Now banned chemical additives in food and nitrogen
E 'was published last Friday, February 19, Official Gazette, the order prohibiting the 'use of nitrogen liquid food and chemical additives in the preparation of food.
Recently, the molecular gastronomy trend could already feel the crisis, also due to the announced closure of the restaurant "El Bulli" restaurant of the famous Maestro Adrian Ferran Catalan cuisine is famous the most innovative of the twentieth century.
health Undersecretary Francesca Martini, has motivated an order directing the reorganization of Italian cuisine to the menu and find the lost creativity.
"We wanted to ensure the safety of the food they are given to our citizens in any restaurant or public establishment," he argued Martini.
The order, however, aims not only to the curtailment of such substances, but expressed that restaurateurs and hoteliers in general will have to check the characteristics of the ingredients used in the preparation of dishes and meals, adequately informing the consumer, in any particolre allergens.
Restaurateurs and hoteliers do not generally order lens on observations and research continues to consider the right kind of breakthrough and maintenance of the typical Italian tradition.
''I'm sure - said the Martini - the restaurants with which I will open soon a working group, will share the measures taken so improve and raise standards even more of our food, enjoyed not only in Italy but around the world.''
therefore also prohibited the possession of chemical additives and nitrogen in kitchens and attention to the use of raw materials.
Molecular cuisine does not die, however, in that order, always remember to use flour, heat and transmutation to. example of chickpea flour, which made 100 ° C for 3 hours becomes kneading, albeit moderately, the algae with its gelatin powder they gave us the working gelatificare allowing liquids and withstand temperatures up to nearly 80 ° C (Machinable 85 ° C), soy lecithin, marinades etc ...
Andrea Piobbico
.
E 'was published last Friday, February 19, Official Gazette, the order prohibiting the 'use of nitrogen liquid food and chemical additives in the preparation of food.
Recently, the molecular gastronomy trend could already feel the crisis, also due to the announced closure of the restaurant "El Bulli" restaurant of the famous Maestro Adrian Ferran Catalan cuisine is famous the most innovative of the twentieth century.
health Undersecretary Francesca Martini, has motivated an order directing the reorganization of Italian cuisine to the menu and find the lost creativity.
"We wanted to ensure the safety of the food they are given to our citizens in any restaurant or public establishment," he argued Martini.
The order, however, aims not only to the curtailment of such substances, but expressed that restaurateurs and hoteliers in general will have to check the characteristics of the ingredients used in the preparation of dishes and meals, adequately informing the consumer, in any particolre allergens.
Restaurateurs and hoteliers do not generally order lens on observations and research continues to consider the right kind of breakthrough and maintenance of the typical Italian tradition.
''I'm sure - said the Martini - the restaurants with which I will open soon a working group, will share the measures taken so improve and raise standards even more of our food, enjoyed not only in Italy but around the world.''
therefore also prohibited the possession of chemical additives and nitrogen in kitchens and attention to the use of raw materials.
Molecular cuisine does not die, however, in that order, always remember to use flour, heat and transmutation to. example of chickpea flour, which made 100 ° C for 3 hours becomes kneading, albeit moderately, the algae with its gelatin powder they gave us the working gelatificare allowing liquids and withstand temperatures up to nearly 80 ° C (Machinable 85 ° C), soy lecithin, marinades etc ...
Andrea Piobbico
.
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