Category: Health food

Kitchen equipments: What do you absolutely need?

Kitchen equipments: what are the essentials?

A mortar and a pestle, of course! These tools have been used for centuries to prepare spices in Latin American cuisine.

Kitchen equipments



Kitchen equipments

But what about other popular dishes like curry or halibut stew? The answer may surprise you: it is not only these kitchens that rely heavily on their use – many international recipes call specifically “a rubbing of spices” as well as specific grinders such as fresh cilantro if desired (and who does not like to add fresh chopped garlic). Nowadays there are also electric models that do a great job both at grinding and chopping herbs – if safety is your thing then this could be perfect because everything you need.

How to choose kitchen equipments:

Kitchen equipments

Let’s start with the pots. There are different types and with various materials such as stainless steel, aluminum, enamelled cast iron, copper, stone, terracotta, porcelain and enamelled glass. Furthermore, especially the pans, they generally have a particular anti-stick coating indispensable in the kitchen.

You have to choose in relation to the use we will make of it behind the stove and then based on the material. The pans are equipped with a lid and two handles, possibly in various sizes. The capacity varies with the number of diners, obviously.

The pans allow the preparation of fries, vegetables, meat etc. They are also necessary in various measures. Let us not forget casseroles and pans for stews, roasts and sauces. also useful is the grill pan, the pressure cooker, for cooking legumes, braised meats and stews.

One of the most important things to consider when choosing pots is the type and frequency of use. Raw material, style, weight or subtlety – whatever your preference there is a perfect set for any occasion!

Kitchen equipments

I always recommend going with stainless steel because it not only moves better than other metals, but nothing sticks well enough on its surface that could scratch delicate glass plates both across the room or even nearby while cooking, which makes cleaning much easier also because the food does not make excellent detergents to remove the grit (even if they come in handy!). And if the cost is not a problem, try to invest in advance because the long-term costs will probably far exceed anything else by enough.

Knife set

Kitchen equipments

Recall that in addition to the classic cutlery, it will be necessary to have a good set of knives, made of steel and / or ceramic, with different sizes, for the various recipes in the kitchen.

Obviously you will need steel scissors and the classic poultry shears.
Above all, wooden and steel ladles of various sizes cannot be missing to mix dough, sauces, etc. as well as the skimmer.

Knives can be a very useful tool to have in the kitchen. There are many types and styles of knives available, but not all of them will work for every task or purpose; before buying one, be sure to evaluate which type would best suit how long they will spend on the cutting board, as well as their personal preferences. Consider these factors: length (the average person has about 11 inches from the base to the tip), weight distribution on the shape of the handle(s) which material is made out.

Kitchen utensils

Kitchen equipments

When it comes to the kitchen, there are some tools that we can not do without. A mixer or blender will be essential to mix ingredients such as cream cheese and eggs to create sauces such as pesto; the pans make it easy to cook the meat on your stove when they are heated high enough so that the water does not get into their base material!

The most important thing when choosing any sharp tool is safety rules because if handled incorrectly an accident could happen causing injury so always wear gloves while handling them.

Kitchen equipments

As for pans made of non-stick material, it is advisable to use tools that do not scratch this type of material. They will also serve whips, also electric, for the preparation of sweets, to whip and to prepare the beaten egg.

The cutting board and the half-moon are essential for shopping, slicing and cleaning vegetables and more. The potato masher and potato peeler, the vegetable mill are also other allies of those who love the velvety or the classic gateau.

You may also need a meat tenderizer. For the desserts then, you will need rolling pins, molds, a pasta cutter wheel and cookie cutters.

You will also need oven mitts and oven mitts, refrigerator containers of various sizes.

Read also: How to plan the cooking for the Lasagna Stuffing

Organic restaurant: requirements of the new restaurant

Organic restaurant. As people become more aware of environmental pollution, they increasingly prefer to go to an organic restaurant. Obviously this is not only the result of an interest in the environment but a real trend that is involving everyone and in any commercial sector.

So here they start popping up everywhere the vegan restaurant that offers a menu completely different from what we are used to find in any restaurant.

organic restaurant


Organic restaurant
The number of vegetarian-style restaurants has increased by over 300% only since 2012!

The vegan restaurant is born from a real philosophy of life. Many restaurateurs marry it because they believe in it and want to share with the public their way of life, but for many others it is just a form of business.

Organic restaurant

The vegan restaurant was born from a true philosophy and the desire for a healthy life.

The owner, who became it himself after adopting this lifestyle, knew that there were many benefits to eating cleaner; not only does it make your body healthier, but it also improves mental clarity! With more time on his hands, he decided that instead of complaining about the lack of space in nursing homes, as some people do when they face old age, would build an entire business around helping others lead a happier life at any stage with compassion, continuing to follow their own beliefs until death itself?

What are the characteristics of a good organic restaurant?

