There Lemonadehome made it’s a drink fromlively aroma and balanced contrast between sweetness and acidity. She became an icon of the summer months, symbolizing the cool relief from the hot rays of the sun.
Lemonade has a fascinating history dating back to ancient times. The use of citrus fruits such as lemon to prepare refreshing drinks has been documented sinceancient Persiawhere it was consumed as a sort of elixir of health. As time passed, this practice spread throughout the world, with regional variations which adapted to local tastes and traditions.
Modern lemonade has instead European roots, with Italy playing a significant role in its evolution. In the 17th century, lemonade became a popular drink in the cafes and in Italian taverns, then spreading across the continent and beyond. With the onset of industrial production, the large-scale marketing of lemonade made this drink accessible to a ever larger audience. This quickly made her an element characteristic And symbolic of the summers of millions of people around the world.
What makes lemonade so irresistible is undoubtedly its simplicity. The base of fresh lemon juice, water and sugar offers a perfect balance and refreshing. The ice added, moreover, it gives a freshness that refreshes and quenches thirst.
While classic lemonade is loved for its simplicity, there is no shortage of it variations and creative interpretations of this iconic drink. Some give a touch of freshness with theaddition of mint or basil leaves.
Others, however, prefer it fruity note who donate strawberries, blueberries or watermelon. There is also no shortage of those who opt for one more sophisticated versionenriched with flavored syrups such as lavender or rose.
Let’s see immediately how to make this tasty and thirst-quenching summer drink!
Homemade lemonade
To ensure you don’t miss any recipes, “like” the our Facebook page
Pistachio is a little treasure widely appreciated for its unique flavor and its high nutritional value. But what are the benefits of pistachios for health?
Originating from the Middle East, pistachios are now grown in many regions of the world and are a delicious addition to many recipes, as well as being a healthy and tasty snack.
In addition to the great flavor, this nut or dried fruit boasts a wide range of health benefits that are worth knowing about to stay healthy and fit.
Pistachio: origin and plant
The sun-kissed lands of the ancient Middle East were the birthplace of this precious product, where large production still occurs today.
There plant which produces the pistachio belongs to the family of Anacardiaceae to the genre Pistacia and its scientific name is Real pistachio.
The pistachio tree it is particularly strong, which cannot be affected by heat, nor wind, nor drought or salt water. Its roots are so strong that they are capable of breaking rocks and stones to survive even in the driest and most uncultivated terrain. In the Bible they even speak of it as the tree of immortality.
The nutritional values of pistachios
The pistachio it is nothing other than the fruit from the Real pistachio belonging to the family of Anacardiaceae.
These seeds are a rich source of essential nutrients, including proteins, dietary fiber, vitamins and minerals.
Among their unique characteristics is their richness in monounsaturated fats, known to promote heart health and reduce “bad” cholesterol. Added to this is the absence of cholesterol.
Pistachio, properties and health benefits
The nutritional characteristics make pistachios precious “friends” of health and general well-being. What are the benefits of pistachios?
Cardiovascular system – Thanks to their lipid profile, they can help reduce the risk of heart disease and stroke. Additionally, they are a source of antioxidants, including phenolic acids and vitamin E, which fight oxidative stress and help protect the heart from cellular damage.
Weight – The pistachio does not make you fat. Although they are relatively caloric (30 grams corresponds to approximately 159 calories), thanks to the proteins and fibers, moderate portions of pistachios can help provide a feeling of satiety, thus reducing the desire to consume other less healthy snacks. So the pistachios are not bad for the stomachIndeed, the presence of fiber aids digestion and helps maintain regular intestinal transit. Furthermore, proteins containing all essential amino acids support muscle mass.
View – The content of lutein and zeaxanthin, two carotenoids, supports eye health, reducing the risk of macular degeneration and cataracts and helping to maintain healthy vision.
Aging – The pool of substances with antioxidant capabilities counteracts the action of free radicals, slowing down cellular aging.
Glycemia – Some research suggests the ability of these seeds to stabilize blood sugar levels, promote insulin sensitivity and prevent the onset of type 2 diabetes thanks to their combination of fiber, healthy fats and proteins.
Sleep-wake cycle – The quantity of melatonin present in pistachios (23 milligrams in a single portion) is sufficient to relax the body and promote sleep. Maintaining the right sleep-wake cycle allows the body to rest and function properly.
