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How to prepare the perfect lemon sorbet

posted by Home In Italy on October 6th, 2017

Ingredients
130 g of lemon juice
250 g water
170 g sugar
30 g Limoncello
30 g egg whites

Directions
Pour the egg whites into a bowl and whip them with the whisk. As soon as the album is semi-mounted add 30 grams of sugar in the rain while keeping the whips in action. As soon as the mixture becomes white and well-spun hold it aside.

Sprinkle the lemons to get 130 g of juice, filter the mixture in a narrow mesh colander to make sure there are no pulp residues and pour the juice into a bowl with the water.

Add the remaining 140 grams of sugar and embed the albumin a little at a time. As soon as you have them mixed well, add the Limoncello liquor and mix again. If you do not want to use the Limoncello, you can substitute it with more lemon juice.

Pour the mixture into your ice cream maker and operate it. If you do not have an ice cream maker, pour the mixture into a large bowl and place it in a freezer for at least one hour. Then pull it out, mash it with a fork and repeat the operation every thirty minutes until you have the desired texture.

As soon as the sorbet has reached the classic creamy consistency you can transfer it to the glasses and serve your lemon sorbet with decorative jugs.

Enjoy!

WHAT ARE THE BEST VEG RESTAURANTS IN ITALY?

posted by Home In Italy on May 2nd, 2017

Vegan Italy states: “According to the Eurispes report, every week in Italy 6,000 people become vegans”.
Talking about vegans and numbers: 3% of the population is vegan, 6% of the population no longer eats meat or fish, therefore they are vegetarians, and 3% rejects all animal products.

Eurispes is a private institute that conducts studies and researches on behalf of companies, public and private entities, and it publishes the Report Italia every year, an analysis on the state of politics, economy and Italian society.
The new factor, in addition to the decisive growth, is represented by the decrease of vegetarians in favor of the vegan group.
This is a clear sign of the rising awareness on the exploitation of animals at all levels of food production. The awareness is rising also thanks to the constant work in spreading information on the reality of the breeding farms and what lies behind the production of milk, eggs and derivatives.
A question of great cultural centrality, but in particular – and consequently – a gastronomic challenge that many restaurateurs, for ethical or commercial reasons, can not ignore.

In recent years, in the wake of Pieter Leemann (restaurant Joia in Milan), restaurants and pastry shops dedicated to a healthier and more conscious lifestyle spread everywhere in the peninsula,.
Sushi lovers have become vegetarians thanks to the avocado, states Repubblica, pasta is dressed only in three different ways (oil, butter and parmesan and ragu sauce), arancini are made with pistachios. There even exists the “Roman Vegorino”.

Vegan cuisine seminars have become famous thanks to chef Simone Salvini, author of “Viaggia Vegan” together with the non profit association Food Vibration. Viaggia Vegan is the first Italian guide for those who follow the cruelty free diet made up of only veg structures; the itinerant school Organic Academy has hundreds of applications in the waiting list.
You can call it fashion, but the veg people will talk about more awareness. In any case, Italy is now the third European country with the largest number of veg restaurants, preceded only by Germany and England.

If you have planned a vacation in Italy in a luxury villa fully staffed or just self-catered, but you do not want to go out for dinner and you are veg, don’t worry! There is a place for you.
Here are some examples:

Crepapelle, Florence
In this Florentine restaurant you can experience veganism in the street version: crèpes, kebabs, sandwiches, panzerotti, even fried dishes (there are Buffalo wings made with cauliflower with barbecue sauce!). There is not even the4 shadow of animals or their derivatives, yet there is an appreciable attempt to reinvent the concept of ‘sad kitchen ‘and make it more appealing also by that type of clientele that does not disagree with the greasy and grimy (green version of course).

Apriti Sesamo, Parma
The Parma temple of Veg quotes Alì Babà, but instead of the 40 thieves there are 20 years of experience in a field that has made a relatively recent boom. Sesamo has begun its journey from a bioenergetic restaurant (as Antonella and Mimmo define it), and today it is a well-established reality that is based on strictly organic food, curated recipes, great variety.
A take away menu is dedicated to the veg-lazy people who prefer the home table, while for dinner (during weekends) there is a tasting menu to bring the seitan world even closer to the most skeptic ones.

Il Margutta Ristorarte, Rome


For the most convinced vegetarians, this place is not a novelty, since Margutta is alive and active since ’79. And during these 30 years it has been refined, strengthened and embellished and it has now to become a gem for gourmet vegetarians and for refined vegans. The “light gourmet” version of vegetarian, vegan (and raw in some cases) dishes offered in the several evening tasting menus are also food for the eyes. The one to instagram straight away!

Ops!, Rome


Fast formula with no waste. It is a vegan buffet that is rich and always different, to choose according to cravings and mood and pay by weight. Nothing too elegant, just a place where the quality and quantity of choice are the real added value. Together to the chef’s name Simone Salvini, who publishes veg books for Mondadori and that, besides being an expert in the kitchen, has a PhD in Psychology. Thoughtful dishes, right?
If you are looking for a luxury apartment in Rome, visit here.

