La rivoluzione degli accessori ecologici – Vegan

Avete mai pensato a quanto sia importante investire il proprio denaro in un paio di scarpe vegan, comode e resistenti? Purtroppo spesso finiamo con lo spendere cifre assurde perchè attirati da un modello di scarpe all’ultima moda, anzichè porre l’attenzione sul materiale di cui sono composte che ne garantisce la durata e contribuisce a renderle confortevoli.

Scarpa in Canapa

Scarpa in Canapa, certificata Vegan

Il calzaturificio DEFA’S produce calzature, cinture, borse e portafogli a Monte Urano, all’interno del Distretto Calzaturiero del Fermano, dal 1955. Da sempre il suo prodotto è interamente realizzato in Italia con materiali di qualità e lavorate sapientemente dalle mani esperte degli artigiani marchigiani.

Alla fine del 2010 il calzaturificio ha deciso di dare vita a “Risorse Future”: un progetto di produzione di calzature ecosostenibili rispettose della natura sia nei materiali usati (come, ad esempio, la pelle conciata al vegetale) che nei procedimenti di lavorazione.

L’incontro con il progetto “EcoMarcheBio” ha portato alla realizzazione di calzature che sono fatte da materiali vegetali (canapa e sughero) così da potersi definire “animal-free”. Queste due nuove linee di prodotto hanno la certificazione “VEGAN OK” non utilizzando alcun materiale di provenienza animale.

Puoi trovare tutti i prodotti Vegan all’indirizzo http://www.ItaliaWorldWide.it

Borsa in pelle

Borsa in pelle

La scelta di usare materiali particolarmente ecosostenibili va quindi ad inserirsi in un processo produttivo artigianale, di alto livello, che ha nel nostro territorio una tradizione importante.Il risultato è una calzatura che, garantendo un ottimo confort e una lunga durata, si muove “al passo con i tempi” garantendo un rispetto all’ecosistema che non può più essere disatteso.

Puoi trovare tutti i prodotti Vegan all’indirizzo http://www.ItaliaWorldWide.it

VeganOK è una certificazione che nel rispetto della normativa ISO 14021 è definita di 2° tipo e cioè “Etichette ecologiche che riportano auto-dichiarazioni ambientali da parte di produttori, importatori o distributori di prodotti, senza che vi sia l’intervento di un organismo indipendente di certificazione”.

VeganOK è una certificazione nel rispetto della normativa ISO 14002

lo staff di ItaliaWorldWide

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Kitchen essentials, and items you can pass by

Value is a relative concept. Just ask the folks at Lehman Brothers. But when it comes to ingredients and kitchen tools that beckon to the enthusiastic home cook, it’s important to the bottom line — in this case, a great meal — to take a look at what’s really worth your hard-earned cash — and what isn’t.

We scrutinized our kitchens and the merchandise. Our thumbs-up, thumbs-down verdicts on a couple of dozen popular or hyped cooking items follow. No apologies — we’re opinionated. Some gadgets and goodies are grossly overvalued, others just don’t get their due. We considered cost, efficacy and practicality — as well as the happiness factor. Because for a true chocoholic, a 3.5-ounce bar of Michel Cluizel Noir de Cacao 72% cacao really is worth $6.

Obviously, a lot of this is open for discussion, even heated debate. Is a 1-ounce tin of Spanish saffron really worth $199? How about a $60 Rachael Ray fondue pot?

With apologies to Socrates: The unexamined kitchen cabinet is not worth opening. And it’s certainly not worth filling up with even more stuff.

Worth it? Or not?

Mortar and pestle

When it comes to kitchen tools, I’m a big fan of the simpler the better. And you can’t get much simpler than a mortar and pestle. Basically nothing more than two rocks that you use to grind food, it hasn’t really been improved since the Stone Age. But when something is perfect, why mess with it? You can spend $100 on a French marble one from an antique store, or you can pick up one made of granite at a Thai grocery store for less than $25. While you’re shopping, pick up a wooden pestle as well — those granite ones get really heavy when you’re stirring in oil a drop at a time for aioli.–R.P.

Good corkscrew

Don’t laugh. I can’t tell you how frustrating it is to take a good bottle of wine to someone’s house and find that the only corkscrew they’ve got is one of those $1.99 drugstore ones with solid screws that are good only for splitting corks. Come on, spend an extra couple of bucks and get one with a hollow auger (it will look like a corkscrew rather than a sheet metal screw). You can find them for around $10 and you won’t believe the difference.–R.P.

Instant-read thermometer

I have worked with chefs who have been cooking so long that they can tell within 5 degrees the temperature of a roast just by giving it a good squeeze. For the rest of us, there’s no excuse not to have an instant-read thermometer. A perfectly good one costs less than $15 and you’ll never serve bloody chicken again.–R.P.

Good dried pasta

Cheaping out on spaghetti, rigatoni and penne is false economy when you can find terrific brands such as Latini, Rustichella d’Abruzzo and Maestri selling for only a couple of bucks a box more than the industrial stuff. The differences between brands may be hard to appreciate when you’re tasting the noodles by themselves, but taste them with a sauce and you’ll be blown away by how much clearer and more defined the flavor is. –R.P.

