Tipico it 16 by Guido Boschetti

The infor ma tion for the ca ter ing professionals number 16

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THE BEST WAY TO COOK PIZZA Revolving ovens for pizzeria The ovens and the small ovens of KUMA FORNI have the plate always hot thanks to the electric resistance; this last one is a supporting heat-plate which is opposed to the fire and under the plate. This resistance has a low consumption and it permits to the oven to maintain the plate hot during the time of working, right to the end. Moreover the oven is equipped with a computer that lets the worker manage all the operations in a simple and rapid way. On the computer there is a electric sign that reports the temperature of the oven. Our ovens are made with high quality materials.

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MODELS 85 left WOOD/GAS: 4 Pizzas of 33 cm 105 WOOD/GAS/MIX: 8 Pizzas of 33 cm 125 WOOD/GAS/MIX: 10 Pizzas of 33 cm 140 WOOD/GAS/MIX: 14 Pizzas of 33 cm

* THE BAGÒSS

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Today we talk about the Bagòss The method of production History of the Bagòss

* GRAPE-SEED OIL

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Grape-seed oil The grape-seed oil in the kitchen The benefits of the grape-seed oil

* RECIPE

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Saffron tagliatelle with Bagòss and sausage The products suggested by Tipico It for the production of this recipe

Rivista non periodica | Editore: Tipico it srl

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Today we talk about the Bagòss

The Bagòss is the typical cheese of Bagolino, a small mountain village at the center of the Italian Alps. Actually the Bagòss is more than the cheese of Bagolino, the Bagòss represents the soul of the village and of the people that live there. Indeed Bagòss is the name that the citizens of Bagolino use to identify themselves in the local dialect. The Bagòss is a traditional mountain cheese that is made following the traditional methods of production that have been using for centuries. The original Bagòss is produced only in Bagolino, in 28 small farms where the farmers make this cheese with the help of their relatives. All the herds are led to mountain pasture during the summer season. Bagolino has a vast area that consists predominantly of mountains where you can find 22 different mountain pastures. Characteristics The shape is cylindrical (diameter 40-‐55 cm, height 10-‐12 cm, weight 16-‐20 kg), the compactness is solid, the crust is oiled and sometimes the cheese presents some small holes; when it is ripened it is inclined to break in flakes. The color is the typical straw yellow: due to the addition of the saffron; on the other hand the crust has a dark-‐ochre coloration. The odor is the one of a ripened cheese: piercing, persistent, that permit to perceive the spiced sensations of the saffron.

The method of production In order to obtain the original brand and to use the name of “Bagòss” it is necessary to follow the strict specifications of the production. These specifications request that all the milk used for the cheese production is produced by the brown cows: these cows must be bred in Bagolino and they have to be fed with local hay. The milk is filtered using the small branches and the needles of the fir: these elements perform a task of filter and they guarantee the milk hygiene. The milk is cooked in a big copper pot, on the wood fire. The typical characteristic of the Bagòss is the addition of the saffron that gives to this cheese the distinctive odor and its peculiar color: the yellow. The production of a single cheese wheel with a weight of 16-‐20 kg requires approximately three work hours of the cheese maker. The Bagòss can be sold only after 12 months of ripening. During the maturing each cheese wheel must be turned and brushed frequently and it also must be oiled with flax seed oil. History of the Bagòss Its origins go back to the XVI century, the period during which Bagolino was a village at the border of the Republic of Venice. In fact Bagolino is also famous for its Venetian style carnival. Moreover the addition of the saffron, that is not a typical product of this area, makes us think to the period of the “Serenissima”, when the Venetians traded precious goods all over the world (see the price of the saffron).

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REPORT ACCORDING TO DLG N° 196/03 ART. 7 – holder of the data treatment is tipico It, srl head office is located in Mantova, Strada Cipata 34, according to arts. 7 and 13 of DLGS 196/2003. At any time it is possible to ask Boschetti Guido for the modification, non employment and cancellation of the data, by regular mail to tipico It srl– Strada Cipata 34 – 46100 Mantova, by fax to 0376 270474 or by e-mail: info@tipicoit.com.

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The cheeses

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The information in this document is sender’s business Confidential and may be legally privileged. It is intended solely for the addressee. If you are not the intended recipient, it is prohibited, even unlawful to disclose, copy distribute or take any action based on its contents. It is requested that you contact our offices and send us the original letter by mail or fax. Thank you. REPORT ACCORDING TO DLG N° 196/03 ART. 7 – holder of the data treatment is tipico It, srl head office is located in Mantova, Strada Cipata 34, according to arts. 7 and 13 of DLGS 196/2003. At any time it is possible to ask Boschetti Guido for the modification, non employment and cancellation of the data, by regular mail to tipico It srl– Strada Cipata 34 – 46100 Mantova, by fax to 0376 270474 or by e-mail: info@tipicoit.com.

