ \ ' I ", I ' I' \ " I. "" \\ , ,',. ' ., I. .',., k \ \ ,1,,, I 'If \ I' , , , I . \ \ , . " •• ' " " , . "\\ I ,."., \ \ ' I , ' \\ .. 1: 11 . t III(' I • I \ 1'1< " "I" 1 CONSUMER AmTUDE STUDY North D.kota Mill il one 0' the Irol. Your mlC.roni producu ~ill be importlnl to us ,h.rs why .t Ncuth top milll in lhe nalion for mlny the bell when you st.rt with durum D.kot. Mill. "'e df'INer ~ef\l i cr he: most inLerntinl lindin, at • producu hom Nonh D.kotl Mill . siudy about CflMumrr IUitWn 'U~I! leo Cantwell, m.rhlin, T On.. of our lOP prioritiel is to Ia-..rd ...· ht.1 pnxluci. -
Catalogue Fro Leanne
Product Listngs 2018 - 2019 WHO ARE WE ? Italian FoodExpo Ltd was founded in 2001, we are a privately owned family business. Over the years we have seen a steady and sustained growth in our business, and we now supply retailers, distributors, traders and food service operators around the world. WHY ITALIAN FOODEXPO ? There is now an increased interest from many retailers around the world in listing a range of Italian food products, due to the popularity and healthy benefits of the Mediterranean diet. Working with us allows retailers to differentiate from competitors by listing various items not normally available from their own market, they have option to introduce high end Italian food products direct from Italy. INFORMATION BY REQUEST We carry full information for each of the products we supply, ranging from exact dimension and weights of outer cartons are available on request. Contact us for more details or download our brochure. WHERE WE EXPORT TO We export to the following locations: EUROPE: CYPRUS | FRANCE | GERMANY | IRELAND | SLOVAKIA | UK NORTH AMERICA: UNITED STATES ASIA: BANGLADESH | CHINA | HONG KONG | INDIA | INDONESIA | IRAN | JAPAN | MALAYSIA | PHILIPPINES | SINGAPORE | SOUTH KOREA | TAIWAN | THAILAND | UAE OCEANIA: AUSTRALIA AFRICA: SEYCHELLES | SOUTH AFRICA www.italianfoodexpo.net [email protected] 78 Burford Avenue Swindon SN31BJ 0044 1793 616690 United Kingdom 0044 7983557056 (Mobile) Contents Villa Conte.... 3 Luglio Olive Oil....4 Pasta Sauces - Fattorie Umbre....9 Pasta Riscossa....11 Truffles - Bosco D'Oro....15 Vinegars - De Nigris....16 Cheese....18 Canned Vegetables....24 2 Various Our exclusive range of Villa Conte products are readily available. From Olive Oil to Canned Vegetables and Beans. -
FUTURE of FOOD a Lighthouse for Future Living, Today Context + People and Market Insights + Emerging Innovations
FUTURE OF FOOD A Lighthouse for future living, today Context + people and market insights + emerging innovations Home FUTURE OF FOOD | 01 FOREWORD: CREATING THE FUTURE WE WANT If we are to create a world in which 9 billion to spend. That is the reality of the world today. people live well within planetary boundaries, People don’t tend to aspire to less. “ WBCSD is committed to creating a then we need to understand why we live sustainable world – one where 9 billion Nonetheless, we believe that we can work the way we do today. We must understand people can live well, within planetary within this reality – that there are huge the world as it is, if we are to create a more boundaries. This won’t be achieved opportunities available, for business all over sustainable future. through technology alone – it is going the world, and for sustainable development, The cliché is true: we live in a fast-changing in designing solutions for the world as it is. to involve changing the way we live. And world. Globally, people are both choosing, and that’s a good thing – human history is an This “Future of” series from WBCSD aims to having, to adapt their lifestyles accordingly. endless journey of change for the better. provide a perspective that helps to uncover While no-one wants to live unsustainably, and Forward-looking companies are exploring these opportunities. We have done this by many would like to live more sustainably, living how we can make sustainable living looking at the way people need and want to a sustainable lifestyle isn’t a priority for most both possible and desirable, creating live around the world today, before imagining people around the world. -
Spaghetti Bolognese Bolognese Sauce Is One of Those Recipes That Everyone Should Learn to Cook