Small kitchen scale

In a perfect world, we would measure all of our ingredients by weight. That’s obvious for baking, where the way you scoop flour into a measuring cup can make as much as a 20% difference in quantity. But it’s also true for other kinds of cooking. Measuring by weight opens up the hidden ratios of cooking in a way that volume measuring can’t (in fact, my friend Michael Ruhlman is writing a book on that subject). For example, a classic mirepoix has equal weights of chopped carrots and celery and twice as much onion. That ratio doesn’t show up in cup measurements. You can find a really good digital electronic kitchen scale for less than $30. The two things to look for are a capacity of at least 10 pounds and a “tare” feature that helps those of us who are not mathematically inclined to allow for the weight of bowls, etc. –R.P.

Heavy-duty roasting pan

Especially with the holidays staring us in the face, this is one of the best investments you can make. And it is a bit of an investment — a good roaster will probably cost in the neighborhood of $150. But if you’re going to splurge on a good pan, this is one of the places to do it. Look for pans with low sides that allow air circulation. Avoid lighter pans, which may be cheaper, but won’t brown the meat well, and nonstick pans, which may seem convenient, but don’t caramelize the pan juices.–R.P.

Expensive red wine vinegar

One of the great puzzles in food marketing is why no company has stepped up to make a great-tasting red wine vinegar. It’s not like it’s cloning wild mushrooms or something. In fact, just about any idiot can make it at home quite easily. I’m a prime example. I have kept a big jug going on my counter for more than 15 years. A couple of occasional bottles of sturdy $5.99 red wine and dregs from dinner parties are all that is required to keep me in clean, fruity, complex vinegar whenever I want it.–R.P.

Mini food processor

What’s the point? Anything small enough to fit in the feed bowl of one of these can be just as easily and quickly chopped by hand. Find it in the cupboard, put it together, find a plug, pulse twice, take it apart, clean it up, put it away. Give me a chef’s knife and a cutting board any day.–R.P.

Expensive nonstick skillet

If you’re spending more than $30 on a nonstick skillet, you’re crazy. I know, because I have done it repeatedly. And two months later they’ve got the same set of nicks and dings as the cheapo pan I bought at the restaurant supply store. Of course, it goes without saying that nonstick anything else — saucepans, roasting pans, etc. — is a complete waste of money, unless you truly are a serial scorcher.–R.P.

Expensive knives

My wife is going to howl with laughter when she reads this because I’ve got two knife blocks jammed full, and more in a drawer. But 98% of all the cutting I do is with a chef’s knife or a paring knife. The rest of it, I confess, is nothing more than a cutting-edge indulgence. So let’s agree never again to mention that 12-inch antique French carbon steel ham slicer, OK?–R.P.

Big red wines

How many grilled black-pepper-coated steaks are you going to eat in a year? That’s about the only possible dish these high-alcohol, high-extract wines can pair with. I’m looking at you, Paso Robles Zin! Who are you kidding with 15.5% alcohol? And these days there are even some Pinots that get that high. If I want Port, I’ll buy Port.–R.P.

White truffles

There is no one who loves white truffles more than I do. But I can count on one hand the number of times I’ve had white truffles in this country that approach the quality of the ones you get in Italy. There, you can smell the truffles being sliced from across the room. Here, most of the time you practically have to bury your nose in a dish before you get any of their perfume. Luxury ingredients are wonderful when there is a payoff; otherwise they’re the culinary equivalent of gold-plating bathroom fixtures.–R.P.

High-quality coffee

Skimping on coffee is one of those things — like buying cheap shoes — that never ends up working out. Sure, a pound of fair trade, organic, artisan-roasted Ethiopian Yrgacheffe is going to set you back more than a can of Folgers (about three times as much), but you’ll get a far better cup of joe, therefore increasing the caffeine happiness factor and probably decreasing the amount of coffee you’ll need to drink in the first place. Quality over quantity, anyone?–A.S.

Kitchen essentials, and items you can pass by http://ow.ly/gqBL7

Feudi di Guagnano – A Story of Passion

La storia della Cantina Vinicola Feudi di Guagnano è incredibile. Una storia di passione per il vino e di apprezzamento dei vini con un senso di appartenenza e di identità. Si tratta di una storia di amicizia, l’amore per le viti dei loro antenati e una storia costruita sul duro lavoro, la passione e l’impegno a portare nel mondo un piccolo pezzo di Guagnano.

Locali della Cantina Vinicola Feudi di Guagnano

Locali della Cantina Vinicola Feudi di Guagnano

Stretta tra lo Ionio e l’Adriatico, la Puglia inizia la sua lunga storia di vinificazione grazie ai Greci antichi. Nei secoli si distingue l’uva Negroamaro che tende a produrre vini rustici, polverosi e con un elemento di dolce amaro che cottraddistingue veramente il territorio della Puglia. L’ambiente naturale è duro e richiede grande fatica, ma per fortuna questi vini sono un ottimo accompagnamento per una giornata di duro lavoro.

