tag:blogger.com,1999:blog-352377072024-03-14T16:13:40.431+01:00Pane e Pizza: una vita, una passione.Panificazione bosina e tradizionale italiana, consulente,maestro,docente,dimostratore e formatore di pane pizza prodotti lievitati per Associazioni,Fiere,Privati,CFP,Scuole Alberghiere, Enti Agenzie ed Aziende. Corsi e dimostrazioni in Italia e estero. Iscritta OTA. Giudice di gara in competizioni nazionali e mondiali. Numerose pubblicazioni tecniche.Autrice n. 4 testi di Arte Bianca. Direttore Quotidie Magazine. Presidente Quite-Alansimona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.comBlogger206125tag:blogger.com,1999:blog-35237707.post-82341302486939655512024-02-11T17:20:00.001+01:002024-02-11T17:20:10.016+01:00Corso Pane pizza focacce: gestione, tecniche, metodiche a confronto e innovazione<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ96M3W0EDwtSXLLov1Z1VvlpqyFA-taK-jdqrYc2gGXV73DDNbsGEb3p-3qhrmqq1R5kp4Bg7k7gVFKTuZK2TfVUJ0qOMBc2lvqsWE68Z1bLgXpQeCVjGEaA5PBmNa2PZXB2fk4GC5YGk99xph9S6BxwxK1QADidyvw8ehV1VM5dZcWVcdrCe/s2000/Corso%20Master.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1414" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ96M3W0EDwtSXLLov1Z1VvlpqyFA-taK-jdqrYc2gGXV73DDNbsGEb3p-3qhrmqq1R5kp4Bg7k7gVFKTuZK2TfVUJ0qOMBc2lvqsWE68Z1bLgXpQeCVjGEaA5PBmNa2PZXB2fk4GC5YGk99xph9S6BxwxK1QADidyvw8ehV1VM5dZcWVcdrCe/s320/Corso%20Master.jpg" width="226" /></a></div><p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: justify;"><span style="font-size: medium;">Finalmente in Emilia Romagna!</span></div><div style="text-align: justify;"><span style="font-size: medium;">Ecco il mio prossimo <b>Corso Evento Masterclass</b> <b>Simona Lauri</b> aperto a tutti (professionisti e non) c/o la sede <b>Pavesi Forni Modena il 13 - 14 aprile 2024</b>. Un'occasione unica di <b>formazione professionale</b> per comprendere nei dettagli le differenze tra le <b>metodiche</b> di lavoro, le <b>tecniche </b>di questa<b> arte</b>, la <b>scienza</b> e lavorare insieme a me per realizzare prodotti adatti a tutte le occasione e a tutti i laboratori comprese le cucine di casa. </span></div><b><div style="text-align: justify;"><b><span style="font-size: medium;"></span></b></div></b></blockquote><p> </p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><b><div style="text-align: justify;"><b><span style="font-size: medium;">Pizze dolci innovative, pane, pizza al formaggio, Crostoni e crostini, pizza classica, pizza in pala, focaccia genovese, barese, di Recco ecc. </span></b></div></b><p style="text-align: justify;"><span style="font-size: medium;">Per info e iscrizioni marketing@quotidiemagazine.it </span></p></blockquote>simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-174393987300389402024-01-06T12:14:00.007+01:002024-01-06T12:17:59.064+01:00Panettoni frodi legalità claim etichettatura vendita in nero codici ATECO<h1 style="background-color: white; border: 0px; box-sizing: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: 1.8; margin: 0px 0px 1.5em; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline; word-break: break-word;"><span style="color: #3f3f46; font-family: "Open Sans", serif; font-size: 1.4rem;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXh7DanvwihuVkIUDgR9UyqQFa9u1vH6ao68ki6473qcksIFwP3CJZA5hWdRtOdHuPKr_aC_jN4FpxFKXKmHmD-FVkcJztuQCcNKDvATGlxwSVXvUMcqa88W8IQYl1cBmkFYYkuWLKJDwoRLx7siamEB3Jsotn-hPf-WmKfat2fIJGzZMDXjd/s4608/IMG_20201210_095208.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXh7DanvwihuVkIUDgR9UyqQFa9u1vH6ao68ki6473qcksIFwP3CJZA5hWdRtOdHuPKr_aC_jN4FpxFKXKmHmD-FVkcJztuQCcNKDvATGlxwSVXvUMcqa88W8IQYl1cBmkFYYkuWLKJDwoRLx7siamEB3Jsotn-hPf-WmKfat2fIJGzZMDXjd/s320/IMG_20201210_095208.jpg" width="320" /></a></div>...</span><span style="color: #3f3f46; font-family: "Open Sans", serif;"><span style="font-size: small;"><span style="background-color: white; color: #3f3f46; font-family: "Open Sans", serif; text-align: justify;"><span style="font-weight: normal;">Sempre in un ambito di </span>etichettatura<span style="font-weight: normal;">, oltre al D.M.17 maggio 2017, le norme trasversali che regolamentano tale obbligo legislativo sono Reg UE 1169/11 e il D.Lgs. 116/2020. Solo a questo punto una non conformità legale relativa alla sola etichetta è sanzionata dal D. Lgs 231/17, dal D.Lgs. 206/2005 e può essere verbalizzata da Ispettori </span>ICQRF, AGCM e da TUTTE le autorità di controllo e ispezione<span style="font-weight: normal;"> applicando la procedura prevista dalla Legge 689/81. Quindi, ricapitolando, solo per la corretta etichettatura, occorre rispettare obbligatoriamente due norme europee e una nazionale.</span><br /></span><span style="font-weight: normal;">Un altro punto di verifica riguarda l’utilizzo delle </span>indicazioni nutrizionali e sulla salute (claim)<span style="font-weight: normal;">; possono essere utilizzati solamente le indicazioni nutrizionali riportate nell’allegato del Reg Ce 1924/06 e rigorosamente in italiano se i prodotti sono commercializzati in Italia (art.15 Reg Ue 1169/11). E’ comunque facoltà di replicare l’etichetta in più lingue ma l’italiano è obbligatorio per l’Italia.</span><br /><span style="font-weight: normal;">Pertanto gli attuali claim, tanto diffusi sui social quanto modaioli, come </span>LOW CARB, HIGH PROTEIN, HI PRO, SLOW CARB <span style="font-weight: normal;">cosi come sono scritti e riportati </span>non sono ammessi<span style="font-weight: normal;"> (decreto sanzionatorio D.Lgs 27/17) per nessun prodotto soprattutto per prodotti dolciari in cui si utilizza il termine “Panettone”</span><br /><span style="font-weight: normal;">Passiamo poi al secondo punto... </span></span></span><span style="font-size: small;"><span style="font-weight: normal;">Passiamo poi al secondo punto;</span> <span style="border: 0px; box-sizing: inherit; color: #3f3f46; font-family: "Open Sans", serif; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-weight: normal;">Sicuri che tutti i professionisti possano produrre e vendere i </span>panettoni,<span style="font-weight: normal;"> il </span>pane<span style="font-weight: normal;">, ecc.? Sicuri che i </span>pizzaioli, chef, ristoratori nelle rispettive pizzerie, pizzerie d’asporto, ristoranti <span style="font-weight: normal;">li possano produrre e vendere,</span></span><span style="color: #3f3f46; font-family: "Open Sans", serif; font-weight: normal;"> nonostante si continui a vedere foto di </span><span style="color: #3f3f46; font-family: "Open Sans", serif;">panettoni</span><span style="color: #3f3f46; font-family: "Open Sans", serif; font-weight: normal;"> nei locali più assurdi, persino librerie e tutti si vantino di tali produzioni?...</span><span style="font-weight: normal;"> Tratto da " </span><i style="font-weight: normal;">La legalità questa sconosciuta"</i><span style="font-weight: normal;"> </span></span><span style="color: #3f3f46; font-family: Open Sans, serif; font-size: small;"><span style="font-weight: 400;"><a href="https://www.pieronuciari.it/wp/la-legalita-questa-sconosciuta/">https://www.pieronuciari.it/wp/la-legalita-questa-sconosciuta/</a></span></span></h1>simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-54613659834539956642024-01-06T12:01:00.016+01:002024-01-06T12:18:16.055+01:00Corso Evento Masterclass Lauri Tecnica gestione e metodiche a confronto <p> </p><h3 style="color: #4d4d4d; font-family: -apple-system, BlinkMacSystemFont, "Helvetica Neue", "Segoe UI", Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 16.38px;"><span style="font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-jwdJpzkdWcDpHowjN29-dAqZQyGxrBZowj03vopdkMSMxOuhvo1-4L2M_j_hz33rnANBovXw7rTteqtoM6ZPfCfHUZwVA_5fbMB0L6Olx1I3J1bvIa8nGnR5_kCOFszdLA7m4QFcTcy924AwpS4E9632X1gWid2k7q_P10uq6iZvNihpmTdN/s2000/14%20-%2015%20gennaio%20%E2%80%9824%20co%20Forni%20Recchia%20viale%20dei%20Pini%2011%20Valmontone%20(Roma).png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1414" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-jwdJpzkdWcDpHowjN29-dAqZQyGxrBZowj03vopdkMSMxOuhvo1-4L2M_j_hz33rnANBovXw7rTteqtoM6ZPfCfHUZwVA_5fbMB0L6Olx1I3J1bvIa8nGnR5_kCOFszdLA7m4QFcTcy924AwpS4E9632X1gWid2k7q_P10uq6iZvNihpmTdN/s320/14%20-%2015%20gennaio%20%E2%80%9824%20co%20Forni%20Recchia%20viale%20dei%20Pini%2011%20Valmontone%20(Roma).png" width="226" /></a></div><br />Buongiorno e buon anno a tutti voi. Inizio l'anno con un grande </span>corso<span style="font-weight: normal;"> </span>evento<span style="font-weight: normal;"> </span>Masterclass<span style="font-weight: normal;"> IFIP "</span>Tecnica, gestione e metodiche a confronto<span style="font-weight: normal;">" con Tony Sergione Gentile c/o la sede dei Forni Recchia a Valmontone (Roma).