Organic restaurant

  • Generally we prefer fresh, local and seasonal ingredients and maybe even having an organic certification.
  • A philosophy of ethical and sustainable consumption.
  • Organic and natural furnishings, consistent with the image of the restaurant.

But what does the gastronomic offer to an organic restaurant and what have to do?

When we take a look at the culinary trends of organic restaurants, we note a particular preference for: seasonal fruits and vegetables, grains, tubers, whole grains, seeds, nuts and vegetable or animal proteins. With these ingredients, each activity then uses its imagination to create tasty and healthy dishes.

Some examples of interesting dishes are bowls or a main dish consisting of salads in a single dish, substantial, rich in nutrients, colors and flavors. The formula consists in using proteins, a side dish of vegetables or legumes, a cereal base (quinoa, rice, cous cous or bulgur), a sauce and dried fruit or seeds for a touch of crunchiness

Organic restaurant

  • The famous and tasty hummus is the king of organic menus. The classic recipe involves the use of chickpeas, but it can also be prepared with lentils, beetroot, carrots, etc. Hummus is a cream that accompanies vegetables and appeals to most customers
  • Another popular dish is vegetable chips, a healthy alternative to French fries. These are vegetables and fruit fried in organic olive oil (carrot, pumpkin, courgette, aubergine, banana).


But let’s not forget the timeless pizza, easily adaptable to everyone’s needs. It can be prepared with various flours, based on cereals and even protein.

Hamburgers are another popular option. These burgers are prepared with meat from animals from organic farms or organic vegetable products. For vegetarian or vegan customers the choice is vast and consists of seitan burgers, tofu, quinoa, lentils, beetroot and chickpeas, paired with various cereal breads, some of which are also gluten-free and of course combined with cheeses, vegetables and sauces.

Organic restaurant

Eating healthy and with organic products also means taking care of yourself and your health. One of the advantages of organic restaurants is being a type of activity that allows you to serve food at all hours! Customers will choose your business at any time of the day if they are sure of consuming a healthy and environmentally friendly meal. As a result, don’t skimp on the offer!

The decoration Organic restaurant

The target consumers in organic restaurants want to eat in peace, in a relaxing environment and encourage them to come back to visit you. Always focus on quality materials, simple and light, perhaps with an eye to the territory and local craftsmanship. Our beautiful country is famous throughout the world for the skill of our excellent craftsmen.

In any case, the idea is to use:

  • wood, stone, bamboo. Recyclable crockery.
  • Napkins and tablecloths in cotton cloth or in truly biodegradable materials.
  • Restored or vintage tables, chairs and furnishings.
  • fresh plants and flowers


Always pay attention to what you display in your restaurant and to the validity of what you propose. Clients are not stupid and if they have any doubts about the veracity of your choices, they could bring you bad publicity:

  • Always use organic seasonal fruit even if it may have cosmetic defects. A good consumer of organic products knows that the goodness of the product does not depend on a shiny shell without imperfections.
  • Make sure that your dishes are always balanced and never high in calories.
  • It explicitly avoids the use of plastic or toxic materials.

Good luck!

Read also: Vegan or vegetarian menu: here are some ideas

Happy hour: how to organize a good aperitif ?

Happy hour is an excellent initiative to increase the profits of your business.

A moment of those who earn more together with breakfast and lunch. Happy hour, however, requires a different type of service as, unlike breakfast and lunch, the customer wants to give himself a moment of pleasure. It is an aperitif to stay with friends, socialize and have fun. Drinking becomes a simple outline.

Making the happy hour profitable therefore becomes particularly decisive.

The passion for hospitality knows no limits. With the same technical preparation both in the kitchen and in the dining room, it’s not just about having an authentic touch but also knowing how to relate positively to customers – which also requires patience, since work can be hard at times, especially when you are dealing with stressful situations or crazy life rhythms in your restaurant. Last but certainly not least, you need to have good organizational skills and creativity so that people come back again because they are happy despite everything may seem at the last minute.

Promote your happy hour

To promote your happy hour you have to take into account some things. Unlike coffee, which the customer tastes hastily and for which he chooses the nearest place, the customer will carefully choose the location at the time of the aperitif. Furthermore, he will have no problems traveling more miles if he thinks it may be worth it.

The atmosphere is fundamental and must be communicated in a very clear way also and above all through the new social platforms including facebook, or review sites like Trip Advisor, or the social photo sharing, Instagram. Having a good performance or good reviews on these platforms can only help.

However, let’s not forget PR. Boys, often very young, who, having a strong following, can attract many more customers to the restaurant.

However, in order not to have bad surprises, it is possible to have specific companies in the sector that operate in an organized manner and allow for guaranteed success. It should be noted, however, that their rates are much higher and think about how to invest your money.

