Archivio mensile:luglio 2014

AcomeArmonia

It’s time for the Southern Hemisphere!

ARMONIA Southern Hemisphere

Now online

Armonia Southern HemisphereTerms & Conditions and Application form reserved for the Southern Hemisphere to participate at the International Olive Oil Competition Armonia.

ARMONIA is the only Olive Oil competition that encourages chefs, cooks, enthusiasts and consumers to expand their knowledge of “Extra Virgin Olive Oil (EVOO) of EXCELLENCE” as well as new, alternative uses and techniques for increasing consumption in catering, in the kitchen and on the table.

More info:
A.NZ.SA. (Australia – New Zealand – South Africa)
IX International Olive Oil Competition Armonia IRVEA Trophy – Southern Hemisphere (South America, Asia)

Logo Anzsa 2014

3RD ARMONIA OLIVE OIL CHAMPIONSHIP A.NZ.SA. Awards 2014

Olive Oil producers, Chefs, Food Bloggers and Foodies will work together to discover the very best Olive oils from the Southern Hemisphere & bring them together on the plate.

pdficoBRIEF PRESENTATION

pdficoDownload General Rules of the Competition

pdficoDownload Application form

View photogallery past editions

Olive Oil Academy Australia

This internationally competition is now in its third year and is open to all small and independent producers of Olive Oil in Australia, New Zealand and South Africa.

ARMONIA is the only Olive Oil competition that encourages chefs, cooks, enthusiasts and consumers to expand their knowledge of “Extra Virgin Olive Oil (EVOO) of EXCELLENCE” as well as new, alternative uses and techniques for increasing consumption in catering, in the kitchen and on the table.

As in previous years, where the judging panel consisted of some of the best chefs in Australia including Gary Mehigan of MasterChef Australia, the competition “Armonia in the Kitchen” will take place in a famous cooking school in Sydney.

This year’s theme is “Extra Virgin Olive Oil (EVOO), Rice & … ” Chef, Food bloggers and Foodies will compete to prepare the best risotto with Extra Virgin Olive Oil of Excellence selected from the competition’s ARMONIA winning Oils.

Logo Anzsa 2014In the previous international edition of “EVOO, Rice &…”, the winning young chef’s are now lucky enough to be completing a 2 week internship with Jamie Oliver at Jamie Oliver’s Fifteen in Cornwall UK.

The theme “EVOO, Rice & …” was chosen this year because risotto rice has always been considered one of the best products to maximize all degrees in the flavours of EVOO Excellence, and is a good opportunity to launch the follow on competition to find the Best Risotto in Australia.

Anyone with experience in the evaluation of EVOO may submit an application to be part of the jury selection. A special panel will be composed of consumers for the recognition of “EVOO People’s Choice 2014″ The evaluation panel will be led by qualified Australian Panel Supervisors.

This year’s winner award will have their product promoted by The Olive Oil Academy to all Australian restaurants that use and display the EVOO of Excellence.

The Gala Dinner and Award ceremony will be held in Sydney in December 2014 (date TBA).

Entries for Olive Oil Producers are NOW OPEN and will close on 26 September 2014

For all information regarding competition rules & application forms please visit our website: www.oliveoilagency.org

Olive Oil Academy Australia 
by International Extra Virgin Olive Oil Agency
ARMONIA Championship Office for the Southern Hemisphere Australia, New Zealand & South Africa.
PHONE +61 (0) 437 430 974 +61 (0) 403 872 493 EMAIL:armonia.anzsa@oliveoilagency.org

