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CANNABIS SATIVA Cannabis sativa is a plant that originated in the Orient. Its use as a textile fibre goes back to the Neolithic age and to China, the country that grows more of it than any other. It is a versatile plant that grows rapidly and the entire plant from the stem to the seeds can be used to make paper, fabrics, carpets, body care products and foodstuffs. The flour from the seeds is good for making baked products, oil and food paste. It gives dishes a pleasant nutty taste and is full of proteins and minerals. In fact, the protein in the seed contains all the essential amino acids such as Omega-3 (linoleic acid) Omega-6 (linoleic acid) that are important for our bodies. la casa del lago b&b Ingredients if possible organic, for 2 servings – 1 large aubergine – 1 garlic clove – 150 g of pasta – chopped parsley as desired – extra virgin olive oil – salt & pepper to taste Finely chop the garlic and cut the aubergine into small cubes. Lightly fry in organic olive oil for about 15 minutes and then add the chopped parsley. Cook the Canapa Sativa Bio-in pasta in plenty of salted water, drain, pour on the sauce and enjoy. EQUISETUM Equisetum or corn horse tail is part of the Equisetaceae family. It’s a plant with small green twigs that ripens in the middle of summer and grows in damp places such as at the edges of streams. It has been known to man since ancient times and the philosopher Galen said that it was a panacea thanks to the substances it contained: mineral salts, silica, organic acids, vitamin C and flavonoids. Pharmacologic studies at the beginning of the 20th century further confirmed its benefits due to its high levels of silica which make it one of the most valuable of the remineralising plants. Ingredients if possible organic, for 2 servings – 1 red onion – 2 dark green zucchini – 1 aubergine – 150 g of pasta – one pack of vegetable Béchamel sauce – extra virgin olive oil – oregano leaves – salt & pepper to taste Cut up the onion, the zucchini and the aubergine and lightly fry in organic olive oil. Add salt & pepper to taste. Make sure the vegetables remain crunchy. Cook the Equiseto Bio-in pasta in plenty of salted water, drain and pour over the crunchy vegetables. Place it all in a casserole spreading out the dressed pasta well and add the vegetable Béchamel sauce and some grated Parmesan cheese and then place in the oven for 20 min. The pudding is in the eating!!! 2012-La-Romagnola-Depliant.indd 1 La Romagnola Prodotti Alimentari S.r.l. Via Martiri Ponte Bastia, 11 44016 San Biagio di Argenta (FE) tel. 0532 809666 - fax 0532 809477 email - [email protected] www.la-romagnola.it From a great passion for organic farming foods Paola’s organic recipes 05/11/2012 14:46:16 Khorasan Kamut grain RICE SWEET CORN Khorasan Kamut is said to be the ancient grain for modern life. It is appreciated for its unique taste, its digestibility and because it is highly versatile. This cereal has quite high levels of proteins and minerals particularly of selenium, zinc and magnesium. The Bioin pasta made with Khorasan Kamut grain is suitable for everybody, adults and children alike thanks to its hypoallergenicity and digestibility. Among the great ancestral staple foods was rice, second only in importance to wheat. Originating in China, it was imported during the Roman Empire and spread throughout the marshes of the Po Valley. Thus, for centuries now, Italy has been known as the “Country of Rice”. From Italy’s top quality wholemeal rice (with the husk removed) quick-cooking pasta is obtained in which the properties of the rice remain unaltered. Being easily digestible and gluten-free, it is particularly recommended in cases of food intolerances. Sweet corn or maize is an ancient cereal that comes from Central America. It is a grass plant from the gramineous family and is rich in vitamin A group B, mineral salts such as iron, sodium, potassium, phosphorus and magnesium. Ingredients if possible organic, for 2 servings – 1 red onion – 100 g of cherry tomatoes – 150 g of pasta – extra virgin olive oil – basil leaves as desired – salt & pepper to taste Thinly slice the onion and lightly fry it in organic olive oil, cut the tomatoes into segments and add the softened onion, add salt & pepper to taste and cook for 10 minutes. Cook the Khorasan Kamut Bio-in pasta in plenty of salted water, drain and dress with the sauce adding basil leaves as desired. EMMER WHEAT Emmer wheat or triticum dicoccum is the world’s oldest known wholemeal cereal- it was grown by the Celts and the Egyptians and was the favourite cereal of the Romans who made biscuits out of it. It is a very strong and hardy plant and therefore does not need any treatments to grow it. It has recently been rediscovered thanks to its nutritive and healthy properties. In fact, more than other cereals it is rich in fibres, group B vitamins and mineral salts such as iron and magnesium. Bio-in emmer wheat pasta is a natural food for those who care about what they eat. Ingredients if possible organic, for 2 servings – 150 g of your favourite Bio-in pasta shape – a small jar of Pesto alla Genovese It is recommended to cook the Bio-in emmer wheat pasta in plenty of salted water and dress with the Pesto alla Genovese, coated with a few spoonfuls of cooking water. 2012-La-Romagnola-Depliant.indd 2 Ingredients if possible organic, for 2 servings – 1 leak – 2 dark green zucchini – 150 g of pasta – extra virgin olive oil – about 5 g of savory – salt & pepper to taste Cut up the leak and lightly fry in organic olive oil, cut the zucchini into long thin strips, add the leak, salt & pepper to taste. Make sure the vegetables remain crunchy! Cook the pasta in plenty of salted water with two spoonfuls of oil. Drain, dress and enjoy. With maize flour, besides making the classic polenta, you can also make tasty gluten-free pasta suitable for anyone that has an intolerance to grain. Ingredients if possible organic, for 2 servings – 1 red onion – 1 red or yellow pepper – 1 green pepper – 150 g of pasta – extra virgin olive oil – salt & pepper to taste Slice the onion in long thin strips and lightly fry in organic olive oil. Add the peppers, also cut into long thin strips, add salt and pepper and cook for 10 min. Cook the Bio-in maize pasta in plenty of salted water with two spoonfuls of oil. Drain, dress, serve and enjoy. BARLEY RYE Barley was the first cereal to spread amongst Mediterranean civilisations, as long ago as 4000 B.C. Rye is a cereal that is grown all around the world because it can adapt to all climatic conditions even growing at 1500 metres above sea level. It forms part of the gramineous family and it seems it was cultivated as long ago as the Bronze Age, above all for making bread. Bio-in, on the other hand, has come up with a delicious pasta which has a good high level of mineral salts such as phosphorus, group B vitamins, fibres, proteins and above all lysine, an important amino acid for our bodies. Indeed, in ancient Rome, the gladiators used to eat large quantities of it to increase their strength. Barley stands out for its high level of soluble fibres and its low glycaemic index. Besides that, it has good protein qualities and salts such as calcium, phosphorus, potassium and magnesium. Rich in vitamins PP-B1-2B6-E this ancient cereal is recommended for everybody, especially children and the elderly. It is recommended to cook Stelline di Orzo Bio-in in vegetable broth adding carrot as desired and a medium sized potato, both cut in batons (a julienne). Aromatize with chopped parsley and crumble some soft curd cow’s cheese over the top and if you like some flakes of Parmesan. Ingredients if possible organic, for 2 servings – 150 g of pasta – 10 g of pine nuts – extra virgin olive oil – salt & pepper to taste Cook the rye pasta of your choice, better if it’s Bio-in, in plenty of salted water with two spoonfuls of oil. Drain the pasta, dress with organic extra virgin olive oil, pine nuts and flakes of Parmesan … Enjoy. 05/11/2012 14:46:19