The history

The name “happy hour” is an English marketing term that indicates a time during which restaurants or bars offer discounts on alcoholic beverages such as beer, wine and cocktails. Given its premises, it is understandable that the word “happy” has been translated to mean just that: happy hour!
The concept of sales promotion came from Britain – where pubs are often places where people go after work (or even before) because they are cheaper than dinner elsewhere – to try to attract customers to enter by offering drinks at discounted prices for one or two evenings in the late afternoon/evening; usually when you order the first drink becomes free with any purchase of food made within certain limits.

The buffet

The patrons will surely be attracted by the most particular and appetizing buffets but above all abundant.

For this purpose, all products such as:

  • Pasta and omelettes, crushed
  • Pizza and puccie
  • Barley, spelled, rice
  • Frying
  • Focaccine, focaccine, sandwiches, croutons, bruschetta


Remember to organize food well and napkins, plates, forks in order to distribute them evenly at different points of the table.

If you will have imagination and you will make your courses interesting but organizing everything in the right timing so as not to find yourself with water in your throat and zero ideas.

Happy hour: craft beers and cocktails

The new trends have changed the world of aperitifs, expanding the customer’s choice:

  • Cocktail
  • Ready to drink
  • soft drinks
  • Wines
  • Beers

But what are the most popular and requested aperitifs in the bar?

  • spritzer
  • Mojito
  • Caipirinha
  • Long island ice tea
  • Moscow mule
  • Martini
  • Manhattan
  • Bloody Mary
  • Margarita


However, imagination is important and customers always want to be amazed. A good bartender must be able to experiment with new and interesting combinations.

When the bar opens at 5:00, happy hour begins. During this time, customers may be entitled to special promotions such as a penny beer night or a theme party where cocktails are offered at discounted prices! The point to have these times is to attract professionals who are looking forward to relax after work with food served for free during the drinks ordered; both the increase in owner’s income because the business typically tends to slow down during “slow” periods, while the discount of goods will encourage more people coming through their doors than ever before.

Happy hour is the perfect time to attract professionals and shift workers looking for a comfortable place. This could be your target audience! Not only will you make yourself happy with an increase in business, but you will also provide discounted food that will bring them back again – just what every bar owner wants his loyal customers to do on weekdays after business hours…

Read also: How to manage a restaurant with bar.

Vegan or vegetarian menu: here are some ideas

Vegan or vegetarian. According to data from Eurispes, or the Italian Research Institute, in 2018 7 percent of Italians declare themselves vegan or vegetarian.
The data that interests us most is that 55 percent of respondents said they were in trouble when they had to eat in a bar or restaurant.
So, if you decide to include a special vegan or vegetarian menu for these categories of people, you would gain a significant competitive advantage over your local competitors.

Being vegetarian or vegan can be difficult at times. But it is important to make sure that your menu is suitable for this specific customer base, because they have their own needs that must be taken into account when going out to eat!
The problem of not including these groups of people in what is offered could mean losing an advantage over competitors who offer them options – so keep checking here from time to time, We will continue to update all our followers on new incoming dishes.

Vegan or vegetarian

If you are looking to create an exclusive menu for those who eat vegan or vegetarian, there is something that could help you. If other restaurants in your area can’t provide these options and do them their own way instead of using generic meat substitutes like chunks of soy bacon on toast, then they will be at a disadvantage in competing against you, since many people today attach great importance to animal rights.

If you are trying to attract a certain clientele, it is not enough to offer them food and drink. You will need an exclusive menu that specifically meets their needs – whether or not these people eat meat! For example: If your target market is vegan/vegetarian, then try serving dishes with creative vegan ingredients like seitan.



To take the competitive edge of your industry, you should consider adding more plant-based options to specifically cater to those who don’t eat meat. The question is there and with so many people converting it’s no wonder restaurants are jumping on board!

Vegan or vegetarian

So let’s see some vegan proposals, from appetizers to desserts.

Here are some tips to help you get the most out of your vegan or vegetarian menu restaurant experience:
Include alternatives for meat eaters in each dish so that they can try something new. Use spices that everyone will like, such as cayenne pepper instead of beef broth, to spice up soups and sauces without the added heavy flavor being too strong. Also, make dishes lighter by using watery vegetables like cucumbers rather than greasy ones (and burgers). Ask politely when people object how much milk/egg products should be included.

Appetizers Vegan or vegetarian

1.Vegan puff pastry baskets stuffed with mushrooms and rocket
They are crispy caskets of phyllo dough stuffed with mushrooms and rocket, flavored with rice cream, food yeast and nuts. The filling is very easy to prepare!

2. Hummus in a carriage with black cabbage
It is a hummus, or a sauce traditionally made from chickpea paste, wrapped between two slices of bread together with the black, breaded and fried cabbage.

3. Fig and savory rocket tart
Imagine sweet and soft figs on a crunchy slice of bread, stuffed with a tasty tofu cream with rocket and capers. The peculiarity of the taste of this dish is the contrast between sweet and savory.