bg_crudo_piatto_melone

Italian cured raw ham – Healthy living

bg_crudo_piatto_meloneCharacteristics and nutritional properties - 2nd part

Salting is a crucial phase in the process because the amount of salt used has to guarantee both an adequate preservation (by inactivating or delaying any microbial growth) and a pleasant flavour.
The salt must also penetrate the mass of muscle as evenly as possible.
Numerous chemical reactions take place during the curing process, due to mainly proteolytic microbial flora that gradually reduce the dimensions of the proteins, progressively making the meat extremely easy to digest. Here again, this is a very delicate phase because any excessive microbial proliferation could facilitate unwanted reactions, such as acid fermentation (caused by acidifying microorganisms), the production of dextrans by lactobacilli (lending the meat a viscous texture), or the excessive proliferation of moulds or aerobic microorganisms (responsible for swelling, putrefaction, etc). The curing environment itself can also be responsible for excessive moulding, over-dehydration or colonisation of the meat by insects and mites.

The penetration of the salt, the evaporation of the water, and the variations in acidity that take place during the curing process give rise to a slow selection of the microbial flora that leads to the proliferation of lactobacilli and Micrococcaceae capable of determining the final sensory characteristics of the prosciutto.
The highly-qualified Italian prosciutto producers can generally guarantee a product of excellent quality and the genuinity of many Italian prosciutti is protected at European community level. The products with a Protected Denomination of Origin (PDO) are the jambon de bosses Valle d’Aosta (from the municipalities of St. Rhemy and Bosses in the Alta Valle d’Aosta); the prosciutto di Carpegna (in the province of Pesaro); the prosciutto di Modena (in the province of Modena); the prosciutto di Parma (in the province of Parma); the prosciutto di San Daniele (from San Daniele del Friuli and Spilimbergo); the prosciutto toscano (from Tuscany); the prosciutto veneto berico-euganeo (from the hills in the provinces of Vicenza and Padova). The prosciutto di Norcia (from the province of Terni) is a product with a Protected Geographical Indication (PGI).
Once the curing process has been completed, the sensory characteristics of a prosciutto are the outcome of the different strategies adopted in its production, which can consequently give rise to quite different nutritional profiles. A global nutritional picture can be drawn, however, highlighting the following aspects.

(1) Prosciutto crudo has a high protein content, coming between 25% and 30% of the edible portion.

(2) It is also high in protein quality, deriving from its composition in essential amino acids (i.e. the single protein components that the human body is unable to produce in quantities large enough to meet its needs and must introduce with the diet).
The amino acid spectrum accounts for a mean 45% of essential amino acids in the total protein content. There is also a fair amount of arginine (from which growth hormones derive), and branched chain amino acids (lycine, leucine, isoleucine), which are particularly important in the diets of sportspeople.

(3) The average quantity of fats is around 20%, but is considerably reduced when the visible fat is removed from the prosciutto.
The meat’s energy value consequently varies, per 100 g of product, from more than 300 kcal to just below 150 kcal.

(4) As for the quality of the fat, thanks to the combined effects of genetics, nutrition and breeding methods, prosciutto crudo now contains fewer saturated fatty acids, larger proportions of oleic and stearic acids (which have little atherogenic significance), and more unsaturated fatty acids and vitamin E, which is needed to protect them against oxidation. The prosciutto shows a clear boundary between the structural and the depot fats (lard, bacon, etc) and its cholesterol content is remarkably low, averaging around 80 mg per 100 g (and, in lean prosciutto
crudo, a mere 30 mg per 100 g).

(5) The content in vitamins B1, B2 and B12, which are fundamental to energy metabolism, erythrocyte synthesis, nucleic acid formation, and nervous system function, is quite high.
Prosciutto crudo also contains an appreciable amount of carnitine, needed to exploit the energy resource in the fatty acids.