Grape-‐seed oil The preparation The raw material is prepared for the extraction; this phase includes the cleaning, the grinding, the conditioning (thermal treatment of the preparation) and/or “fioccatura” (through the mill and/or the rolling-‐mill). The refining Through the different phases of the refining we obtain the elimination of the undesired substances from the oil. The first phase is the “degommaggio”, by the setting and the centrifugation, in order to eliminate the impurities, the humidity, the flours and the lecithin. The following phase is the one of the neutralization, during which the producer takes away the organic and the mineral acidity; with a restrained dosage of caustic soda the soaps appears but then they are separated from the oil thanks to the cleaning and the centrifugation. The next are the phase of the decolorization, (thanks to the use of active decolorizing grounds) and the phase of the deodorization (by means of the vacuum-‐sealed distillation: the aim is to remove all the disagreeable flavors and smells from the oil). After the cooling the producer realize a polishing on the oil. The purpose is to eliminate any external substance and also to give to the oil a particularly limpid and brilliant aspect. Then the producer insufflates the nitrogen to the oil in order to protect it from oxidations. The grape-‐seed oil is perfect to be integrated to our diet because its numerous properties make it become a very good ally of our health and our beauty.

The grape-‐seed oil in the kitchen

This kind of oil is very recommended to fry because it doesn’t produce any carcinogenic agent during the heating and it is good also to dress our salads. Its composition: 8% of saturated fats and of stearic “palmitico” acid, 15% of monounsaturated acids like the oleic acid and 70% of polyunsaturated linoleic acid, known as Omega 6. These elements are indispensable to the correct operation of our organism; the importance of the act of taking them, through the use of the grape-‐ seed oil, lies in the fact that our organism doesn’t produce these elements spontaneously but they have to be taken by means of the alimentation. The benefits of the grape-‐seed oil • it is useful to reduce the bad cholesterol (LDL); • it is useful to control and to balance the level of the triglycerides; • it increases the good cholesterol (HDL); • it prevents the hypertension and the obesity; • it prevents the heart attacks; • it reinforces the immune system; • it has excellent anticoagulant properties; • it is excellent to prevent constipation; • it has good anti-‐ inflammatory properties.

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The real handcrafted Mascarpone

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Did you say cheese? The real Stracchino

The Squacquerone CONTACT US info@tipicoit.com The information in this document is sender’s business Confidential and may be legally privileged. It is intended solely for the addressee. If you are not the intended recipient, it is prohibited, even unlawful to disclose, copy distribute or take any action based on its contents. It is requested that you contact our offices and send us the original letter by mail or fax. Thank you. REPORT ACCORDING TO DLG N° 196/03 ART. 7 – holder of the data treatment is Tipico It Srl head office is located in Mantova, Strada Cipata, 34 according to arts. 7 and 13 of DLGS 196/2003. At any time it is possible to ask to Tipico It srl for the modification, non employment and cancellation of the data, by regular mail to is tipico It Srl– Strada Cipata 34– 46100 Mantova, by fax to 0376 270474 or by e-mail: info@tipicoit.com.

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Saffron tagliatelle with Bagòss and sausage Ingredients for 4 people -‐ Fresh handcrafted pasta “Tagliatelle”: 320 g -‐ Sausage: 300 g -‐ Stracchino: 200 g -‐ Bagòss: 200 g -‐ Butter: 60 g -‐ Saffron powder: 2 bags -‐ Rosemary: 2 small branches -‐ Shallot: 1 piece -‐ Vegetable broth: as required -‐ Salt and pepper: as required

Preparation: 30 minutes Difficulty:

Preparation Melt the butter in a pot, unite the minced shallot and lightly fry. Crumble the sausage, pour the product in the pot and add a little bit of hot broth. Perfume with the rosemary, add the salt and the pepper and continue the cooking. Unite the cheeses: the sliced Bagòss (without the crust) and the stracchino in pieces. Continue the cooking at moderate heat until the cheeses turn liquid. If it is necessary, you can add a little bit of broth. Add the saffron powder to the salted and hot water, cook the Tagliatelle and drain the pasta al dente

The products suggested by Tipico It for the production of this recipe Tagliatelle: Freshly made Egg Pasta bronze-‐drawn.

Stracchino: Table soft cheese. Italian cow's milk, milk enzymes, rennet and salt. Origin: Lombardia region, Italy. Bagòss: Hard texture cheese. Pasteurized raw cow's milk, rennet of veal, salt, saffron. Maturing: 300 days at least. Origin: Lombardia region, Italy. Link of our catalog: a

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The new flours of Tipico It

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Tipico It

CONTACT US info@tipicoit.com The information in this document is sender’s business Confidential and may be legally privileged. It is intended solely for the addressee. If you are not the intended recipient, it is prohibited, even unlawful to disclose, copy distribute or take any action based on its contents. It is requested that you contact our offices and send us the original letter by mail or fax. Thank you. REPORT ACCORDING TO DLG N° 196/03 ART. 7 – holder of the data treatment is Tipico It Srl head office is located in Mantova, Strada Cipata, 34 according to arts. 7 and 13 of DLGS 196/2003. At any time it is possible to ask to Tipico It srl for the modification, non employment and cancellation of the data, by regular mail to is tipico It Srl– Strada Cipata 34– 46100 Mantova, by fax to 0376 270474 or by e-mail: info@tipicoit.com.

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Strada Cipata, 34 - 46100 - Mantova - Italy Tel. 0039 0376 372580 - Fax 0039 0376 270474 info@tipicoit.com - www.tipicoit.com

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