First dishes

Vegan or vegetarian

  1. Vegan noodles
    Perfect for those who want to combine tradition at the table and healthy choices.
  2. Miso soup
    Composed of a broth, flavored with wakame seaweed and miso, a condiment made from soybeans and other cereals, such as barley or rice, fermented through the action of a particular mushroom.
  3. Mushroom gnocchi
    They are made with lots of potatoes and little flour. They will be tasty, soft and will fill you a lot without weighing you down.

Second courses

Vegan or vegetarian

  1. Tofu meatballs, dried tomatoes and olives
    These tofu balls are a concentrate of herbs and aromas typical of the Mediterranean.
  2. Savory pie with carrot cream
    It is a tasty recipe that is suitable to be served at any occasion.
  3. Chickpea, oat and spinach burger
    Ideal to be consumed in a single dish with cereals and some chips or in the more classic versions: in a sandwich with vegan mayonnaise and lots of tasty vegetables.

Desserts

Vegan or vegetarian

  1. Vegan biscuits with chocolate chips
    They are the classic American “biscuits” but without butter, which makes them lighter.
  2. Pumpkin cheesecake
    Perfect in the autumn period. Vegan cheese is used.
  3. Vegan chocolate cake
    Choose cocoa bitter and fair trade, organic flour, extra virgin olive oil or corn oil, sugar can be substituted with fructose or stevia, butter with vegetable margarine, milk with soy milk, almond milk or rice, you can also use sourdough or cream of tartar instead of baking powder.

Drinks

Vegan or vegetarian

  1. Spicy Caffelatte
    It is a mixture based on soy milk and cinnamon.
  2. Strawberry milkshake
    Very easy: just use millet or almond milk.
  3. Creamy limoncello
    Excellent digestive, based on soy milk with vanilla.

Finished the complete menu for your new vegan customers!

Read also: Recipes based on melon: first course, second course and dessert.

Chocolate, that’s why it should never be missing. Let’s celebrate the chocolate festival with the tasty Mud cake recipe

Chocolate festival. Let’s talk about chocolate, have you already enjoyed in your mouth?

Perhaps you will think of the film with Johnny Depp and Juliette Binoche where they  fell in love in a French town between one praline and another. Or the last chocolate cake you gave up for its high caloric intake. I’m sure nobody has thought about the benefits that chocolate gives to body and mind, just knowing how to choose the right one.

Chocolate festival


The chocolate landed in Europe in 1502 and became a medical remedy, it was thought in fact, that it was a drug for digestion, the proper functioning of the organism and that it even healed from depression. So it was beliefs, that cocoa paste has superlative properties, today we have the security.

A basic requirement for a quality product is cocoa paste as the first ingredient, therefore attentive to labels. Bad news for lovers of the white and milk variants, the ally of our health is the flux, which should contain at least 70% cocoa; the higher the percentage, the better it is.

Chocolate festival

The cocoa, in fact, contains the flavonoids, powerful antioxidants that we also find in berries, in red wine and citrus fruits. But why are they so important for our health

  • They prevent cardiovascular diseases
  • They protect the arteries
  • They improve memory
  • Antivirals
  • Anti-inflammatories
  • Antiallergeni
  • They fight obesity
  • They help the immune system

The positive effects are many and worth taking into consideration, however we must not forget the fact that chocolate is a very caloric food, 100 grams of product bring about 500 kcal, but if introduced into a healthy and balanced diet, some small picture is it will be able to taste without guilt.

Chocolate festival
Chocolate festival

CHOCOLATE FESTIVAL
An unmissable event for chocolate lovers, this year Perugia will host the Eurochocolate, at its twenty-fifth edition. From October 19th to 28th the Umbrian capital will be invaded by thousands of gluttons. For the occasion, three “tourist” packages have been created, which will allow participants to take part in the most prestigious chocolate festival on the peninsula. Below you will find descriptions of the travel offers and their prices:

Chocolate festival

Day trip, return journey by bus + day to Eurochocolate 49 euros
Weekend travel, return journey by bus + 2 days to Eurochocolate + one night in hotel (half board) + guided tour of Assisi 129 euro
Deluxe travel, return journey by bus + 2 days to the Eurochocolate + 2 nights at the hotel (half board) + guided tour of Assisi 219 euros
And if you are a lover of art, you can not miss the open-air gallery that offers Eurochocolate every year; the most admired are the sculptors, who succeed in modeling huge blocks of chocolate, creating works worthy of a museum.

Chocolate festival

RECIPE MUD CAKE
We could not finish an article on chocolate without giving you a recipe, we present the Mud Cake, or as it is called in its country of origin “Mississippi Mud Cake”.