(6) The most represented minerals are sodium, iron, zinc and selenium. Sodium participates in regulating the body’s acid-alkaline balance, it is indispensable for maintaining the osmotic pressure of the body fluids, protecting against any excessive loss of fluids, and regulating muscle excitability and cell permeability. An excessive amount of sodium has been correlated with hypertensive cardiovascular diseases, however.
Iron, a component of haemoglobin, myoglobin and various enzymes, has a fundamental role in tissue oxygenation and numerous chemical processes. Zinc is involved in the metabolism of proteins, genetic material and mucopolysaccharides, in addition to activating numerous enzymes. Selenium is a component of glutathione-peroxidase; it has an important antioxidant role at cell level and is fundamental to male fertility. The iron and selenium contained in prosciutto crudo are in a highly bio-available chemical form, unlike the minerals contained in
vegetable food sources.
Thanks to its nutritional value, prosciutto crudo can be a precious contribution to the diet. On the other hand, it can contribute
to a far from recommendable food overload if it is included too often in the already over-rich diet of a sedentary person with high blood cholesterol levels. The consumption of prosciutto crudo must also be suitably limited in certain medical conditions, e.g. hypertension and renal diseases (because of its high sodium content), and in hyperuricaemia and gout, which benefit from a low-protein diet to minimise the availability of the amino acids useful to purine synthesis.

 

Courtesy SIRMAN/Zafferano 

DISCOVER ALL THE SECRETS OF ITALIAN CHARCUTERIE!

KING PORK..…from farm to fork

di Prof. Mirella Giuberti
Nutritionist
Prosciutto crudo

Italian cured raw ham – Healthy living

Characteristics and nutritional properties - 1st partProsciutto crudo

Prosciutto crudo is a salted cold meat that comes from seasoned and cured whole legs of raw meat.
This article will concentrate on pork, but it is worth mentioning that there are also excellent Italian prosciutto products made with the meat of wild boar, fallow deer, goat, sheep, etc.
Nowadays, the meat intended for making into prosciutto crudo comes from farms operating a very careful selection of their pigs and a suitable diet has been fine adjusted, designed to produce a mature meat that contains very low levels of both structural and depot fat. In fact, their dietary rations consist mainly of vegetables (maize and soy bean, also including the bran) without any milk processing by-products. The meat is thus less rich in cholesterol and saturated fatty acids, with a higher polyunsaturated component and antioxidant vitamin content,
consequently giving rise to a nutritional balance more compliant with the current dietary needs of consumers, with a vitamin balance that improves the end product’s keeping qualities.

The stages of production involved in making prosciutto crudo start with the slaughtering of the pigs (coming from breeders that can guarantee adequate standards of hygiene and proper muscle development in their animals) when they reach a weight of approximately 150-180 kg, in order to provide a “heavy pig with mature meat”.
The leg of these adult pigs (which come from particular, highly-prized breeds and from limited areas if the prosciutto’s production has to comply with certain standards) is then cooled, cleaned, salted (generally using sea salt) and sometimes seasoned with aromatic herbs, the excess fat and skin are removed, and the meat is compressed slightly and allowed to rest in a suitable environment, in terms of temperature and humidity, so as to induce a gradual, modest dehydration. Then the joint is washed, dried and finally cured for a variable period of time in suitable ambient conditions. To avoid any excessive dehydration of the ham, the joints are often coated with a paste consisting of pork fat, ground cereals and salt.

Salting is a crucial phase in the process because the amount of salt used has to guarantee both an adequate preservation (by inactivating or delaying any microbial growth) and a pleasant flavour.

by Prof. Mirella Giuberti – Nutritionist

Courtesy SIRMAN/Zafferano 

Crusty asparagus and lightly smoked prosciutto crudo

Cestino e prosciuttoIngredients: For the tart: 200g white asparagus; 2 medium eggs; 2 dl fresh cream; salt, 100g smoked prosciutto crudo; onion.
For the potato sauce: 50 g onion; 200 g potatoes; 500 g water; salt.

Put the onion and raw asparagus in the pan, cover with asparagus fumet and cook over a slow flame for 15 minutes.
Leave to cool, add the eggs, cream and salt. Toast the ham and spread it on the bottom of the tart-pans, pour in the asparagus sauce and cook in the oven at 140C° for 25 minutes.
Make the potato sauce in the same way as the asparagus sauce, without the fumet, covering the pan tossed potatoes and onion with cold water.
Cook over a slow flame, blend and add salt as needed. Serve the raw asparagus and crusty ham seasoned with lemon vinaigrette and a green side salad.