</span></h3><h3 style="color: #4d4d4d; font-family: -apple-system, BlinkMacSystemFont, "Helvetica Neue", "Segoe UI", Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 16.38px;"><span style="font-weight: normal;">E' aperto a tutti, </span>professionisti, principianti, ristoratori, pizzaioli, foodblogger, appassionati casalinghi, chef, panificatori<span style="font-weight: normal;">, che desiderano avere una </span>formazione <span style="font-weight: normal;">dettagliata, scientifica e </span>in presenza<span style="font-weight: normal;"> con confronto diretto per comprendere ogni dettaglio e ogni fase dei </span>metodi <span style="font-weight: normal;">più comuni per realizzare </span>pizza in pala, in teglia, classica e pane <span style="font-weight: normal;">anche a casa.</span></h3><h3 style="color: #4d4d4d; font-family: -apple-system, BlinkMacSystemFont, "Helvetica Neue", "Segoe UI", Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 16.38px;"><span style="font-weight: normal;">Si confronteranno metodiche, si analizzeranno i profili e si procederà a una valutazione </span>sensoriale<span style="font-weight: normal;"> dei diversi prodotti ottenuti, comprese diverse tipologie di </span>pane con impasto duro, bastardo e molle<span style="font-weight: normal;">. Una occasione UNICA per imparare, confrontarsi e acquisire le tecniche per risolvere da soli le situazioni.</span></h3><h3 style="color: #4d4d4d; font-family: -apple-system, BlinkMacSystemFont, "Helvetica Neue", "Segoe UI", Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 16.38px;"><span style="font-weight: normal;"><u>Programma primo giorno</u><br />Descrizione dettagliata della preparazione </span>biga<span style="font-weight: normal;"> e </span>poolish<br />Analisi sensoriale <span style="font-weight: normal;">di differenti bighe e poolish</span><br /><span style="font-weight: normal;">Realizzazione bighe, poolish, impasti e descrizione di differenti step di preparazione e gestione (temperature impasto, tempi, temperatura cottura ecc.)</span><br /><span style="font-weight: normal;">Realizzazione pane di pasta dura (intrecciato, ecc.)</span><br /><span style="font-weight: normal;">Realizzazione impasti di pizza in pala, classica e teglia con differenti % di bighe.</span></h3><h3 style="color: #4d4d4d; font-family: -apple-system, BlinkMacSystemFont, "Helvetica Neue", "Segoe UI", Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 16.38px;"><span style="font-weight: normal;"><u>Programma secondo giorno</u><br />Cottura e analisi degli impasti preparati il giorno prima<br />Realizzazione di differenti pani con i impasti bastardi e molli<br />Ottimale abbinamenti di topping (farcitura) per pizze.</span></h3><h3 style="color: #4d4d4d; font-family: -apple-system, BlinkMacSystemFont, "Helvetica Neue", "Segoe UI", Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 16.38px;"><span style="font-weight: 400;">Per info e iscrizioni contattare Tony Sergione Gentile oppure inviare una email a marketing@quotidiemagazine.it</span></h3><h3 style="color: #4d4d4d; font-family: -apple-system, BlinkMacSystemFont, "Helvetica Neue", "Segoe UI", Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 16.38px;"><br /></h3>simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-78072107273122650332023-09-09T17:02:00.000+02:002023-09-09T17:02:07.572+02:00Eventi Corsi Master formazione passati Simona Lauri<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMZKIMBqtWUhCBXB_Cmh-tSYZaSRDPxNMg5U-t1AL5aR4sEC__f9QwsZfRTUyh2LxQg4dnu-qolp3Os7B3p2goo3L9yBnHb_ouI3oV4i5Po_MDZvKqf06a8A6TVSF45r179WXPcyuXjvyM8OsECawT1b73nK_uDEIG_4EHEc-DY0FjwUSuhoI/s6016/DSC_6917.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMZKIMBqtWUhCBXB_Cmh-tSYZaSRDPxNMg5U-t1AL5aR4sEC__f9QwsZfRTUyh2LxQg4dnu-qolp3Os7B3p2goo3L9yBnHb_ouI3oV4i5Po_MDZvKqf06a8A6TVSF45r179WXPcyuXjvyM8OsECawT1b73nK_uDEIG_4EHEc-DY0FjwUSuhoI/s320/DSC_6917.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div> <div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSuxcTj7ZPqGSfotcSUqBmVEOraOScvcO7gpo8_SBNy1nZ49Qxj-0ZpjLVc49X95weX-PaWyr8fzZxefvLvi7LkKHAqoY2fdz1anlqac2B8wAtXHirKGmGaz8GQhCe5Z16hcrlxx3SKpM7-qdNrURNC3ez60p0RIhLjgYeERunXVCrKT2nnXw/s1600/276175958_2999610703683245_4095585014670028479_n%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1142" data-original-width="1600" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSuxcTj7ZPqGSfotcSUqBmVEOraOScvcO7gpo8_SBNy1nZ49Qxj-0ZpjLVc49X95weX-PaWyr8fzZxefvLvi7LkKHAqoY2fdz1anlqac2B8wAtXHirKGmGaz8GQhCe5Z16hcrlxx3SKpM7-qdNrURNC3ez60p0RIhLjgYeERunXVCrKT2nnXw/s320/276175958_2999610703683245_4095585014670028479_n%20(1).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJL1FgL4wZ90xi7t_2TYZWZz8qjW2DJIJbmITm96TBTJdmnzJl1Jdnih0dd3E3VI8bTOvfd3FL43dcjU3ppj2MECz5He7nS-Aiw7OdIk_-1rmhsEHO7U0vGQfB7O__2k5Gbf3kvlr-v4PCsn_nJ07RVyIbXWXNZMhhAfUlTL4HGRMVlobRPvj/s6016/DSC_6920%20-%20Copia.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJL1FgL4wZ90xi7t_2TYZWZz8qjW2DJIJbmITm96TBTJdmnzJl1Jdnih0dd3E3VI8bTOvfd3FL43dcjU3ppj2MECz5He7nS-Aiw7OdIk_-1rmhsEHO7U0vGQfB7O__2k5Gbf3kvlr-v4PCsn_nJ07RVyIbXWXNZMhhAfUlTL4HGRMVlobRPvj/s320/DSC_6920%20-%20Copia.JPG" width="320" /></a></div></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyVLNQh9GKrAslpHIyK5y94n05M2LM9cfOmB2qTT2ijU-6vmegdlv7VPx4HDMRHg3f0iFoORq8e72fBVQ784CsZNrt1U3bP5nxr2MCGOk8Nh6V7Za2lBNIKyM9hT4Tqz4WpfWOhri8u0UPt4znlpOKEDiN5F_M7rDL-O-in2y9e6w77bUTIPI/s2776/IMG_20210615_132118%20-%20Copia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2776" data-original-width="1872" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyVLNQh9GKrAslpHIyK5y94n05M2LM9cfOmB2qTT2ijU-6vmegdlv7VPx4HDMRHg3f0iFoORq8e72fBVQ784CsZNrt1U3bP5nxr2MCGOk8Nh6V7Za2lBNIKyM9hT4Tqz4WpfWOhri8u0UPt4znlpOKEDiN5F_M7rDL-O-in2y9e6w77bUTIPI/s320/IMG_20210615_132118%20-%20Copia.jpg" width="216" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLoOsTSGfk4gGAgNaKZG_q8D832QhgmPYizebBS5YMM--AVe2XZy2wgm3KIDA9SofDBaB1m3hbrQClzGHMzVIoE1Ni6tSJc7G5xmN-d-PQEx657_BJIDzyXIvN8Ue166O1itQXSDhDaflfc4h7rK9eBKjnlNWJ9sMTaLeOOZQ8EbI2AHMuBFyR/s1600/276154193_3000970596880589_3041132152335931828_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1142" data-original-width="1600" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLoOsTSGfk4gGAgNaKZG_q8D832QhgmPYizebBS5YMM--AVe2XZy2wgm3KIDA9SofDBaB1m3hbrQClzGHMzVIoE1Ni6tSJc7G5xmN-d-PQEx657_BJIDzyXIvN8Ue166O1itQXSDhDaflfc4h7rK9eBKjnlNWJ9sMTaLeOOZQ8EbI2AHMuBFyR/s320/276154193_3000970596880589_3041132152335931828_n.jpg" width="320" /></a></div></div><br /><p></p><br />simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-75088015078810974352023-09-09T16:41:00.002+02:002023-09-09T16:41:21.911+02:00Insetti ... mangiateli pure voi <p> </p><p class="MsoNormal" style="line-height: normal; margin-bottom: 3.75pt; text-align: justify;"><span style="background: white; color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; letter-spacing: -.25pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYtL4GpKgEfBxa271JsM1BZTFwT-C3xx0bbtiyLbqxTRxfdG-r5zv8f2t7J43hcMJ8xD8bZs7fnBrbOVeiiq2apkG1v0UPZKRb6TFW3KPSaST178jyz3cs78qE9CYUDcV2QPIyEdWBxnLWybkcbmVAZ40c8pJ8kCChzuolBlC_c_RmKVN4BLob/s1024/1024px-Skewered_locusts_and_scorpions-min.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYtL4GpKgEfBxa271JsM1BZTFwT-C3xx0bbtiyLbqxTRxfdG-r5zv8f2t7J43hcMJ8xD8bZs7fnBrbOVeiiq2apkG1v0UPZKRb6TFW3KPSaST178jyz3cs78qE9CYUDcV2QPIyEdWBxnLWybkcbmVAZ40c8pJ8kCChzuolBlC_c_RmKVN4BLob/s320/1024px-Skewered_locusts_and_scorpions-min.jpg" width="320" /></a></div><br />E’ vero, c’è una certa
ritrosia per non dire <b>ribrezzo</b> a <b>mangiare</b> le <b>locuste,</b> i <b>grilli</b>, d’altra parte
siamo orgogliosamente <b>italiani</b>, ci nutriamo del vanto dei <b>prodotti tradizionali
</b>che altri popoli e colture ci invidiano, ci curiamo con la <b>dieta mediterranea</b>
riconosciuta nel mondo, di cui gli insetti non ne fanno parte. <o:p></o:p><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 3.75pt; text-align: justify;"><span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">Non essendoci dati specifici sull’<i>Acheta domesticus </i>non può di fatto essere considerato, a livello
