Category oils and fats

Hazelnut or Avellana Hazelnut oil is a condiment oil extracted from the fruit, or rather from the achene, of the hazelnut tree, known in botany as Corylis avellana (family Corylaceae or Betullacee, genus Corylus ). It is a plant originating from Asia which, after importation, spread easily in all the Alpine and Apennine areas (from 0 to 1300m of altitude), until it became an integral part of the native flora and landscape; the different qualities of hazelnuts present in Italy are: Giffone, Nostrale di Sicilia or Racinante, Mortarella, Tonda Gentile delle Langhe and Gentile Romana

According to Italian legislation, olive oil is the product of the pressing of the fruits of European Olea Leccino. Olea europea Leccino - Ulivo The European Olea, commonly called olive tree, is a plant belonging to the family of oleaceae that differs further in two botanical species: Olea europea sativa and Olea europea oleaster (more than 30 wild species)

Generality Vegetable cream is a food belonging to the 5th group, which includes all the fats for seasoning. Vegetable cream should NOT be confused with milk cream and its formulation is mainly based on ingredients unrelated to the animal kingdom. Similarly to margarine, the vegetable variant of milk cream is born " on the health wave " typical of the last decades of the 20th century and, alas, continues to " surf " on the tables of Italians due to the lack of collective information in the food sector

For Extra Virgin Olive Oil (EVO) we mean an oil obtained from the first pressing of the drupes, or the fruits (olives), of the Olea europea Leccino plant (better known as olive tree). The processes of extracting extra virgin olive oil are MECHANICAL and the use of chemical means or processes is totally excluded; the various processing phases must NOT affect the quality of the oil which, when finished, must be intact and well preserved

Rapeseed or "rapa oleifera" - scientific name Brassica napus var. oleifera - is a plant belonging to the brassicaceae / cruciferous family which, from the botanical point of view, seems to be "in the middle" between the cabbage and the turnips genus. Rapeseed is an oil-bearing turnip that looks very much like rape ( Brassica rapa campestris oleifera ), another native European oil turnip; always, the two species have been confused, then mixed, therefore both the cultivation and the marketing and consumption are not well distinguishable between a turnip and the other

Generality Tartara sauce is a food based on egg yolks, oil, vinegar, fresh vegetables - preserved, and spices; it is a typical French preparation that brilliantly replaces fats. Tartar sauce has a delicate and slightly acidic taste, which is why it is particularly suited to accompaniment with raw meat and fish, cooked fish, white cooked meats or young animals, stuffed sandwiches and eggs

Generality The bernese sauce , or sauce béarnaise , is an emulsified seasoning based on clarified butter, egg yolk, shallots, tarragon, chervil, vinegar, salt and pepper; in practice, it is a variant of hollandaise sauce ( sauce hollandaise ). The Bernese sauce is to be served lukewarm and is used to accompany roasted or pan-fried meats and fish (eg viande de boeuf Chateaubriand - beef fillet), but also boiled meat or fish or asparagus.

What is that The pink sauce or cocktail sauce is a cold seasoning to combine with various dishes; the most common pairings are those with fish, molluscs, crustaceans, certain fried foods and sandwiches of various kinds (especially those stuffed with cooked ham, shoulder, roast turkey or chicken, roast - veal beef, frankfurters etc

Generality Lard is a seasoning fat of animal origin; it is characterized by extreme resistance to heat (high smoke point) as opposed to low resistance to oxidative stress (strong tendency to become rancid). The lard is therefore suitable for use in cooking MA little suitable for storage in a NON-controlled environment (light, temperature, oxygen, etc

Generality Vinaigrette is a condiment that comes in the form of an incomplete emulsion between oil and vinegar. Among the various fats, those are more used: soy, canola, walnut, olive, corn, sunflower, safflower, peanuts, rice and grape seeds; are not rare alternative varieties of vinaigrette, flavored with herbs, spices, sauces and / or other ingredients (salt, pepper etc