Courtesy SIRMAN/Zafferano 

However, this is an interesting and complex subject which we will cover in more details next week!

DISCOVER ALL THE SECRETS OF ITALIAN CHARCUTERIE!

KING PORK..…from farm to fork

di by Prof. Mirella Giuberti
Nutritionist Courtesy SIRMAN/Zafferano
Copyright: © UNESCO
Author: Nomination File
Image Source: Nomination File

Val d’Orcia since 10 years World Heritage site

The landscape of Val d’Orcia is part of the agricultural hinterland of Siena, which extends from the hills south of Siena to Monte Amiata.

Copyright: © UNESCO Author: Nomination File Image Source: Nomination File

Copyright: © UNESCO
Author: Nomination File
Image Source: Nomination File

It is characterised by gentle and conical hills with fortified settlements on top occasionally broken by gullies and by picturesque towns and villages such as Pienza and Montalcino (the Brunello di Montalcino is counted among the most prestigious of Italian wines). It is a landscape which has become familiar through its depiction in works of art from the Renaissance painting to the modern photograph.

The landscape of the Val d’Orcia was celebrated by painters from the Scuola Senese, which flourished during the Renaissance. Images of the Val d’Orcia, and particularly depictions of landscapes where people are depicted as living in harmony with nature, have come to be seen as icons of the Renaissance and have profoundly influenced the development of landscape thinking

This is only one of the reasons that allowed that in 2004 the Val d’Orcia was added to the UNESCO list of World Heritage Sites

Immerse yourself in the magnificent Val d’Orcia in the heart of Tuscany with the Professional Olive Oil Sommelier Course

 

straccetti-di-manzo-alle-erbe-aromatiche

Discovering Flavours… Aromatic herbs and extra virgin olive oil

Aromatic Herbs and Extra virgin Olive Oil: raw, fresh or cooked, they are always delicious!

Herbs have always been an important part of cooking culture all over the world. Everybody uses them, to a greater or lesser degree, to enhance their dishes, both raw and cooked.
However, it is important to be able to use them correctly; fresh raw herbs can be chopped and mixed but don’t cook them for any significant time.

Always use herbs to improve the taste of fish, meat, vegetables, soups and desserts to enhance their appeal.

During the Professional Olive Oil Sommelier Course being held in Val d’Orcia in the heart of Tuscany, there will be cooking demonstrations showing you how to use EVOO and fresh herbs to finish off each dish in perfect harmonization.

This simple but effective recipe by chef Gregory Nalon, requires the use of raw, fresh herbs vacuum cooked at very low temperatures with olive oil.

Curry lobster salad with sweet-sour pickled vegetables and fumé herbs.
By chef Gregory Nalon

Ingredients for 4 people:
n° 12 lobster tails, 5 g curry; 20g egg white; 30 g Tropea onion; 30 g white onion; 40 g red bell pepper ; 10 g chopped fresh herbs (thyme, parsley, wild fennel, chives); 20 g extra virgin olive oil, scented with sage and rosemary; 15 g classic extra virgin olive oil; 20g white vinegar; 10 g white sugar; 2g salt; 0.5 g white pepper; 1 bay leaf; 2 g fresh ginger; 20 g basil leaves

Take the lobster tails out of their shells, wash them and dust them with curry after dipping them in whisked egg white. Steam them at 76°C for about 7 minutes, laying them on top of the fresh basil.

Clean and cut the vegetables, than put them in a special bag for vacuum cooking and season them with sugar, vinegar, salt, pepper and classic extra
virgin olive oil.

Close the bag and cook the vegetables for about 10 minutes. Change the vacuum cooking bag, add the chopped herbs and the seasoned extra virgin olive oil.

Close the bag and cook in the oven at 68°C for 20 minutes.

