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Wednesday, December 22 at 19:00 \\ 20:30 filarete

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Thursday, December 23 17:00 \\ 18:30 ball

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wishes for a Christmas of peace, serenity, solidarity and hope. Add the hope of heralding a new year for every success and good health.





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OXICOA CHOCOLATE rich in natural antioxidants

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ON SOLUBLE CHOCOLATE ....

To prepare the chocolate in a practical and fast is the cocoa soluble, suitable for beginners in the kitchen but also to those who do not want to spend time and enjoy a treat now .

What for? In the case where you have to make a good cup of hot chocolate or cold in no time and most easy and practical the soluble cocoa can be really helpful.

Where to Buy? It is found in all supermarkets shelf devoted to food for breakfast and a good friend who is so greedy but not expert in the kitchen.

Why should I? The error is attested in the kitchen, in the preparation of hot chocolate, is actually to burn letting it stick to the bottom of the pan ...

The result? Difficult to wash a pot and a real disappointment to the palate!

But do not worry, this not risk one runs with the soluble cocoa: Just add milk or water, both hot and cold, in the dose of one tablespoon per cup, will melt quickly also avoid the inconvenience the formation of lumps .

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enemy called a delicious CHOCOLATE CHOCOLATE

The excesses are always a mistake dictated by a particular time where to loneliness, boredom or just want to meet both emotional and nutritional deficiencies can lead us to commit serious errors.
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Apparently also excessive consumption of chocolate cause especially in women, the most faithful customers, the serious complications of bone .
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is what emerged from a study conducted by researchers' University of Western Australia showed that the interaction between osteoporosis and chocolate. Osteoporosis is a degenerative disease of the bones very common in women of childbearing ages and the research shows performed on a sample of 1000 women between 70 and 85 years. The culprit seems to be the oxalate, a substance known as an obstacle to the absorption of calcium by the body.
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But the chocolate, as we all know, especially notable beneficial properties, which benefit the bloodstream due to the presence of flavonoids, which inhibit the oxidation of LDL cholesterol and polyphenols that help control the pressure blood.
. He also owned
antiossiadanti, due to the presence of minerals and B vitamins, and thanks to the substances that promotes the production of serotonin has also called neuro-transmitter
humor that can induce beneficial effects on .
So why give up one of the pleasures of life that manages to give us sublime sensations that satisfy our senses? Despite all the downsides are easy to divert, just like the rest moderation in all things, then stop the fill of chocolate and green and healthy with moments of pure enjoyment.

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biodiesel EXCEPTIONAL BUSINESS ENVIRONMENT ... EXPERIMENTATION FOR REAL and not just dream.

The idea to test the usefulness of chocolate as a source renewable energy has gone from ' England.
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The aim was to demonstrate the exceptional company that can counter the 'pollution using biofuel instead of diesel. Two young British environmentalists have agreed to start in November 2007 to Timbuktu in Africa aboard an SUV powered by biodiesel to cocoa, the fruit of a chord between a British company that deals with fuel and a chocolate factory.
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The British confectionery industry has provided less than 4 tons of chocolate bars, corresponding to about 80 000 discarded for lack of production from which they were made 2000 gallons of fuel , a mixture of fatty acids from oil alcohol derived from vegetable and cocoa butter.
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Moral of the story: in Mali, one of the countries most affected by the adverse impact of climate change , has been given to the device used for the testing of biodiesel, a subject much debated in recent years and when they win economic interests.
We do not just have to ask what was the true purpose of the project, not knowing what will its use in the future, given the existing regulations on which many states prohibit the use of vegetable oils as fuel. Of course, the chocolate is an inexhaustible source of energy.

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CHOCOLATE OF ITALY

Hazelnuts, chestnuts, almonds and Honey have always been an integral part of Italian cuisine . There is therefore a great surprise to see that Italians love their chocolate cake and hazelnut. Amano even the chocolate small, simple, often sold in individual portions, a practical dose fast, if it were to feel the need.

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Neapolitan chocolates , exactly resembling miniature chocolate bars, with their single enclosure are known throughout Europe. The Italians are chocolatiers creative and are very good even in presentation, the Italian pack is always great, whether the design is a traditional decoration or creating a minimalist 90s.

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The Caffarel chocolatiers in Torino is one of the oldest in Italy. Launched in 1826 , the company bought the machine for producing chocolate blocks designed by an engineer from Genoa, and became the pioneer who paved the road to industrialization. In 1865 the Italian favorite Caffarel developed the package, the " gianduia , a rectangle of dough flavored with chocolate and hazelnuts, immediately recognizable by its shape. Today most of the chocolatiers of Italy produces its own special version of "Gianduja" using recipes jealously guarded. There is a magnificent version of the measure giant, "a large hazelnut and a miniature version, the" gianduiotti .