Spaghetti Bolognese Bolognese sauce is one of those recipes that everyone should learn to cook. It can be adapted to make lasagne, chilli-con-carne or even a cottage pie and you can add extra vegetables such as mushrooms and peppers to use up whatever you have in the fridge. Nutritional information per portion (420g): Energy Fat Saturates Sugars Salt 1408kJ 333kcal 9.3g 2.9g 6.9g 0.3g 17% 13% 14% 8% 5% Wheat (gluten)* of an adult’s reference intake. Typical values per 100g: energy 335kJ/79kcal. Equipment Ingredients Weighing scales Serves 4 Sharp knife 1 medium onion Chopping board 1 garlic clove Peeler 1 carrot Small bowl x 2 100ml boiling water Measuring jug 2 x 5ml spoons olive oil Kettle 1 x 5ml spoon dried oregano Measuring spoons 300g lean minced beef Saucepans (or deep 400g can chopped tomatoes frying pan) x 2 2 x 15ml spoons tomato Wooden spoon puree Can opener 300g uncooked spaghetti Colander Black pepper (optional) * Presence of allergens can vary by brand – always check product labels. If you serve food outside the home you must make allergen information available when asked. Top Tips • You could leave the carrots unpeeled but ensure that all soil is removed before cooking. • To avoid using two saucepans, cook the pasta first and put to one side. Then cook the sauce and stir the pasta into the sauce until reheated. www.letsgetcookingathome.org.uk LGC062 Spaghetti Bolognese Method Something to try next time 1. Peel and finely chop the onion and garlic. • Add extra vegetables for a healthier sauce, such 2. -
Spaghetti Bolognese Serves: 2 Time: 50 Min
Spaghetti Bolognese Serves: 2 Time: 50 min The Italian classic that can be served up any time, team with a mixed crunchy salad Ingredients ½ tbsp oil (if using chicken or turkey mince) 100g lean beef mince 1 onion, finely chopped 1 clove garlic, finely chopped 400g can of chopped tomatoes 1 tbsp tomato puree 1 tsp dried mixed herbs ½ red pepper, chopped 100g mushrooms, sliced ½ carrot, chopped ½ courgette, chopped 150g dry spaghetti pepper to taste Method - For the bolognese sauce Heat the oil and brown the mince over a gentle heat, stirring to stop it from sticking. Add the onion to the mince and cook for 2-3 minutes. Add the remaining ingredients, apart from the pasta (if you don’t like one of the vegetables, swap it for another), bring the sauce to the boil, then lower the heat and simmer gently for 15-20 minutes. Add pepper to taste. Serve with spaghetti or other pasta (cook pasta as described below). Cooking pasta You will need about 75g pasta per adult. Bring a large pan of water to the boil. Add pasta, bring back to the boil, stir well and leave to cook for about 8 minutes. Test if the pasta is cooked. Drain cooked pasta immediately and serve with sauce. Handy tip: To save leftover boiled pasta, mix drained pasta with a little oil, cover with cling film and store in the fridge for a maximum of 1 day. Nutritional information Nutrient Per 100g Per 480g portion Energy 55 kcal (231 kJ) 264 kcal (1109 kJ) Protein 2.78g 13.36g Carbohydrate 9.7g 46.55g (of which sugars) 1.64g 7.86g Fat 0.85g 4.08g (of which saturates) 0.22g 1.07g Fibre 1.01g 4.86g Sodium 0.04g 0.20g Salt 0.1g 0.5g Allergy advice Contains: wheat (gluten). -
Menu Is Subject to Changes Without Prior Advice
Entrees / Salad • Caprese salad ◼ - (Lunch | Dinner with limited availability) - Fresh tomato / Fresh Mozzarella / Extra Virgin Olive Oil / Fresh Basil / Basil / Oregano / Salt / Pepper / Balsamic Vinegar Glaze Pasta • Penne “in bianco” with Butter or Extravirgin Olive Oil o Change Penne with Spaghetti or Tagliatelle o Topped with Parmesan • Penne with Tomato Sauce ◼ o Change Penne with Spaghetti o Topped with fresh mozzarella and basil leaf • Caserecce with Basil Pesto ◼ o Change Caserecce with Spaghetti, Rotini or Bowtie o Topped with parmesan and cherry tomatoes • Penne with 4 Cheese sauce ◼ o Change Penne with Maccheroni o Ask for Plain or topped with walnuts and/or green onion • Spaghetti Aglio & Olio (Extra virgin Olive Oil, Garlic and Red Spicy Flakes) ◼ o Change Spaghetti with Penne o Ask for Extra Spicy on side • Tagliatelle with House Meat Sauce ◼ o Change Tagliatelle with Spaghetti or Rotini • Maccheroni with Creamy Sausage and Mushrooms ◼ o Change Maccheroni with Caserecce or Penne • Tagliatelle with Creamy Ham & Sweet Green Peas ◼ • Penne Truffle & Mushrooms ◼ o Change Penne with Maccheroni • Spaghetti with Cacio & Pepe ◼ • Tagliatelle with Creamy Mushrooms ◼ o Change Tagliatelle with Penne or Maccheroni • Spaghetti with Tomato and Sausages ◼ o Change Spaghetti with Rotini or Penne • Caserecce with Broccoli & Sausage ◼ o Change Caserecce with Rotini • Tagliatelle with Parmesan Cream ◼ o Change Tagliatelle with Penne • Spaghetti with Lemon Cream ◼ o > Limited availability < o Change Spaghetti with Tagliatelle 08 o Ask for -
