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Posts Tagged ‘Italian’

By Vince DeBartolo Vince DeBartolo
Level: Platinum

Before pulling the trigger for the purchase of a new range or cooktop, you might want to check out the oven critic series Web site. Vince DeBartolo …

“O Madonna mia!” I can hear my uncle Gerardo yelling when I ask him if KitchenAid Pasta Maker Attachment Kit, also known as KitchenAid KPEX, acronym for KitchenAid Pasta Excellence-kit. Uncle Gerardo has a love/hate relationship with all things KitchenAid.

He loves KitchenAid because he owns a Italian restaurant. And he hates KitchenAid-because he owns a Italian restaurant! He is both love and hate KitchenAid Pasta Maker attachment kit especially since KitchenAid Pasta Excellence-Kit takes the drudgery to make pasta and becomes a simple process in three steps.

How to make pasta with KitchenAid Pasta Maker Attachment Kit
Make pasta dough. This is as simple as mixing bread, water, eggs and salt in a bowl of KitchenAid stand mixer with the dough blade. Feed the dough by pasta sheet roller attached. The most important thing to watch out for is that the dough is not too humid. If it is too moist, it will stick to the attachment. Not good; Once you have received your sheet of pasta, fed it through appropriate pasta cutter attached. That is to say, spaghetti, use spaghetti cutter and fettucini, use fettucini cutter. Caveat here is that you should start with a thick setting, and then progressively move down to the thickness that you want. Do not go directly to the desired thickness, which usually does not work. Better to take your time here.

And for most pasta is there! It is made entirely by machine. There is only one instance where you have to manually, and that is when you make ravioli. But the ravioli is a different process. When you make ravioli, do, in principle, a bunch of “cheese sandwiches” pasta bread. You must put a sheet of pasta, place the cheese in dollops and then place the second sheet of pasta at the top, press, and cut-when you have received your ravioli. It is actually quite simple, when you get the hang of it.

 

1997 Started Director Gabriele Paganelli Romagna Mia with the idea of introducing Toronto to the kitchen of Emila Romagna. Gabriele’s inspiration came from his enjoyment of “mother” cooking. Grow up and working alongside his mother in the small family business of gastronomy at the age of fifteen, his passion for Northern Italian cuisine flourished and eventually opened his own gastronomy.

Gabriele trained in Bologna and devoted himself to the art of cooking. in 1991 he came to Denmark to fulfill his dream. After six years of himself in Toronto, Ontario, he suffered from restaurant Community jackpot-Romagna Mia opened!

Offers an authentic slice of Italy, Gabriele parts the authentic flavours of his homeland: Parmigiano-Reggiano, prosciutto di Parma, truffles, traditional balsamic vinegar, fresh pasta and risotto, piadina (a flat bread, typical for the region of Romagna).

Romagna Mia is the best Italian restaurant in Toronto. The years there have been many awards as the best Gabriele and Romagna Mia but to achieve that Gabriele and family Romagna Mia is most proud of is to give Toronto the only really traditional northern Italy dining experience. Gabriele’s vision was to share the flavours and tastes of his childhood. Traditional homemade fresh pasta, piadina and award-winning risotto immediately thrust Romagna Mia in Toronto culinary spotlight.

Located in the northern part of Central Italy, bordering the Adriatic Sea in the East, is considered the northern province of General gastronomic capital of Italy; The region is divided into eight provinces named for their capitals. The provinces of Bologna, Ferrera, Modena, Parma, Piacenza and Reggio Emilia is Emilia. Forli and Ravenna are provinces in Romagna. From these areas produced the gastronomic delights Parmigiano-Reggiano cheese, Prosciutto di Parma and Balsamic of vinegar with centuries-old techniques and recipes.

Our logo, “La Sangiovesa” is a mythical characters from Romagna. A Mother goddess who offers wine instead of milk. She is named after the dominant red wine grape grown in Romagna and Tuscany-”Sangiovese”.

Frozen treats has existed for thousands of years. There are various fascinating stories around these delicious frozen goodies and still some mystery behind origin.

Emperor of China had tastes like honey or fruit to the snow that frozen desserts.
It is believed that Nero, Emperor of Rome sent slaves to the mountains to bring back ice and snow, who was then mixed with fruit or honey.

It was the addition of milk that first made these frozen treats “ice cream”. Tang dynasty in China claims credit for adding the cow and goat milk rice and let it grounded ferment. Ninety four icemen was responsible for this duty to King Tang of Shang, not a job that you could easily find today.

Bernardo Buontalenti, a Florentine chefs, is credited with inventing modern Glass in 1565. The first ice cream machine was invented by Sicilian Francesco Procopio dei Coltelli.

First it was only a treatment for gelato. This can only be done in small quantities and had eaten within a few hours because it requires too much ice to keep it frozen. It was not until the first gelato-karts were invented in the 1920s that soup popularity grew really. The city of Varese in Italy claiming credit for the invention.

With the creation of better ways to refrigerate and freeze food, frozen desserts, more accessible to the public. When frozen treats popularity grew, different countries have created their own versions. Gelato ice cream in Italy is considered. Frozen dessert made with many of the same ingredients as ice cream, but with much less fat and usually less sugar. Therefore, gelato contains less fat because it is made with milk instead of cream.

The mixture of water and sugar in gelato is what keeps it from freeze solid as ice cream. The mixture is functioning as a kind of anti-freeze. In General made gelato in two ways. One is a hot process that includes pasteurization. In the United States is a cold process also popular.

While ice cream can be kept in a freezer for several months, eaten best gelato in a few days. Gelato is flavoured with a variety of things, including fruit and cocoa. Nuts, cookies, biscuits, waffles and chocolate flakes are sometimes later, after gelato is frozen.

People who eat gelato for the first time are often surprised by the intense taste. With less fat, more pronounced in the mixture of flavors.

Less air is whipped to gelato in contrast to glass. This makes much denser and also adds its more intense taste. Impact is softer makes it so that it has some similarities with the soft-serve ice cream in the United States

Looking for a place to try gelato, always insist on using natural, no artificial flavors. Anyway, look for a store that makes its own gelato internally. When you have a sample of the intense flavors of gelato you may never return to the Ice again. Whether you choose a fruity soups or chocolate covered by coconut, you cannot undo your choice; it is certainly a forbearance on the pallet. you would never guess is a healthier alternative to certain other dessert options.

Karin Schwarby is Managing Director of Carina’s Stone fired pizza-Gelato. Carinas offers a dynamic and unique concept with a focus on fresh, natural and organic ingredients. Carinas offers a variety of pizzas, signature sandwiches, Custom Made salads, delicious pasta selections and different variants of Gelato. Carinas caters for special events.

Carina’s Stone fired pizza-Gelato
London Square Shopping Center
12305 SW 137th Ave. & 120th St.
Kendall, Miami, FL 33186
Ph: 786 293-2415 to visit our Web site, click
Best Ft Lauderdale Pizza Miami

Sea Ranch Lakes (located in the Shopping Center miles N of Commercial Blvd on A1A)
4721 n. Ocean Drive
Sea Ranch Lakes, FL 33308
Tel: 954 782-2045