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An old culture is present in the southern Italian pastry and it was here in Salento -heel of Italy-that Maglio opened its industry in 1875. The company passed from father to son and is now run by brothers. The range of the mesh is based on convex chocolates with fillings inspiring, including dried kumquats, peaches, pears and orange liqueur, the dates and plums and figs stuffed with marzipan covered with skin lemon stuffed with an almond.

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Founded in 1796 the Majani in Bologna is one of the most creative Italian chocolate. Their specialty is peel, sticks deliciously dark chocolate prepared with the same old recipe and the "Fiat Kremlin", launched in 1911 as found advertising to celebrate the car Fiat Tipo 4. The car is now out of production but the "Kremlin Fiat" definitely not. These fabulous miniature chocolates are made with 4 different types of chocolate layers, like one of those assorted candies to liquorice stripes.

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The Perugina, located in the medieval town of Perugia, was launched in 1907 by Francesco Buitoni , a descendant of the family that produces pasta . From humble beginnings when producing sweet almonds, the Perugina chocolate is one of the largest Italian. The most popular brand of the range are Kisses, launched in 1922 and still sold. The still love to have fun discovering the romantic messages hidden in the casing.

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The Peyrano , an exclusive chocolate of Turin, almost unique in its grind cocoa beans, chocolate very few do. The chocolates are excellent, especially their hazelnut. The Peyrano also sells the " Bicerin ", a rare mixture of bitter chocolate, cocoa, nuts and honey used to sweeten coffee.

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KNOW OF THE BOXES AND THE CHOCOLATE BOX? CHOCOLATE

The wrappers and packaging say a lot about the type of chocolate you'll find inside. As with the label on a bottle of wine or extra-virgin olive oil, the marked on the wrapper of chocolate can give important clues as to the quality product, and then for a lover of chocolate worth having familiarity with this terminology . Some confusion comes from the English terms "cocoa liquor" and "cocoa solids". Liquor is the term used in the U.S. while Europe prefers the term solids, but both refer to the same thing: all cocoa content, including butter. It 'usually provided with a percentage of net weight the final product. The cocoa content is 15%, hardly falls into the category of chocolate, an incredible 99% which is an almost unimaginable but interesting.

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Since the birth of the 'European Union legislation on' labeling of food has become much more regulated and the classification of chocolate has become a real problem. Some countries think that the chocolate manufacturers of the product Britain should be classified as "vegolate" because of the use of vegetable fat and low cocoa content. To the delight of the British manufacturers, it is still an open question.
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indicator quality is the key cocoa-content, the combined cocoa powder and cocoa butter. In some cases, the turndown for example, cocoa butter content is specified separately. In the case of dark chocolate, a minimum of 50% of total cocoa is an indicator of quality. The quality of milk chocolate should have at least 30%. Since the full sugar ' balance of ingredients, a high percentage of sugar is a notice of a corresponding low content of cocoa. Unlike wine labels, which indicate the grape variety, the wording of chocolate rarely provides information on the type of cocoa bean used and is not obligated to do so. An exception is France , where the words' end Cocoa "means that were used excellent varieties of seeds, such as the collapse. The animal or vegetable fats are used as cheap substitutes for part or all of the cocoa butter up to 5%, without any indication on the packaging.

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The lecithin, an emulsifier derived from egg yolk and soybeans, is used in all types of chocolate and 1% or less is no indicator of quality. Its role is to stabilize the chocolate and absorb any moisture . As for flavorings, look for the words "pure vanilla extract. If it is stated "Vanillin, a synthetic substitute, or simply the word" flavoring, it is likely that chocolate is of inferior quality. Americans than any other country in the world when it comes to providing information on ingredients in the chocolate wrappers and packaging is often read like a book. There are very precise specifications for the quality of cocoa powder in different types of chocolate all the flavoring ingredients must be indicated and there are lists of additional sugars such as dextrose and glucose, which all have maximum permitted levels c 'is always a detailed table with nutritional information.
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The style of presentation of a pack of chocolate, says a lot about who might buy it. The chocolate makers were keenly aware of the value of charm bookshelf from the beginning of the industry. In France, the most exquisitely designed chocolate boxes came into vogue around 1780 , including beautiful pictures, plates and semi-precious stone carved in relief. The boxes of chocolates were not as ostentatious English; had sentimental images that were fashionable when the chocolates in a box arrived on the market. The first was produced by Cadbury in 1868 and represented a girl cuddling a cat, the model was the daughter of Richard Cadbury, Jessica.