Literally means mud cake but do not be fooled, it has been named for its soft and creamy texture, which reminds the banks of the Mississippi River. In the United States this sweet is present in the recipes of all families. Absolute protagonist, it can only be him, the CioccoRe, which makes this cake very substantial and therefore unsuitable for frequent consumption. For special occasions, it is a pity of throat that can be granted. A delight for the palate that will bring your taste buds on an entrancing journey.

INGREDIENTS:

250 grams of butter
250 grams of extra dark chocolate (70% minimum)
250 grams of sugar
130 grams of milk
4 eggs
1 sachet of vanillin
1 cup of coffee (optional)
50 grams of cocoa powder
200 grams of flour
1 sachet of baking powder
150 grams of extra dark chocolate
60 grams of fresh cream
grains of hazelnuts and pistachios

METHOD:

The first thing to do is to melt the chocolate in a bain-marie with the butter and sugar, mix all the ingredients and add the milk and the cup of coffee, continuing to mix over medium-low heat.

CHOCOLATE FESTIVAL

In a separate bowl, add the dry ingredients, then the flour, baking powder, cocoa powder and vanilla sachet. Mix the ingredients and gently add the mixture previously dissolved in a bain-marie.

CHOCOLATE FESTIVAL

Take another container, break the eggs and after adding a pinch of salt, use the whisk or electric mixer for a few minutes at medium speed, until they are light and fluffy.

Add them to the mixture and mix with a spatula from bottom to top, this step is very important to avoid disassembling the mixture.

The game is done; take a 22 cm diameter cake tin, with butter  and flour and then pour the mixture.

Static oven at 150 degrees for an hour and a half.

Now comes the easy and fun part, the preparation of the chocolate ganache; Once again melt the remaining chocolate (150 gr) with the bain-marie liquid cream, stirring occasionally. When it has reached a smooth and shiny consistency and the kitchen will be flooded with the dense scent of chocolate, you can pour it on the mud cake. To decorate, add the grains of hazelnuts and pistachios or alternatively a small pile of red fruits in the center. Enjoy your meal!

“There is not so much metaphysics on earth as in a chocolate”
(Fernando Pessoa)

Read also: How to prepare a good cake with honey

How to protect your health at work in a restaurant

How to protect your health at work. How to protect your health at work. Staying healthy, whether physically or mentally, is a difficult and challenging task for restaurant employees. For this reason, it is always necessary to make healthy choices, adopting the right lifestyle in order to protect your health at work. Let’s find out how to protect your health at work.

How to protect your health at work

Many people are poisoned at work because of poor hygiene and lack of safety precautions. What is the most important way for a restaurant employee with access or contact in food preparation areas, such as non kitchen staff members who can enter during cleaning time after closing? The answer is simple: wash your hands!

How to protect your health at work

It might seem obvious, but many restaurants don’t apply strict rules on hand washing, which leaves you vulnerable when there could easily be germs lurking on any surface – from the utensils used by cooks near boiling pots/sauces stored without protection against contamination; cleaning the tables that haven’t been cleaned since last night the soapy water was drained all over a few moments ago… the list goes on…

Being healthy, either physically or mentally, is a difficult and demanding task for restaurant employees. For this reason it is always necessary to make healthy choices, adopting the right lifestyle.

Making healthy choices is convenient for everyone, especially for those who do heavy work such as chefs cooking in restaurants or other industry activities.

How to protect your health at work

Often , overeating, insomnia, the abuse of especially chemical substances, and simply destructive life choices are all too commoni in  a topic in kitchens. Addressing this problem is crucial early , especially with today’s millennial generation that has been growned by receiving electrical and typically passive stimuli.

Our advice is simple: make the right choices. You can take two opposite directions in this area, which leads to extremely different results.


Let’s start with food: we often see young employees who bring along a large pack of energy drinks, thinking that those ones  can help them forget the whole working day. As athletes know well, however, this is certainly not the type of boost that helps you survive from a  busy day of physical activity as is the work inside a restaurant kitchen. By drinking lots of water and making the right healthy choices, the results will be seen.

How to protect your health at work

Another problem concern is  the use of alcohol. Often, the temptation to have a drink or two, with their colleagues, after a difficult night. This is especially true for younger employees, who are trying to integrate themselves into the group. Rather, after spending the last 16 hours discussing and perhaps arguing with their colleagues, it is better to turn back  the invitation and to go for something constructive to get distracted, and to come back after a while.

how to protect your health at work

How to protect your health at work

Like any other life commitment, it is necessary to start with small steps. It is not necessary to spend the half of the day in a kitchen and the other half to climb mountains or run a marathon. Better to enroll in Pilates or relaxing yoga classes; go to the gym and run on the treadmill or lost  some weight.

All this to balance an otherwise too hectic life. In fact, even small healthy choices are enough, such as parking away from the entrance and then be able to walk to the place of work, or take the stairs instead of taking the elevator. Over time, these types of decisions will be completely repaid, creating the basis for being able to take more demanding ones.

