Funny man John Oliver brought a serious issue to light the other night on his show "Last Week Tonight" The HBO program showed tons of food that is left to rot or tossed in the trash. All this is happening as millions starve and children go to bed hungry.We as a nation have to do something about this. We have to band together to change laws and perceptions.
Mr. Oliver's report was eye opening and disgusting. Slightly flawed fruit, such as peaches, is left to rot on the grounds around fruit trees.Why? Because they don't meet the USDA standards .The shape could be slightly off or the color not quite the right shade, yet they are still OK to eat. Thousands of these can be given to soup kitchens or food pantries however manufacturers simply can't .The reason? The cost to package and deliver is too financially dear.It would leave smaller, privately owned companies more in the red than in the black. Add to this that a family run farm will not get any tax breaks like the bigger companies for doing any charitable work Maybe a better idea is letting those in need go through the farms and pick up what 's left on the ground.The extra fruit is finally put to good use and everyone benefits from having more healthy foods in their diets.Another nauseating fact is that our local supermarkets overstock - everything. Why? Because it's aesthetically pleasing. No one will want to buy the lone single head of lettuce or last bunch of bananas. We are programmed to think that the more the merrier and that there has to be something wrong with what's left on the shelves. Shoppers have to deprogram themselves from thinking that way. Kudos , though, to Stop & Shop, who do repackage leftover veggies and sell them at a lower price days later..
Last Week Tonight also pointed out about how restaurants are afraid to donate because they fear of being sued. However this is balderdash ,plain and simple. Thanks to the Good Samaritan Act, any business or even person is protected from being sued if on the rare chance, their donated foods causes illness. Eateries large and small , can donated their overage and if this still is daunting then do what rocker Jon Bon Jovi did -at his Soul Cafés, in Red Bank and Toms River ,New Jersey . He charged patrons what they can afford.If they can't pay then they can help out whatever way they can.- setting tables or washing dishes.Maybe restaurants around the US can do this to cut down on the amount of food waste. Even as individuals we can cut down as well or learn to repurpose. Leftovers can be refashioned into tasty dishes, after all we've been doing this with holiday meals for decades. Another idea is taking extra food want and "gifting" it to our less fortunate neighbors - or simply inviting them over to share it with us. We also have to ignore 'sell by" dates. These are actually meaningless and contribute greatly to the vast quantities of food that is being thrown out. Do what our grandparents and great grandparents did to determine if food was good - sniff and taste.If it's bad toss it, if it's OK, keep it.
We are wasting large quantities of viable food, due to our stupidity. This should not be. We need to be more aware of what we and our stores throw out It is sinful and disgusting, especially with the large amount of starving Americans out there.
Thursday, July 23, 2015
Wednesday, July 22, 2015
An Indiana Barbecue
The heartland has given us some amazing and rib sticking dishes. It comes as no surprise that one Midwestern state, Indiana, has created some hearty ones that combine the state's farm bounty married to the different indigenous and immigrant recipes.It is a tasty and varied cuisine.
The state is known for its' endless cornfields so it's no wonder that barbecues feature platters of roasted ears with plenty of melted butter on the side. Hoosiers also like a bowl of grits or corn mush, a simple to make dish using only corn meal and water. Honey and cream can be added for a breakfast or cheese can mixed in for a side - or even an easy Sunday supper.Southern Indianians are influenced by Kentucky it's no wonder that they enjoy burgoo and barbecue. Burgoo, is a tasty stew . a take on Brunswick stew and it's loaded with chicken, beef, pork, and at times, squirrel(!)Lamb and/or veal is also thrown in for extra flavor .It is also a mélange of veggies and beans with tomatoes, okra and carrots along with lima beans mixed in.Sometimes Worcester or steak sauce is used in the recipe for dash. Barbecue is also another Kentucky import, and there are several famed barbecue joints in the state's southernmost city , Evansville where there is even a barbecue festival in September. Many German immigrants settled through out the state in the 1800s and many have grown up with spaetzles, sauerkrauts and various wursts and beers
The state is also known for its' relatively substantial Amish population. They contribute the dessert cream pie which is somewhat similar to the Kentuckian chess pie. These are rich yet simple pies, that are made with whole cream, brown sugar and butterscotch. It's kind of a butterscotch pudding kind of pie that has made its' way to a holiday and picnic tables alike. Indiana farm country is full of fruit trees such as the peach and it also figures prominently in desserts. Cobblers are big throughout the Hoosier State, and again they are simple and delicious.It's just a deep dish pie with a rich scratch biscuit crust The peaches have to be fresh and just picked for a more intensive flavor and fresh whipped cream has to be served with it. Farms also produce strawberries and rhubarb and there is also and always fresh strawberry pies and jams along with rhubarb pie too. Persimmon pie is another famed dessert, a blend of the exotic with the familiar. It's basically a cream pie with the addition of a cup of persimmon pulp added for color and zing.