normativo, un “allergene” anche se di fatto lo è, non solo ma sembra che
l’<b>allergene</b> sia proprio la chitina componente dell’esoscheletro </span><b><sup><span style="background: white; font-family: "Times New Roman","serif"; font-size: 14.0pt;">(10), (11), (14)</span></sup></b><span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">
la stessa che ti consigliano di mangiare come fonte di fibre </span><b><sup><span style="background: white; font-family: "Times New Roman","serif"; font-size: 14.0pt;">(9)</span></sup></b><span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;"> oltre alla presenza di pollini, di
nuovi allergeni </span><b><sup><span style="background: white; font-family: "Times New Roman","serif"; font-size: 14.0pt;">(20)</span></sup></b><span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">
come la tropomiosina e l’arginina chinasi </span><b><sup><span style="background: white; font-family: "Times New Roman","serif"; font-size: 14.0pt;">(21), (22), (23), (24), (26), (27), (28)</span></sup></b><span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">
<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 3.75pt; text-align: justify;"><i><span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">In secundis</span></i><span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">
gli insetti possono essere portatori di rischi sanitari sia per l’uomo sia per
gli animali </span><b><sup><span style="background: white; font-family: "Times New Roman","serif"; font-size: 14.0pt;">(15),
(16)</span></sup></b><span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;"> oltre a contenere sostanze anti nutritive, ecdisterone </span><b><sup><span style="background: white; font-family: "Times New Roman","serif"; font-size: 14.0pt;">(17), (18), (19)</span></sup></b><span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;"> metalli pesanti come piombo, cadmio e
fitofarmaci. <o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 3.75pt; text-align: justify;"><span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">Anche se rappresentano un cibo iperproteico e del futuro </span><b><sup><span style="background: white; font-family: "Times New Roman","serif"; font-size: 14.0pt;">(5)</span></sup></b><span style="background: white; font-family: "Times New Roman","serif"; font-size: 12.0pt;">
, secondo alcuni AA, sono comunque ed innegabilmente lontani dalla nostra
cultura alimentare, tenendo conto che provengono da paesi extra UE come Cina,
Vietnam, Africa, America latina, Thailandia che non brillano né per controlli
sanitari né devono sottostare a Regolamenti Europei. <o:p></o:p></span></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #1a1718; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">L’elevato consumo di
insetti in Africa, America latina, Asia e Australia, non è sufficiente a
garantire la salubrità di tale pratica alimentare in quanto il rischio
derivante dall’impiego degli alimenti dipende da numerosi fattori sia
individuali (stato immunitario, flora microbica, abitudini…) sia legati
all’esposizione e alle modalità di preparazione. Inoltre ciò che costituisce un “rischio”
accettabile in alcune zone del mondo, può non esserlo in altre. </span><span style="background-color: white; color: #222222; font-family: "Times New Roman", "serif"; font-size: 12pt; text-align: justify;">In conclusione <a href="https://www.sevensalerno.it/2023/03/07/mangiateli-pure-voi-io-non-mi-offendo/" target="_blank">continua qui </a></span></p>simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-17323395380022274302023-09-09T16:23:00.001+02:002023-09-10T18:40:20.441+02:0012 anni di storia della quinoa nella panificazione italiana Simona Lauri<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXG0pBnJtprT2Ukad-Id61JG7INYikHv2neF3JbKC4F_mGlD7idOeJAFsTTSer-4L50Dissh-N6RMzSJmblB4VoipUfrgq7E6CnaA08V2Lg9Ll7YRVqgKT2xch829TUrraH7UzJW_XmRwegcZ311OqRcrhKjilIDWef7o2C4SPThrHGLDpfPCf/s3264/DSC09317.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXG0pBnJtprT2Ukad-Id61JG7INYikHv2neF3JbKC4F_mGlD7idOeJAFsTTSer-4L50Dissh-N6RMzSJmblB4VoipUfrgq7E6CnaA08V2Lg9Ll7YRVqgKT2xch829TUrraH7UzJW_XmRwegcZ311OqRcrhKjilIDWef7o2C4SPThrHGLDpfPCf/s320/DSC09317.JPG" width="320" /></a></div><br /><b> </b><span face=""Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #404040; font-size: 16px;"><b>Relazione</b> presentata il 27 ottobre 2022 in occasione del <b>Convegno</b> “Gli Pseudocereali; aspetti socioculturali, produzione, consumo e nutrizione umana (<b>quinoa</b>, amaranto e grano saraceno)” – <b>CEREALIA</b> Festival 12 edizione – Roma <b>Simona Lauri</b></span><p></p><p style="background-color: white; box-sizing: inherit; color: #404040; font-family: "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 16px; margin-bottom: 1.5em;"><em style="box-sizing: inherit;"> </em><em style="box-sizing: inherit;">Abstract</em></p><p style="background-color: white; box-sizing: inherit; color: #404040; font-family: "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 16px; margin-bottom: 1.5em;">L’utilizzo della farina di quinoa rappresentò nel <b>2010</b>, una grande <b>innovazione</b> nel settore della <b>panificazione artigianale</b> <b>italiana</b>. Da allora, l’innovazione non si è fermata, passando da <b><em style="box-sizing: inherit;">Quite </em>(2010)</b>, il <b>primo pane artigianale</b>, realizzato con il 20% di farina di quinoa e madre liquida, ai grandi lievitati fino gli attuali prodotti dolci sfogliati lievitati in cui si lavora quasi in purezza. Interessantissimo l’impiego in purezza nella linea gluten free e non solo, sia per l’intensità sia per la persistenza delle sue note aromatiche che la rendono oggetto di particolari abbinamenti, soprattutto con cioccolato extra fondente, formaggio stagionato di capra, prodotti affumicati, composte di frutti aciduli. Attualmente, la sperimentazione si è fermata per l’elevatissimo costo della quinoa d’importazione, scelta obbligata per l’esigua produzione sul territorio italiano.</p><p style="background-color: white; box-sizing: inherit; color: #404040; font-family: "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 16px; margin-bottom: 1.5em;"><span style="box-sizing: inherit; font-weight: bolder;">Keyword</span>: <b>quinoa, pane, panificazione, artigianale, lauri, innovazione, storia, italiana.</b></p><p style="background-color: white; box-sizing: inherit; color: #404040; font-family: "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 16px; margin-bottom: 1.5em;"> <em style="box-sizing: inherit;">1.Introduzione</em></p><p style="background-color: white; box-sizing: inherit; color: #404040; font-family: "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 16px; margin-bottom: 1.5em;">La quinoa – <em style="box-sizing: inherit;">Chenopodium quinoa – </em>è uno pseudo cereale di elevato valore nutritivo che non contiene prolammine e gliadine; ricco di carboidrati più digeribili, grazie all’elevata attività amilasica, acidi grassi insaturi, fibre solubili e insolubili (cellulosa, pectine ed emicellulosa). Interessante è il contenuto di proteine, amminoacidi essenziali, soprattutto lisina, minerali (potassio, fosforo, calcio, magnesio, sodio, ferro, zinco, rame e manganese) e vitamine (vit. A e caroteni, tutte le vitamine del gruppo B, vit. C, acido folico e vit. E). L’assunzione combinata di lisina e vit. C è di particolare importanza biochimica per l’ottimale funzionalità del collagene. Le caratteristiche nutrizionali abbinate al maggior contenuto di amilopectina, di fibre, di lipasi e proteasi rispetto al frumento la rendono ideale per la realizzazione di prodotti da forno con migliorata shelf life oltre ad un impiego funzionale nella linea gluten free.</p><p style="background-color: white; box-sizing: inherit; color: #404040; font-family: "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 16px; margin-bottom: 1.5em;"> <em style="box-sizing: inherit;">2.Materiali e metodi</em></p><p style="background-color: white; box-sizing: inherit; color: #404040; font-family: "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 16px; margin-bottom: 1.5em;"><a href="https://mensoresconsulenti.it/2023/06/13/12-anni-di-storia-della-quinoa-nella-panificazione-artigianale-italiana/" target="_blank">Continua qui</a></p>simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-53663078816961973282023-09-09T16:09:00.004+02:002023-09-10T18:46:57.871+02:00Corsi Master Eventi novembre 2023 Simona Lauri IFIP Italia MLP<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I miei prossimi <b>Corsi Eventi Master </b>di <b>panificazione con</b> e <b>senza glutine</b> <b>novembre</b> 2023. </div><div class="separator" style="clear: both; text-align: center;">Una <b>donna</b> della <b>panificazione tradizionale italiana </b>che non teme confronti con nessuno.