Of course, diet is also a choice to take  consciously. A study was done a couple of years ago, during which some chefs were followed inside the kitchen, checking everything they tasted. The study found that cooks consume 3,500 to 4,000 calories every day only during the tasting work. This is a necessary part of the profession of cook, so there is no way to avoid it, but when it comes time to choose your daily meals, it is always good to remember. There is a real danger of accumulating pounds on the body .

Habits are formed in the initial phase of one’s life, and tend to be followed for the rest of the it. This includes sleeping, so some chefs tend to rely on different medications to overcome insomnia and other stress. Once this spiral begins, it is difficult to go back. Making the right healthy choices outside the kitchen can ensure that these problems will never start.

Read also: Restaurant kitchen sizing: all the necessary requirements

Food and health: ice cream and sorbet the healthiest desserts

Ice cream and sorbet are the perfect culinary alternatives of  desserts and also have numerous nutritional benefits.

Ice cream and sorbet are very popular in Europe and those are growing at a fast pace throughout North America; these delicious dessert of Italian origin are no longer considered a “temptation”, but rather a preferred dish, eliminating the frustration and monotony of some low calorie diets. With less fat than “ice cream” and infused with spices, herbs and flowers or many other fashionable ingredients, ice cream and sorbet combine healthy properties with artisan flavors.

ice cream and sorbet

For  all  the desserts, presentation is the key. These frozen flavour can be dug, placed in layers of a cake, served soft or even savored on a stick. It is made in the traditional way, with fresh and genuine ingredients, such as whole milk and cream (ice cream), fruit and fruit juices (sorbet), these products also leave room for personalization and adaptation on  various diets. Without milk, sugar-free, low-calorie, vegan or following the parameters Kosher, or even gluten-free, can be created for all tastes and needs.

Creamy or refreshing, ice cream and sorbet were a very strong trend in 2015. They can be found at a street vendors such as ice cream sandwiches (an on-the-go solution), in restaurants such as drowned (a combination of coffee and ice cream) or as a frosted dessert. In coffee, they can be served mixed in a smoothie or milkshake, while they can be served soft on the classic cones, even in specialized ice cream parlors. With a growing number of flavors available is  increasingly intriguing – from amaretto to mango – children and adults can always throw on semifreddi … without even see before!

Homemade ice cream is considered to be the perfect healthy food.

Ice cream and sorbet



The best thing about homemade ice cream is that it is considered a perfect health food. You can enjoy this guilt-free delight and stay cool on hot summer days with its rich texture, The creamy taste, fresh ingredients baked from scratch – not to mention you’re helping small business owners make their product known!

It can be enjoyed in several variations.

Homemade ice cream is a delicious alternative to traditional flavors purchased in the store. It can be enjoyed in many different variations, depending on the preferences of each artisan manufacturer and the specific ingredients used for that particular recipe!

In order for this product to be considered as a healthy food, it is necessary that first-choice products are used for its preparation. In this case it is advisable to prefer sorbets or ice creams made with raw materials such as fruit or simple ingredients without dyes or additives.

Quality ingredients are a must for any ice cream lover. We only use natural dairy products and Gorreana sugar, which is of Italian origin! Our passionate team works tirelessly to ensure that every taste has its own unique personality so you can experience them again at home or during your next bike ride through the city with friends.

Ice cream and sorbet



Very often ice cream is made with the addition of unhealthy ingredients used to give more creaminess to the final product. This damages the quality of the ice cream making it less healthy and more fat. For this reason, if you want to adhere to a proper diet, it is advisable to choose other alternatives, which contain only ingredients of first choice.

Ice cream and sorbet can be found in many different flavors and varieties, from those sweetened with sugar or honey to intense chocolate blends made just for our decadent desires! But what if we told you that under those delicious condiments is hiding something? A popular ingredient used by manufacturers nowadays can surprise even an experienced eater: fat “creams” These products contain saturated fats such as palm oil that provides consistency without adding too much extra weight on the stomach area.

This way you won’t have to deprive yourself of a delicious end-of-meal pampering. Very often when following a low-fat diet it is necessary to give up some dishes. This way you will enjoy all the taste of a sweet dessert without feeling guilty.

Read also: Ready for the swimsuit season? How to face front it eating in restaurants

How to serve alcohol responsibly on events!

How to serve alcohol responsibly. Many guests spend their holidays with family and friends, and alcohol is often part of the celebrations. When people get caught up in the exciting moment, they can consume too much alcohol.

Because of this, you need to be particularly vigilant and  responsibly to serve alcohol  during the holidays. We share and give you some expert suggestions, to serve alcoholic beverages and spirits:

Take some time to talk with your guests. This will help you determine the purpose of their visit as well as their levels of intoxication. If guests are determined to become intoxicated or “shine” you will surely know it. Above all, keep talking to each guest during ther visit.