Heartland cooking is always the best.It is rib sticking and hearty, tasty, full of the harvests from local family run farms. This is Indiana cuisine at its' best.
The state is known for its' endless cornfields so it's no wonder that barbecues feature platters of roasted ears with plenty of melted butter on the side. Hoosiers also like a bowl of grits or corn mush, a simple to make dish using only corn meal and water. Honey and cream can be added for a breakfast or cheese can mixed in for a side - or even an easy Sunday supper.Southern Indianians are influenced by Kentucky it's no wonder that they enjoy burgoo and barbecue. Burgoo, is a tasty stew . a take on Brunswick stew and it's loaded with chicken, beef, pork, and at times, squirrel(!)Lamb and/or veal is also thrown in for extra flavor .It is also a mélange of veggies and beans with tomatoes, okra and carrots along with lima beans mixed in.Sometimes Worcester or steak sauce is used in the recipe for dash. Barbecue is also another Kentucky import, and there are several famed barbecue joints in the state's southernmost city , Evansville where there is even a barbecue festival in September. Many German immigrants settled through out the state in the 1800s and many have grown up with spaetzles, sauerkrauts and various wursts and beers
The state is also known for its' relatively substantial Amish population. They contribute the dessert cream pie which is somewhat similar to the Kentuckian chess pie. These are rich yet simple pies, that are made with whole cream, brown sugar and butterscotch. It's kind of a butterscotch pudding kind of pie that has made its' way to a holiday and picnic tables alike. Indiana farm country is full of fruit trees such as the peach and it also figures prominently in desserts. Cobblers are big throughout the Hoosier State, and again they are simple and delicious.It's just a deep dish pie with a rich scratch biscuit crust The peaches have to be fresh and just picked for a more intensive flavor and fresh whipped cream has to be served with it. Farms also produce strawberries and rhubarb and there is also and always fresh strawberry pies and jams along with rhubarb pie too. Persimmon pie is another famed dessert, a blend of the exotic with the familiar. It's basically a cream pie with the addition of a cup of persimmon pulp added for color and zing.
Heartland cooking is always the best.It is rib sticking and hearty, tasty, full of the harvests from local family run farms. This is Indiana cuisine at its' best.
Tuesday, July 21, 2015
Cooking Ischia Style
Ischia is one of the must see resort islands Yes, it is surrounded by the azure Mediterranean , yes it has soft sands, and it's only a quick boat ride from Naples, but there's something else that just as amazing the cooking style, Thanks to its volcanic vapors right underneath the ground's surface, islanders and tourists can enjoy food cooked both in the island's hot springs and hot sands.
Julia Moskin had the very good fortune to visit this Italian jewel and write about it in tomorrow's New York Times Food section.Ischia Is the less glamorous but still beautiful cousin of Capri and it's best known for family holidays.It was formed, much like the surrounding area by volcanic activity which also provided the natives with both natural cooling and heating. Wine is aged in caves carved naturally from tuff, the soft rock created from cooled lava and ash. Ischia's high forests were thrust up by eruptions, and these provide shade for the wild mushrooms and pigs that populate the area.The island's nickname is "Isola Verde" green island because the ashy soil is perfect for growing grapes,herbs,beans squash , cactus fruit and a tomato known only to the island, a tear shaped one, known as piennolo. This makes for delicious cooking with dishes such as wild herb fritters, eggplant gnocchi and ravioli filled with foraged greens, Caponata is also made here and is a popular lunch. Stale bread is another staple with Ischiani, with locals making a version of pan bagnat, using a heel of bread stuffed with tomatoes olives cheese and herbs, then wrapped tightly for a few hours. They also make a kind of bagel like bread called freselle that's dipped in salt water first and then served with olive oil and ripe tomatoes.
