Cardinal Bird House Blueprints

Apple Pie

Competition cakes with apples and pears Tombazosana

Ronco All 'Adige

Friends of Tombazosana invited Professors Technical School Hotels to serve as judges in the competition for apple pie and pears in the lower Veronese.

The jury composed of professionals, professors, Dott.se, Entrepreneurs pastries.

A regulation and an evaluation board to determine the winner.

Over the years have gone by jury as people like George Game 12 Apostles, and other great exponents of cuina traditional Veronese.

The cakes produced by housewives is appassionati di torta di mele e pere

La zona di Ronco all'Adige produce Mele di prima ed eccellente Qualità.

E' qui che si fà la vera torta di Pomi.

Oltre la gara di torte si è svolta nello stesso salone la gara delle mele più belle e saporite .

L'esposizione è molto invitante e ben concepita.

1st:

A real apple pie.

Light soft cream that slowly melts in your mouth and taste buds go crazy and say, Still, Still .......,

I have stayed mangiamlea not all because you had 22 cakes taste .

For these beautiful apples contandini took the 18 cents per Kg

a ridiculous price that is not even enough to pay for the collection.

the supermarket to pay € 1:50 to 2:20.

2nd place.

cake made with pastry, crispy outside with a soft heart of apple.

The classic Apple pie

Other protagonist and pear produced with care and love from our farmers.

Equoslidare We are sensitive to trade with countries of the South, and we are not aware of the problems we have at home.

My proposal is pormuovere trade Equosolidare also to our farmers and our products.

3rd place.

A cake with a crumbly pastry base, with a creamy vanilla, pear and caramel.

pity that the whipped cream was a little removed because the pie was hot.

For obvious reasons of privacy I can not give these recipes because they are also still in the competition.

For those who came to him a desire to be beautiful and good apple pie and pears, here are my recipes.

Card n.9.6
Updated on 21/2/2006


Nome ricetta:
FOTO
Ricetta ideata e provata dallo chef Alessandro Tannoia

Torta di mele con olio di semi

Ingredienti:

1 TORTA


GR. 200 ZUCCHERO
GR. 250 MELE
GR. 250 FARINA
N. 1/5 BICCHIERE DI OLIO DI SEMI (Si può provare anche con olio extra vergine di oliva Dop per i veri Gourment)
N. 1 BUSTINA DI VANILINA
N. 1 BUSTINA DI LIEVITO
N. 1 BUCCIA DI LIMONE GRATTUGGIATO
N. 4 UOVA
N. 1/5 BICCHIERE DI RUM
N. 1 PIZZICO SALE


Preparazione:

RISCALDARE IL FORNO A 180°
PREPARARE UNA TORTIERA IMBURRATA And dusted with bread crumbs
Make a batter with eggs, vanilla
Zuccero YEAST AND AGG. OIL lemon zest and rum
Peel the core from apples and cut into thin slices
AGG. THE BATTER WITH A PINCH OF SALT
put the dough into the pan and COOK


Finish:
Place cake on a round tray and sprinkle with powdered sugar
Characteristics: Soft
, apples inside knowledge that they are custard apples
Real Time:
cooking in a convection oven at 180 degrees for over an hour

Updated on 24/09/2009
Sheet No.6 Name
recipe: Recipe
designed and tested by Chef Alessandro Tannoia

APPLE PIE PEAR AND CHOCOLATE


Ingredients: CAKE 1


100 gr. porzine
to GR.
SUGAR 200 GR. 400 APPLES
GR: 400 PERE
GR. 250 FLOUR
N. 1 / 5 GLASS OF SEED OIL
N. 1 packet of VANILINA
N. 1 tablespoon baking
N. Grate lemon peel 1
N. 4 eggs
N. 1 / 5 glass of rum
N. 1 PINCH SALT
GR. 250 DARK CHOCOLATE
Preparation:
Preheat oven to 180 °
PREPARE a buttered and floured WITH BREAD Grate
Make a batter with eggs, and vanilla Zuccero YEAST, FLOUR
AGG. OIL lemon zest and rum
Peel the core FROM APPLES AND PEARS thinly sliced \u200b\u200b
AGG. The batter with a pinch of salt, and chocolate flakes
put the dough into the pan and COOK