Report Name: Food Processing Ingredients
Required Report: Required - Public Distribution Date: April 01,2020 Report Number: IT2020-0008 Report Name: Food Processing Ingredients Country: Italy Post: Rome Report Category: Food Processing Ingredients Prepared By: Ornella Bettini Approved By: Frederick Giles Report Highlights: The Italian food-processing industry continues to be highly fragmented, characterized by a growing consolidation of smaller companies. Progress in food technology, marketing innovations, “Made in Italy” products, and exports of finished food products have all contributed to Italy’s increasing demand for food ingredients. Italian consumers continue to favor bakery products, dairy products, processed meat and seafood, and snacks. Locally grown, but also ethnic, vegan and vegetarian alternatives, “free from” products (e.g. gluten, lactose, or sugar free), and super foods attract more and more local consumers. Italy depends almost entirely on raw material imports, most of which come from other EU countries. THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Market Fact Sheet: Italy Executive Summary Quick Facts CY 2019 Italy is the third-largest economy in the euro-zone, with a Imports of Consumer-Oriented Products: $23.6 billion GDP estimated at $2.4 trillion and a per capita GDP of $39,675. Being a net agricultural importer, most raw List of Top 10 Growth Products in Italy materials and ingredients are imported, as Italy’s economic 1) Baked goods 2) Dairy products strength is in the processing and the manufacturing of 3) Processed meat and seafood 4) Snacks goods. Italy exports mainly consumer-oriented products to 5) Cooking ingredients 6) Pasta the United States, while the United States exports mostly 7) Ready meals 8) Sauces bulk commodities to Italy. -
Spaghetti Squash
L OS A NGELES R EGIONAL F OODBANK Spaghetti Squash Buying & Storing Look for hard fruit that is heavy in size and pale in color Avoid those with soft spots and green in color The average spaghetti squash will yield about 5 cups Can be stored at room temperature for about a month After cutting, wrap in plastic wrap and refrigerate. Use within 2 days Pack cooked squash into freezer bags, seal , label and freeze. How to Cook Spaghetti Squash Bake it: Cut squash in half and put it cut side down on a lightly greased baking sheet. Cook squash in a preheated 350°F oven for 30 minutes or until the flesh is tender when poked with a fork or knife. Boil it: Place squash in a large pot of boiling water. Boil for about 20-30 minutes or until the flesh is tender Microwave it: Cut the squash in half and remove the seeds. Place cut sides up in a microwaveable dish with 1/4 sup of water. Cover with plastic wrap and cook on high for 10-12 minutes. Depending on the size of the squash, add more cooking time. Let stand for 5 minutes Spaghetti Squash Prep time: 15 min Directions: Variations Cook time: 30 min 1. Preheat oven to 350°F. Lightly grease Add other mixed vegeta- Servings: 6 a baking sheet bles. Make sure you Ingredients: 2. Place squash cut side down on the bak- use contrasting colors. ing sheet, bake for 30 min in a preheat- 1 Spaghetti ed oven, or until a sharp knife can be inserted with only a little Squash, resistance. -
Italian Food Discovery Pasta Olives Cheese Tomato Legumes Olive Oil Dressings Vegetables Confectionery Foodeast for Foodies