Dish arrangement:
Plate the sweet and sour vegetables, lay the lobsters on top, season with some of the cooking sauce and the seasoned oil.

Decorate and serve.

Courtesy SIRMAN/Zafferano anno 13/ 37 del 2011

Herbs, discovering taste
When men were even more like monkeys, fire and salt were used to make food tastier and longer lasting. And only then did they start to stand out from the animals. But culinary taste probably had to wait for the discovery of herbs and spices, paying the price of stomachache.
A common long-ago origin, perhaps dating back to the beginning of trade between wooded and lagoon areas and between deserts and mountains.

Highly sought-after and precious, they were worth their weight in gold and were even recognised (for example in 11th century Venice) as a valid way of paying taxes. An important chapter in our gastronomic history, not to mention in medicine itself (syrups, infusions, compresses, ointments…) at least until the early 17th century. And perhaps even before (although not confirmed by science) as aphrodisiacs, an illusion which considered prodigious the root of the mandrake, a Solanaceae widespread in Mediterranean countries, as recognised by the Greek physician Dioscorides and confirmed by Pliny the Elder (although lacking in credibility in such matters).

For the Romans, however, lettuce, mallow and wall-rocket were enough. For the great agronomist Columella, wall-rocket aroused dulled passions, while other unidentified herbs ended up in infusions, distillates and even desserts. Always with the same hopes. But no-one has ever confessed to using these incentives…
Then the times changed and we ended up with oysters and champagne which have nothing in common with herbs, but are supposed to have the same prodigious qualities as certain wild herbs. What is sure, however, is that these wild or cultivated herbs are able to add a distinctive touch to particular international or local, refined or traditional, ways of cooking meat or fish, in which spices and herbs play a leading part.
Anise, cinnamon, cloves, nutmeg, chilli pepper and saffron are all spices (powder, leaves and dried bark) able to characterise any dish, not to mention their healing aspects (stimulating, digestive, purifying, toning, sedative…).

And herbs? Garlic, basil, onion, fennel, oregano, parsley, rosemary, sage, shallots, celery, thyme… fresh herbs so common they are even cultivated indoors. Flavours which together or on their own are added to food to make it stand out, transforming the humblest of kitchens into a genuine laboratory of taste. As confirmed by academics and chefs.

Courtesy SIRMAN/Zafferano anno 13/ 37 del 2011

di Courtesy SIRMAN/Zafferano anno 13/ 37 del 2011
aromatiche

Erbe aromatiche ed Extravergine. Alla scoperta del gusto

Erbe, la scoperta del gusto

Quando l’uomo era ancora più simile alla scimmia, perché il cibo fosse più saporito e si conservasse meglio c’erano il fuoco e il sale. E solo allora ha cominciato a distinguersi dagli animali.

aromaticheMa a far nascere il gusto culinario è probabile che ci siano volute le erbe aromatiche e le spezie. E la loro conoscenza è stata a forza di mal di pancia.

Una comune origine lontanissima, forse la genesi dei primi scambi commercial tra zone boscose e lagune, tra deserti e montagne. Tanto ricercate e preziose da valere come l’oro, tali da essere conosciute (per esempio nella Venezia del XI secolo) come valide perfino per pagare le tasse.

Una parte importante insomma della nostra storia gastronomica e perfino della stessa medicina (sciroppi, decotti, impacchi, unguenti….) almeno fino al primo Seicento. E forse prima ancora identificate, senza nessuna conferma scientifica, come afrodisiache: un’illusione che definiva portentosa la radice della mandragola, una solanacea molto diffusa nei Paesi mediterranei come aveva riconosciuto il medico greco Dioscoride e confermato anche da Plinio il Vecchio (per la verità poco credibile in certi argomenti), ma ai romani invece bastavano lattuga, malva e ruchetta.