Finish:
Place cake on a round tray and sprinkle with granulated sugar
Characteristics: Soft
, apples inside will know custard apples
Real Time:
cooking in a convection oven at 175 degrees for over an hour



Card n.9.6
Updated on 02/21/2006


Recipe Name:

Apple pie with butter

Photo
designed and tested recipe by chef Alessandro Tannoia



Ingredients: CAKE 1




GR. 300 GR FLOUR
. 300 SUGAR
KG. 1 APPLE
N. 1 tablespoon baking
N. Grate lemon peel 3
N. 3 eggs
GR. 50 BUTTER
N. 1 glass of milk


Preparation:
Preheat oven to 180 °
PREPARE a buttered and dusted with bread crumbs
Peel apples and cut GAVE cores into thin slices
sprayed with JUICE LEMON FOR THEM NOT black.
APART Mix sugar with eggs, then ADD. Melted butter, grated lemon peel with the flour and work to obtain a homogeneous mixture, but to support
NELL'LATTE PAY THE YEAST melt it and add to mixture Mix well
AGG. APPLES mixture and mix
ON THE SURFACE OF THE CAKE DECORATING MAKE A FIRST firing radially with the apple slices Brush with egg and DUST WITH SUGAR CANE
OVEN COOKING IN 1 HOUR AND A HALF 160-180 °


Finish:
Place cake on a platter
Characteristics: Soft
, apples inside of custard apples will
Real Time:
cooking in a convection oven at 180 degrees for over an hour


My considerations:

The product of the territory is important to enhance it, especially when you also take it for granted not at all.

Pay attention when you go shopping at supermercto in bank vegetables, quard the label to find the source.

This summer, 70-80% of the vegetables came from Spain and Holland, our products do not wax almost nothing.

abbituati products that we are eating from an early age that without changing the notice.

Label = Ethics: know what that is, how, and must be the product.

seglie and now allows choosing well.

I am of those who want her grandchildren can eat the cake of POMI Tombazosana ,

I know that this little statement to make people laugh and that many of Verona do not even know the esisteza of this remote village in the lower Verona, but I can assure you that the love they have for the community and the region, ecology and the close contact with nature are only to be taken as an example in our great metroploi often polluted and degraded.

Horizon Centurion Dental Program

Hop, bruscansolo, herbs

Kofler Paulaner Brewery Beer Tasting Evening

Since I'm a little studying the fascinating world of beer .

I happened to receive an invitation from my friend Omar working for some time as master brewer at a local Kofler Paulaner very famous for the quality of beer and dishes (Difficilmentre you leave unhappy) degustetiva The evening was held on 5 types of beer from their dishes accomapgnata

The proposal was the brand of beer Schlossbrrauerei Au-Hallertau.

and Au-Hallertau region of Germany in the Bavarian very wide for its production of hops, the beer is produced in a castle built around the year one thousand, belongs to the Barons Beck von Peccoz today is the sixth generation.

over 400 years producing 40,000 liters of beer delicious beer a day, domestic production,

birrarrio The engineer, checks the quality of beer, interesting to know that there Voglino 5 years of University aquisito just for this title .

Cé a bank of yeast Where to buy the beer yeast phases.

In 1515 King Louis William 4 ° issued a decree on the production of beer

In 1850 Pasteur

capiscie the function of yeast, and then you start to make a more targeted and treated, and beer.

inanza everything as you get the beer:

the product obtained by fermentation of barley malt, roasted with the addition of pure water and hops, yeast species Saccharomyces are used

brewing requires:

The formation of the germination of barley malt, its possible for roasting production of dark beers (150-180 °) in the absence of which has a light beer, the preparation of the wort with the addition of water and hops.

Fermentation

occurs in two stages, fermentation high that lasts 3-4 days or low that lasts longer than 10 days
maturation

1 -3 months in this phase is added carbon dioxide.

bottling and pasteurization (Except for crude beers, which are not to be drunk fresh pasteurized in a few days

This general rule, then every country has its own kind of production.