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Part of the attractiveness were also beautiful cards used to cover the boxes and the individual layers of chocolates. Although resistant fat, types of paper used have always had a special quality. Could be padded or engraved with gold or silver or shiny mysteriously, like the tracing paper to trace the crisp, finishing with a whirling hammer. Another tripods paper is known as transparent patina. He has a film of wax and is particularly bright, dark colors, which almost smells of chocolate. Today, the packaging design from one extreme style to another. Reminiscent of the fabulous 30's are covered boxes with plenty fabric and adorned with satin ribbons and roses. In the category kitsch, there is a box-shaped white grand piano in Germany with the chocolates hidden under the hood and across the range there are the chocolates in a minimalist modern design with fine chocolates wrapped in a leaf ' gold.

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he remained '...

L ' humidity and warm are the fiercest enemies of chocolate, both can cause patina on the surface. The patina caused by heat is the result of crystals of cocoa butter rising to the surface and recrystallization.

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The flavor remains unchanged but the look is ruined. The patina is a result of moisture harmful. It 's the result of which sugar crystals rising to the surface, melt on contact with humid atmosphere and recrystallized to form a unpleasant gray patina. Because the texture and taste of chocolate deteriorate, the trash is the best place to be reserved chocolate affection by this phenomenon.

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The ideal storage temperature is 10-15 ° C, slightly warmer than the refrigerator, the humidity should be 60-70%. Chocolate easily absorbs odors and surrounding should be kept in an airtight container .

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tasting techniques

E 'better taste the chocolate empty stomach. If the chocolate was well preserved , you will need an hour or so to reach the recommended temperature of 19-25 ° C.
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"Dark Chocolate" let the chocolate in your mouth without chewing it for a few moments to savor its flavors and aromas; chewed for 5 / 10 times to release the secondary aromas. Let then I hit the palate to savor all the flavors. Finally enjoy the flavors persist in the mouth
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"chocolate filled" let the chocolate in your mouth without chewing it for a few moments to savor its flavors and aromas. Chewed for 3 / 5 times to mix the chocolate and filling .. Then let it melt slowly in your mouth to taste all the flavors. Enjoy the flavors and persistent.

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WHAT TO DRINK WITH CHOCOLATE

In general, the chocolate and wine not mix. L ' persistent intensity of chocolate competes with' aroma of the wine el ' bitterness of the chocolate may mask the tannin essential for the taste of wine.

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white wine or champagne , drunk with chocolate are a combination particularly difficult . At the end of a meal , coffee, possibly accompanied by a fine cognac, a whiskey or bourbon, is the best choice.

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The tasters

professionals swear by the chocolate in a glass of water cool, because not only quenches thirst but also cleanses the palate .

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HOW TO ASSESS THE QUALITY'

All our senses, sight, smell, hearing, touch and taste come into play when you need to assess the quality of chocolate fondant. There are several aspects to consider:
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- aspect: the chocolate should be smooth, brightly polished mahogany and black-pure
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- smell: chocolate does not have a smell too sweet
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- heard : chocolate should be crispy and make a noise when the net is broken. If the chips are formed, it is too dry, if resistant to breakage, is too similar to the wax
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- touch : chocolate with a high percentage of cocoa butter, it should immediately start to melt if held in hand .. this is a good sign in the mouth must be extra-smooth and without granules should dissolve
immediately.

- flavor: Chocolate contains a kaleidoscope of flavors and aromas that continue to grow in the mouth, the basic flavors are bitter with a hint of acidity, sweetness with a hint of bitterness and a touch of salt to help release the aromas of cocoa, pineapple, banana, vanilla and cinnamon.

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THE CHOCOLATE "CHOCOLATE AT THE PALACE" OF GENOA TO PROMOTE "CRAFTS IN LIGURIA"

From Thursday, November 11th for one week, back to the second edition of Chocolate Palace, in the prestigious LiguriaStyle.it . The event is dedicated to the promotion of the brand Craftsmen In Liguria and the 10 products that are part of regional collective mark.
. After the great

successful first edition, in fact, this initiative will be repeated in delicious Ligurian capital to house, from the first of seven days on the calendar, a rich presentation and exhibition of works of delicious chocolate business , together with a series of workshops Theme: those that lie ahead are then encounters and knowledge with a selection of craftsmen in the industry, but also an unmissable section on tasting of chocolate delicacies prepared by the Liguria.
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were indeed provided several moments of depth and a wide presence in terms of types of products of the brand "Artisans In Liguria, a symbol of recognition and distinction Ligurian of craftsmanship and quality assurance .
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A week where the flavor of chocolate, in addition to throat, you can also satisfy the hunger for knowledge with respect to this lovely area around Italian !

