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                    [post_date] => 2021-10-07 03:44:35
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                    [post_content] => 




From 22 to 26 October 2021 the appointment with HOSTMilano
returns: the fair for the top global players in professional hospitality
Ho.re.ca organized by Fiera Milano, which celebrates the restart of the entire
sector.



Caffè Vergnano will participate in the event, which this
year boasts over 1000 confirmed exhibitors from 40 countries, presenting its
flagship products and the latest news on the program.



The corporate focus for Caffè Vergnano remains training, in
fact with its Academy and thanks to its team of trainers made up of valuable
figures, real ambassadors of Italian excellence, the company encourages and
supports the development of the talent of its baristas, offering highly
qualified professional courses for free.



Among the proposals that will be presented at the fair, the
first Pink collection of coffee machines for domestic use in support of the
women's sustainability project, Women in Coffee.



In fact, Trè by Caffè Vergnano, Sanremo Cube and Faemina
will "dress" in pink to become part of the Pink Collection in support
of the initiative.



The machines will be available shortly on the Caffè Vergnano
e-shop in a "Premium" section dedicated to the collection's top
products, with different price ranges.



Dedicated to all coffee lovers who want to experience the
pleasure of enjoying a quality coffee like at the bar, but in the comfort of
their own home.



HostMilano will also be an opportunity to relaunch the Caffè
Vergnano 1882 branded coffee shops, the flagship of the company even beyond the
Italian borders.



The branded coffee shops have in fact reached the number of
160 throughout the world and have been appreciated for over twenty years for
their ability to make the Italian bar experience unique, even and especially
abroad.



The most important novelty will be the renewal of the image
of the cafes with changes that will range from communication to graphic
restyling up to new proposals and new menus, to surprise and amaze even the
most loyal customers.



For the retail part, the protagonist will be the restyling
of the ground coffee packs, planned for the Italian and foreign market.



Caffè Vergnano, in fact, changes its look also for the
large-scale distribution sector and leaves the word directly to its products,
with new, clear and “responsible” packaging.



This decision is due to the desire to further guide the
consumer towards an increasingly conscious and responsible choice, encouraging
the culture of authentic Made in Italy coffee.



Also on display at the stand is the range of products of the
Aroma Mio Line in grains and portioned items: a wide range of products to
satisfy all fans of this unmistakable product.



For Caffè Vergnano, HostMilano 2021 represents a showcase
and a moment of meeting with friends and customers, a further opportunity to
speak and relaunch the message of environmental and social sustainability that
has always been part of the company's DNA.



We are waiting for you from 22 to 26 October Hall 13 Stand
A27 / 35 B26 / 34

                    [post_title] => Caffè Vergnano at HostMilano 2021
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                    [post_content] => 
Today begins a new stage of a journey that will lead you to discover coffee. From the green bean to the cup we will make a journey together to tell you what lies behind the espresso that you can enjoy at the bar or at home.



We will do it through the lens (and heart) of Stefania Giorgi, a professional photographer, who visited the production with us.



We will talk to you about quality, the one that the Vergnano family has been choosing and protecting for four generations.



From the meticulous selection of coffee producers, to the journey of the raw material to reach our hands. Each choice is made with experience and awareness.




           
           

            
            
           
           



And then we will reveal one of our most precious characteristics: believing in the secrets inherited from the past. Like that of "slowness" through which we reach a perfect level of roasting taking into account the uniqueness of each grain in terms of shape and size. Thus cooking will always be uniform and balanced.



That's the beauty of it. Knowing to always follow every step in a workmanlike manner and that thanks to this slow process, the aroma of our coffee will always be perfect.



Once packaged, the coffee sets off from Turin to conquer the world. With intensity, a unique taste and all our personality, we want to speak to the hearts of coffee connoisseurs.

To anyone who knows how to recognize the history, the passion and the attention enclosed in every Caffè Vergnano espresso.



Do you want to leave with us? Follow us on our Instagram profile!

                    [post_title] => From bean to cup: our (photographic) story in production
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                    [post_date] => 2021-10-06 04:17:19
                    [post_date_gmt] => 2021-10-06 02:17:19
                    [post_content] => 
Are you one of those who don't wake up without a cup of
coffee? Do you think the mocha is capable of giving you the right energy boost
to face the day? Know that it would be a psychological question because
according to a scientific study conducted by Steven Miller, neuropsychologist
and expert in chrono-pharmacology, the discipline that analyzes the interaction
between different biological rhythms of the human body and drugs, the right
time to drink coffee and enjoying its beneficial effects on our body is a few
hours after waking up.