Serving alcohol responsibly is easy! When serving alcoholic beverages, make sure everyone at your party has had a chance to order a proper drink before pouring the first one. Be honest with them so that they know what will be served and don’t serve anything but beer or wine unless you are sure that there are no other preferences for anyone participating (and even then consider offering alternatives).

How to serve alcohol responsibly

Many diners spend their holidays with family and friends, and alcohol is often a part of the celebrations. When people get caught up in the excitement, they can consume too much alcohol.

How to serve alcohol responsibly

Look carefully at the changes. You can learn a lot about the different levels of intoxication of your guests, simply by observing the physical and behavioral changes. Examples include:

Being  friendly, unhelpful, depressed or silent

Use a bad language or raise your voice

Drink faster or switch to stronger drinks or more and more

Talk or move slowly

Stagger, stumble or hit objects

How to serve alcohol responsibly

To count. Some guests may not show any physical or behavioral sign of intoxication, so counting how many glasses they drink can help keep track of their consumption. One drink contains about the same amount of alcohol and should be counted as a drink:

1 consumption = 5 ounces of wine; 12 ounces of beer; 1½ ounces of 80 ° liqueur; 1oz of 100 ° liqueur

Avoid pouring too much. Pouring too much liquor at a time makes it difficult for guests to accurately control their consumption. Follow the procedures for administering each drink perfectly, to ensure that each drink contains the expected amount of alcohol. If your room allows free deposit, check the accuracy periodically using a payment test.

How to serve alcohol responsibly

How to serve alcohol responsibly

Pouring too much liquor at a time makes it difficult for guests to accurately monitor their consumption. Follow each drink perfectly to ensure that each drink contains the expected amount of alcohol. If you allow free deposit in your room, check the accuracy periodically using a spill test.

Offer some food. This is one of the most important things you can do to serve alcohol responsibly and prevent intoxication. The food helps to keep the alcohol in the stomach, slowing the absorption rate of alcohol, and preventing it from reaching the small intensity, in which most of it is absorbed into the bloodstream. The best foods to get,  are those ones , rich in fat and / or protein. These elements are not easily digested, which slows the movement of alcohol into the small intestine.

Offer your guests something they can’t refuse, whether it’s a juicy burger or an extra order of ranch fries!

The most important thing you could do to prevent intoxication and ensure guests’ satisfaction would be to offer them delicious appetizers before starting drinking sessions; this will help to avoid excessive drinking because their stomach has been filled earlier than expected (think about all those midnight snacks).

Offer water. Drinking alcohol can lead to dehydration, making guests thirsty and potentially obligates  to consume more alcohol than they normally would. Rehydration can be done by offering water along with drinks and often filling glasses with water. This will help to keep the the body hydrated and can reduce the consumption of alcohol.

Read also: The rules for commercial catering

How to create a children’s menu: 5 tips.

Children’s menu. To be a good restaurant owner, it is necessary to have food that can satisfy all those who pass through the entrance door of the restaurant. The children’s menu is usually the last thing you think of when you’re designing a restaurant menu, but it should not be.

Create a children’s menu. Have you just opened a restaurant and have to try your hand at creating the menu? Surely, sooner or later you will also have to come across the need to create a children’s menu.


It is in fact a useful service that parents very often appreciate. Not always the dishes of a restaurant are designed and designed to please a very young audience, and that is why it becomes necessary to draw up a parallel menu, suitable for children.

As we know, in fact, children have a completely different palate from adults and are inclined to taste and eat a much smaller list of foods. That’s why, if he plans to run a cozy restaurant and open to families, you should think about also devising a children’s menu.

Create a children’s menu

To choose the most suitable foods you will have to follow a few simple rules, so as to avoid gross mistakes and be able to conquer even the smallest palate. On the other hand many food chains already do: just think of McDonald’s, Roadhouse, or even other restaurants, able to offer a satisfying and tasty baby menu.


You have to think that children are your future customers – and we do not think that you want their only memory of your restaurant to be a legume soup? The time has come to start looking over the standard children’s menu and start offering healthy and at the same time delicious choices for children who come to your restaurant. Most parents are very concerned about the health of their children; if you do not offer good choices for children, health-conscious parents will skip your restaurant. Children like healthy food, but they like a tasteful food like everyone else. Here are five tips for a great kids menu:

Offer a gluten-free option in the children’s menu

Offering gluten-free food is much more than a trend – parents of children with gluten allergies are constantly looking for new options for their children. Offering a gluten-free item on the menu, you can appeal to a new audience. It is also easy to find gluten substitutes: quinoa or rice flour can be used for preparing pasta; coconut flour or brown rice flour; and if you’re trying to add some crunchiness, the brown rice crumbs are ideal.