Per Columella, il grande agronomo, la ruca selvatica risvegliava ardori sopiti, mentre altri irriconoscibili erbe, non meglio identificate, finivano in decotti, distillati e perfino nei dolci. Sempre con le stesse speranze.
Ma nessuno ha mai confessato l’uso di questi incentivi…

Poi i tempi sono cambiati e si è finiti a ostriche e champagne che non c’entrano con le erbe ma che, si è sempre assicurato, avrebbero le stesse prodigiose qualità di certe erbe selvatiche….

Resta invece sicuro che tutte queste essenze, spontanee o coltivate, sono capaci di identificare una particolare cucina, di carne o di pesce, internazionale o locale, raffinata o popolare che sia, dove appunto le spezie e le erbe aromatiche sono riconosciute protagoniste. Anice, cannella, chiodi di garofano, noce moscata, peperoncino, zafferano….sono le spezie (polveri, foglie e cortecce essiccate) che danno quel qualcosa in più ad ogni piatto senza contare appunto il lato curativo (stimolanti, digestivi,
depuranti, tonici, sedativi….).
E le erbe aromatiche? Aglio, basilico, cipolla, finocchio, origano, prezzemolo, rosmarino, salvia, scalogno, sedano, timo… aromi freschi tanto comuni che li coltiviamo perfino in casa.
Sono sapori che misti o singoli si aggiungono ai cibi differenziandoli e che trasformano una qualsiasi cucina in un vero laboratorio del gusto. Ce lo confermano studiosi e cuochi.

Courtesy SIRMAN/Zafferano anno 13/ 37 del 2011

Erbe aromatiche ed Extravergine: crude, fresche, cotte, sono sempre buone!

Le erbe aromatiche sono da sempre parte delle culture culinarie di tutto il mondo.
Chi più chi meno, tutti le usano per esaltare i prodotti cotti o crudi che siano. Credo sia importante però usarle nel modo corretto; fresche e crude, emulsionate, tritate, ma di sicuro mai cotte a lungo.
Si possono utilizzare per insaporire e valorizzare pesce, carne, verdure, minestre, zuppe e dolci.
Durante il corso per Professional Olive Oil Sommelier che si terrà in Val d’Orcia, nel cuore della Toscana dal 13 al 17 ottobre 2014, si terranno varie dimostrazioni pratiche sull’utilizzo delle Erbe aromatiche con l’Extravergine per la finitura e la perfetta armonizzazione di ogni piatto.

In questa ricettina semplice, ma di effetto, dello chef Gregory Nalon, le erbe vengono utilizzate crude, fresche e cotte in sottovuoto a bassissima temperatura con dell’olio d’oliva.

Insalatina di gambero al curry con giardiniera in agrodolce ed erbette fumé
chef Gregory Nalon
Ingredienti per 4 persone:

n° 12 code di gamberone; g 5 curry; g 20 albume; g 30 cipolla di Tropea; g 30 cipolla bianca; g 40 peperone rosso; g 10 mix di erbe fresche tritate a coltello affilatissimo ( timo, prezzemolo, finocchietto, erba cipollina ); g 20 olio extravergine d’oliva affumicato alla salvia e rosmarino; g 15 olio extravergine d’oliva classico; g 20 aceto bianco; g 10 zucchero bianco; g 2 sale fi no; g 0,5 pepe bianco;1 foglia d’alloro; g 2 zenzero fresco; g 20 foglie di basilico.

Pulire i gamberi dal carapace, lavarli e spolverarli di curry dopo averli passati velocemente nell’albume leggermente battuto. Cuocere a vapore a 76° per 7 minuti sopra al basilico fresco.

Mondare e tagliare sottile le verdure, quindi mettere in sacchetto sottovuoto speciale per cottura e condire con lo zucchero, l’aceto, il sale il pepe e l’olio extravergine d’oliva non affumicato.

Chiudere e cuocere a 68° per circa 10 minuti. Abbattere in un altro sacchetto per cottura in sottovuoto, inserire le erbe miste a coltello e l’olio extravergine affumicato.
Chiudere e mettere in forno a vapore per 20 minuti a 68°.

