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tag: , , , Active dry yeast, Alchermes, Almond, Almond paste, Anise, Backing powder, Baked cake, Beta-glucans, Brisolona cake, Brown sugar, Buckwheat, Cake Mantua, Cake mix, Caprese cake, Caramel, Catalan cream, Catering, Catering, Chocolate, Chocolate salami, Cinnamon, Cocoa beans, Coffee, Confectioner's custard, Cous Cous, Creamy desserts, Crumbly cakes, Detheinated, Extract, Fish fumet, Flavour, Food colouring, Fragrance, Gelatine, Ginseng, Glutamate, Icing sugar, Instant pizza mix, Instant rising, Jam mix, Licorice, Low-calory - hypocaloric, Macaroons, Mascarpone, Mashed potatoes/Potato flakes, Meat broth, Meat or vegetable stocks cubes, Mint, Mix, Mousse, Multipurpose display stand, Nougat, Oats, Organic products, Pancakes, Panna cotta, Pectin, Potato flour, Pudding, Rich in fibre, Rum, Saffron, Slow rise, Sodium bicarbonate, Soluble mixture, Sponge cake, Sponge fingers, Starch, Sweets to be baked, Tiramisu, Tropical fruits, Vanilla, Vanilla icing sugar, Vanillin, Vegetable stock, Wholemeal, Yeast, Zabaglione
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Tag
Active dry yeast
The yeast being commonly available in the market is the result of a process aimed at obtaining a biomass product which, when pressed, gives rise to fresh yeast in cakes, and when lyophilized, gives rise to active dry yeast.
Alchermes
Sweet liqueur obtained from aromatic herbs, often used to make desserts.
Almond
Fruit of the almond tree, rich in flavour and aroma, it is often used for the preparation of traditional dishes, both sweet and savoury. It is also used in many cosmetic preparations, in particular, the oil extracted from it is very popular.
Almond paste
Traditionally connected to Sicilian cuisine (as well as Apulian and Salento's cuisine), the almond paste has ancient origins and is a sweet ingredient used in the preparation of many typical cakes. It consists of almonds processed with honey to obtain a pure and very versatile paste.
Anise
Spice with a sweet taste and an intense aroma, reminiscent of the aroma of fennel seeds with an aftertaste of mint.
Backing powder
It’s a product used to prepare bread, cakes, pizza and so on.
Baked cake
Cake to be baked.
Beta-glucans
They aree the major components of the dietary fibre and, as such, have multiple beneficial effects on the organism, such as a slower gastric emptying, an increased intestinal peristalsis, a limited cholesterol and blood glucose level.
Brisolona cake
This is a typical dessert of Northern Italy, native of Mantua, which is extremely crumbly, hence the name (Sbrisolona means "crumbly" in Mantuan dialect). The main ingredients are corn and white flour, sugar in equal parts, to which some almonds are added in.
Brown sugar
It is directly obtained from the juice extracted from sugar cane pressed, without using chemicals. Unlike white sugar, it has a granular, but never crystalline texture and is also very richr in vitamins, iron, potassium and calcium (being almost absent in the white sugar).
Buckwheat
The buckwheat is commonly classified among the cereals, even if, on the scientific point of view, it is not part of them. Indeed, it is often used as cereals are, for examplein vegetable soups or in the form of flour to prepare polenta or pasta, (for example to prepare the Pizzoccheri, a typical noodles from Valtellina).
Cake Mantua
Despite its name, probably related to historical factors, it is a Tuscan cake dough soft and yellow, rich with almonds and butter produced in the area of Prato. Great for breaks, goes well with tea, milk and coffee.
Cake mix
Mix of measured out ingredients packed in bag for specific, sweet or savoury food preparations allowing the desired product to be obtained quicker than in a traditional preparation.
Caprese cake
The easy-to-prepare Caprese cake is a typical sweet cake from Capri Island, it does not require to use meal and for this reason it is an excellent dessert, also for people suffering from celiac disease. The main ingredients are plain chocolate and almonds, the latter can be replaced with hazelnuts and/or pine nuts.
Caramel
The caramel is obtained by cooking sugar until it is melted (160 °) along with a drop of water. It is used to candy sweet and savoury dishes, but it is also widely used in the confectionery field.