Do not fry small fish

If there is also a fried item on the children’s menu, the children will be irremediably attracted to it. By removing the fried options, your restaurant will also please the health-conscious parents. Food cooked in the oven, grilled or even in a pan is much healthier and is also very tasty.

Do not forget the young connoisseur

The “foodie” trend is on the rise. If there are small gourmets in your restaurant and you have nothing interesting to offer them, they will not come back. Offer an article that tickles your palate and make you excited to come to your restaurant.

The secret is all in the name

children's menu

Giving children’s menu items funny names can make the difference. For example, if you offered a banana-pumpkin-free gluten-free cake and called it that name, no one would ever want to try it. On the other hand, if you call it “super banana cake” the children will get excited because the name sounds funny. So, try to do the same for the voices of your children’s menu, to appeal to your small audience.

Hide the vegetables

The healthy component for your children’s menu will be a huge purchase reason for parents, but not for children. A simple way to incorporate vegetables without being so visible is to make sure things like onion and garlic are finely chopped, as well as cabbage, spinach and other full-bodied vegetables. You can also add vegetable purees in sauces and soups that will add flavor and nutrients without altering the consistency.

How to adapt the menu to the law on allergens

On December 13, 2014 the new law on allergens came into force.

The law on allergens provides that the consumer of any food product is aware of the ingredients contained in foods, including allergens. This not only applies to “label” foods,  packaged products, but also to restaurant menus.

What is an allergen?

law on allergens

Law on allergens

It is a substance generally harmless for the  most consumers, but dangerous at various levels for allergy sufferers. It can produce in fact  allergic crises of various severities, such as asthma, rashes and more.

According to the new law, their presence must be indicated among the ingredients and highlighted (through the use of bold or of a different character, for example), in the labels of pre-packaged foods. For restaurants, however, it’s a bit different.

Law on allergens

Allergens are substances that cause an allergic reaction.
A substance can be identified as an allergen if it leads to unpleasant symptoms or damage in people with no previous history with this particular element and causes them physical discomfort when they come into contact with its pollen, mold spores (mild)dust mites, etc., causing sneezing among other problems such allergies manifest themselves differently depending on the type of protein was triggered, but for example: – hay fever could mean a runny nose, while eczema will leave angry red skin from irritation.

How to adapt the menu to the allergen law?

Law on allergens

First of all, the ingredients and the  allergens should be reported product by product. For example, the single billboard that brings together in a single word all the basic ingredients of ice-creams in an ice-cream parlor or in bars; rather, they must be listed one by one and in a complete and individual manner. And, speaking of bars or restaurants, the law requires everything to be done in writing: it is not enough for the restaurant owner or barista to give information “verbally” about the products.

How to adapt the menu to the new provisions? No drastic changes!

Law on allergens

Completed documentation must be prepared with the ingredients that make up each single dish. This can be attached to the menu or delivered to consumers upon request. Important: it is however mandatory to clearly indicate on the menu on  the presence of this documentation. Or again, reiterate it on the register or on a special sign.

What are the products that contain allergens?

Law on allergens

Unfortunately for those who suffer, they are more common than you can imagine: about a hundred. Avoiding dangers, however, is simple, and the list of main allergic reactions is restricted to fourteen. These are those ones that require mandatory reporting.

Remember to check the ingredients of the goods you buy for your premises and report any presence of allergens (eg: it may contain traces of nuts) in your documents. Here is a list to begin to become familiar with the law on allergens and the foods involved.

  1. Cereals containing gluten: wheat, rye, barley, oats, spelled, kamut or their hybridized strains and derived products. The following are excluded: wheat-based glucose syrups, including dextrose; wheat-based maltodextrins; glucose syrups based on barley; cereals used for the manufacture of alcoholic distillates;
  2. Crustaceans and products based on crustaceans.
  3. Eggs and egg products.
  4. Fish and fish products. The following are excluded: fish gelatine is  used as a support for vitamin or carotenoid preparations; gelatin or isinglass used as fining agent in beer and wine.
  5. Peanuts and peanut-based products.
  1. Soya and soy products, except: refined soybean oil and fat; natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, soy-based natural D-alpha tocopherol succinate; vegetable oils derived from soybean phytosterols and phytosterols; vegetable stanol ester produced from soybean vegetable oil sterols.
  2. Milk and milk products (including lactose), except: (a) which are used for the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin; b) milk.
  3. Nuts and their products, except for nuts used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  4. Celery and celery products.
  5. Mustard and mustard-based products.
  6. Sesame seeds and products based on sesame seeds.
  7. Sulfur dioxide and sulphites in concentrations of more than 10 mg / kg or 10 mg / liter in terms of total SO2  need to be calculated for products as proposed ready for consumption or reconstituted in accordance with manufacturers’ instructions.
  8. Lupins and products based on lupins.
  9. Molluscs and products based on molluscs.

Read also: How to contain the costs of the menu: 3 solutions.