TOMATO VEGETABLES OLIVES LEGUMES PASTA OLIVE OIL DRESSINGS CHEESE CONFECTIONERY DISCOVERY FOOD ITALIAN FOODEAST FOR FOODIES. Foodeast has an English sound, but it’s 100% Italian. We love food and its lovers. We build our way, starting from the unique pleasure of food experience. In Italy, the richness and variety of the cuisine tell the history of all the peoples who over the millennia have crossed this land. All Italian dishes arise from family stories, tradition, care and fantasy. Each ingredient of Italian cuisine has its own origin, its history and its identity and it is often the result of a very ancient knowledge. Moreover, Italian people love sharing good food and enjoying a pleasant experience around food. Foodeast likes to bring Italian food products all over the world, spreading Italian Food culture and allowing Foodies taking a more picture for their delicious handbook. ITALIAN FOOD PRODUCTS HAVE THEIR BRAND. LITALY is a wide collection of selected Italian Food products. It includes the most classical items, such as tomato, pasta and legumes, but also a selection of typical cheese, together with dressings, canned vegetables and confectionery products. All LITALY products are studied to offer the best Italian quality, in the right size and nice packaging, in order to let our Customers have an authentic experience of Italian Food, all over the world. TOMATO VEGETABLES OLIVES LEGUMES PASTA OLIVE OIL DRESSINGS CHEESE CONFECTIONERY LITALY large list of item gives the right answer to all request for | | | | | | | | | Italian Food, in both retail and foodservice market, including also special need from industry. 4 6 7 8 10 12 13 14 16 The main ingredient of several Italian recipes, tomato is the key-factor of almost all global cookings. -
The Geography of Italian Pasta
The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998). -
Spaghetti Alla Carbonara SERVES 4-6
Spaghetti alla Carbonara SERVES 4-6 INGREDIENTS 1 pound dry spaghetti 3 tablespoons extra-virgin olive oil 6 ounces pancetta or slab bacon, cubed or sliced into small chunks 4 large garlic cloves, finely chopped 1/2 teaspoon of Kosher salt 2 egg yokes and 2 large eggs 1 cup freshly grated Parmigiano-Reggiano, plus more for serving (the real stuff) Freshly ground black pepper METHOD LAUREN’S QUICK TIPS Prepare the sauce while the pasta is cooking to ensure that • Drain the pasta while it still has a bite because it will continue to the sauce is ready when the spaghetti is cooked. cook after it’s drained. • Be sure to add the egg mixture off the heat and stir quickly. Add Bring a large pot of heavily salted water to a boil, add the lots of pepper and pretend you‘re in Rome! pasta and cook for 8 to 10 minutes or until tender but still has a bite. Don’t over cook the pasta. Drain the pasta, coat the strands in the bacon fat. reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish. Pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off While the water is boiling, heat the olive oil in a deep skillet the heat to ensure this does not happen.) Thin out the sauce over medium heat. Add the pancetta and sauté until the with a small amount of the reserved pasta water, until it bacon is crisp and the fat is rendered. -
Cdt 288 COVER Acca 15/11/1613:28Pagina1
CdT_288_COVER_Acca 15/11/1613:28Pagina1 CIVILTÀ DELLA TAVOLA N. 288 G DICEMBRE 2016 C ACCADEMIA ITALIANA DELLA ACCADEMIA CUCINA ITALIANA IVILTÀ ACCADEMIA ITALIANA DELLA ACCADEMIA CUCINA ITALIANA ISTITUZIONE CULTURALE DELLA ISTITUZIONE REPUBBLICA CULTURALE ITALIANA FONDATA NEL 1953FONDATA DA ORIO VERGANI www.accademia1953.it DELLA T AVOLA N. 288, DICEM BRE 2016/ MENSILE, POSTE ITALIANE SPA SPEDIZIONE IN ABBONAMENTO POSTALE 70% ROMA AUT MP-AT/C/RM/ ISSN 1974-2681 SOMMARIOSOMMARIO FOCUS 19 funghi e Prosecco (Roberto Robazza) 3 una bellissima annata (Paolo Petroni) 20 dall’agricoltura contadina a quella globalizzata (Paolo Inglese) CONSULTA ACCADEMICA L’ACCADEMIA ITALIANA DELLA CUCINA è stata fondata nel 1953 da orio Vergani e da luigi Bertett, dino Buzzati traVerso, 4 il bello, il giusto, il buono Cesare Chiodi, giannino Citterio, ernesto donà I PIÙ BUONI PIATTI TIPICI (Silvia De Lorenzo) dalle rose, MiChele guido franCi, gianni MazzoCChi NEI RISTORANTI ITALIANI Bastoni, arnoldo Mondadori, attilio naVa, arturo orVieto, seVerino Pagani, aldo Passante, gian luigi Ponti, giò Ponti, dino Villani, 26 i tortellini in brodo doardo isConti di odrone e V M , a Bologna CULTURA & RICERCA Con MassiMo alBerini e VinCenzo Buonassisi. 6 Conferenza stampa per un libro prestigioso I NOSTRI CONVEGNI SICUREZZA & QUALITÀ (Gianni Fossati) 15 Pane e carne: a vincere è il gusto 27 aroma di tartufo 7 Cibi tradizionali di natale (Antonio Gaddoni) (Gabriele Gasparro) (Silvana Savaris Grasselli) 17 tradizioni gastronomiche 8 i fuochi e la vigilia e sana alimentazione