Catalan cream
This is a typical dessert of Catalonia, a region of Spain, from which its name derives. The ingredients are eggs, milk, sugar and flavourings such as lemon and cinnamon; it is served very hot as the creamy inside is covered with a crisp crust due to the caramelization of the sugar on the surface.
Catering
Activity that during the last years obtained a leading role in the field concerned. The catering business consists in the supply of food and beverages in a place being different from the one food and beverages are produced in. It is usually performed on special occasions, such as meetings, ceremonies and banquets of various kinds.
Catering
Activities including the production and distribution of ready-to-serve meals. The packages for catering are very large and the quantities are suited to prepare food in large quantities.
Chocolate
It’s made with cocoa powder, sugar, vanilla and other ingredients. The cocoa powder is obtained from cocoa seeds.
Chocolate salami
Also known as Turkish salami (due to its colour) or Viking salami (because it was included in a cookbook reporting this name), this cake is well-known throughout Italy, but it officially belongs to the traditional Sicilian products. The cake consists of of chocolate, butter and biscuits, with some variants, such as honey or eggs, to give it a better compactness.
Cinnamon
This spice is popular in both the West and the East, although originating from Sri Lanka. What is used in cooking is not obtained from the seeds, but from the stalk of the plant and is available in sticks or powder.
Cocoa beans
Cocoa is a plant from South America, whose fruit pulp contains many oval and flat beans, like almonds, having a brown-purplish colour, which are the basis for obtaining the chocolate.
Coffee
Drink made from ground beans of coffee plant by filtration and boiling in hot water.
Confectioner's custard
There are a lot of possibilities to use this product and this makes it one of the best products in cooking. As a matter of fact, it can be served as dessert or as decoration or filling of other cakes. It mainly consists of eggs, sugar, milk and flour; by mixing these ingredients and other ingredients together, you get delicious variants of this cream. The preparation is fairly long and should be carefully followed, but instant mix of each variant are available on the market.
Cous Cous
Couscous, a typical food of northern Africa and western Sicily, consists of steamed whesat semolina grains; usually, the couscous goes well with boiled vegetables and meat but also fish, depending on the area of preparation. Very tasty either hot or cold, in Summer, it is a good alternative to rice salad.
Creamy desserts
Creamy dessert to be eaten with the spoon.
Crumbly cakes
Sweets with a typical dry consistency, which usually goes well with sweet wines (for example, the Tuscan Vinsanto) or creams like zabaglione that make them soft and enhance and accompany their taste (for example, Torta Sbrisolona, a typical Mantuan crumbly cake).
Detheinated
This term defines the end product, typically the tea but not only the latter, where the natural presence of the alkaloid theine (or caffeine) has been eliminated by a specific preparation process, eliminating in this way the effects of such substancebeing psychoactive for the nervous system.
Extract
Concentrate, concentrated substance obtained from beef meat.
Fish fumet
It is a traditional cooking juice, it consists of a very thick and tasty broth made by boiling the unused parts of the fish (head, bones, etc..) together with vegetables, herbs and dry white wine. It is used to prepare soups, sauces or simply to flavour fish dishes.
Flavour
Very fragrant and aromatic substance of plant origin, used for cooking as a condiment or fragrance for example in cakes, biscuits, creams...
Food colouring
It is commonly used in the production of food, in case the latter do not contain, or scarcely contains an insufficient amount of what should be their main component, in order to enrich the colour and therefore a perception of the consumer that the product is natural.
Fragrance
Intense and pleasant fragrance that is generally accompanied with bread or freshly baked cakes.
Gelatine
It is part of a wide category of food emulsifiers and thickeners, whose purpose is to maintain a uniform consistency and prevent separation of ingredients in products such as margarine, ice cream, mayonnaise. Thickeners (for example, gelatin or pectin) help increasing the viscosity of food preparations or ensuring the compactness of the latter.
Ginseng
Used since many thousands of years, this root helps increasing bodily strength and improving physical recovery and blood circulation, as well as enhancing memory and strenghtening the immune system.
Glutamate
In nature, it is one of the most significant amino acids. In the food industry, it is used as an additive, particularly as a flavour enhancer, in stock, cubes and similar granular preparations. Some people have a hypersensitivity to this salt, known as ”Chinese food syndrome”.