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cocoa, as you get TASTY CHOCOLATE CHOCOLATE

To make the chocolate need the cocoa and thus to reconstruct the process that we deliver our delicious tablet should start from a distance, from plantations the southern hemisphere of the world where you grow Theobroma cacao, the tree of food of the gods.
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Depending on the sites, the harvest season falls at different times of the year, but everywhere is a very delicate moment: the fact pods can be removed from the plants by hand.
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Once picked, the beans are left to ferment , for a period ranging from 2 to 10 days in tanks or pits dug in the ground, then they are made dry in the sun or in ovens in order to avoid the risk of mold and pests.
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Here phase roasting, preferably made of air and not to direct heat to remove moisture and acidity and enhance the development of aromatic principles. The seeds, after being peeled, are ground and reduced grain : You can get the cocoa mass that, filtered at high pressure in special machines, is divided into cocoa butter and the panel, which gives the cocoa powder.
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At this point to prepare chocolate ingredients are there: it is in the right proportions to mix cocoa, cocoa butter, sugar and, when needed, milk and flavorings to create the quality request.
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phase follows conching, which consists of a long homogenization in special temperature-controlled basins with moving arms that perfectly blend the ingredients and eliminate the last traces of humidity, acidity and flavor enhancers. This is a very important, from which depend softness, roundness and velvety taste, but also the hardness and gloss outside of the final product.
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chocolate, ready now, during the molding is poured into molds, allowed to cool and then stone boundary and packaged. And 'now ready to go to the exhibitors of the shops and from there on our tables.

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the catwalk in Paris, between SWEETNESS, TOURISM AND THE CHOCOLATE MODELS

You can believe or not to paradise. But if you love the chocolate , you must believe that there is a paradise, even if only for a few days a year. And it's not too difficult to reach: just take the train, car or plane and go to Viparis Porte de Versailles (Paris ) from 28 October to 1 November 2010 .
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paradise for lovers of chocolate, in fact, is called the "Salon du Chocolat " and takes place in the French capital for the sixteenth year. But in this case tradition is synonymous with innovation: the promise is to find a room completely "new look . That does not mean that you can move the certainty of always natural products, chocolate label and quality assurance, limited editions, all done to be consistent with 2010, the year of biodiversity.
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Among the novelties of this year, "and Choc Ethic", a label that will give the green light to the most delicious chocolate but also more natural and ecologically sustainable. Besides lectures, cooking demonstrations by master chefs , a book-store dedicated to chocolate, special events, the possibility of becoming parents a chocolate tree in Peru .

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is the classic chocolate fashion parade, a sweet fashion show, which inaugurated the opening of the event with so many creations decorated chocolate clothes worn by beautiful models . A feast for the eyes as well as for the palate ...
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http://www.salon-du-chocolat.com

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streets in AOSTA

From Friday, October 31 to Sunday, November 2 Aosta became the capital of chocolate . The varied and delicious world of chocolate is presented in its many forms: a dip in sweetness that will involve all the senses.

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Aosta groped you leave the food of the gods hosting "Art & Ciocc - The tour of chocolatiers ", the event that is making the rounds of northern Italy, promoted by the association and organized by the company Mark Co . & Co. of Padua . Aosta hosts the third stage, after Sassuolo and Milan.
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The main square of the regional capital becomes a showcase of Italian chocolate. About a dozen host stand, the best of Italian production. In particular, 13 chocolate taste and will take care to explain the secrets of their work as well as sell their regional specialty made with chocolate, at a cost facilitated.
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The initiative is sponsored by the Aosta ' Department communal productive activities will be strongly supported, Sunday, November 2, again square Chanoux , a chestnut charity organized by the Comité de Saint-Martin de Corleans . The proceeds will be donated to Chestnut Italian League Against Cancer.
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"The event - said the Councillor for Productive Activities Giordano Bruno - as well as an important opportunity to combine solidarity will allow us both to bring tourists to Aosta, given the wide publicity that has been given the festival, is to promote the city on average, a value for money I would call good. "

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CHOCOLATE THAT GOES WITH COFFEE ',