How many pistachios exist?
The Bronte pistachioone of the most prized and appreciated in Italy, pushes us to ask ourselves how many types of pistachio exist and/or what is the most valuable pistachio.
There are many varieties, but in general they tend to change based on the soil and climate conditions where the pistachio plant grows. Here are some of the best known:
Bronte pistachio
Characterized by an intense green colour, it has an elongated shape and a slightly smaller size than other varieties. The pistachio excellence of Sicily it is appreciated for its sweet and aromatic flavor, due to the volcanic soil of Etna.
Iranian pistachio
Although characterized by a great variety, the pistachio put to cultivation in these lands it is known for its superior quality and distinctive flavour. The Akbari pistachio, the best known of the elongated varieties, is famous for its distinctive flavor.
Californian pistachio
In the sunny lands of California, different varieties of pistachio compete for attention. Among the best known is that of the Kerman pistachio, sovereign thanks to its high yield and light-colored fruit.
Turkish pistachio
Turkey is one of the world’s largest producers of pistachios and this variety is particularly appreciated in culinary preparations. Among the many we remember the Antep Pistachio (Pistacia vera L. var. Antep): The fruit has a rich flavour, a crunchier consistency and a darker colour.
What are the differences between pistachios and other nuts?
The nutritional comparison between pistachios and other dried fruit reveals significant differences in their compositions. Of course, each of these nuts offers distinct benefits, but i pistachios they stand out for some characteristics that make them interesting from a health point of view.
Fat profile – Pistachios contain a higher percentage of monounsaturated and polyunsaturated fats than cashews, almonds and peanuts. These unsaturated fats, especially oleic acid, are associated with better heart health and the maintenance of healthy cholesterol levels in the blood.
Antioxidants – The content of antioxidants, including vitamin E, lutein and polyphenols makes pistachios natural aids in protecting cells from oxidative stress and reducing the risk of chronic diseases.
Fibers – Both pistachios and almonds are particularly rich in fiber, which promotes intestinal health and contributes to better digestion. Cashews and peanuts also contain fiber, but in slightly lower quantities.
Proteins – Peanuts stand out for their high protein content compared to the other nuts mentioned. They are an excellent source of plant-based protein and essential for those following vegan or vegetarian diets.
Minerals – Cashews are a good source of copper (necessary for the formation of antioxidant enzymes) while almonds offer a significant supply of magnesium (essential for bone and muscle health). Pistachios, on the other hand, are an excellent source of potassium (an essential mineral for heart health and blood pressure regulation).
How to eat pistachios
How many pistachios can you eat in a day? The ideal portion would be 30 grams and they can be consumed in different ways. Here are some tips on how to include more pistachios in your diet:
Snack – You can consume a small portion as a snack to enjoy between main meals to enjoy benefits of pistachios.
Added to meals – All you need to do is chop the pistachios and use them as a topping for salads, cereals, yogurt or smoothie bowls.
Pistachio pesto – It is possible to prepare an alternative pesto using pistachios, basil, olive oil and garlic to use for appetizers, first courses and second courses.
In reality, it can be used to create many delicious dishes, both savory and sweet. Any examples? The pistachio lasagnathe pistachio cheesecakethe Pistachio creamThe Tiramisu With pistachios and many others pistachio sweets. Have you ever tasted the pistachio panettone?
Raw and toasted pistachios, a choice of taste and nutrition
In the world of pistachios, choosing between raw and toasted ones can be a real dilemma. Both boast features that make them valuable, but they have some differences
THE toasted pistachios they are appreciated for their intensified taste and aroma, thanks to the roasting which gives them a slightly toasted note and a pleasant crunchy texture. This sensorial transformation makes them irresistible as a snack or as a delicious addition to various culinary preparations.
However, roasting results in some slight losses of nutrients, particularly vitamin E and some heat-sensitive antioxidants. Additionally, the roasting process reduces the moisture content in pistachios, which may result in a slight decrease in fiber content compared to raw ones.
On the other hand, i raw pistachios they retain their natural, slightly sweet flavor, as well as retain a fuller range of nutrients, including a little more fiber and heat-sensitive antioxidants than toasted ones. This option may be preferred by those seeking a milder flavor or wanting to limit sodium intake, as roasted pistachios may be salted during the roasting process.
