Fresh Mozzarella

In the midst of the current food scandals, it is getting more and more difficult to trust what is on our plates. Horsemeat used instead of the advertised beef? Fish incorrectly labelled? Eggs produced by battery hens but sold as organic? We have all read these scary articles in the newspapers, with a sinking feeling in our stomachs and our hearts.

It is however still possible to find people for whom food is a real passion. Tasty, wholesome, fresh food. Take Samuele Frascarelli for example. Samuele lives and works in a refuge in the Sibillini Mountains, close to Ascoli Piceno in the heart of the Marches. A gorgeous region located in the middle of Italy, Le Marche has been nicknamed the new Tuscany and is known for its many succulent dishes. The cook not only prepares his share of delicious recipes in the welcoming Capanna di Bolognola, he also makes his own cheese, bread and cured meat. On request Samuele will produce mozzarella or ricotta in front of guests, a riveting experience. Let's concentrate on the process of producing mozzarella. 

Both pasteurized and non-pasteurized buffalo or cow's milk can be used to prepare this soft, versatile cheese. When made out of unpasteurized milk the mozzarella has to be eaten on the same day, whereas the pasteurized version will keep for a few days. A good three hours of fermentation turns the milk into the unrefined version of the cheese. This paste is then chopped into small chunks that are then plunged into boiling water. The temperature shock turns the paste into a stringy lump that needs to be worked on, the water being removed little by little, until the mass acquires the right texture. The mozzarella can then be shaped into whatever form, although it is normally sold as a big ball or a bag of little ones. To watch Samuele shape the cheese he has created from scratch is quite fascinating. The last step is a short immersion into salted water, which will give the mozzarella its taste. Try a bite before and after and you will easily spot the difference this last part of the process makes.

 

It is then time to savour the fresh cheese. The traditional way to do so would be of course in the company of ripe, dark red tomatoes, a bunch of fresh basil leaves, good quality olive oil and aceto di Balsamico and a sprinkling of salt and pepper. But a slice of mozzarella arranged on top of crusty bread and dipped into olive oil works just as well.

Article Source: Articlesbase/Travel/Destinations 
Author: K J S

Olive Oil: Bitter is Better?

Article first published as Olive Oil: Bitter is Better? on Technorati.


Hardly a day goes by without news relating to the latest health discoveries appearing in newspapers and magazines, on TV and on the Internet. In parallel, one can read about the multiplication of health problems given today's tendency to eat more, with food getting richer and richer while at the same time populations move less and less. No wonder obesity is on the rise at a rate that can only be described as alarming, not only in high income countries, but also in middle or even low income countries, especially in urban areas. It is said that one billion adults are now overweight, while three million are considered obese.

With its wide array of options, the slimming products and meal plans market certainly is a lucrative one, but it is easy to get lost in its meanders. It is also no surprise that the mass of information widely available can confuse people, especially as it is often conflicting. A subject has however remained unchanged over the years, and that is the benefits of the Mediterranean diet.

What does this way of eating consist of? Lots of vegetables, fruit, pulses and unrefined cereals, which provide a healthy dose of dietary fibres, moderate amounts of dairy products, fish and wine, and low meat consumption. And last but not least, olive oil as the main source of fat. The very high level of monounsaturated fats present in this oil is thought to be a factor in reducing the risk of coronary heart disease, has anti-inflammatory properties, and evidence that its antioxidants improve cholesterol regulation is commonly cited.

The way the olive oil is produced, in particular the stage of pressing, however does have an impact in terms of health benefits. Studies have tested the anti-inflammatory capacities of extra virgin olive oil from the first pressing with virgin olive oils from later pressings. The result was that first pressing oils were able to lower inflammatory markers in the blood, when second or subsequent pressings were not.

Interestingly, it is also now recognized that the bitterer the olive oil tastes, the more polyphenols it contains. Polyphenols protect cells and body chemicals against the damage caused by free radicals, and can possibly deactivate substances that play a role in the growth of cancers. Additionally, they make the oil last longer.

One of the bitterness factors comes from the type of olives used for the oil production. If you go to Apulia, the region forming the high heel on the "boot" of Italy, you will encounter the Peranza variety. Its distinct bitterness makes it an ideal candidate for a first pressed, extra virgin version of this wonderful addition to the daily diet.

Italian Body Language

Article first published as Italian Body Language on Technorati.