L ' combination of chocolate with the coffee is a particularly sensitive issue, because both have features that go into piles: the' bitter, toasted el'astringente. The bitter el ' astringent, in particular, are subject to the effect alone, which means that a very bitter chocolate consumed after a very bitter coffee will seem even more bitter. The same applies to the astringent, which moreover is even less tolerated. To maximize your enjoyment of this combination we follow a few tips:
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- The chocolate should not be overly sweet , especially if it is eaten with unsweetened coffee, and especially if it is eaten with the coffee, not after (as with the fingers). In fact, the sweet chocolate threatens to stand out too much bitterness of the drink.
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- The coffee is not too toasted : the bitterness and aroma from the roast as likely to overwhelm the flavors of chocolate, and destroy that synesthetic mechanism that influences the perception of sweetness of the whole - especially if they feel also hints of burnt typical of a roasting too much pushing or even a sovraestrazione, which may depend on the espresso machine or the barista.
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- At the end should not remain in the mouth earthiness of chocolate: an astringent instead of coffee tends to accentuate this feeling. For this astringency can be tolerated at low levels in chocolate, not the coffee.
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- Of all the aromas that are created in the matching, the most appreciated are those floral . This makes it important is the choice of chocolate, is that of mixture, which must be particularly well-balanced. In fact, should make the aromas of flowers and so welcome fresh fruit and characteristic of washed coffee, but not the acidity typical of this component. This capacity resides in the art of the whole mix of Italian roasters.
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- Other spices, vanilla to is particularly sought after in the matching, because the Italians are synonymous with sweetness, familiarity and reassurance. So far this has to be in chocolate, both in coffee.
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Unlike the other combinations considered here mouth cleaning has precedence, even more of the flavor profile: the balance of tactile is crucial. As for cookies, chocolates also very often the best match is with brandies aged: in all cases, we prefer soft, never aggressive or pungent, aromatic but not overbearing.

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- Chocolate milk is not recommended for this combination. The aroma of milk is perceived, along with grappa, as something that should not be cheesy: it is therefore best to choose a dark .
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- Among the most pleasing aromas in the matching are, surprisingly, the herbs, most of the features grappa chocolate. The brandy in this sense should be able to clean a lot of flavor left by the chocolate, such as cocoa and spices, emphasizing others.
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- Other fragrances in the matching are welcome in the head honey, followed by dried fruit and citrus fruit from : these are all considered to be particularly valuable in both the aromas and grappa in chocolate, and this characteristic is much sought in sampling. The richness of olfactory sensory fully confirms a trend today.
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The combination of wine chocolate is not an easy task especially for complex of that food, is linked to its components, both characteristics.
Without prejudice to make room for subjectivity and personal taste, free from the principles, rules and models, pairing wine with chocolate is to be made in respect of two principles - consistency and contrast - that characterize the fundamentals of the proposal ' Italian Sommeliers Association so. The wine pairing must be, for structure, strength, intensity, complexity, duration of taste and smell that cope with the complex aroma and taste of chocolate, otherwise use and the exaltation of the latter to detriment of the wine that would leave you weak and drown. The table below summarizes the feelings emerging from chocolate suggested, the characteristics that wine should be combined, the principle according to which the matching can be achieved. More specifically, in view of the complexity of chocolate, wine, bring together must have:
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- Title alcolometico high volume global
- structure and complexity;
- elegant tannin, soft;
- residual sugar, more or less high;
- enveloping softness;
- intensity of taste and smell;
- Aromatic finish (final period).
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It follows that it can range from sweet wines, dessert , flavored with liqueur distilled, and also suggests pairing red wines with a certain caliber. Among Italian wines are some pointer in a position to withstand the challenge
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- Marsala top ;
- Recioto della Valpolicella
- Ala (Old liquorvino amarascato)
- Barolo Chinato ;
- Montefalco Sagrantino of dried
- Vin Santo del Chianti Classico
- Aleatico of Puglia.
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Among European wines, can be successfully matched some wines such as these:
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- Pedro Ximenez Jerez (Spain);
- Vintage Porto (Portugal);
- Banyuls (France);
- aszu Tokaji (Hungary).
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taste-olfactory profile of these wines, in particular the complexity, intensity, persistence, making them suitable for "dialogue" with the chocolate on an equal footing sensory. Several are, therefore, the solutions of combination: the best are those that manage to achieve a balance between the sensations of chocolate and wine: after the merger and swallowing the chocolate, the wine must be able to "liberate" any residual mouth coating, preparing the next tasting party. There are several solutions but all conforming to the principle that chocolate and wine coexist seeking balance without prevarication or loss of balance on either.