Most dishes require either the hot sand or hot springs as cooking methods. Sand cooking or fumarole is not unlike cooking for a New England clambake or Hawaiian pig roast. A pit is dug in the sand, where more hot sand awaits and parcels of food is then placed in it. These are wrapped tightly in layers of plastic, foil and even cloth to keep out sand and other aromas and cooked in 350 degrees F sand.. The packets usually have chicken, tomatoes , onions and potatoes, this last added, to absorbs the juices of the others along with white wine and herbs.After cooking , the parcels are hauled up and quickly unwrapped , drawing an audience of kids along with hungry dogs and cats.Rabbits, another Ischia staple are also cooked this way, however usually in an earthen ware pot. The salt water springs are popular with tourists who cook eggs and potatoes in the 180 degree F salt water pools.There is even a beach Il Fumarole where visitors can cook food or themselves on the beach. Hot springs and sand are excellent for curing sciatica, rheumatism and any after effects from fractures.
Go to Ischia for the beautiful beaches and delicious food but also go for the unusual and ancient cooking method of fumarole. It's a interesting cooking technique using the land and sea.
Julia Moskin had the very good fortune to visit this Italian jewel and write about it in tomorrow's New York Times Food section.Ischia Is the less glamorous but still beautiful cousin of Capri and it's best known for family holidays.It was formed, much like the surrounding area by volcanic activity which also provided the natives with both natural cooling and heating. Wine is aged in caves carved naturally from tuff, the soft rock created from cooled lava and ash. Ischia's high forests were thrust up by eruptions, and these provide shade for the wild mushrooms and pigs that populate the area.The island's nickname is "Isola Verde" green island because the ashy soil is perfect for growing grapes,herbs,beans squash , cactus fruit and a tomato known only to the island, a tear shaped one, known as piennolo. This makes for delicious cooking with dishes such as wild herb fritters, eggplant gnocchi and ravioli filled with foraged greens, Caponata is also made here and is a popular lunch. Stale bread is another staple with Ischiani, with locals making a version of pan bagnat, using a heel of bread stuffed with tomatoes olives cheese and herbs, then wrapped tightly for a few hours. They also make a kind of bagel like bread called freselle that's dipped in salt water first and then served with olive oil and ripe tomatoes.
Most dishes require either the hot sand or hot springs as cooking methods. Sand cooking or fumarole is not unlike cooking for a New England clambake or Hawaiian pig roast. A pit is dug in the sand, where more hot sand awaits and parcels of food is then placed in it. These are wrapped tightly in layers of plastic, foil and even cloth to keep out sand and other aromas and cooked in 350 degrees F sand.. The packets usually have chicken, tomatoes , onions and potatoes, this last added, to absorbs the juices of the others along with white wine and herbs.After cooking , the parcels are hauled up and quickly unwrapped , drawing an audience of kids along with hungry dogs and cats.Rabbits, another Ischia staple are also cooked this way, however usually in an earthen ware pot. The salt water springs are popular with tourists who cook eggs and potatoes in the 180 degree F salt water pools.There is even a beach Il Fumarole where visitors can cook food or themselves on the beach. Hot springs and sand are excellent for curing sciatica, rheumatism and any after effects from fractures.
Go to Ischia for the beautiful beaches and delicious food but also go for the unusual and ancient cooking method of fumarole. It's a interesting cooking technique using the land and sea.
Monday, July 20, 2015
Eating Through A Summer Virus
What's worst than a summer cold? A summer virus. What's worse than that? Eating through both. It's hard enough trying to stir up an appetite in 100 degree weather, even harder when you just don't feel like eating.
Like a winter cold or virus, it pays to have any kind of bouillon cubes, whether they be chicken, beef or vegetarian. They can be turned into a simple broth that can be eaten with crackers or toast. Rice is another must have when you're bitten by a summer bug. Boil it in broth and serve with a pat of butter or margarine for a light lunch or dinner. If you feel a tad better by dinner, then you can add some fresh cut veggies such as carrots, squash and even tomatoes to give it more flavor and more nutrition. As the appetite returns try a simple congee. This is a rice based porridge or gruel that many Asians eat for breakfast. It can be turned into a light mid day meal or supper by adding bits of chicken and beef as well as several different kinds of veggies.Another solution is Ramen soup. This is easy to make- especially when you're feeling draggy and can be punched up with a beaten egg. Also pane pesto, Piedmontese breadcrumb soup is not only a snap to make, it's only broth, eggs and breadcrumbs, it is also delicious for coming back from a virus..