Suribachy, Catania
Biological, vegan, whole. Suribachy’s cuisine in Catania has now become a habit for the vegan and vegetarian Sicilians, but if you happen to be around you should try it even as a tourist. I know that avoiding the fish in Sicily could be a deadly sin even just for one meal. However, even island vegetables are not bad, right? They also offer a good selection of Sicilian organic wines.
Luxury villas in Sicily

Mantra Raw Vegan, Milano


Only a few steps away from Joia there is a gem of raw vegan cuisine.
Fantasy and originality (with the double vegan and raw bond) not that ordinary, and yet they succeeded by offering a varied and detailed menu, with unexpected lyrical peaks and tons of macadamia. Beverages and cocktails (including alcoholic saké drinks), juices and centrifuges to accompany the whole. An experience recommended also to the most skeptic ones.

Joia, Milan


The first vegetarian restaurant to enter the magical world of the Michelin Guide and with very high bills. Here the natural cuisine has a philosophical and researched touch.
It has now become a pilgrimage destination for vegetarians and vegans in luxury mood. It is possible to feel the mysticism of Peter Leemann, born in Switzerland, but an oriental guru in his spirit.

HIS MAJESTY, THE WHITE TRUFFLE

posted by Home In Italy on January 27th, 2017

The precious white truffle, scientific name ‘Tuber Magnatum Pico’, is considered the truffle par excellence because it has a significant important trade role.
Its specific taste and its aromatic smell make the white truffle a very appreciated ingredient in the kitchen and it is considered the best after the black truffle.
Piedmont is the region in Italy where you can find the white truffle, and Alba is a suitable place where to celebrate this most loved and sought delight of the chefs from all over the world.
Every year in October and November, almost two months of events celebrating the Tuber Magnatum Pico, the white truffle of Alba, gem of Piedmont di Langhe, Roero and Monferrato, with an International Fair of the White Truffle of Alba invading the streets, courtyards, markets and palaces of the capital of the Langhe.

How to conserve


The truffle most be stored in a glass jar or, alternatively, in an airtight plastic container. Within this, it should be wrapped in a paper towel, which should be changed and replaced every day. To avoid definitely, as erroneously spread, is to introduce rice in the container, because the rice excessively absorbs the moisture of the truffle, drying it and depriving it of its perfume. Similarly, avoid to store it in oil, which favors fermentation.

The jar or container needs to be placed in the lower part of the refrigerator, at a temperature between 2 and 4 °C (pay attention to milk products, such as butter and cheese, which tend to absorb the smell). Even under the best storage conditions, it is recommended though to eat the truffle within seven/ ten days after purchase. Like the universal rule valued for all fresh products: the sooner you eat/drink it, the better the tastes of the truffle will be.

How to clean


The truffle is a fungus that grows underground: it goes without saying that at the moment of collecting them, they will be covered with earth. It is advisable that anyone who sells truffles already cleanse them before sale, making sure to brush them, even if only superficially. Primarily for the weight, which affects the price, but even more to allow those who are purchasing to verify the quality of the truffles. The earth, in addition to hiding any flaws, it may also be a carrier of insects or worms of various sizes, which might ruin the truffle. For all these reasons, our fresh truffles are sold already well brushed. We do not wash them as this process could undermine its duration. It would be enough to, a few hours before serving the truffle at the table or use it as an ingredient, gently wipe it – but carefully – with a soft bristle brush (such as a fine shoe brush or toothbrush, clean of course) wetted with water at room temperature. The white truffle should never be immersed in water, cooked nor boiled.

How to cut



You don’t eat a truffle by biting it (unless you can afford it), you don’t peal it with a knife (except for the black truffle) and should not be torn to pieces (even if, in some recipes, this way of preparation can offer unique sensations). Generally you don’t grater the truffle, although some kitchen tools could guarantee good results in that way.

The best way to enhance the flavor is to gill. There are several thoughts about the cut, depending on whether you want to achieve a crispy or melted result; in the first case, the blades will be thicker and consistent, in the second case rather thin, almost transparent. The tool to achieve this is the truffle slicer. There are different types available on the market: the important this is that it is equipped with a smooth and sharpened blade, preferably stainless steel, which can regulate the thickness of the slices in order to get a precise cut; variable between 0.2 and 4 mm.

Another suggestion concerns the disposition on the plate. For the most sublime experience, we suggest you to create a cone starting from the outer edge of the plate, creating concentric circles smaller and smaller, following a circular motion.

CROSTATA WITH RICOTTA AND FIGS

posted by Home In Italy on October 10th, 2016
Ingredients:
flour 165 g
almond flour 70 gr
butter 100g
icing sugar 95 gr
medium eggs 1
1 vanilla bean
salt 3 gr
1 teaspoon ground cinnamon
ricotta 400g
isinglass 8 gr
fig jam 400 gr
Liquid fresh cream 200g
Directions:
Combine flour  and the cold butter cut. Stir flour almond and cinnamon . Combine the icing sugar, the inner seeds of the vanilla bean, eggs and salt. Transfer the dough on floured work surface. Briefly work to get a loaf. Wrap the dough in plastic and leave in the freezer for an hour. Then roll out the dough until it becomes a centimeter thick. Lay the mold lined with parchment paper. Bake the base in the oven at 175 ° for 35 minutes. Allow to cool the shell and transfer it to a plate.
Prepare the ricotta in a bowl and, in a small saucepan heat the cream. Melt the gelatin in cold water and add to the ricotta. then add the fig jam. Stuff the base filling it with cream and then it level well in area.
Wash and dry the figs, then cut in half without removing the peel. Add the figs on the cake and allow yourself to this delicacy!