When is it best to eat pistachios?
Pistachios can be eaten any time of the year, making them a healthy choice for a snack or an ingredient in many recipes. Although most are harvested in the summer or early fall, dried pistachios are available year-round.
The ideal time to consume pistachios it is the break of the day, therefore mid-morning or mid-afternoon.
Pistachios: Contraindications
Pistachios are a nutritious delight appreciated by many but, as with any food, it is important to be aware of the possible contraindications.
One of the main concerns is allergies. Some people may be sensitive to pistachios and develop allergic manifestations such as itching, skin rashes or difficulty breathing. This can be especially problematic for those who already have a history of allergies to other nuts or nuts.
Another important consideration is the calorie content of pistachios. While they are an excellent source of nutrients, pistachios are also quite caloric. Therefore, those trying to control their weight should pay attention to portion sizes.
For those who need to monitor sodium intake in their diet, however, it is advisable to be careful not to consume it salted pistachios. Raw or unsalted pistachios may be a better alternative for those who need to reduce their sodium intake.
The Berlingozzo it’s a baked dessert typical of Tuscan tradition that is preparing to Carnival together with Schiacciata fiorentina and Chiacchiere! It’s about a Soft donut And perfumed based on Flour, egg, sugar, oil, lemon and orange. First cooked in the oven; Then decorated on the surface with colored sprinkles And granulated sugar! A simple goodness and how delicious it is very ancient originsthe first versions date back to 15th century and the name Belingozzo it seems to derive from ‘Berlingaccio‘ which, in Tuscan dialect, meant ‘party at the table‘ and indicated not only the Shrove Thursday but also one carnival mask in vogue in the 1400s. If you are looking for a non-fried carnival dessert , easy to doand also without butter And without milk (therefore perfect for intolerants) the Berlingozzo recipe it’s the one that it’s for you!
Like any traditional preparation they exist different regional variationssuch as that of Berlingozzo di Lamporecchio prepared with the same ingredients as the brigidini (crispy sweet anise-flavoured wafers). The one I give you today is the Original recipe of the Berlingozzo classic taken from mine regional cooking manual to which a section of is dedicated Carnival sweets in Tuscany . They are enough for you few minutesone electric whisk to assemble all the ingredients and one donut mold to give the classic shape of the traditional berlingozzo. Alternatively you can also just sprinkle with icing sugar but I recommend frosting with orange syrup, gives moisture and softness! Perfect to present for the Carnival buffet, together with Graffe, Castagnole, Migliaccio, Krapfen and other Carnival sweets. I assure you they will love it, children in particular. Even just for snack And breakfast or as delicious dessert after dinner!
Berlingozzo recipe
PREPARATION TIMES
Preparation
Cooking
Total
10 minutes
35 minutes
45 minutes
Cost
Kitchen
Calories
Bass
Italian
376 Kcal
Ingredients
Quantity for 6 – 8 people, 1 donut mold measuring 22 – 24 cm
For the dough:
250 g of ’00 flour
150 g of sugar
2 whole eggs
2 egg yolks
50 ml sunflower seed oil or your choice
finely grated peel of an orange
finely grated peel of one lemon
1 sachet of baking powder
1 pinch of salt
To decorate:
juice of 1 orange
1 level tablespoon of sugar
granulated sugar
colored sweets
Method
How to do berlingozzo
First of all, whip the eggs with the sugar, salt and citrus peels with an electric whisk for 2 minutes, until you obtain a light and frothy mixture.
Then add the oil slowly, whisking continuously, finally add the flour and finally the sifted yeast.
The mixture must be homogeneous and soft:
Then pour into a perfectly oiled and floured donut mold and cook in a preheated 180° oven for about 30 – 35 minutes, always do the toothpick test.
Then remove from the oven and leave to cool.
In the meantime, filter the orange juice and place it on the heat in a saucepan with the sugar:
Heat over medium heat until you obtain a fluid syrup with the sugar well dissolved.
When the donut is out of the mold, add the syrup with brush strokes or with a spoon on the surface and add granulated sugar and colored sprinkles.
Here’s yours Berlingozzo:
Look at how soft it is! slices of Berlingozzo:
storage
It can be kept perfectly for 3 – 4 days if well sealed in cling film.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page
