Mentre la Corea ritira il divieto di importazione della mozzarella di bufala campana arrivano altre buone notizie per il comparto bufalino. I primi risultati della analisi condotte nei giorni scorsi dall’istituto zooprofilattico del Mezzogiorno sono rassicuranti. Su 265 campioni analizzati, 17 risultano negativi: nessuna presenza di diossina pericolosa. A giorni partiranno anche le analisi sui caseifici del salernitano. Intanto le iniziative a sostegno dell’ “oro bianco” continuano e tra queste, seppur indirettamente, può annoverarsi anche la promozione che di questo prodotto verrà effettuata durante la trasmissione televisiva “L’Italia a Tavola”, led by Alessandra Casella and broadcast from 12.30 yesterday until April 11th Alice on TV (Sky channel 416 and repeated in the coming days. The buffalo mozzarella is however only one of many ingredients and foods that will be prepared during transmission: Luigi Balzano take them and Silvia Caroccia restaurant chefs and founders of 'King Frankie' Capaccio. mozzarella and buffalo meat, chick peas, grass peas and wheat, figs and olive oil will be featured for an entire week. Five episodes will offer a thematic large and tasty variety of traditional recipes that Luigi and Silvia reproduce lighter dressings, in the manner and appearance. Louis will open the cycle than in the first episode prepares pieces of buffalo with artichokes, a cake of cooked corn and peas with onion hoe crunchy next to him Aldo Luigi Bai, director of the Consortium Alba (buffalo farm associates) that explains the virtues of slices, buffalo carpaccio and soppersate. The second day ladles and pans go to Silvia, which prepares the bread mozzarella opportunity to Mimmo Raymond, vice president of the Consortium's Mozzarella di Bufala Campana to emphasize the rigor and quality that characterize the production process of the mozzarella. In the days after the two chefs will take turns again to bring out the white fig, submitted the episode on Wednesday by Joseph Fiore (President of the Consorzio del Cilento white fig dop), bottled liquor that is made by putting in infusion and without distillation. But the tangle chickpeas and peppers cruschi fried, the fried cod, stuffed endive, cavatelli pumpkin and chestnuts. On all the oil dop Cilento, star of the fourth episode during which it will 'host Geppino D'Amico of the Consortium on the protection and enhancement. A clear choice, that of Louis and Silvia: to present and introduce the food Cilento, traditional flavors and memories through the raw materials protected by consortia which follow and guarantee a quality production. The only exception is the farm Maida with its eye-catching and tasty cans will close the week. 08 / 04 / 2008
author: Valentina Tafuri
source: ecodisalerno.com
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