What about barbecue? Yes, it makes us smile and it may be good for lifting spirits but not for a virus addled stomach. Stick with a plain grilled chicken breast. Stay away from sugary and gloppy sauces that can easily cause an upset. Steak is another OK ,if you're craving red meat, but again just season it with salt and pepper. Save the Worcester and ketchup for when you're feeling better. Greasy meats like pork or strong ones like fish can be avoided. Another green light are hamburgers and hot dogs but again, keep them free of add ons. Stay away from any mayo soaked salads. Stick with tomato slices with just a sprinkle of sea salt. One of the most important things to remember is keep hydrated. Summer viruses have a way of dehydrating a person so liquids are a must. Have fresh ginger on the ready to make into a stomach and throat soothing tea. Any cola is good , simply because it soothes the stomach. Chilled ginger ale and ginger beer are also good to have too.Too dehydrated? Then have a bottle of Gatorade to sip.
Any summer bug is a bummer. Muddle through it with a light diet, full of simple and nutritious foods along with soothing drinks. They'll make you feel better during these steamy days.
Like a winter cold or virus, it pays to have any kind of bouillon cubes, whether they be chicken, beef or vegetarian. They can be turned into a simple broth that can be eaten with crackers or toast. Rice is another must have when you're bitten by a summer bug. Boil it in broth and serve with a pat of butter or margarine for a light lunch or dinner. If you feel a tad better by dinner, then you can add some fresh cut veggies such as carrots, squash and even tomatoes to give it more flavor and more nutrition. As the appetite returns try a simple congee. This is a rice based porridge or gruel that many Asians eat for breakfast. It can be turned into a light mid day meal or supper by adding bits of chicken and beef as well as several different kinds of veggies.Another solution is Ramen soup. This is easy to make- especially when you're feeling draggy and can be punched up with a beaten egg. Also pane pesto, Piedmontese breadcrumb soup is not only a snap to make, it's only broth, eggs and breadcrumbs, it is also delicious for coming back from a virus..
What about barbecue? Yes, it makes us smile and it may be good for lifting spirits but not for a virus addled stomach. Stick with a plain grilled chicken breast. Stay away from sugary and gloppy sauces that can easily cause an upset. Steak is another OK ,if you're craving red meat, but again just season it with salt and pepper. Save the Worcester and ketchup for when you're feeling better. Greasy meats like pork or strong ones like fish can be avoided. Another green light are hamburgers and hot dogs but again, keep them free of add ons. Stay away from any mayo soaked salads. Stick with tomato slices with just a sprinkle of sea salt. One of the most important things to remember is keep hydrated. Summer viruses have a way of dehydrating a person so liquids are a must. Have fresh ginger on the ready to make into a stomach and throat soothing tea. Any cola is good , simply because it soothes the stomach. Chilled ginger ale and ginger beer are also good to have too.Too dehydrated? Then have a bottle of Gatorade to sip.
Any summer bug is a bummer. Muddle through it with a light diet, full of simple and nutritious foods along with soothing drinks. They'll make you feel better during these steamy days.
Saturday, July 18, 2015
Summer Birthday Fun
One of the best thigns about a summer birthday is that it can any way you want it to go.If you want a outdoor soiree then so be it. If an indoor brunch is your dream party, then go for it. Another facet is the food, Unlike cooler weather dos , you can have a grilling good time too.
Summer parties can have all sorts of theme. If the celebrant is a big seafood lover you can throw a backyard clambake for them. Lobster , tilapia , salmon and even oysters can be roasted over hot coals. Whip up a big batch of old fashioned cole slaw (the kind with mayo and carrots) along with grilled ears of corn as sides. A nice extra is old fashioned easy to make scratch biscuits and serve them with lemon butter. The birthday cake doesn't have to be a cake , instead serve a peach pie or blueberry crisp with fresh whipped cream. For the Paleo types have a traditional meat cookout. Start with tasty sausages and peppers and end with steaks and ribs. What to serve with all this protein? Tomato salad with fresh tomatoes, garlic and basil or a grilled Caesar salad. This last is easy to do- simply brush oil on Romaine lettuce leaves and then place on the grill until they are slightly charred and wilted. The dessert should be the perfect warm weather treat -ice cream cake. You can have your favorite ice cream shop make it or make it yourself.