Ale: UK
High fermentation temperature of 5-6 °
service Bière Blanc Belgian three cereals, barley, wheat, oats, flavored with curacao and coraindolo
Serve 6-8 °
abbey beers: Old recipes friars produced by lay
Serving temperature 12-13 °
Beer Trapista: Trademark 6 beers in the world still made by monks, high fermentation and fermentation in the bottle with high-grade alcolica

Temperatura di servizio 12-13°

Bock: Lager di origine germanica, molto maltata

Temperatura di servizio 10°

Export: Lager chiare originariamente prodotte da Dortmund per essere esprtate

Temperatura di servizio 5-6°

Gueuze: Birre Belghe ottenute dalla misciela di Lambic giovani e invecchiate

Temepratura di servizio 12°

Kriek: Varietà lambic aromatizzata alle amarene

Temperatura di servizio 12-13°

Lager: Birre a bassa fermentazione, generalmente colore chiaro.

Temperatura di servizio 5-6°

Lambic: Birre Spontaneously fermented Belgian
Serving temperature 12-13 °
Pils, Pilsner, Pilsener: bottom-fermenting beer just hopped alcolichefortemente
Serving temperature 5-6 °
Stout: High fermentation black daughter of roasted malts up to 200 ° creamy taste bitter
Serving temperature 12-13 °
Strong Golden Ale: Beer the high alcohol content remarkably complex olfactory
Serving temperature 10-12 °
Weizen or Weissebier: high fermentation beer Bavarian aspettotorbido for yeast in suspension
Serving temperature 5-6 °

Menu degustazione



Antipasto:

Birra: Au-Hallertau Pils (sentore di luppolo)Tortino di Riso con Speck e fontina su specchi di Radicchio

Primo:

Birra: Au-Hallertau Helles (sentore di luppolo)

Tagliatelle con Pere alla Helles e Gorgonzola

Secondo:

Au-Hallertau Dunkel Weiss

Filetti di maialino alla Dunkel Con dadolata di melanzane

Dolce:

Au-Hallertau Weissbier (aroma and taste than other beers)
Torino Weiss on the banana cream









How to taste a beer
80% perfume should smell, the rest is color and taste of malt.



Dessert: Au-Hallertau
Weissbier (aroma and taste than other beers)
Torino Weiss on the banana cream

My considerations:

Small craft beer products are of superior quality, we must also find a place to serve with the policy, such as local Kofler, that despite all the economic crisis on Tuesday rather who else is on Wednesday there are a couple of parking attendants.

The right combination of quality and price offered SERVICES detrmina the success of a local.

Visit Paulaner

verona@birreriekofler.it

To book a table or to arrange your dinner call 045-508613

from 19.00 to 22.00.
Via Louis Pasteur, 24 37135 Verona VR

Hair Dye And Brain Cysts

Conserve and weeds

omelette and tarasaco bacon, peppers and sour,

cherry Rum

grilled eggplant and zucchini in olive oil with thyme, green beans in brine

Board of tarasaco, or dandelion or radicele



common plant in the meadows, with medicinal PROPERTIES like carrot onion, cabbage, parsley and lemon

Tonic,
Bars,
Draining,
Decongestionale,
Purifying blood
Diuretic,
dermatosis,
Obesity Cellulite

Omelet with bacon and radicele

This recipe goes well with cheeses and preserves dela area comletamente seasonal dish.

Updated on 8/6/2010
n.10

Name Card recipe: Frittata with
Radicele
and bacon recipe designed and tested by Chef Alessandro Tannoia

Ingredients: 20 people


No. 40 Eggs Parmesan Cheese 400 Gr

2 kg radicle
No. 2 shallots
500 gr. Bacon
No. 2 tablespoons coarse salt
2 gr. If you need
pepper salt
5 n° Olio extra vergine di oliva Cucchiai da minestra

N° 1 Carta forno rotolo

Kg. 2 Asiago





Preparazione:



Pulire e lavare le Radichielle, due tre lavaggi.

Lessarle in acqua bollente gia salata.

Tritate lo scalogno e mettetelo in una padella, possibilmente antiaderente, con due cucchiai di olio; aggiungire la pancietta quando sarà dorata, aggiungete le radichielle lessate, salate, pepate e fate cuocere per circa 10 minuti.

In una bastardella rompere le uova, aggiungere il sale, pepe e sbattere bene con una frusta, aggiungere il formaggio grana e sbattere ancora.

