The infor ma tion for the ca ter ing professionals number 17
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* THE GORGONZOLA - - - -
Today we talk about the Gorgonzola The history Protected Designation of Origin Calories and nutritional values
* THE STRACCHINO - -
The Stracchino Nutritional values
* RECIPE - -
Ravioli with Light cheese and Gorgonzola 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 Gorgonzola
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It is called “Zola” in Milan, but everyone knows it as “Gorgonzola”. Gorgonzola cheese is like no other. In the popular culture this “blue cheese” was meant to mitigate constipation and to improve the digestive health. Moreover, people who regularly ate this kind of cheese were thought to be healthier and to live longer. It is an undoubted fact that Gorgonzola is an unique and genuine cheese. There are 3 fundamental ingredients: whole cow's milk (rigorously fresh), rennet and salt. The history There are still debates about the origin of Gorgonzola as we know it today. As a matter of fact, many parts of Lombardy claim to be the “inventor” of this incredible cheese. However its “birth” dates back to the early Middle Ages. One of the most famous story is linked to the city of Gorgonzola, near Milan. Historians were also able to indicate a precise “date of birth”: the year 879 AD. Another source ascribes the discovery of the Gorgonzola in the Pasturo area (Valsassina), that enjoyed a highly respected position as a dairy production centre even before. However, Gorgonzola cheese remained a strictly local product until the 15th century. From then on Gorgonzola spread in an unexpected and quick way all over Italy. During the 19th century Gorgonzola began to be exported, especially to France, Great Britain and Germany.
But which are the production techniques of this unique cheese? Gorgonzola is a so-‐called “erborinato” (blue cheese). The “erborinatura” technique enables the development of mould Penicillium roqueforti inside the cheese with the consequent creation of the typical blue-‐green veining. The role of mould is essential and its characteristics must be carefully protected: that’s the reason why Gorgonzola must be produced only with pure and high quality milk, without any kind of chemicals, as for example disinfectants, pesticides or antibiotics (which are used in different agricultural productions). Protected Designation of Origin There are only 2 Italian regions that are legally authorized to produce Gorgonzola: Lombardy and Piedmont. The milk that comes from the provinces of Novara, Vercelli, Cuneo, Biella, Verbano Cusio Ossola and the territory of Casale Monferrato in Piedmont and Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Monza, Pavia and Varese in Lombardy can guarantee a PDO certification to Gorgonzola cheese. Calories and nutritional values Gorgonzola is rich in vitamin A, B2, B5, B12, calcium, sodium, phosphorus, magnesium and selenium. It is a relatively low-‐fat cheese, if compared to other cheeses: only 30% of its composition. For what it concerns calories, 100 grams of Gorgonzola provide about 350 kcal. Gorgonzola is also suitable for those who are lactose intolerant.
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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 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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The Stracchino The Stracchino is a typical Lombard cheese: the denomination comes from the regional term “stracc”, which means “tired”. According to the tradition, cows herded up and down the Alps during the summer were milked to make the Stracchino, but shepherds noticed that they produced less milk. The cattle were tired because of their long pasture. However other stories have been developing: according to other people, the cows and the milk were “stracc”, tired, because the Stracchino was originally produced during winter. During this period, the cattle were fed with dry grass, which is less rich in nutrients than the one that grows during the summer.
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The Stracchino is produced with whole cow’s milk, it is aged maximum 30 days and has a soft but compact dough. Production’s technical policies allow the employment of both raw and pasteurized milk: what matters most is the fact that the milk must be whole. Nutritional values The Stracchino is a fresh cheese: a 100g portion of Stracchino provides 297 kcal. Like any other dairy products, this unique cheese is rich in proteins (12.5g) and fat (26.5g). Stracchino’s fat are for the most part saturated: 70% of the total fat quantity. That’s the reason why Stracchino must be consumed in moderation. This cheese is also a source of salt: 100 there is 1g of salt in 100g of Stracchino. So it’s better to reduce the quantity of salt when it comes to cook a dish with Stracchino in it and to use some spices also to flavour pasta or salad. Stracchino is also rich in mineral salts and vitamin B12: a 100g portion of Stracchino guarantees 43% of the daily calcium requirement, 38% of the phosphorus one and 60% of the B12 one.
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Italian Olives? There’s enough for everyone
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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.
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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 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.
Something new: new: TOMATO TOMATO SAUCE SAUCE “Fine Pulp� Pulp�10 5 kg
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Visibility of the product: Transparent packaging that lets see the product at the moment of the purchase Reduced bulk: 30% saving space compared to a normal box Practicality: You won’t need a tin opener and it’s surer because there isn’t any cutting edge Simple and rapid disposal: The absence of aluminium and other packaging is good for the environment Better taste and quality: Reduced heat treatment in order to preserve the taste and the sensory characteristics High performance: Ready to use product
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FOR THE HAPPY HOUR
...FOR A WEDDING...
...FOR A PARTY 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.
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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 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.
Ravioli with Light cheese and Gorgonzola
Ingredients for 4 people Pasta – 4 eggs – 280 g soft wheat flour 220 – 120 g durum wheat semolina – 1 tablespoon Extra Virgin Oil – 1 pinch salt Filling – 200g Light cheese – 200g spicy Gorgonzola – 1 tablespoon milk Directions: 1 hour and 30 minutes – 1 pinch pepper Difficulty: Directions Let’s prepare the dough for our ravioli. Mix the 2 flours with a pinch of salt and put everything on a pastry board, creating a mound in the middle. Then add the eggs and a tablespoon of Extra Virgin Oil. Beat thoroughly the eggs using a fork and gradually incorporate flour until the dough begins to look thicker enough to allow you to knead it. After a few minutes you will obtain a homogeneous and smooth dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes/1 hour. In the meanwhile put Gorgonzola, Light cheese, a tablespoon of milk (to help you amalgamating the filling) and a pinch of pepper (to help you avoiding the formation of cheese lumps) in a bowl, take a whisk and start to amalgamate. Remove the dough from the refrigerator, flour the surface of the kitchen counter and roll out the dough to a thickness of approximately 2 mm, using a rolling pin. Take the filling that you prepared before and, using a teaspoon, put it on a half of the dough and then cover it with the other half of the dough, pressing it in order to let all the air out. Use a 6cm pastry cutter to shape the dough. Drop ravioli into a pot of boiling water for about 7/8 minutes. Once cooked, drain ravioli, dress them at will and serve.
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The products suggested by Tipico It for the production of this recipe Soft Wheat Flour “0” 220 w: The product is obtained by the milling and by the mixing of soft wheat, free from foreign substances and impurities.
Durum wheat semolina: Granular structure product, obtained by the milling of durum wheat, free from foreign substances. Light cheese: Hand-‐crafted Low-‐fat cheese, with daily fresh milk and salt; there isn't any rennet and so it is suitable for vegetarian people. Origin: Lombardia region, Italy. Spicy Gorgonzola: Blue cheese with a tender texture. It is produced with pasteurised whole milk. Its strong flavour is determined by the long maturing of the cheese. Origin: Lombardia region, Italy
The new flours of Tipico It
Pizza school
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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