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GRAPPA WINE AND CHOCOLATE IS NOT' JUST GOOD ... AND 'TOO CURIOUS

It 's true that ....
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It 's true that is present in cigarettes?
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Not really chocolate, but the cocoa . It 'a few well-known fact that cocoa is among the additives used in the preparation of some cigarettes. The aim is to enrich and make them more pleasant bouquet, and is used mainly for cigarettes aimed at young people market.
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It 's true that it can provide a source of energy?
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The idea to test the usefulness of chocolate as a renewable source started by two young environmentalists British agreed to leave in November 2007 to Timbuktu in Africa aboard an SUV powered by biodiesel Cocoa, the result of a chord between a British company that deals with fuels and a chocolate factory that has provided four tons of bars rejected for lack of production, from which they were made 2000 gallons of fuel.
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It 's true that makes you pimples?

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No, it is not established, although many studies have been conducted, they never found ties between pimples and any food. It 's true that fats and sugars are enemies of the skin, but studies carried out by dermatologists and nutritionists on samples of "volunteers" are forced to eat chocolate, have demonstrated the occurrence of these unpleasant skin blemishes .
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It 's true that it is an aid to love?

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Yes, according to some studies, but it is not scientifically established. There are like substances contained in aphrodisiac particular molecules, precursors of 'falling in love also present in chocolate. In truth in order to obtain the desired effect, you should swallow in large quantities: only this way can in fact get the level of dopamine in the brain.
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It 's true that's good mood?

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Yes, it contains substances that can cause a improvement in mood, in fact, the presence of serotonin, although in small concentrations, it is interesting because it can provide an explanation of the frequent use of the consumption of cocoa-based confectionery products, especially in those subjects who tend to frequent changes in mood .
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It 's true that bad to dogs and cats?

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Yes, for them is toxic . Theobromine is an alkaloid that is contained in high amounts in chocolate that acts on the heart animal causing arrhythmia and tachycardia, as well as nervousness and irritability. In dogs, in particular, this molecule is eliminated much more slowly than humans and other mammals, causing severe for the heart.
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It 's true that fights heart disease?

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Yes, thank all'epicatechina, a flavonoid content of cocoa even tea, with an effective anti- alterosclerotica and relaxing the walls of blood vessels. The substance was identified through a search conducted on a group of volunteers who were given special drinks, where there was some chocolate with epicatechin, while in others it was absent: those who could enjoy the real cocoa had positive effects on the heart, such as a decrease in systolic blood pressure too high.
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It 's true addictive as a drug?

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No, although we hear that chocolate is a drug substance contained in the cocoa do not cause addiction . It 's true that chocolate is anandamide, a substance that causes addiction, but to obtain a drug, its concentration should be a hundred thousand times greater than the amount present.
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It 's true that can help lower cholesterol?

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Yes, both cocoa powder and dark chocolate may help reduce the cholesterol in the blood up to 10%. This is possible because the chocolate is rich in polyphenols, which have good antioxidant. One hundred grams of dark chocolate a day lower blood pressure and decreased by one-fifth the risk of suffering a heart attack.

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LIABILITY' AND FOOD INDUSTRY DEVELOPMENTS IN LABELLING

All the producers and feeding are required to comply with specific precautions on food safety and consumer protection by adopting Good Manufacturing Practices and Systems Hazard Analysis and Critical Control Points (HACCP ).
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The European Commission adopted Directive 2003/89 EC, implemented with the dall''Italia Leg. 114/2006, to give consumers the right to transparent information content of foods, introducing a list of substances " allergenic " which must be printed on the label.

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Under the new legislation, the manufacturers, laboratories and outlets are obliged to report to label the presence of possible allergens, even when present in small quantities or even if they exist only in potential, such as cross-contamination. Following the order of 29 January 2010 (OJ No. 40 of 18.02.2010) of the Ministry of Health in fact, "everyone in the restaurant industry should inform consumers of the possible presence of allergens in the Leg . 114/2006, with the preamble, and mixtures of additives in food additives used.

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FOOD AND SUBSTANCES THE CAUSES AND ALLERGENS

Any food can bring out a allergic reaction, but some are more incidence, especially those that contain or release histamine generating body urticaria ( chocolate, strawberry, pineapple, tropical fruit, fish, shellfish, eggs, cheese, fermented cabbage, tomatoes, spinach, spices, sausages , salami, coppa, tomatoes, peppers, bananas, spinach, some wine, beer, etc...)