Preparare delle bande con la carta forno (La carta forno deve foderare bene in maniera che il liquido non scappi via.), aggiungere il composto di uovo, e aggiungere sopra il composto di radicele e pancetta, (distribuire omogeneamente.)

Cottura in forno a 180° per 15 min.



Finitura:

Servire con Asiago mostarde e marmellate



Caratteristiche organolettiche:

Buone saporite sfiziose il retrogusto amaricante delle radicele, stimola l’appetito, nel rispettoso connubio tradizionale del maiale, il colore giallo delle uova ricorda il sole nel piatto per concludere con il sapore dolce ma di forza del nostro Asiago, gran parte della tradizione Vicentina è racchiusa in questo piatto



Tempo reale:

40 min.

Peperoni verdi sciroppati

Aggiornata il 8/6/2010

Scheda n.8



Nome ricetta:

Peperoni verdi sciroppati



Ricetta ideata e provata dallo Chef Alessandro Tannoia



Ingredienti:



Criteri di scelta del prodotto. 1. Scegliere frutta matura e di stagione perché è ricca di zucchero ha poca acqua cosi si limita la proliferazione dei batteri.

2. Del territorio per la qualità verificabile e la storia dei nostri prodotti

3. In km 0 to lower the cost and pollution transport.
Kg 1 green pepper 1 lt
Extra virgin olive
Gr.100 Sugar 100 Gr
balsamic vinegar Salt


Food Safety: First steps.
First wash the vegetables under cold running water, in one of two bowls of the sink.
Fill the second bowl with cold water, and Amuchina.
leave the bathroom for 5 min to make the product act.
Meanwhile, I wash my hands thoroughly and put food security devices (headphones, hair mask, apron with bib and latex gloves.) No clothes at home, but a lab coat.
the water is off Rinse well using those latex mask, hat and apron.
The tables in the preparation must be previously sterilized stainless steel products (Es.D10) with antiseptic and disinfectant.
The equipment I use (pots, spoons, etc.) have to be stainless steel previously sterilized in the dishwasher before using.
not use wooden spoons or chopping wood and aluminum pans (the food to deteriorate due to chemical processes).
The boards should be plastic for these foods also sterilized before use in the dishwasher.

Preparation: Wash the peppers


Blanch in a pan with oil and a clove of garlic
Add sugar.
Add the balsamic vinegar, let it evaporate.
pot and add extra virgin olive oil, close the jar.

Finish:

invasive hot sterilized jars previously Including covers, or in boiling water for 10 min.
or a dishwasher.

Food Security: Finally

sterilized in boiling water 15-30 min. depending on the size and quantity of container, with a cup of vinegar (to make shiny glass)
Store in pantry in a cool dry dark place.

Attenzione: Sé non si rispettano le procedure sopra indicate da questa scheda tecnica, non si può garantire la sicurezza alimentare del prodotto, che può quindi nuocere anche gravemente sulla salute delle persone.

Amarene al rum

o grappa

Aggiornata il 28/09/09

Scheda n.7



Nome ricetta:

Amarene al Rum



Ricetta ideata e provata dallo Chef Alessandro Tannoia



Ingredienti:



Criteri di scelta del prodotto. 1. Scegliere frutta matura e di stagione perché has lots of sugar with little water so it limits the proliferation of bacteria.
2. Of land for the quality and verifiable history of our products
3. In km 0 to lower the cost and pollution transport. 1 Kg

Sour Gr, 300 glass of rum or brandy glass of alcohol
Gr 150 Gr 250
Sugar
N. 1 cinnamon stick 1 lemon
No.

Food Safety: First steps.
First wash the fruit in cold running water, in one of two bowls of the sink.
Fill the second bowl with cold water, and Amuchina.
leave the bathroom for 5 min to make the product act. Meanwhile
I wash my hands thoroughly and put food security devices (headphones, hair mask, apron with bib and latex gloves.) No clothes at home, but a lab coat.
I remove the water rinse well using those latex mask, hat and apron.
The tables in the preparation must be previously sterilized stainless steel products (Es.D10) with antiseptic and disinfectant. The
atterzzatura I use (pots, spoons, etc.) have to be stainless steel previously sterilized in the dishwasher before using.
not use wooden spoons or chopping wood and aluminum pans (deterioration of food due to processes chemicals).
The boards should be plastic for these foods also sterilized before use in the dishwasher.