Every European nation has been attributed its own clichés: The French complain a lot but are romantic, the Germans have no sense of humor but work very hard, The Spanish are loud but welcoming, etc. You will agree I think that an entire nation cannot be cataloged into such narrow boxes. I happen to live in Germany and most people I have encountered do have a sense of humor. They are also in the vast majority very helpful, warm and welcoming towards my family and myself.

One cliché I do find to be true, though, is how important body language is to Italians. Perhaps I especially notice it as it has been pointed out to me that I am prone to "speaking with my hands". No doubt this is the Italian blood in me coming to the surface!

During a visit to the lesser known perhaps but absolutely gorgeous region of the Marches, we encountered many local people and enjoyed watching them interacting. Our house was close to the lovely walled city of Urbino, to which we cycled on a magnificent sunny day. Comfortably sitting down at a café terrace and having ordered much needed refreshments, I began to discreetly look at our neighbors. Now my Italian is rather basic, and I did not try, nor did I want, to pry. I just observed people instead.

Two women in their mid-thirties, I would say, we engrossed in a passionate and obviously very amusing discussion. They both kept throwing their heads back, laughing heartily, hands alternatively flying to their mouths and to their hearts. Their eyes were twinkling, and they were having trouble keeping the loudness of their voices under control. Behind them I spotted a woman with two young boys. The look of love in her eyes, her head half tilted, the way she kept patting their heads and pinching their round cheeks, all this told me that she was their mother. She had a game of blowing them kisses, pulling a funny face at the same time, which kept the little ones highly entertained. On the other side, a middle age couple look as though they were going through a stormy patch in their relationship. Hands were pointing accusingly at each other, and it seemed that reproaches were being uttered through clenched teeth. After a while, they both sat back and fell silent, looking away from each other, arms firmly crossed on their chests. Finally, I rested my gaze on a group of teenagers, the girls pretending not to be flirting while the boys clearly were competing for their attention. They kept getting up, throwing their arms on the side, and looking deeply into the eyes of the girl they were desperate to impress. In return the said girl usually gave a small smile and intense look, only to quickly resume her demure position.
As they walked away, I noticed hands being held and heads resting on shoulders. I could not help but smile: the courting had clearly been successful!

Egadi Islands - Favignana

Favignana, Marettimo and Levanzo are the names of the three principal Egadi Islands, located off the magnificent western coast of Sicily. This article focuses on Favignana, the largest one.

It is situated between Trapani and Marsala, and its proximity to Trapani international airport makes it easily accessible, while remaining unspoilt. It has a land area of about twenty square kilometres and the two plains on either side of a chain of hills have given Favignana its "butterfly" nickname. A tunnel running through the hills connects the two parts. The island is composed mostly of calcareous boulders, and visitors are also usually fascinated by the "cave di tufo", huge cavities which are the result of years of quarrying. These gaping holes can surprisingly conceal a precious area of greenery, or be filled with pretty pools of sea water. The most wondrous can be found around Scalo Cavallo, Bue Marino and Cala Rossa. The rugged coastline means that the beaches are often small and sometimes hard to access, but Favignana is a sought-after spot for all types of diving activities. Its turquoise waters have been protected by a marine reserve and there is no shortage of diving centres.

The main town, also called Favignana, is where the ferry stops. Built around a pretty port, it is dominated by Santa Caterina Fort, once a Saracen observatory post, nowadays in military hands. Facing the sea, the heritage of the rich Florio family, which used to be active in the production and export of Marsala wine as well as tuna fishing, can be found. It takes the shape of the Palazzo Florio and the tonnara (tuna fishery). Tuna fishing is still going strong, Favignana being one of the few places in Italy where the bloody mattanza method is still alive. It is however a historic ritual performed every year in May or June, and one of the principal tourist attractions.

Apart from scuba diving, snorkelling and swimming, other options include boat tours and cycling. You can hire your own craft, or participate in an excursion. Boatmen will also come to you spontaneously in the harbour, with ideas of a trip to secluded beaches or around the island. You can book a fishing trip too. With its flat landscape, exploring the island on a bike is popular. If you did not bring your own, you can hire one at a low cost without problem, and either set off alone or join a guided tour.

For sustenance, you have a choice between shops selling everything from tuna steaks to take-away pizze, or a wide range of restaurants. The prices are fair for a touristic place, and if you like fish and seafood you will be in heaven.

Are you after authenticity and unpretentious beauty? Then Favagna is for you.

Casa Olivi in the Marches, Italy

Published in Travel Files http://travel-files.com/casa-olivi-in-the-marches-italy/

Casa Olivi

www.casainitalia.ch/uk/82719

im Blog: http://casaolivi.blogspot.de/