Icing sugar
The icing sugar is a normal sugar, which is ground to obtain a fine powder that is used for garnishing sweets of all kinds. This simple way to obtain it suggests to produce it at home, but the market offers different sizes of Icing sugar bags.
Instant pizza mix
Measured out mix of ingredients packed in bag, by only adding in water and oil, you can get a base for pizza much faster than in a traditional preparation, thanks to a quicker leavening process.
Instant rising
This yeast allows to obtain a quick rising of pizzas and cakes that usually rise while cooking.
Jam mix
Pectin-based jam mix to make jams and marmalades.
Licorice
Licorice is widely used in herbal medicine, pharmacy and in the preparation of various sweets, candies and infusions, since it has different pharmacologic properties, such as digestive and anti-inflammatory properties and also protects the mucous membrane.
Low-calory - hypocaloric
Literally it means “low calorie“ and is otherwise defined as a slimming diet aimed at losing weight. If followed with particular care, it is in fact one of the most effective methods, just because all the excess calories accumulated and not burnt with the daily activity are accumulated in the form of body fat.
Macaroons
They are available in two versions, soft Macaroons or Sassello Macaroons and dry macaroons, or Saronno macaroons. The latter are widely used in cooking to make different kinds of sweets, such as filled peaches and some kinds of tiramisu.
Mascarpone
Fresh cheese resulting from a milk cream processing with the addition of citric acid or acetic acid. It is very sweet and very caloric. It can be used to make many kinds of cakes and also in some savoury seasonings. It is a basic ingredient to make Tiramisu.
Mashed potatoes/Potato flakes
The potato flakes are produced by letting a mixture of boiled potatoes get dry and are used in many food products, all over the world. The flakes are available in instant bags and very often they are used as a basis for mashed potatoes, replacing in this way the much longer traditional preparation.
Meat broth
Meat broth is typically made with specific cuts of meat and can vary according to the different traditionms. Generally, muscle and brisket are the most used cuts, some people use a whole or half a chicken. It is customary to make the meat broth just during the holidays as the market offers the possibility of using the soup cubes instead of it, allowing people to save time.
Meat or vegetable stocks cubes
It is a concentrate of meat or vegetables, usually utilized in as flavour enhancer or as seasoning for some dishes. It is available in cubes, in the form of granular broth or dry powder.
Mint
The beneficial properties of this plant, used in some regions as a real spice, are known since many thousands of years. It is widely used in medicine, preparation of medicinal herbs and cosmetics, as well as for cooking.
Mix
Mix for a fast and easy preparation of food products.
Mousse
Mousse, from the French word meaning foam or moss, it can be translated into Italian with creamy or foamy emulsion. It is a soft cream that can be obtained in both sweet and savoury version, from a variety of products such as vegetables, shellfishes, creams, etc.
Multipurpose display stand
Container for single-brand products, widely used in the large-scale retail channel, it distinguishes and highlights a particular brand out of shelf or at the cash desk side.
Nougat
It is usually intended as a variant of flavour, deriving from Torrone, which is a typical Christmas sweet distributed throughtout Italy, whose main ingredients are egg whites, honey, sugar and almonds or hazelnuts, depending on the area of production.
Oats
They belong to the Poaceae family and their origin is in Europe, Asia and northwest Africa. Widely cultivated in different parts of the world, this plant has seeds being edible in all their varieties. From its grains it is possible to obtain a meal suited to make different kinds of food.
Organic products
Any products from organic farming, which exploits the natural fertility of the soil without using synthetic products or GMOs (genetically modified organisms) is called Organic Product.
Pancakes
Pancakes are fried morsels with a usually round shape. They can be sweet or savoury, and, as desired, you can add some ingredients to obtain, for example, rice pancakes, apple or cream pancakes.
Panna cotta
Panna cotta is an Italian pudding. It is obtained by mixing cream, milk and sugar with jelly, the mixture is then cooled down. This cake of Piedmontese origin is now well-known throughout Italy. It is usually served with wild a soft fruit sauce, caramel or chocolate.
Pectin
Pectin can naturally be found in the cell wall of the fruits, in variable percentages, and is used to cement the space between a cell and another. It is commonly used in the food industry for the production of marmalades and jams, pectin is eticher acidic or neutral.