Preparation: Cut the stem

a few mm. from the fruit with a sterile scissors.
Soak the cherries for 1 hour with the sugar and lemon juice. Spread the fruit in the jar
alternado with a few tablespoons of sugar, cinnamon and pieces of incorrect lemon (yellow part only).
Add the mixture to cover up alcohol.
Go directly to sterilization.

Finish:

invasive hot sterilized jars previously Including covers, or in boiling water for 10 min.
or a dishwasher.

Food Security: Finally


Warning: If you do not comply with the above procedures from this sheet, we can not guarantee the safety of the food product, which can then also seriously harm the health of individuals.

zucchini and eggplant in olive oil with thyme

Updated on 8/6/2010
Sheet No.11

Recipe Name:
Grilled eggplant and zucchini in olive oil con timo



Ricetta ideata e provata dallo Chef Alessandro Tannoia



Ingredienti:



Criteri di scelta del prodotto. 1. Scegliere frutta matura e di stagione perché è ricca di zucchero ha poca acqua cosi si limita la proliferazione dei batteri.

2. Del territorio per la qualità verificabile e la storia dei nostri prodotti

3. Al km 0 per abbassare il costo e l’inquinamento dei trasporti.

Kg. 0.500 Melanzane

Kg. 0.500 Zucchine

1 lt Olio extra vergine di oliva

N° 1 rama Timo

N° 3-4 Aglio spicchi

Sale



Sicurezza alimentare: Per cominciare.

Per primo lavare bene la verdura in acqua cold current in one of the two sink basins.
Fill the second bowl with cold water, and Amuchina.
leave the bathroom for 5 min to make the product act.
Meanwhile, I wash my hands thoroughly and put food security devices (headphones, hair mask, apron with bib and latex gloves.) No clothes at home, but a lab coat.
I remove the water rinse well using those latex mask, hat and apron.
The tables in the preparation must be previously sterilized stainless steel products (Es.D10) with antiseptic and disinfectant.
The equipment I use (pots, spoons, etc.) have to be stainless steel previously sterilized in the dishwasher before using.
not use wooden spoons or chopping wood and aluminum pans (the food to deteriorate due to chemical processes).
The boards should be plastic for these foods also sterilized before use in the dishwasher.

Preparation: Wash and chop

washers aubergines and courgettes.
Switch to grid until they are soft and crunchy salt.
pot alternating layers of vegetables with rosemary and garlic. Add oil to cover.

Finish:

invasive hot sterilized jars previously Including covers, or in boiling water for 10 min.
or a dishwasher.

Food Security: Finally

sterilized in boiling water 30-40 minutes. depending on the size and quantity of container, with a cup of vinegar (to make shiny glass)
Store in pantry in a cool dry dark place.

Warning: If you do not comply with the above procedures from this sheet, we can not guarantee the safety of the food product, which can then also seriously harm the health of individuals.




beans in brine

Updated on 8/6/2010
Sheet No. 13

Recipe Name: pickled green beans


recipe designed and tested by Chef Alessandro Tannoia

Ingredients:

Product Selection Criteria . 1. Choose ripe fruit in season because it is rich in sugar with little water so it limits the proliferation of bacteria.
2. Of land for the quality and verifiable history of our products
3. In km 0 to lower the cost and pollution transport. Lt. Green Beans 1 Kg

0200
Extra virgin olive oil 200 gr. lt for Sale

Food Safety: First steps.
First wash the vegetables under cold running water, in one of two bowls of the sink.
Fill the second bowl with cold water, and Amuchina.
leave the bathroom for 5 min to make the product act.
Meanwhile, I wash my hands thoroughly and put food security devices (headphones, hair mask, apron with bib and latex gloves.) No clothes at home, but a lab coat.
I remove the water rinse well using those latex mask, hat and apron.
The tables in the preparation must be previously sterilized stainless steel products (Es.D10) with antiseptic and disinfettante.