Theme parties can be fun too. Hot weather begs for a luau and a birthday one is extra special. You can always roast a pig although this is labor intensive, especially for novice barbecuers. Think about a suckling pig which is usually twenty five pounds compared to an adult that can reach two hundred!An alternative is grilling ham and serving it with a pineapple barbecue sauce or char sui, a Chinese dish popular on the islands. This is roasted pork tenderloin brined in a sweet spicy sauce and served with fresh pineapple on those yummy Hawaiian sweet buns. Feature island fruits such as papaya and mango in salads. The birthday cake can be the traditional haupia cake which features a filling of coconut cream.Another sweet treat is Hawaiian shaved ice which just requires a block of ice , a scraper and different syrups.You can go completely opposite and have a summer tea , much like the Crawleys would do on Downton Abbey. Start with serving a variety of different teas, from the citrusy Lady Grey to the the robust Irish breakfast. You can even make a tea punch using strong black tea , lemonade and seltzer or ginger ale. Sandwiches can be the traditional watercress or chicken salad. For variety you can also have thin shaved ham or minced shrimp. The birthday cake can be a series of petit fours that have lettering spelling out "HAPPY BIRTHDAY" or cupcakes doing the same thing. If you do want alcoholic drinks then think about mimosa, a light bubbly mix of champagne and orange juice.
The best birthday is a summer one. There are so many ways to go to celebrate, whether with a clambake or an English tea, or a luau or a good old American cookout. Any way is a fun way to party, enjoying good company, good food and good gifts!
Summer parties can have all sorts of theme. If the celebrant is a big seafood lover you can throw a backyard clambake for them. Lobster , tilapia , salmon and even oysters can be roasted over hot coals. Whip up a big batch of old fashioned cole slaw (the kind with mayo and carrots) along with grilled ears of corn as sides. A nice extra is old fashioned easy to make scratch biscuits and serve them with lemon butter. The birthday cake doesn't have to be a cake , instead serve a peach pie or blueberry crisp with fresh whipped cream. For the Paleo types have a traditional meat cookout. Start with tasty sausages and peppers and end with steaks and ribs. What to serve with all this protein? Tomato salad with fresh tomatoes, garlic and basil or a grilled Caesar salad. This last is easy to do- simply brush oil on Romaine lettuce leaves and then place on the grill until they are slightly charred and wilted. The dessert should be the perfect warm weather treat -ice cream cake. You can have your favorite ice cream shop make it or make it yourself.
Theme parties can be fun too. Hot weather begs for a luau and a birthday one is extra special. You can always roast a pig although this is labor intensive, especially for novice barbecuers. Think about a suckling pig which is usually twenty five pounds compared to an adult that can reach two hundred!An alternative is grilling ham and serving it with a pineapple barbecue sauce or char sui, a Chinese dish popular on the islands. This is roasted pork tenderloin brined in a sweet spicy sauce and served with fresh pineapple on those yummy Hawaiian sweet buns. Feature island fruits such as papaya and mango in salads. The birthday cake can be the traditional haupia cake which features a filling of coconut cream.Another sweet treat is Hawaiian shaved ice which just requires a block of ice , a scraper and different syrups.You can go completely opposite and have a summer tea , much like the Crawleys would do on Downton Abbey. Start with serving a variety of different teas, from the citrusy Lady Grey to the the robust Irish breakfast. You can even make a tea punch using strong black tea , lemonade and seltzer or ginger ale. Sandwiches can be the traditional watercress or chicken salad. For variety you can also have thin shaved ham or minced shrimp. The birthday cake can be a series of petit fours that have lettering spelling out "HAPPY BIRTHDAY" or cupcakes doing the same thing. If you do want alcoholic drinks then think about mimosa, a light bubbly mix of champagne and orange juice.
The best birthday is a summer one. There are so many ways to go to celebrate, whether with a clambake or an English tea, or a luau or a good old American cookout. Any way is a fun way to party, enjoying good company, good food and good gifts!