Potato flour
It is obtained by drying and then grinding the potato, whose starch becomes the main component. It is essentially used in as a thickener in the preparation of creams and pastry recipes in general, due to its odourless and tasteless properties.
Pudding
It’s a kind of dessert made with milk, sugar and other ingredients like chocolate, vanilla, different flavours or fresh fruits.
Rich in fibre
A diet rich in fibre increases a feeling of satiety, improves the bowel function and reduces the disorders associated with it, because the dietary fibre produces metabolic and functional effects that make it an essential component in the human diet.
Rum
Alcoholic beverage obtained by distillation of fermented sugar cane molasses.
Saffron
Few people can afford pure saffron that is also a flavouring essence; therefore the most used saffron is available in bags in the large-scale retail channel, it mainly colours the food.
Slow rise
The slow rise process is obtained by using natural or acid yeast, which was used prior to the selection of the brewer’s yeast, which is living now a revival owing to a research of traditional tastes. For some types of sweets or bread, it is essential to use this yeast and to let rise for a certain time (Pandoro, Panettone, dove-shaped Easter cake, Alta Murgia's bread, etc.).
Sodium bicarbonate
It is suitable for many uses: it is mainly known as a digestive (for the action it develops in contact with acids), as a component of instant yeasst, as an additive in preparations to make water sparkling, in toothpaste thanks to its lightly abrasive and whitening action. It is also useful to disinfect fruits and vegetables by putting a small quantity in the washing water.
Soluble mixture
Soluble mixture for an easy preparation of beverages.
Sponge cake
Generally used as a base for pies and cakes instead of short pastry, it is light and spongy and absorbs easily any stuffing (usually, it is soaked with liqueur or creams). Not simple to prepare in its traditional form, it is now available everywhere in ready-to-eat discs or measured-out bags for a shorter preparation time.
Sponge fingers
They are spongy and crumbly cookies, particularly suitable for preparations where the biscuits should be soaked in coffee or liqueur. A typical example is their use in the preparation of Tiramisu.
Starch
It looks like a white tasteless and odourless powder and is obtained from green plants; it is mostly used for cooking and in the food industry. The main plants used to obtain the starch are: corn, potatoes, rice, tapioca, wheat. The starch acts as thickening agent.
Sweets to be baked
Dessert to be baked.
Tiramisu
This is a typical dessert of the Veneto region, but well-known throughout the world. The main ingredients are biscuits, eggs, sugar, coffee, mascarpone cheese and cocoa, although in the centuries they have been modified to create different tastes.
Tropical fruits
The family includes a very large number of fruits (such as pineapple, mango, papaya and avocado, to name only the most popular ones being available in Italy), which show some common characteristics: bright colours, intense smell and high content of vitamins. They can be very sweet or sour with intermediate shades to suit all tastes.
Vanilla
Plant with long-capsule fruits that are used in cooking, especially for the preparation of pastry and desserts.
Vanilla icing sugar
Unlike vanillin, which is a synthetic flavouring, vanilla sugar is a normal sugar enriched with vanilla berry flavouring. Pour about half a kilo sugar with two vanilla beans split lengthwise into an airtight container and after one month the sugar is ready. In cooking, it is usually replaced with vanillin.
Vanillin
Normally, it looks like a white vanilla-flavoured crystalline solid. In a state of nature, this molecule gives vanilla its typical smell.
Vegetable stock
To get a good vegetable stock, it is essential that the vegetables are fresh and well cleaned, boiled in not too small pieces, after cooking they should be slightly squeezed to release more taste.
Wholemeal
The meal is obtained by extraction from wheat grains. There are different levels of extraction (marked in percentage) that determine the type of meal. When the extraction shows a 100% percentage, you get wholemeal, i.e. a meal that also contains bran.
Yeast
It is a yeast made up of mushrooms and is obtained from a fermentation process; it is used for cooking and usually for the rising of pizza, focaccia, bread and for the production of beer and wine.
Zabaglione
Zabaglione is a sweet and light cream made with eggs, sugar and sweet wine. Usually, it goes well with desserts, often crumbly and simple cakes, to be eaten hot.
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