Composizione del piatto:
Sistemare le verdurine in agrodolce csul piatto, porvi sopra i gamberi, condire con un po’ di sugo di cottura e l’olio alle erbe fume’.

Decorare a piacere e servire.

Courtesy SIRMAN/Zafferano anno 13/ 37 del 2011

di Courtesy SIRMAN/Zafferano anno 13/ 37 del 2011
Salame di patate nel risotto

Il Salame di patata

Salame di patate nel risottoLe sue origini sono povere anzi poverissime.

Si racconta che durante la seconda guerra mondiale in qualche cascina del Canavese e del Biellese quando era finita la carne di maiale, per aumentare la produzione, i contadini, veri artigiani degli insaccati, aggiungessero le patate bollite all’impasto di maiale. Insaporivano poi tutto con pepe, noce moscata e cannella e qualche chiodo di garofano e forse con un bicchiere di Barbera nell’impasto. Naturalmente tutto veniva poi insaccato nel budello.
Ancora oggi si prepara così e, fatto riposare l’impasto, lo  si insacca come un normale salame in un budello ben pulito e lo si appende in  un luogo fresco.
Dopo due giorni si puo’ cuocere per una decina di minuti in forno. Dopo una settimana lo si puo’ consumare crudo .
Oggi il suo consumo è limitato ai periodi dell’anno più freddi a causa della sua facile deperibilità, infatti dopo averlo preparato come richiede la tradizione deve essere consumato nei 3-4 giorni successivi. Qualcuno lo preferisce fresco, altri più “stagionato”, in ogni caso il risultato gastronomico è meraviglioso e di facile abbinamento con i vini locali e gli spumanti del territorio.

Difficile da tagliare per via della sua morbidezza , spesso nelle preparazioni culinarie può anche essere sbriciolato. Con il suo sapore quasi “dolciastro” e mai “aggressivo” può essere facilmente cucinato dagli chef che abbinano tradizione e fantasia. La pezzatura corretta è di circa 100/120 grammi e deve essere conservato appeso in fila senza mai toccarsi.

Consiglio di utilizzarlo con una ricetta che amo molto:
soffriggete un po’ di cipolla in olio d’oliva extra vergine, sbriciolate il salame di patate insieme e poi unite delle uova sbattute. Una semplice frittata, che vi farà leccare i baffi (Provare per credere!)

Presso la gastronomia Giordano di Ivrea (TO), si può trovare in vendita un ottimo salame di patate, che gli chef Alfredo e Giorgio propongono in diverse preparazioni: dai crostini di pane casereccio e salame caldo ai risotti con il cavolo verza oppure con le castagne bollite.

Luciano Napolitano
di Luciano Napolitano
corso confermato

ISPETTORI, CONSULENTI E AUDITOR DELLE STRUTTURE RICETTIVE E DELLA RISTORAZIONE

Standard di Qualità, tecniche e procedure operative, Sicurezza Alimentare: “Professionisti” in grado valutare la qualità dei prodotti e dei servizi nelle strutture ricettive, nella ristorazione e nelle attività produttive e di trasformazione.

presentazione

La “Certificazione di idoneità” rilasciata alla fine del corso completo, da diritto all’iscrizione al Registro Nazionale Ispettori della Qualità alla disponibilità di tutte le strutture nazionali e internazionali, con scopi, obiettivi e finalità, di cui ai piani di miglioramento QualityCare.

quality_check

Le specifiche competenze acquisite sono fondamentali e basilari per intraprendere la nuova professione di ispettore e consulente della qualità nel contesto del QualityCare, competenze spendibili non solo presso strutture pubbliche, private e Organismi di controllo e certificazione, ma anche per attività di consulenza privata libero-professionale.

pdficoScarica il programma e il modulo di iscrizione

LEGGI TUTTO