L’attrezzatura che utilizzo (pentole, cucchiai ecc) deve per forza essere di acciaio inox precedentemente sterilizzata in lavastoviglie prima dell’uso.

Vietato utilizzare mestoli o taglieri in legno e pentole in alluminio ( Deteriorano l’alimento a causa di processi chimici).

I taglieri devono essere di plastica per alimenti anche questi sterilizzati prima dell’uso in lavastoviglie.



Preparazione:



Lavare e mondare i fagiolini

Farli bollire in acqua per 3-4 min.

Scolare e lasciare asciugare.

Bollire a parte dell’acqua con il sale

Invasare e aggiungere l’acqua salata.

Aggiungere un filo oil to cover the jar close.

Finish:

invasive hot sterilized jars previously Including covers, or in boiling water for 10 min.
or a dishwasher.

Food Security: Finally

sterilized in boiling water 15-30 min. depending on the size and quantity of container, with a cup of vinegar (to make shiny glass)
Store in pantry in a cool dry dark place.

Warning: If you do not comply with the above procedures from this sheet, we can not guarantee the safety of the food product, which can then also seriously harm the health of persone.

Antico proverbio istriano;

Chi l'erba sà cucinare,

sà bene mangiare,

sà bene gustare,

sà bene risparmiare.

La mia domanda:

Perchè ammalarsi nelle grandi città per vivere una vita artificiale, e lontana dalla natura umana?

Con le conoscienze e e tecnologie che abbaimo oggi, perchè non valorizzare vecchi paesini di montagna o di campagna abbandonati a sè stessi, con centri benessere e cucina naturista?

(Es. Trentino Alto Adige)

Perchè spendere soldi per mangiare alimenti morti e ricchi di veleni, perchè abbiamo perso il tempo di cucinare?

the importance of conservation and use:
The preserves and jams that I proposed during the summer are ideal for making cakes, pies abbinatrle with local cheeses.
Such as mint jelly, diluted with water and a good drink.
Such as the fig jam or apricot or peach for the preparation of delicious ice cream cakes, (recipe for parfait find it on previous posts)
Such as everything that takes your creativity and imagination.

The purpose and to maintain and preserve fruta and vegetables, do not throw it or let it rot in the fields or on trees, why has no commercial value, do not allow il massacro della frutta e verdura sotto le ruote dei schiaccia sassi, per mantenere il valore commerciale alto, e quindi obbligarci a comprare una bistecca di maiale perchè costa meno delle zucchine questo e inamissibile.



Le conseguenze:

Anche perchè le sostanze di qui abbiamo più bisogno le troviamo in frutta fresca secca, verdura e cereali, si può vivere anche cosi lasiando stare gli animali o quanto meno che possano vivere un ciclo di vita il più naturale possibile, anche perchè quando andiamo a mangiare un animale, che è stato allevato in maniera intensiva, produce tossine dovute a stress che poi noi andiamo a mangiare.

Per non contare, tutte e sostanze presenti nei mangimi per l'ingrasso, che aumentano le cellule adipose fino a 12 volte il loro volume.

Pensate che poi la si puo fare franca nella nostra dieta?

Domandiamci perchè e cosi facile ingrassare....!



Anche la frutta e a verdura subiscie stress dovuto a pesticidi e fitofarmaci, si inibiscie e diventa un vegetale.

La frutta la verdura i germogli, sono vivi, dati dalla natura perchè noi facciamo parte della natura.

Vedi libro: (Il gusto della Gioia Ananda edizione e La fitoterapia di Jean Valent Giunti edizioni)

La paura:

We have put the fear of doing everything, to be ourselves because imprenditoridi and risky, the fear of travel and learn about other cultures, fear to gather herbs, because they may be poisonous, or to prepare canned semlici because there is a risk of botulism.

It is true that we do everything else is a risk to life is precious and we must take care but also to seize opportunities, to admire beauty, the challenges, it must be accomplished .

(See prayers of Mother Teresa of Calcutta "I thirst")

's time to make peace with ourselves and with our environment if we are not as has happened to our species, see Maya and Easter Island, and the oldest civilization, just to hear an archaeologist, the story is already written. Let us turn then we
2012 to 2012 is only a matter of time if you are not what we are called upon to do.

Best wishes

Chef Alessandro Tannoia