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If consumed in large quantities , in fact, can cause flu-like symptoms of allergy (pseudo allergies), as an excess of histamine release in the body. Just limit their consumption to avoid having severe reactions and return to a situation normal.
Another cause is attributed to the absence of specific enzyme deficiencies that enzymes needed by the body to absorb and metabolize food.
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Among the most common allergies are reported allergy to cow's milk proteins to various kinds of nuts and eggs, which usually start as kids with symptoms of natural skin, gastrointestinal and respiratory. Among the most common intolerances are found as lactose and gluten (celiac disease), which create an alteration of the intestinal walls, causing weakness, irritability, diarrhea and abdominal cramps.
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For each substance are included derivatives. Cereals containing gluten (wheat, rye, barley, oats, barley, kamut or their hybridized strains), shellfish, eggs, fish, peanuts, soy, milk (including lactose), nuts (almonds, hazelnuts, walnuts, nuts cashew nuts, pecans, Brazil nuts, pistachios, macadamia nuts and Queensland), Celery, Mustard, Sesame seeds, Sulphur dioxide and sulphites at concentrations above 10 mg / kg or 10 mg / l expressed as SO2.

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subject to risks and incidence of food allergy, diagnostic tests and to treat them

L ' food allergy affects 2% of adults and 3-7% of children. Of these individuals approximately 80-90% exceeds the 'unusual when they reach their third birthday. The risk of "inheriting " allergy mainly affects children born to couples in which both parents are allergic, in which case, the probability increases from four to six times the norm.

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But why allergies and intolerances are increasingly common? More precise diagnosis and recognition of symptoms, changing lifestyles and habits food; Decrease number of women who are breastfeeding their children .
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To diagnose the presence of food allergy are skin tests or specific laboratory tests, which are classified into diagnostic tests, based on scientific principles (Prick test, RAST and CAP-System test, oral challenge test) and test non-conventional non-scientific (Dria testing, Vega testing, Test cytotoxic FoodScan York). In addition to the tests mentioned are widespread elimination diets that provide for the suspension for a period of time the suspect foods and then a gradual reintroduction is done with medical supervision.

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Cioccoshow UNCONVENTIONAL AND MAGIC IN BOLOGNA

The next round Cioccoshow The Magic of Chocolate will be from Wednesday 24 to Sunday, November 28, 2010 in the historic center of Bologna . The festival of chocolate crafts that will celebrate its sixth edition is sponsored by CNA Bologna, from ' Association of Master Chocolatiers CiocchinBò with Coldiretti and Chamber of Commerce of Bologna.
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program these days provides strategic chocolaty tastings, events el'originalissimo competition WIN YOUR WEIGHT IN CHOCOLATE , a jury composed of Maitre Choccolatier Ciocchinbo to decide recipes more inviting. Cioccoshow to discover the secrets of chocolate and will be fascinated to see how the master chocolatiers, confectioners and ice cream transform raw materials in your favorite desserts.
. Back to the
SCHOOL CHOCOLATE , where master chocolatiers will teach you how to create elegant and delicious chocolates ; this year in addition to the basic course will achieve a advanced course for experts, and a course "Small Chocolatiers "to learn how to cook fun. All

a path of chocolate treats awaits' s last weekend of October.

More information: http://www.cioccoshow.it

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CAKE WITH ONE CLICK EASY FAST immerses you in reality 'HOLDINGS OF TURIN

Internet in recent years has been abysmal changes, such as structure and flow of traffic. Flipping through the various web pages you can find any type of product on the market in market not only Italian, but global. We want to dedicate this space to a 'company leader in the field chocolate.
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The view is Turin. The OXICOA to Druento is a company founded by professionals from the field of health and research. These profiles will add an authentic passion for chocolate. To keep up with the times have created their own website , where in addition to their history in a particular space devoted to the story of their chocolate, rich in antioxidants , friends of health.

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For these particular their health, the Foundation Umberto Veronesi Oxicoa he wanted to contribute to support research and dissemination science. The website helps you find the special offers on confectionery products that the company wants you to practice and registering order and receive at home your chocolate. To promote the company and more to enhance customer Oxicoa also contributes to the maintenance of 3 blog: http://scienzadelcioccolato.blogspot.com collects all information and trivia about chocolate, type scientific and product properties; http://cioccolato-salute.blogspot.com intention is to deepen the chocolate theme from different points of view ... many posts dedicated to various curiosity; http://ricette-cioccolato.blogspot . com instead collects reams of chocolate recipes.

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A special space is devoted to recipes that do not require the use of particular ingredients such as lactose, gluten or yeast . This is because we want to give space for the people (nowadays growing) suffer from intolerances or food allergies . Pages devoted to 'company have also been created on social networking sites like Facebook and Twitter, much in fashion in recent years.
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http://www.oxicoa.com/

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ALL' HOTEL BRYANT PARK IN NEW YORK NON-LUXURY STAYS "IN CHOCOLATE" chocolate masters

This luxury boutique hotel stands in the center of Manhattan, right in front of Bryant Park and the New York Public Library . A 10-minute walk from Times Square and half a block from Fifth Avenue boasts all kinds of comfort and luxury : the super-chic gym equipped and open 24 hours on 24, the Japanese restaurant winning Koi Restaurant and fine decorations of all kinds.
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The Belgian company (producer chocolate) " Godiva Chocolatier " has contributed to a veritable "Chocolate Suite . Paradise for the sweet tooth ... just imagine licking the walls of , biting the couch and enjoy the candelabra . It would seem the 'greedy hotel of your dreams! . A perfect place to celebrate Valentine's Day in the sweetest way possible.