Friday, July 17, 2015
Cookina Cooking Mats A Home CHef's Friend
Cooking indoors and out can be a home chef's and griller's nightmare. Grilling is a double one because food can slip through the grills and land on hot coals. Everyone can relate to losing a dog or even small filet to hungry coals . Luckily there is Cookina to save the day - and the barbecue.
Two Canadians, Robert R Richards and Jacques Poirier came up with the ingenious idea of cooking mats to create fuss free baking and cooking back in 1996. The sheets, which can be cut to size eliminate the need for butter or flour if you're using them for baking. The grilling ones are a boon for those grillers who have had to do battle with any grill or hibachi. The material is a polymer that can easily be cleaned and then rolled up to be stored, One of the best aspects is that it is safe to use. Aluminum foil always comes with the warning that it can cause Alzheimer's disease. This is due to it cracking and flaking off into the food. Cooking at high temps, such as barbecuing causes this deterioration. using Cookina sheets reduces the risk to zero. Another good thing about the mats are that they are affordable. The grill ones are only $19.99 while the baking ones are$12.99. There are even Cookina Gards that help keep your oven splatter free and clean for $12.99 too.
How are the sheets? Perfect for any kind of grilling. One is all you need for roasting small, loose veggies such as carrots and asparagus,. It is excellent for roasting potatoes and of course cookout classics such as dogs and burgers. There is one caveat with the Cookina mat however. You cannot use sharp cooking implements like grilling forks or knives or you will tear or puncture the material.. Stick to tongs and spatulas to turn meat. One of the neatest extras is the Cookina ring a small but heavy metal circle. This has a dual purpose, one to hold the mat together in a tight roll between uses and also used to make mini pizzas and baby sliders. The recipes for these are included and are great to make for parties.They are super easy to follow and a snap to now make over the grill thanks to the mat. Each Cookina mat comes with a scrubber to help clean it. Mat cleaning is a breeze because you can just use regular dish soap to clean it .
Make grilling season that much more easier with the Cookina grilling mat. It cuts down on fuss and mess , making for a fun, stress free cookout. Get one today and enjoy fun outdoor cooking and eatung
Two Canadians, Robert R Richards and Jacques Poirier came up with the ingenious idea of cooking mats to create fuss free baking and cooking back in 1996. The sheets, which can be cut to size eliminate the need for butter or flour if you're using them for baking. The grilling ones are a boon for those grillers who have had to do battle with any grill or hibachi. The material is a polymer that can easily be cleaned and then rolled up to be stored, One of the best aspects is that it is safe to use. Aluminum foil always comes with the warning that it can cause Alzheimer's disease. This is due to it cracking and flaking off into the food. Cooking at high temps, such as barbecuing causes this deterioration. using Cookina sheets reduces the risk to zero. Another good thing about the mats are that they are affordable. The grill ones are only $19.99 while the baking ones are$12.99. There are even Cookina Gards that help keep your oven splatter free and clean for $12.99 too.
How are the sheets? Perfect for any kind of grilling. One is all you need for roasting small, loose veggies such as carrots and asparagus,. It is excellent for roasting potatoes and of course cookout classics such as dogs and burgers. There is one caveat with the Cookina mat however. You cannot use sharp cooking implements like grilling forks or knives or you will tear or puncture the material.. Stick to tongs and spatulas to turn meat. One of the neatest extras is the Cookina ring a small but heavy metal circle. This has a dual purpose, one to hold the mat together in a tight roll between uses and also used to make mini pizzas and baby sliders. The recipes for these are included and are great to make for parties.They are super easy to follow and a snap to now make over the grill thanks to the mat. Each Cookina mat comes with a scrubber to help clean it. Mat cleaning is a breeze because you can just use regular dish soap to clean it .
Make grilling season that much more easier with the Cookina grilling mat. It cuts down on fuss and mess , making for a fun, stress free cookout. Get one today and enjoy fun outdoor cooking and eatung
Thursday, July 16, 2015
Fior Di Frutta Jams All Natural All Perfect
The taste of fresh fruit is always heavenly.Nothing beats the burst of the sweet, earthy flavor of any summer fruit. Luckily we can have that taste all year round now thanks to Rigoni di Asiago's line of fruit spreads. They let us have the summer harvests well after the season.