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_FMZxJWSQitPXjTZj2hNEg3c-NMMom2b-nssw3NnAqLbBY660UEunYLFkaBBTmH6zXuWsQtnAaZxV2f3kFH_RHwAijl1hY_iZ9wUYaWQyx5N57oivsNZIoryuO0QosRTVgXoeRF-INt-JjMvEzbf4sJaGZPOX6kWl_yle9ASkuBRDcMChtJC/s3508/Presentazione%20Corsi%20ROMA2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Pane pizza mignon ristorazione senza glutine alte idratazioni" border="0" data-original-height="3508" data-original-width="2480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_FMZxJWSQitPXjTZj2hNEg3c-NMMom2b-nssw3NnAqLbBY660UEunYLFkaBBTmH6zXuWsQtnAaZxV2f3kFH_RHwAijl1hY_iZ9wUYaWQyx5N57oivsNZIoryuO0QosRTVgXoeRF-INt-JjMvEzbf4sJaGZPOX6kWl_yle9ASkuBRDcMChtJC/w453-h640/Presentazione%20Corsi%20ROMA2.jpg" width="453" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhYlGncmRFyIbuVvAFuwNft2OQW-UAS4XSOMIxzXFkd-FscszfIj4wHtuG4r1vRSqfl2-2Eca3Xyb58Y5KNDNfOSwKvjKLifiGjfKBaDuvpvuZIG90GrKGXppKHQ8i2sBJRRLEAbI8K7evCHsMJKJgl2XHZjorWXbdLS3RCWZk-fr0MwyucM_/s748/corso%20Tony%20Sergione%20IFIP.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Master senza glutine ed tecnica alte idratazioni" border="0" data-original-height="748" data-original-width="516" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhYlGncmRFyIbuVvAFuwNft2OQW-UAS4XSOMIxzXFkd-FscszfIj4wHtuG4r1vRSqfl2-2Eca3Xyb58Y5KNDNfOSwKvjKLifiGjfKBaDuvpvuZIG90GrKGXppKHQ8i2sBJRRLEAbI8K7evCHsMJKJgl2XHZjorWXbdLS3RCWZk-fr0MwyucM_/w442-h640/corso%20Tony%20Sergione%20IFIP.jpg" width="442" /></a></div><br /></div><br /> <p></p>simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-71162865677068059762023-09-09T15:58:00.001+02:002023-09-10T18:43:13.542+02:00Corsi Eventi Master Ottobre 2023 Albanesi Academy Simona Lauri<p>I miei prossimi <b>Corsi Eventi Master</b> presso Albanesi Academy di ottobre.</p><p>Una <b>donna </b>dell'<b>arte bianca</b>, cresciuta nella farina e che porta la <b>tradizione italiana</b> del <b>pane</b> nel <b>mondo</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gvkspxdXa5prQ5SsQDR8aYnW3dFND4lJYZhqFzwurA0gX5a42knbNlwHijwL_pYJnLSfpippilU2YFxIt7kmV-HgvDr-xJfc8yKNhaRzXWIEXic7vXUDNzcGNxBda83U6WR_qiSe_Md-hhNgUeTic9Ogb2eLsYcJwyJPmknya3NsDxvDjQZ_/s1754/Corso%20Fabio%209%2010%20Ottobre.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1754" data-original-width="1240" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gvkspxdXa5prQ5SsQDR8aYnW3dFND4lJYZhqFzwurA0gX5a42knbNlwHijwL_pYJnLSfpippilU2YFxIt7kmV-HgvDr-xJfc8yKNhaRzXWIEXic7vXUDNzcGNxBda83U6WR_qiSe_Md-hhNgUeTic9Ogb2eLsYcJwyJPmknya3NsDxvDjQZ_/w283-h400/Corso%20Fabio%209%2010%20Ottobre.jpg" width="283" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZ-FisHHIry7BWibz9OSJLeUsZ8chq3Kb6V5Ry_G9nRW6EOakdpq5SHCPCkfASk2MUak3NrgQQbilQnMAHOAKpEEHjSiFVQNoUmGfEjIblM1c4pv_XDbB1xO0vwATVeYiUbsIpAdy0rVtoMJx2t0rOYitYrTbGCRCpBE5ZetJlUe31g_S0S63/s1754/Calendario%20eventi%20Albanesi%20Accademy.jpg" style="clear: left; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK7UZfhNZF0fC8SAGVI50GhckAHG2jjFDNRcthVuHMuwU3biH7JtlcEaw_tm3IDYts5K3v8pDXZ0c3o5PwLZcOWLHzIJKfGR9EiXCt-muume6MKMHNTGcMkDTa-DEUzzNjecvg3ys32S6qQVkSws1My0PP9W6ZETFlmvHVT9hk1CnQrCUFZvR/s1754/Corso%20Fabio%2023%2024%20ottobre%202023.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1754" data-original-width="1240" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK7UZfhNZF0fC8SAGVI50GhckAHG2jjFDNRcthVuHMuwU3biH7JtlcEaw_tm3IDYts5K3v8pDXZ0c3o5PwLZcOWLHzIJKfGR9EiXCt-muume6MKMHNTGcMkDTa-DEUzzNjecvg3ys32S6qQVkSws1My0PP9W6ZETFlmvHVT9hk1CnQrCUFZvR/w283-h400/Corso%20Fabio%2023%2024%20ottobre%202023.jpg" width="283" /></a></div><a href="https://www.quotidiemagazine.it/events/master-1livello-prodotti-dolci-e-salati-senza-glutine-e-low-carb" target="_blank">https://www.quotidiemagazine.it/events/master-1livello-prodotti-dolci-e-salati-senza-glutine-e-low-carb</a><br /></div><br /><p></p>simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-54153811590169018302021-03-11T11:48:00.006+01:002023-09-10T19:02:09.812+02:00Libro - Pane e pizza: due mondi un'unica passione - Simona Lauri<p></p><div class="separator" style="clear: both; text-align: center;">Un <b>testo libro </b>di <b>panificazione pane e pizza</b> indispensabile per chi ama la <b>scienza,</b> la <b>tecnologia</b> l'<b>arte</b> e la <b>cultura</b>. Un <b>MUST</b> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTudDs7QrpZBM9_yvydxIs1rTkd_h6ocW820VqCiGqigM9FFgl4OZNbkWpU7Y0OcnFCGYgV96lKkqkI4kJvWINMwX-9_SDat_qnfaltY58qoGRlwJyI-OAijTZkYFqGLlef8f/s1169/copertina+libro+001+-+Copia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1169" data-original-width="1024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTudDs7QrpZBM9_yvydxIs1rTkd_h6ocW820VqCiGqigM9FFgl4OZNbkWpU7Y0OcnFCGYgV96lKkqkI4kJvWINMwX-9_SDat_qnfaltY58qoGRlwJyI-OAijTZkYFqGLlef8f/s320/copertina+libro+001+-+Copia.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzPm0D9fy5KlPC1kLqHJ5EKZc734e1bUQVVGOYnqtBr2Je7NJDiesPYNoLmWj_0g-KEv5T1uOAM0slpyDSLHfJzJ65Sctl7B3XGxsUjATVwX55Bsf69XtdeVT1DsiDHWl-ls2/s2048/DSC02109.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzPm0D9fy5KlPC1kLqHJ5EKZc734e1bUQVVGOYnqtBr2Je7NJDiesPYNoLmWj_0g-KEv5T1uOAM0slpyDSLHfJzJ65Sctl7B3XGxsUjATVwX55Bsf69XtdeVT1DsiDHWl-ls2/s320/DSC02109.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9OWvTd6FjNWlHBB33GDNOoc0b4a2cmrPicXonRKaNaFvAI_Wbt9UAlyqmHD14kAIrFH5wzXcbd-MbXB3bXo0cIfEHbhV2vZFmk1r8R6ch9y3m6NptzXmjiFtBd1TMGywgfwa/s2048/DSC02112.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9OWvTd6FjNWlHBB33GDNOoc0b4a2cmrPicXonRKaNaFvAI_Wbt9UAlyqmHD14kAIrFH5wzXcbd-MbXB3bXo0cIfEHbhV2vZFmk1r8R6ch9y3m6NptzXmjiFtBd1TMGywgfwa/s320/DSC02112.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF01GPzU5yCcevCmnRGSnpziaJtKtkAk8pBRVzNoPtRSRvItFG0x1yvGuu7mYF27VjEKy08R4OYLCKpjUdkEP21Q1HvMCLjZhLkscT070hhF_Dt_Bu6MiaM9Hz3GyVPPIOU1d_/s2048/DSC02125.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF01GPzU5yCcevCmnRGSnpziaJtKtkAk8pBRVzNoPtRSRvItFG0x1yvGuu7mYF27VjEKy08R4OYLCKpjUdkEP21Q1HvMCLjZhLkscT070hhF_Dt_Bu6MiaM9Hz3GyVPPIOU1d_/s320/DSC02125.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCuSbrvftEHVqMJEDKE4MWtFh29M9g404xMc8Hmgz5fJUO_Z8VQU-W1Wkqw9FkCeqKGqoLT6gxlhz76bUxlGWuqUP2CZqRm22fE4L428YVw2vKtacDSvhWk6uIdJo0r2CZ0Zw/s2048/DSC02127.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCuSbrvftEHVqMJEDKE4MWtFh29M9g404xMc8Hmgz5fJUO_Z8VQU-W1Wkqw9FkCeqKGqoLT6gxlhz76bUxlGWuqUP2CZqRm22fE4L428YVw2vKtacDSvhWk6uIdJo0r2CZ0Zw/s320/DSC02127.JPG" width="320" /></a></div><br /> <p></p><p><b><br /></b></p><p><b>Autore</b>: Simona Lauri</p><p><b>Titolo libro:</b> <b>Pane e pizza: due mondi un'unica passione</b></p><p><b>Casa editrice</b>: FIP nel mondo</p><p><b>Anno di pubblicazione </b>2012</p><p><b>ISBN 9788890708909 </b></p><p><b>Prezzo 59,00 euro Spese di spedizione con tracciabilità INCLUSE</b></p><p><b>Per ordini: marketing@quotidiemagazine.it </b></p>simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-4514332441540390342021-03-10T15:26:00.000+01:002021-03-10T15:26:05.442+01:00Non solo pane...<p></p><div class="separator" style="clear: both; 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text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjog-sxlJeVhKwU6RrYuoOtbfWYW4U5CcVKPGZSydsJYgA05qD7reoIxomXKyvzPi8_je2sIc_J0wRXBxI_h840oWshwQ_rAY5p613QdmHaa4iMy7uFvb2_joD7abrsO6sxr1-i/s320/DSC02928.JPG" width="320" /></div><br /> <p></p>simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-73618429733881111662020-12-15T13:21:00.003+01:002020-12-15T13:23:49.603+01:00I miei panettoni Decorative panettone <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fXB0smGgR0Ptn0j7UtJ2WaEfyBQLYn1qghSYBiPfTTpqLp_fSDukc5XYKiMDZzBngtIsJW8R7hyphenhyphenJynP-BViWDMJuv9WSXJwCsccqVbUhzfGhtrmCrgOwWZBgIJ0MZkFqXUdk/s2048/IMG_20201210_123647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fXB0smGgR0Ptn0j7UtJ2WaEfyBQLYn1qghSYBiPfTTpqLp_fSDukc5XYKiMDZzBngtIsJW8R7hyphenhyphenJynP-BViWDMJuv9WSXJwCsccqVbUhzfGhtrmCrgOwWZBgIJ0MZkFqXUdk/s320/IMG_20201210_123647.