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A New York is available for the week of lovers (and greedy) integrated suite of a luxury chocolate. The table, chairs, bed , the candlesticks and candles, even the fireplace . And then, dishes, glasses, paintings , sofas, chairs and carpet . All in fine dark chocolate . A room, in short, where letting go of all the fantasies.

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The only rules to follow (for obvious reasons): Do not try to light the fireplace or candles (unless you want to prepare a hot chocolate ) and do not sit on the chairs unless you wanting to find a rear ' praline. Small
masterpiece, you can bet that the lucky guests of the room will find themselves in seventh heaven, if chocolate makes us truly happy ...
. Also on
: http://www.myluxury.it

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THE BEST OF ITALY SHALL MEET A launch for a CHOCO-VILLAGE ALL GREEDY

The city of Lancaster ...

"... by industries and businesses , renowned for its wool, silk , cloth, nets and ropes , famous for its ancient Fairs where drew away much people, populous artisans with their rights and privileges. "

Unique in this part of Italy, the Salone del Cioccolato "Chocovillage" differs by the most renowned events Perugia, Milan, Turin and it pays particular attention to Bologna ' craftsman and his skill in working exclusively high quality raw materials .

An event of this kind is completely based on artisan tradition and craftsmanship of the best chocolate masters of Italy, could not find the best scenario of Lancaster, who in the medieval era was famous for its craftsmen. With its agorai , potters, weavers and silk and wool producers of candles, just to name a few, Lancaster gave birth to fairs that attracted merchants from all sources as varied as making it famous in the International and inducing, in 1212, the 'Emperor Frederick II of Swabia to confer the status of state-owned universities, the city that is not subject to any feudal lord but administered directly by the king.

" The Art of Chocolate" and the city of Lancaster are therefore pleased to welcome you to the 4th Exhibition of Chocolate "Chocovillage", rest assured that your kind presence will help make this even more exclusive meeting professionals sweetness.


"Art Chocolate 'is a organization whose main purpose is the dissemination of chocolate culture, understood as a source of important nutrients and pleasure for the palate and the mind .

Full program and details on: http://www.chocovillagelanciano.it

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A LUGANO EVER 'WAITING FOR THE CHOCOLATE CHRISTMAS ...

Dall ' 11 to November 14, 2010 will host the second edition of Swiss Eurochocolate , whose claim to be More Chocolate: More and more chocolate ...
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After the successful first edition, which has seen over 60 thousand visitors on the shores of Lake Lugano March 26 to 29 last year, the most famous chocolate festival in Italy back in Switzerland for four days to ' teaches the food of the gods and fun.
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The event will be held once again in partnership with the staff of Eurochocolate and Isicom SA, a Swiss company to organize events, sponsored by the City Lugano, Lugano Tourism of Gastro Ticino hotelleriesuisse and Ticino.
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In addition to themed exhibitions, to workshops for children that have attracted the public favor in the last edition and this year will be renewed in other locations in the city center, Eurochocolate Swiss International will provide an important section called Eurochocolate World, with the participation of countries producing cocoa and a commercial section wider than in 2009, with many types of chocolate from Switzerland and beyond. .
Curiosities of More Chocolate will also be nice Smear Beach, which offers an interlude of relaxing to feel like a beach of Lake Lugano, with lots of sun and umbrellas, which they can take a break with chocolate spread all to enjoy.
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"Our purpose-specific Alberto Rota, CEO of SA-Isicom is to expand the event, both in the sense to extend it to other areas of the city center as well as greater involvement of local players and schools. In 2009, moreover, the event has attracted much interest and many are asking this year to be involved. "
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"The decision to carry 11 to 14 November Eurochocolate Swiss-echoes Eugenio Guarducci , President of Eurochocolate- is due to the fact that at that time the weather allows you to enjoy more of the goodness of chocolate thus also stimulating the consumption of chocolate before the Christmas holiday . At the same time, with More Chocolate you can lengthen the tourist season, a period usually less frequent. "
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http://www.eurochocolate.com/it/svizzera2010/home.html

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