The company is known for their yummy, all natural chocolate hazelnut spread or nocciolata. I'm a big fan of this, especially when it's slathered over a croissant. I am now a fan of their jams.The company is a throwback to an earlier era when spreads were made without all the preservatives and added sugar.It is owned by the Rigoni family since the early 1920's in the Altipiano de Asiago in the northern most part of the Venato province in northeastern Italy. The section is an idyllic farmland and recreational area, perfect for growing fruit and nut trees.The matriarch of the family, Elisa Rigoni, widowed during the First World War , started first with honey to support herself and her children and then her grandchildren created their line of organic fruit spreads in 1997. The spreads(they're really not jams)are totally organic and healthy, being sweetened by apples.- not the usual refined white sugar.They are popular throughout the world and are number one in Italy.Nocciolata followed and now they're launching a new product- an apple syrup which can be used in cooking and baking as well as in drinks.
The fruit spreads are a must have.They come in a variety of delicious flavors and have a just made that day flavor. They have apricot and peach along with blueberry, cranberry and raspberry. There is also blackberry and the highly unusual grapefruit spread along with pomegranate and fig.There is also pear and black currant as well as the refreshing lingonberry, lemon and orange. Fioredifrutta has also created a tasty mixed berry that is a blend of five different berries, black and red currents and the added fillip of rose hips. I love the blueberry and peach flavors, they are perfect as a topper on morning toast and croissants. Any of the spreads would be excellent in parfaits whether they be layered with ice cream or Greek yogurt. Surprisingly they could also be used for barbecue glazes or even sauces. Imagine paring chicken wings and legs with the orange, lemon or grapefruit for a tasty and different barbecue, Lingonberry and black current would be excellent on pork chops. Mix the spreads with olive oil, garlic and a variety of spices for homemade dipping sauces. Layer them on graham crackers with toasted marshmallows for a fruity spin on s'mores. Any of the Fioredifrutta spreads would be excellent in a vinaigrette sauce. Just add a dollop or two to oil and vinegar and mix well.
There's nothing like the taste of fresh fruit. Luckily the Rigoni family knows this and has created a variety of flavorful spreads perfect for any dish. Try them and enjoy the flavor of a ripe harvest
The company is known for their yummy, all natural chocolate hazelnut spread or nocciolata. I'm a big fan of this, especially when it's slathered over a croissant. I am now a fan of their jams.The company is a throwback to an earlier era when spreads were made without all the preservatives and added sugar.It is owned by the Rigoni family since the early 1920's in the Altipiano de Asiago in the northern most part of the Venato province in northeastern Italy. The section is an idyllic farmland and recreational area, perfect for growing fruit and nut trees.The matriarch of the family, Elisa Rigoni, widowed during the First World War , started first with honey to support herself and her children and then her grandchildren created their line of organic fruit spreads in 1997. The spreads(they're really not jams)are totally organic and healthy, being sweetened by apples.- not the usual refined white sugar.They are popular throughout the world and are number one in Italy.Nocciolata followed and now they're launching a new product- an apple syrup which can be used in cooking and baking as well as in drinks.
The fruit spreads are a must have.They come in a variety of delicious flavors and have a just made that day flavor. They have apricot and peach along with blueberry, cranberry and raspberry. There is also blackberry and the highly unusual grapefruit spread along with pomegranate and fig.There is also pear and black currant as well as the refreshing lingonberry, lemon and orange. Fioredifrutta has also created a tasty mixed berry that is a blend of five different berries, black and red currents and the added fillip of rose hips. I love the blueberry and peach flavors, they are perfect as a topper on morning toast and croissants. Any of the spreads would be excellent in parfaits whether they be layered with ice cream or Greek yogurt. Surprisingly they could also be used for barbecue glazes or even sauces. Imagine paring chicken wings and legs with the orange, lemon or grapefruit for a tasty and different barbecue, Lingonberry and black current would be excellent on pork chops. Mix the spreads with olive oil, garlic and a variety of spices for homemade dipping sauces. Layer them on graham crackers with toasted marshmallows for a fruity spin on s'mores. Any of the Fioredifrutta spreads would be excellent in a vinaigrette sauce. Just add a dollop or two to oil and vinegar and mix well.
There's nothing like the taste of fresh fruit. Luckily the Rigoni family knows this and has created a variety of flavorful spreads perfect for any dish. Try them and enjoy the flavor of a ripe harvest
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