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; 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<br />simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-11732506495131362882019-04-01T16:47:00.002+02:002019-04-01T16:47:43.584+02:00Il pane parlante Fiesa Confesercenti Assopanificatori Molise Abruzzo - Pescara <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Come sarà per me l’innovazione nell’immediato presente e futuro in panificazione? Simona Lauri</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sicuramente NON un ritorno al passato nella maniera in cui i messaggi markettiani, emozionali, aziendali vogliono far credere a tutti: infornare nei forni a legna, macinare a pietra come una volta, impastare a mano. Il ritorno al passato deve essere inteso come tutela, evocazione, difesa della nostra storia e tradizioni che non si possono riproporre come allora. <i>Che senso ha</i> impastare a mano quando siamo nell’era delle impastatrici digitalizzate a due velocità con retromarcia? <i>Che senso ha</i> infornare nel forno a legna riscaldato con le fascine quando ci sono forni computerizzati con la possibilità di programmare l’accensione usando un’App? <i>Che senso ha</i> avviare macine a pietra ferme da 100 anni, non più a norma sotto il profilo igienico e di sicurezza, senza impianti di pre e pulitura del grano solo perché è il business, boom, marketing, disinformazione del momento che vuol far passare le farine macinate a pietra come i prodotti del benessere? <i>Che senso ha</i> questo <span style="margin: 0px; padding: 0px;">passato</span> nell’attuale <span style="margin: 0px; padding: 0px;">presente, </span>ma soprattutto <span style="margin: 0px; padding: 0px;">futuro</span>?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ritornare al passato per me vuole dire: <b style="margin: 0px; padding: 0px;">non dimenticare</b> chi ci ha insegnato il mestiere, <b style="margin: 0px; padding: 0px;">insegnare </b>l’arte dei nostri avi alle giovani leve, <b style="margin: 0px; padding: 0px;">trasmettere</b> l’amore e la passione per questo mestiere, <b style="margin: 0px; padding: 0px;">riproporre </b>le ricette dei nostri nonni sia come si facevano allora sia in un’ottica attuale, che tenga conto della variazione degli usi e costumi alimentari. Ritornare al passato vuol dire essere <b style="margin: 0px; padding: 0px;">fortemente legati</b> ai prodotti tradizionali locali ma soprattutto <b style="margin: 0px; padding: 0px;">insegnare,</b> <b style="margin: 0px; padding: 0px;">parlare, raccontare</b> il passato alle giovani leve affinché, tesorieri del nostro presente, possano divulgare con la forza della loro giovane età l’esperienza e la saggezza del passato.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dal passato ereditiamo un patrimonio, una tradizione millenaria di tipicizzazioni in panificazione che il mondo ci invidia, abbiamo una varietà di cultivar di frumenti impressionante, abbiamo i maestri panificatori con i cosiddetti capelli bianchi per l’esperienza, (non la new generation facebookiana dei presuntuosi venti- trentenni arroganti gastro-maestri amanti solo dei like e delle condivisioni!) e siamo pronti a mettere tutto questo al servizio del presente e futuro. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Non si può fermare il progresso e pertanto anche il panificio si trasformerà e offrirà <i style="margin: 0px; padding: 0px;">il pane parlante</i>.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Il pane che parla di se, della sua terra e della sua gente; il pane che unisce, che abbraccia e che ama. Personalmente ritengo che sia questa la prossima innovazione del futuro; un percorso sensoriale di abbinamenti che valorizzino le tipicizzazioni territoriali, le nicchie, il lavoro, le persone e le loro storie.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Una sinergia di nuovi prodotti, sapori e culture che si uniscono in un abbraccio sensoriale che valorizzi fortemente il territorio e proietti verso realtà internazionali; il meglio della cultura estera con il meglio del territorio. Il pane è scienza dimostrata che diventa conoscenza, sapienza e arte.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong style="margin: 0px; padding: 0px;">Fiesa – Assopanificatori Abruzzo e Molise– Confesercenti Nazionale</strong> è sempre presente e ha realizzato tutto questo a Pescara in occasione della <strong style="margin: 0px; padding: 0px;">Fiera SARAL Food 2019.</strong></span></div>
simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-48451175910337539552019-03-03T08:14:00.002+01:002023-09-10T18:38:45.566+02:00Show cooking della panificazione. Simona Lauri e il pane parlante<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwdajkGqMAG2dQiy3fLpZHjkvAHJjLPJu0nCx4FZxGUNhVOzVKENghzFXo57GzS8Imwfk3YWZUgHrY74up0wJhTQN-5-EX8rzZJZMz9wJSk_TIY69DWC-GttnhTloGu8A6tz1/s1600/SHOW+COOKING+DELLA+PANIFICAZIONE_2019.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1126" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwdajkGqMAG2dQiy3fLpZHjkvAHJjLPJu0nCx4FZxGUNhVOzVKENghzFXo57GzS8Imwfk3YWZUgHrY74up0wJhTQN-5-EX8rzZJZMz9wJSk_TIY69DWC-GttnhTloGu8A6tz1/s320/SHOW+COOKING+DELLA+PANIFICAZIONE_2019.jpg" width="320" /></a></div>
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<span style="font-family: "times new roman" , serif;">Il PANE PARLANTE di <b>SIMONA LAURI</b>: IL PANE parla e si racconta... ascoltatelo!</span><br />
<span style="font-family: "times new roman" , serif;"><b>Il pane</b> parla di sé, della sua <b>terra</b> e della sua <b>gente</b>;<b> il pane</b> unisce, abbraccia e ama, <b>il pane</b> è condivisione e misericordia. </span><br />
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<span style="font-family: "times new roman" , serif;"><span style="font-family: "times new roman" , serif;">AL SARAL FOOD 2019 UNO “SHOW COOKING DELLA <b>PANIFICAZIONE</b>”
TUTTO DEDICATO AI GIOVANI.</span></span></div>
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<span style="font-family: "times new roman" , serif;">È una Tecnologa Alimentare di alto livello
tecnico e scientifico, ma ama essere definita “Panificatrice artigiana” perché
con e per il pane lei è cresciuta e si è qualificata. Parliamo di <b>Simona
Lauri, consulente tecnico, perito, docente, maestro e formatore di
Panificazione (pane tradizionale italiano, pizza classica, pizza in pala,
prodotti innovativi, prodotti da forno, grandi lievitati, prodotti
tradizionali, soggetti artistici, etc.) </b>per<b> Professionisti, Associazioni, Enti
Nazionali ed Internazionali, Privati, Aziende, Fiere e Manifestazioni Italiane
</b>ed<b> Estere.</b> Simona Lauri è anche <b>Giudice</b> di gara nelle tante
Competizioni Nazionali e Mondiali. Iscritta all'Ordine dei Tecnologi Alimentari
Regione Lombardia e Liguria all'Albo dei Giornalisti Pubblicisti. È Direttore
Responsabile del mensile Quotidie Magazine. Ha all'attivo numerose
pubblicazioni scientifiche su portali, testate giornalistiche del settore ed è
autrice di quattro libri sulla panificazione.</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , serif;">Simona Lauri</span><span style="font-family: "times new roman" , serif;"> è un personaggio
affascinante e irresistibile per gli appassionati dell’arte bianca ossia
l’insieme della </span><span style="font-family: "times new roman" , "serif";">scienza
universitaria, delle tecnologie alimentari, dei
processi per
preparare pane, pizza e prodotti da forno, tutti componenti essenziali della
tradizione gastronomica italiana.</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , serif;">Il 10 e l’11 marzo prossimi, Simona Lauri
sarà protagonista e animatrice dello “Show Cooking della Panificazione”,
che si terrà al Saral Food in programma a Pescara Fiere,
organizzato da Fiesa Assopanificatori Confesercenti.</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , serif;">L’attenzione dello Show Cooking sarà
soprattutto per i giovani e per gli alunni dell’Istituto Alberghiero “E. De
Panfilis” di Roccaraso ((AQ) ai quali è riservato un ricco calendario
di iniziative ed eventi: “I prodotti del panificio del futuro” e “Impariamo
un’Arte”. I ragazzi metteranno le mani in pasta proprio per acquisire
conoscenze e competenze in materia di panificazione. Sarà una iniziativa
diffusa che coinvolgerà anche tutti i visitatori del Saral Food. A tutto questo
contribuirà il Laboratorio di Fiesa Assopanificatori che funzionerà per tutta
la durata della Fiera, animando il contesto con degustazioni, laboratori
