APR.MAG 2014
I
magazine
April / May
At page 1
Carbohydrates and
proteins
by Francesca Pulitanò
Two lifestyles, two food philosophies,
two different ways of tending for the
sole purpose of eating... Well, that is a
bit ‘ reductive, it is true. Especially in
our country that the food is a culture,
around which expend energy, both at
home, and in the search of the right
restaurant.
Anyway, some of the themes of this
issue, however, classic, very classic,
evoking a suggestion in the sense
of the contrast: on the one hand,
foods rich in carbohydrates, calories
and good, traditional enemies of the
diet, which are eliminated in the first
difficult step in the preparation of
the bikini test, on the other hand, the
slice of meat cooked without fat, to
the accompaniment of a lettuce leaf
rigorously without oil, not to mention
the salt... maybe a little drop of lemon,
just to give a flavor.
And again: the first, pasta, and second,
the meat. However, carbohydrate is not
only pasta, and meat is not only grilled
escalope.
Our pantry is now open to show flour
for pizza. Already this is a revolution:
pizza, food simple but outstanding,
today has declined in many variations,
not only in dressing but also in the
base. It can be traditional, integral,
gluten-free and who knows how many
other ways. There’s that crisp, the
high, the round one or the one in the
roasting pan, the important thing is
that the main ingredient, flour - in fact
- is chosen with the right policy, and
with attention to quality. From flour
combined with rising depend, for the
most part, the success of cooking, the
final color, the impact on the overall
flavor of the other ingredients.
On the other side of the fence, and
with similar characteristics, that is
what we define as the king of fast
food: hamburger, lunches fleeting
symbol of American import, the
choice of young, tasty alternative.
Even in this case, there is not only
one version. There hamburger cooked
in the series that gives its name to
the sandwich, there is one shaped by
the butcher at the time and that, new
generation, served in the restaurant
at the brunch. But it is not neglected
by the complementary version of the
sandwich: one in which it is precisely
the minced meat to serve as bread, and
to contain a filling of cheese, or ham,
or both.
In this variation round the meat can
serve to party, causing the whole
family to a meal a bit ‘ unusual; swarm
of new venues opening in which the
dish is served only one: the burger, of
course, but with many new features.
You can choose the type of meat;
you can decide the weight spreads,
finally, among the infinite possibilities
of seals. Does the hamburger as an
expression of the personality of each?
Let’s not exaggerate, but maybe it is
not such as risky interpretation.
That’s why the pizza and the burgers
are so similar to one basis - at least
apparently - Standard unite the
disparate flavors, for a result that can
be always different and surprising.
In this, as well as in their ability to
represent a single dish more than
satisfactory, lies perhaps the success
of both.
Completely changing perspective,
I also remember the service on
induction hobs for cooking up with the
times and aesthetically to the top.
Finally, among the issues that create
more atmosphere, it is appropriate to
say, we have chosen for the column
dedicated to the hall, that of light.
Because a restaurant is not just food,
as well cooked, but it is also the place
where we celebrate the most frequent
emotions. So let me conclude with the
hope that the reading of this number
it will give you also some excitement,
because good food can also be a way
to achieve the perfect blend of taste
and feeling.