Vigne Feudi di Guagnano

Vigne Feudi di Guagnano

I vini di Feudi di Guagnano sono caratterizzati dalla qualità, soprattutto in considerazione del poco tempo trascorso dalla prima vendemmia.

Puoi trovare i vini Feudi di Guagnano, con tutte le caratteristiche, cliccando qui, oppure dall’elenco:

feudi-di-guagnano-logo

The story of Feudi di Guagnano is a wonderful one. The type of story that resonates with all of us who share a passion for wine and the appreciation of wines with a sense of place and identity. It is a tale of friendship, love for the vines of their forefathers and a story built on hard work, passion and a commitment to bringing the world a little piece of Guagnano.

Setting out to restore the small vineyard holdings of retired wine makers around the town of Guagnano, five friends all sharing the same vinous philosophies, created Azienda Agricola Feudi di Guagnano, located in the heart of the Salice Salentino DOC zone. The first vintage was in fact 2002 and represented the achievement of something symbolic, a realisation of a dream that was conjured while sharing the wines of previous generations which dated back to the 60s and 70s.

Sandwiched between the Ionian and Adriatic seas, this small wine producing region has been here through the ages with the ancient Greeks possibly first introducing wine making to the area. Regardless of the exact origins of Puglia’s unclear wine history Negroamaro has been present since the birth of viticulture on the Salentine peninsula but translated literally, means black bitter, which sadly serves to cast a negative shadow over this extremely interesting variety. Granted, Negroamaro tends to produce rustic, dusty wines with a bitter sweet element to them but In this sense they truly represent the terroir of Puglia. The natural surroundings are harsh and require great toil but fortunately these wines are a great accompaniment to a day of hard work. High temperatures give high sugar content and thus just a touch of sweetness yet these are by no means sweet wines; they are dry, velvety wines with herbaceous and earthy moods.

Italy tops travelers’ wish lists

Italy leads the choices for 875 U.S. surveyed travelers in Fly.com’s poll of the most desired destinations for 2013. The other top destinations, which comprise 60 percent of the responses, include, in order: Australia, New Zealand, and the United Kingdom and France, which tied for fourth place. The United States, Ireland, Spain, Fiji and South Africa rounded out the top 10. The surveys were taken Dec. 1-13, and respondents were asked which countries they would most like to visit in North America, the Caribbean, Central America, South America, Europe, Asia, the Middle East, Africa and Oceania/Antarctic, if money and time weren’t an object. All respondents were Travelzoo Inc. and Fly.com users.

Italy tops travelers’ wish lists | Travel | Dallas-Fort Worth Lifestyles News | Star-Telegram… http://ow.ly/gVdYe

Italy: The stuff of dreams

As a young girl, I had vivid dreams of running through fields of wild flowers in slow-motion, dressed in creamy muslin with a floppy hat. Four decades later, I found those fields near a tiny Italian village in Umbria. Some of the details did not quite match up – I was wearing shorts, a T-shirt and cap – but it was a dreamy place, all the same.

High in the heart of Monti Sibillini National Park, we came upon a vast open plain, the Piano Grande, and the exquisite mountain village of Castelluccio perched atop a hill amid an ocean of wild flowers.

The peaceful scene was a balm to our bruised spirits after hot, hectic days in crowded cities and mayhem on Italian motorways.

We waded, slow-motion – of necessity – through knee-deep scarlet poppies, wild mustard and cornflowers marvelling at the riotous colours of “The Flowering”, an annual spectacle on the plain surrounding the village. An elderly, stooped man with a walking stick was harvesting wild flowers with a hand scythe.

We drove up to the village and apart from a few hardy trekkers, there were no other foreigners there – but as we wandered the steep streets and pathways of the little village, there were signs of ancient stone buildings, dating back hundreds of years, undergoing a stylish spruce-up to attract the tourist euro.

The view over the Piano Grande was breathtaking.

We watched a young shepherd usher a small flock of sheep and lambs, wearing name tags and bells, through the village and up to a green hillside pasture where he spent the afternoon in the shade of an umbrella.

Little shops were selling local delicacies – wine, sheep-cheese, salami, hams made from wild boar and the renowned Castelluccio lentils – to housewives in aprons and head scarves.

Postcards of the scene in winter showed a blanket of snow over the mountains, village and plain, and skiers on the small ski-field nearby. I imagined my dream transforming into a winter version and returning to this most beautiful place.

*Castelluccio is a village in Umbria, in the Monti Sibillini National Park, central Italy. The village, situated at 1452 metres, is the highest settlement in the Apennines and lies above the Great Plain (Piano Grande, 1270 metres).

The village dates from the 13th century or slightly earlier, but was also settled by the Romans.

The Piano Grande is renowned for the cultivation of lentils which are quite different from varieties elsewhere. The climate and soil of the high plain contributes to their thin skin and soft consistency, allowing them to be cooked without having to be soaked first.

The area is a favourite with hang-gliders and para-gliders and there are schools in the village that offer lessons and rentals on a seasonal basis. Skiing in the winter and tramping in the summer are popular activities.

– nzherald.co.nz

Italy: The stuff of dreams – Travel – NZ Herald News http://nzh.tw/10859502 via @nzherald

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