aperti, show cooking e itinerari alla scoperta delle eccellenze tipiche e
tradizionali del territorio.</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , serif;">Simona Lauri ha risposto ad alcune domande
che le sono state poste da un gruppo di studenti, in preparazione dell’evento
abruzzese.</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , serif;">STUDENTI</span><span style="font-family: "times new roman" , serif;">: Oggi si parla tanto del ritorno al
passato, del cibo di una volta come simbolo di salute e benessere. Siamo sicuri
che sia così o è il miraggio di un marketing/business emozionale falso che lo
fa apparire così?</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , serif; line-height: 115%;">SIMONA LAURI</span><span style="font-family: "times new roman" , serif; line-height: 115%;">: Quando si parla di futuro,
non ... </span></div>
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<span style="font-family: "times new roman" , serif; line-height: 115%;">continua a questo link <a href="https://www.facebook.com/permalink.php?story_fbid=603268430086587&id=203879593358808&__tn__=K-R" target="_blank">https://www.facebook.com/permalink.php?story_fbid=603268430086587&id=203879593358808&__tn__=K-R</a> </span><br />
<span style="font-family: "times new roman" , serif; line-height: 115%;">oppure qui <a href="http://www.virtuquotidiane.it/cronaca/panificazione-per-lesperta-serve-tornare-al-passato-e-il-prodotto-deve-parlare-di-se.html" target="_blank">http://www.virtuquotidiane.it/cronaca/panificazione-per-lesperta-serve-tornare-al-passato-e-il-prodotto-deve-parlare-di-se.html</a> </span></div>
simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-29587824828398767782019-03-01T09:55:00.000+01:002019-03-01T09:55:53.738+01:00Le agglutinine lectine e il pane integrale<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiur9TX_-P_2y-RYZMl1sRm93X5g2cC-LYEpErulap8ySw5dLvb9jHQ6P_Xk53T9Ww8gkwSlm5sjHphRNjupf64EXj0-CLc95cT9jZGCFA6Xbgv0TvJwZOXtep7KjRFdQTegVjR/s1600/lectine.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1131" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiur9TX_-P_2y-RYZMl1sRm93X5g2cC-LYEpErulap8ySw5dLvb9jHQ6P_Xk53T9Ww8gkwSlm5sjHphRNjupf64EXj0-CLc95cT9jZGCFA6Xbgv0TvJwZOXtep7KjRFdQTegVjR/s320/lectine.jpg" width="225" /></a></div>
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<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Le agglutinine lectine delle graminaceae si denaturano con la cottura del pane? E' veramente consigliato il pane di tipo integrale nelle mense scolastiche? Perchè si continua a consigliare il consumo della crusca e del germe di frumento crudi per colazione e non si nominano mai le reali e serie problematiche antinutrizionali ed infiammatorie che si creano quando questi cibi sono consumati crudi? Ecco pubblicata la mia relazione tenuta al convegno ANTIM sull'utilizzo della farine integrali in arte bianca con parte della bibliografia consultata. Potete leggere e sfogliare la rivista Molini d'Italia di febbraio 2019 a questo link <a href="http://www.moliniditalia.it/" target="_blank">www.moliniditalia.it</a></span></div>
simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-15140019757346846272019-02-26T12:00:00.000+01:002019-02-26T12:00:16.584+01:00Lievito di birra S. cerevisiae e dietologi in arte bianca<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKsLdHHs0pkB_LXUbsojGmz-pXBkjOUI6Qr55xaitDZYT-XfbT2JXxR4knfGIOK2kR3z5R609ftL8y_Co-ptqKs50M_X2v2xeL1wQVY_KmG4MEyC-Vg4Mm8RODlW6IZcBOBco/s1600/lievito.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKsLdHHs0pkB_LXUbsojGmz-pXBkjOUI6Qr55xaitDZYT-XfbT2JXxR4knfGIOK2kR3z5R609ftL8y_Co-ptqKs50M_X2v2xeL1wQVY_KmG4MEyC-Vg4Mm8RODlW6IZcBOBco/s320/lievito.JPG" width="320" /></a></div>
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Buongiorno dott.ssa Lauri ultimamente entrano clienti dicendo che hanno problemi con il lievito fresco perché nutrizionisti dicono di evitarlo. Ma cosa lascia nell'impasto che non va bene, o è solamente una precauzione (a cosa?) Se alla fine muore cosa centra con diete e tutto il resto? Grazie mille. <span style="font-family: Arial, FreeSans, sans-serif; text-align: justify;"><i>Buongiorno a lei, purtroppo come artigiani si paga lo scotto delle immense "bufale", immensa disinformazione e fake che circolano sui social, TV ore di punta, web, radio in cui sono invitati professionisti dietologi (senza offesa per nessuno ci mancherebbe, ma la realtà dei fatti è purtroppo questa!) che non sanno assolutamente nulla di Arte Bianca. Questi professionisti confondono i gas prodotti a livello intestinale dai batteri con</i></span><span style="font-family: Arial, FreeSans, sans-serif; text-align: justify;"><i> ...</i> continua a questo link previa registrazione gratuita e dopo logIN <a href="http://www.quotidiemagazine.it/sos" target="_blank">www.quotidiemagazine.it/sos</a></span></div>
simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-43479832121641887482019-02-25T17:12:00.000+01:002019-02-25T17:12:38.513+01:00W e stabilità di una farina<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LCK1tEuN1P7Ncr3nryHL0sJWnDADhPWBiJUARkg4VlI9x25yDrabp8DPlfZ0nu3Kchn03oY9CWcPvOUMswwB9W-oJe4kniZr9uAjDy5oHdNlJuliI2FAuXtb5uf6YTAXu-zN/s1600/farina+on+logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LCK1tEuN1P7Ncr3nryHL0sJWnDADhPWBiJUARkg4VlI9x25yDrabp8DPlfZ0nu3Kchn03oY9CWcPvOUMswwB9W-oJe4kniZr9uAjDy5oHdNlJuliI2FAuXtb5uf6YTAXu-zN/s320/farina+on+logo.jpg" width="320" /></a></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Gentile dottoressa Lauri. Le rinnovo i complimenti per l'ottimo lavoro di divulgazione e formazione che svolge anche tramite questo servizio SOS online di Quotidie Magazine. Ho le seguenti domande da porle.</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">1) poichè le informazioni riportate sulla confezione di una farina non necessariamente sono attendibili, esiste un metodo empirico per determinare il W di una farina a partire dal grado di assorbimento? Es. parto da un tot grammi di farina e aggiungo un pò d'acqua alla volta? </span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>2) Se il tempo di stabilità riportato sulla confezione di una farina è di 13 minuti, cosa succederebbe se si decidesse di interrompere l'impastamento prima dei 13 minuti, poi far seguire un riposo per poi riprendere di nuovo l'impastamento e applicando questo procedimento anche per più volte? Grazie della disponibilità. Cordiali saluti. </i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>...</i><span style="font-size: 12.8px;">La valutazione delle proprietà reologiche (quindi i valori di W, P/L ecc.), non rientra negli... continua a questo link previa registrazione gratuita e dopo logIN <a href="http://www.quotidiemagazine.it/sos" target="_blank">www.quotidiemagazine.it/sos</a></span></span></div>
simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-80708885331351676112019-02-06T17:22:00.000+01:002019-02-06T17:22:22.666+01:00Pasta acida naturale o madre e pH <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZOpQ69FSdhMEhc3vGWValsdenaTUnocp7GI1ph7FQN2-0ofOF-3t-sYYQN05i4-sseKl4otOMzWk0P_XV6heKF74kXHVHFCG9F-9aweUDyZZZHo75JBHCYtIWXt6v92hi9gT/s1600/madre+con+logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZOpQ69FSdhMEhc3vGWValsdenaTUnocp7GI1ph7FQN2-0ofOF-3t-sYYQN05i4-sseKl4otOMzWk0P_XV6heKF74kXHVHFCG9F-9aweUDyZZZHo75JBHCYtIWXt6v92hi9gT/s320/madre+con+logo.jpg" width="320" /></a></div>
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<i>Buongiorno Dottoressa Lauri, vorrei chiederle delucidazioni riguardo alla diversa acidità del lievito gestito in acqua e legato. Da un pò di tempo mi avvalgo dell'uso del pHmetro. Riferendomi a lieviti comunque in salute che fanno bene il loro lavoro, noto che il lievito in sacco dopo il riposo notturno ha un acidità intorno a pH 4, quello in acqua tendenzialmente più bassa, intorno a pH 3,8. Non so se uno dei due è gestito in maniera sbagliata, ma gli impasti che ne derivano si comportano in maniera simile in tempi ecc. (con lievito in acqua c'è maggior sviluppo del prodotto) Questa cosa me la riporta anche un amico che ugualmente ha fatto prove di lieviti e valutazione del pH. Generalmente quello in acqua viene definito lievito "dolce" forse con meno prevalenza acetica, eppure vedo che di fatto al mattino è a tutti gli effetti un lievito libero che inacidisce liberamente con lo scarico però dell'acqua. Mi piacerebbe capirci un pò di più. Grazie a lei per il servizio di consulenza gratuita.</i> La mia risposta la trovate su Quotidie Magazine previa registrazione gratuita e dopo logIn a questo link <a href="http://www.quotidiemagazine.it/sos" target="_blank">www.quotidiemagazine.it/sos</a></div>
simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-82776333071908407902019-02-06T10:53:00.001+01:002019-02-06T10:53:27.339+01:00Farina tipo O o di grano tenero tipo O? Simona Lauri Quotidie Magazine<!--[if gte mso 9]><xml>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcs557WBPVuHS118yS3khz18NEAWyLNKVojDrJBP-WMJopI-y-MPLTxcKgl5P0gCT2956X1oULwq7GQ-2hVcddXQ-bxZK-je95r9G9U-rYUN1prRXb-mSbbJjcG__QsLN1LE2/s1600/tecnologia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="777" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcs557WBPVuHS118yS3khz18NEAWyLNKVojDrJBP-WMJopI-y-MPLTxcKgl5P0gCT2956X1oULwq7GQ-2hVcddXQ-bxZK-je95r9G9U-rYUN1prRXb-mSbbJjcG__QsLN1LE2/s320/tecnologia.jpg" width="230" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Arial", "sans-serif"; line-height: 115%;">...Quella che però è rimasta
inviata negli anni è la normativa che regola il commercio degli sfarinati sia
di grano tenero sia di duro. A parte i Regolamenti comunitari trasversali, la
normativa di riferimento nazionale per il commercio e la vendita degli
sfarinati non è stata, come dicevo, assolutamente modificata, almeno fino ad
ora. </span></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Arial", "sans-serif"; line-height: 115%;">Faccio un piccolo passo
indietro, in una finestra temporale di circa cinquantadue anni, quando la Legge
580/67, nei primi cinque articoli, delineava le caratteristiche dei cereali da
passare in macinazione da un punto di vista sanitario, dei locali, deposito,
ecc., di cui in parte poi ripresi nell’art. 4 del DPR187/01, Decreto 18 luglio
2018, ecc. <span> </span><span> </span></span></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Arial", "sans-serif"; line-height: 115%;">Il cardine del commercio
degli sfarinati dal 1967 al 2001 e le loro denominazioni di vendita, furono gli
articolo successivi come l’art.6, 7,8,9 in cui si citavano espressamente <b>sia i tipi sia le specifiche denominazioni
di vendita della farina di grano tenero, gli sfarinati di grano duro e le loro
legali caratteristiche</b>. </span></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Arial", "sans-serif"; line-height: 115%;">Nella fattispecie, per la
farina di grano tenero (come da definizione nell’art.6), l’art.7 così recitava:
“le farine di grano tenero destinate al commercio possono essere prodotte
soltanto nei tipi e con le caratteristiche seguenti…”. </span></span></div>
<span style="font-size: small;">
</span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Symbol; line-height: 115%;"><span>·<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="font-family: "Arial", "sans-serif"; line-height: 115%;">Farina tipo 00</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Symbol; line-height: 115%;"><span>·<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="font-family: "Arial", "sans-serif"; line-height: 115%;">Farina tipo 0</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Symbol; line-height: 115%;"><span>·<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="font-family: "Arial", "sans-serif"; line-height: 115%;">Farina tipo 1 </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Symbol; line-height: 115%;"><span>·<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="font-family: "Arial", "sans-serif"; line-height: 115%;">Farina integrale</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Symbol; line-height: 115%;"><span>·<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="font-family: "Arial", "sans-serif"; line-height: 115%;">Farina tipo 2</span></span></li>
</ul>
<span style="font-size: small;">
</span><br />
<div class="MsoListParagraphCxSpLast" style="text-align: justify;">
<br /></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Arial", "sans-serif"; line-height: 115%;">Di cui il successivo art. 13
imponeva l’obbligo delle denominazioni riportate, oltre all’art. 13 Legge
283/62 con le successive modifiche e integrazioni (Legge 109/92, D. Lgs 507/99
ecc.). Dopo trentaquattro anni da quel 1967, con l’entrata in vigore del DPR
187/01 e successive modifiche e integrazioni, sono stati abrogati gli art.
6,7,8,9,10,11,12,13,28,29,30,31,32,33,34,35,36 della Legge 580/67 a favore di
un DPR apposito e specifico per sfarinati, pasta, ecc. </span></span></div>
<span style="font-size: small;">
<span style="font-family: "Arial", "sans-serif"; line-height: 115%;">Ora, allo stato normativo
italiano attuale, proprio in virtù delle modifiche apportate<b> all’art. 7 dallo
stesso art. 1 del DPR 187/01</b>, le denominazioni legali di vendita delle farine di</span></span><br />
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<![endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-size: small;">frumento tenero sono diventate... continua in Argomenti - Tecnologia - Lezione di Arte Bianca n. 41, previa registrazione gratuita e dopo logIN a questo link <a href="http://www.quotidiemagazine.it/" target="_blank">www.quotidiemagazine.it</a></span></span>simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-64678607450412866052019-02-02T15:36:00.000+01:002019-02-02T15:36:00.832+01:00Pizza fresca ma surgelata - Quotidie Magazine - S. Lauri<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisoPWRrQZ6hzlqkhwe_x8_RFnwcGVoWrzORKGqIGkirXvHRuQF6Jl_rmH3bc0YySdwdSZgIcH02_kwatbt_cWcXBgeG-uFLzSlMmcpAo-APFB185XbIde9a3VhOqg6OyOSFDei/s1600/logohq+-+Copia+-+Copia.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="646" data-original-width="1600" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisoPWRrQZ6hzlqkhwe_x8_RFnwcGVoWrzORKGqIGkirXvHRuQF6Jl_rmH3bc0YySdwdSZgIcH02_kwatbt_cWcXBgeG-uFLzSlMmcpAo-APFB185XbIde9a3VhOqg6OyOSFDei/s320/logohq+-+Copia+-+Copia.png" width="320" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial, FreeSans, sans-serif;">"Buon giorno,</span><span style="font-family: Arial, FreeSans, sans-serif;">questo mese avete parlato di pane "fresco", ma per il mondo della pizza valgono le stesse regole? Parlo in particolare per chi fa pizza in teglia o alla pala creandosi basi bianche e rosse da farcire in un secondo momento. Se queste basi vengono congelate\surgelate (per i fortunati possessori di abbattitore) per essere usate dallo stesso professionista in un secondo momento o nelle giornate di punta, si deve avvisare il consumatore? In che modo? La ringrazio anticipatamente e buon lavoro".</span><span style="font-family: Arial, FreeSans, sans-serif;"> La mia risposta a questo quesito la trovate previa registrazione e dopo logIn nella sezione SOS online di Quotidie Magazine <a href="http://www.quotidiemagazine.it/" target="_blank">www.quotidiemagazine.it</a></span></div>
simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-64990556897774822512019-02-02T15:27:00.000+01:002019-02-02T15:27:20.668+01:00Quotidie Magazine febbraio 2019<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNl0QHT8fd0NLddKtL-83Y8Lp22jDSSCn8DBym-bZYHqhUUL10TXTthipYIC12dUNLlGdAHK52nZOAqFNy7mCiYoqYNU3BQ6oAigv_tl_83LSVFKU0GPo-8lhMsJmrZ8JTIY2/s1600/copertina.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1082" data-original-width="771" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNl0QHT8fd0NLddKtL-83Y8Lp22jDSSCn8DBym-bZYHqhUUL10TXTthipYIC12dUNLlGdAHK52nZOAqFNy7mCiYoqYNU3BQ6oAigv_tl_83LSVFKU0GPo-8lhMsJmrZ8JTIY2/s320/copertina.jpg" width="225" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="background: white; color: #26282a; font-family: Helvetica, sans-serif; line-height: 115%;">" Il mese di “Febbraio” si presta a
molte interpretazioni; da ragazzo sbarazzino, dispettoso e irritante che, con
la sua Bora, non dà Pace a nessuno come descritto da Cardarelli, a periodo dei
Lupercali, dei Saturnali, dei Baccanali mascherati, riti di baldoria, allegria,
libertà e purificazione romani, tipici dell’ultimo mese dell’anno (la prima
mensilità non era gennaio ma marzo!) dai quali ha preso origine il <i>Carnevale</i>. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="background: white; color: #26282a; font-family: Helvetica, sans-serif; line-height: 115%;">I giorni del carnevale rappresentano
