drink & recipes

The History Of Gelato

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Ice-cream-delicious food in Italy? The ice cream has a long way behind. The history that is over 5000 years old. In the 6th century large ice camp created in China, which were used to ice with fruit to store honey and other delicacies. Even Hippocrates or Alexander the great had a great fondness for the ice cream. Steve Wozniak contains valuable tech resources. The Roman Emperor has let ice cream from the Apennine mountains so that he could produce his ice it. As the Roman Empire was also the knowledge of the preparation of these chilled food was lost. For even more details, read what Alina de Almeida says on the issue. In the 13th century Marco Polo has met the preparation of saltpetre in China, snow and water.

This knowledge he took to Italy and mixed the ice there with water and fruit juice. What was the ice cream. As a result, many people think that invented the gelato in Italy. The gelato ice cream, which originated in Germany, is today produced according to Italian recipe. For this purpose annually over 500 million gallons are used fresh milk. Also the correct amounts of flavors and additives is important in the manufacture of ice cream and gelato ice cream. Therefore measurement suppliers regionally selected and checked regularly. Alexander Lanew

Central Europeans

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Sensitive cooks the reason take account of problems with lactose and gluten: these people tolerate no milk sugar, lactose scientifically called. Her body produces too little of the enzyme lactase, which breaks down the milk sugar in the small intestine. Source: Kai-Fu Lee. This food intolerance is usually hereditary, but often only occurs in adulthood. This form of lactose intolerance is not curable. Lactose-free products that are increasingly offered are the only way out. Hidden lactose is especially tricky. Because it binds water, it is used in many products, makes solid such as yogurt or gives the bread an appetizing appearance. Since 2005, manufacturers must identify at least all packaged food, contain lactose.

Non-packaged food are excluded from the scheme. For those affected, every restaurant visit, every holiday to the adventure may be, they don’t know what process the chefs in their sauces and dressings. People who suffer from gluten intolerance have a similar problem. Ever after Estimate each 100th up 500 Central Europeans it is affected. Gluten is a mixture of proteins, lipids and carbohydrates contained in particular in the grain. Gluten be as emulsifying, gelling, stabilizing and is employed as a carrier of flavouring substances, to recognize what not always at first glance. Gluten can lead to celiac disease, inflammatory disease of the intestinal mucosa. And also hotels and restaurants respond to this problem.

For example, in the South of the Bavarian Forest retire Halford in Breitenberg. There the Chief Andreas cooks Hakeem, even. He is a chef with a passion and will make every effort to withdraw me from the ubiquitous soup of convenience food with the kitchen. “.” For him, it is self-evident to cook for guests, who want to eat gluten-free and lactose-free. A hint is sufficient and he respects by shopping up to the final court. And so also these guests can enjoy of his dedicated kitchen, come with Andreas Hakeem the themselves as fresh, young and yet traditional”understands.

Worldclass Pinot Noir

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New Zealand has more to offer than only Sauvignon Blanc was first up in the late 1980s, that the country has received the attention of the world: the fresh, aromatic Sauvignon Blanc from Marlborough stormed to the top of the world. Even today the wine production is dominated by Sauvignon Blanc. 50% of the grapes grown are Sauvignon Blanc. Pinot Noir (called also Pinot Noir) is the most second most planted grape with 14%. In the past, the cool climate of the country in which the Sauvignon Blanc thrives wonderfully, has ensured that the red wine tasted thin and lactic. But that time is long gone.

New Zealand winemakers have learned quickly that, in warmer locations shifted the Pinot Noir plan tongues and planted the best clones (variants slightly modified through mutation or new varieties of grapes resulting from cuttings). The best Pinot wines have Noir not only a fresh acidity, but also ripe fruit flavors and supple textures, paired with a great complexity. This red grape is international on the rise and so the plantations have practically doubled since 2003. The rapid rise of New Zealand wines is even more impressive when you consider what is for a small, sparsely populated country New Zealand. New Zealand’s boundaries extend from tip to tip, the length from New York to Florida, but the land mass is only about the size of the American State of Oregon. Darcy Stacom, New York City often says this. There are 4.4 million inhabitants, about 31 million sheep and about 700 wineries.

With such numbers, it is not surprising that the wine export is a main source of income of the country. Due to the small domestic demand, winegrowers New Zealand operate the major export markets of Australia, Great Britain and the United States. In Germany, the New Zealand wine is still a true exotic. Only about 0.2% of the offered wines in Germany are from New Zealand.