per tutti un’occasione per dimenticare o esorcizzare la propria infelicità, le
proprie pene o il proprio stato sociale. Fin dall’antichità le maschere s’indossano
per rito, allegoria, gioco scherzoso, satira verso una situazione, un
personaggio e un evento.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="background: white; color: #26282a; font-family: Helvetica, sans-serif; line-height: 115%;">Qualche volta però, con la scusa del
carnevale, si passa da una serena e bonaria autoironia alla critica, dalla
satira tollerante alle offese vere e proprie, dove il limite è una linea impercettibile
e sottilissima. “<i>Scusi se mi permetto”, </i>oppure
ancora peggio le fatidiche parole <i>“senza
offesa</i>” sono pronunciate, molte volte, come alibi e come autorizzazione,
licenza non concessa per dar libero sfogo alle offese gratuite, al dire senza
remore, con battute di cattivo gusto e offensive, quello che si pensa. Sfociano molto spesso nella critica invidiosa,
immediata e calunniosa. L’educazione dov’è finita? </span><span style="background-color: white; color: #26282a; font-family: Helvetica, sans-serif;">La satira vera fa parte... tratto da Editoriale 2019 Quotidie Magazine </span><a href="http://www.quotidiemagazine.it/" style="font-family: Helvetica, sans-serif;" target="_blank">www.quotidiemagazine.it </a><span style="color: #26282a; font-family: Helvetica, sans-serif; font-size: 11.5pt;"> </span></div>
simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-68951328733501131422019-02-02T15:22:00.001+01:002023-09-10T18:31:47.770+02:00Premio alla carriera Simona Lauri per Arte Bianca<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJm0i1KTlLvqSVoNuLa2XFLr9E1YI6_jhXl-CplfX7ObgKLWux_5QwiqdECQPm3JSQwTG_q2sJetvskah6D4oYpARwkgKVmSUGh1KuHe5elaN3x_-VL7JueqfV8sxYjDReJUJq/s1600/IMG_20190131_091217+-+Copia.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="1024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJm0i1KTlLvqSVoNuLa2XFLr9E1YI6_jhXl-CplfX7ObgKLWux_5QwiqdECQPm3JSQwTG_q2sJetvskah6D4oYpARwkgKVmSUGh1KuHe5elaN3x_-VL7JueqfV8sxYjDReJUJq/s320/IMG_20190131_091217+-+Copia.jpg" width="240" /></a></div>
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<span face=""helvetica" , "arial" , sans-serif" style="background-color: white; color: #1d2129;">E' stato un piacere, un'emozione unica ed indescrivibile ricevere ad Andria il "<b>Premio alla Carriera</b>" 2019 in <b>Arte Bianca</b> come <b>panificatore artigiano professionista.</b> </span><span face=""helvetica" , "arial" , sans-serif" style="background-color: white; color: #1d2129;"> Grazie a </span><a class="profileLink" data-hovercard-prefer-more-content-show="1" data-hovercard="/ajax/hovercard/user.php?id=1188070115&extragetparams=%7B%22__tn__%22%3A%22%2CdK-R-R%22%2C%22eid%22%3A%22ARADktC1sc-7JPGxBV2LpRTpjy-NGC0kQMecVGWNoTrwnLZ9gRb5_44BVqZCYaBUF1armtpLtCpyTDtF%22%2C%22fref%22%3A%22mentions%22%7D" href="https://www.facebook.com/antonio.scapicchio?__tn__=%2CdK-R-R&eid=ARADktC1sc-7JPGxBV2LpRTpjy-NGC0kQMecVGWNoTrwnLZ9gRb5_44BVqZCYaBUF1armtpLtCpyTDtF&fref=mentions" style="background-color: white; color: #365899; cursor: pointer; font-family: Helvetica, Arial, sans-serif; text-decoration-line: none;">Antonio Scapicchio</a><span face=""helvetica" , "arial" , sans-serif" style="background-color: white; color: #1d2129;"> Presidente di "Passione Pizza" e a tutto il team. <b>Pane</b> e pizza di <b>Lombardia</b> in terra pugliese. </span></div>
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<span face=""helvetica" , "arial" , sans-serif" style="background-color: white; color: #1d2129;">It has been an honour and a pleasure for me receive a "<b>Carrier Award</b>" for <b>White Art.</b> Many thanks to Antonio Scapicchio President Passione Pizza and all his team. <b>Bread</b> and <b>pizza</b> of Lombardy Region in Puglia land.</span></div>
simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-45847650360834342682019-01-28T10:52:00.001+01:002019-02-06T16:54:56.876+01:00Corso panificazione professionale Simona Lauri ...Quando il pane diventa arte <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJWVY1SOqgIjjq4nJ-uq6E_4Lq26bdve2Q7ivhfpioxKaHwWto-0W-6EJL1wp9GYDWwvNSCpXIHUPmPIN99ALJJRQvBBG1iZXT7TrjclofYpv0FYHJh6WZfbJjry5O_NbVL-N/s1600/IMG_20181128_113626.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1524" data-original-width="1600" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJWVY1SOqgIjjq4nJ-uq6E_4Lq26bdve2Q7ivhfpioxKaHwWto-0W-6EJL1wp9GYDWwvNSCpXIHUPmPIN99ALJJRQvBBG1iZXT7TrjclofYpv0FYHJh6WZfbJjry5O_NbVL-N/s320/IMG_20181128_113626.jpg" width="320" /></a></div>
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Il tocco lieve di una donna.. una carezza che evoca le tradizioni tramandate dai nonni. </div>
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Tutto inizia così... dal cuore, dalla passione, dalla tradizione tramandata da tre generazioni, dalla scienza, dalla conoscenza e dal continuo studio. La panificazione italiana artigiana professionale (pane, pizza, grandi lievitati ecc.) tra le mani e insegnata da un master panificatore artigiano formatore docente Quotidie Magazine <a href="https://www.youtube.com/watch?v=zYyG8V2nJxw&fbclid=IwAR0CE5otvly-A2LT4jcf9R1NBKUru4F914JbOQoEAGaAZ1Aqsaelfovxr2Y" target="_blank">https://www.youtube.com/watch?v=zYyG8V2nJxw&fbclid=IwAR0CE5otvly-A2LT4jcf9R1NBKUru4F914JbOQoEAGaAZ1Aqsaelfovxr2Y</a></div>
simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-4173285291593812442019-01-22T17:25:00.001+01:002019-01-22T17:34:22.023+01:00Corso evento master Prodotti sugar e gluten free Lauri<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhDbrcdFtcREFbcDDW1bQXJVYH4VVM7n9eAE7EO9AobE1Uzd9D8PtR_rswotGJq63EQrmGgg-Y8QgI_B3MNdLOoMh4fuDDVHUKV48cdgC9yW-I_rbnBsFs4ZG7NltIAaPbRis/s1600/corso+prodotti+sugar+e+gluten+free.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhDbrcdFtcREFbcDDW1bQXJVYH4VVM7n9eAE7EO9AobE1Uzd9D8PtR_rswotGJq63EQrmGgg-Y8QgI_B3MNdLOoMh4fuDDVHUKV48cdgC9yW-I_rbnBsFs4ZG7NltIAaPbRis/s320/corso+prodotti+sugar+e+gluten+free.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "freesans" , sans-serif; text-align: justify;">L'arte, l'abilità e la sensibilità di un maestro panificatore artigiano donna. Un corso evento Master tenuto da Simona Lauri per professionisti e/o i semplici appassionati che desiderano realizzati prodotti sugar free e/o gluten free. Non per moda ma per una ricerca di nuovi sapori con farine alternative. Per info e iscrizioni Quotidie Magazine <a href="http://www.quotidiemagazine.it/events/corso-sugar-e-o-gluten-free" target="_blank">http://www.quotidiemagazine.it/events/corso-sugar-e-o-gluten-free</a> </span>simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0tag:blogger.com,1999:blog-35237707.post-68191728460795878332019-01-22T17:18:00.000+01:002019-01-22T17:32:33.177+01:00Corso Master Analisi Sensoriale per pizza Lauri <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-XSppTDIsiJfR_bP2wHGWQ7ecn1C2kAMJLajeA-ubEGW6PecNv-uBuI89qcLu2_oYYL89ZA_S1bSLvdoitHZc4eK7Y8X_CjB7_xzhxvl7Jo45r4AAiCrfrJpdn1UY5DCZCTJT/s1600/AS+1+livello+8th+edizione+4+-+5+febbraio+19.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-XSppTDIsiJfR_bP2wHGWQ7ecn1C2kAMJLajeA-ubEGW6PecNv-uBuI89qcLu2_oYYL89ZA_S1bSLvdoitHZc4eK7Y8X_CjB7_xzhxvl7Jo45r4AAiCrfrJpdn1UY5DCZCTJT/s320/AS+1+livello+8th+edizione+4+-+5+febbraio+19.jpg" width="320" /></a></div>
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<strong style="font-family: Arial, FreeSans, sans-serif; margin: 0px; padding: 0px; text-align: justify;"><em style="margin: 0px; padding: 0px;">8 edizione</em> del Corso 1 livello di Analisi Sensoriale di pizza per pizzaioli, panificatori, chef, pasticceri, ristoratori, food blogger, appassionati ecc. per diventare GIUDICE di Gara nelle competizioni (Campionati) gastronomiche italiane ed estere o semplicemente per AFFINARE le percezioni sensoriali e MIGLIORARE la proprie abilità, prodotti e abbinamenti per farciture. Docenti Simona Lauri panificatore tecnologo alimentare e Elsa Cugola esperta e docente di Analisi Sensoriale maestro degustatore ONAF Per info e iscrizioni <a href="http://www.quotidiemagazine.it/events/analisi-sensoriale-sensory-1-livello" target="_blank">http://www.quotidiemagazine.it/events/analisi-sensoriale-sensory-1-livello</a> </strong></div>
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simona laurihttp://www.blogger.com/profile/01640220811227315147noreply@blogger.com0