Give up coffee as soon as you wake up? Never!



This does not mean that you have to give up your beloved cup
after waking up! It is a ritual that gives pleasure, to the palate and to the
mind. But, according to science, its beneficial effect would disappear after a
short time. To make it last longer, coffee should be drunk from 9.30 to 11.30
when the level of cortisol, a fundamental substance for our hormonal cycle that
helps us wake up and "turn off" in the evening, is lowered and is
replaced, in fact, with caffeine.



After a certain hour, decaffeinated coffee is better ...



For this same reason, after a certain time it is not recommended to drink coffee, unless decaffeinated is chosen. Learn more about the correlation between coffee and insomnia.

                    [post_title] => The right time to drink coffee? Science tells you
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                    [post_date] => 2021-10-06 04:11:10
                    [post_date_gmt] => 2021-10-06 02:11:10
                    [post_content] => 
One of the characteristics that often leads us to seek the
pleasure of a cup of coffee - in addition to its indispensable aroma, of course
- is precisely the presence of caffeine. In fact, we know that, when consumed
in moderate doses, this substance has the ability to stimulate our central
nervous system, making the mind clearer and reducing sleepiness. The question
we want to focus on today concerns the consequences that coffee drunk in the
evening (or at least a few hours before bedtime) can have on the quality of
sleep: this is what emerged from two recent studies.



Caffeine and its effects on the circadian rhythm



Among the researches that have expressed themselves in this
regard, there is one carried out by the University of Colorado Boulder and the
Mrc Laboratory of Molecular Biology in Cambridge, published in 2015 in the
journal Science Translational Medicine. According to scholars, a dose of
caffeine equivalent to that of a double espresso, consumed 3 hours before going
to bed, would alter our circadian rhythm, delaying the arrival of sleep by 40
minutes.



The experiment involved 5 volunteers, who were monitored for
49 days: before going to sleep, the participants were subjected to different
situations such as taking caffeine in a dimly lit place and in a very bright
place, or taking a placebo in a dim or brighter environment. The researchers
concluded that caffeine would have the same impact on our bodies as light,
which, as we know, tends to delay sleep.



Does caffeine affect the quality of rest? Never as much
alcohol and nicotine



On the other hand, a large study conducted by researchers
from Florida Atlantic University, Harvard, Mississippi Medical Center and Emory
thinks about “exonerating” coffee from the possible negative influence on rest.
From this work, published in 2019 in the Sleep magazine, news emerges that will
make most coffee lovers happy: according to the research, caffeine would have a
very small effect on our sleep, compared to what is generally thought.



The scholars involved 785 people with the aim of verifying
how the evening use of caffeine, alcohol and nicotine could affect rest.
Participants were then equipped with a wristband sensor to record sleep and a
diary to record how much nicotine, alcohol and caffeine they consumed before
going to bed. The results? The examination did not reveal a significant
association between caffeine intake and sleep quality, while both alcohol and
nicotine were associated with negative effects on rest. However, the
researchers also specified that they were unable to consider factors such as
caffeine dosage, sensitivity and tolerance to this substance.




           
           

            
            
           
           



The results of the study just shown, while encouraging for
all coffee lovers, should not make us forget a very important aspect, namely
that the effects of caffeine can vary a lot from person to person, since not
everyone has the same level of sensitivity. So, even if research suggests that
drinking coffee in the evening may not affect the quality of rest, you cannot
generalize and you have to listen to your body. For example, if we have noticed
that drinking coffee in the late afternoon creates difficulty when falling
asleep, it is probably advisable to avoid taking it at that time or later.



No less important is not to exceed the daily caffeine doses
indicated by the EFSA (European Food Safety Authority) and the FDA (Food and
Drug Administration) which we talk about in the article on how many coffees to
drink per day. Remember, in fact, that too much caffeine could cause side
effects such as anxiety, insomnia and nervousness, for example.



And if coffee is the first food we think of when we mention
this substance, it is certainly not the only one to contain it: let's not
forget, in fact, that caffeine is also found in numerous other foods and drinks
such as chocolate, tea or energy drinks. . In counting the quantity taken
daily, therefore, it is good to take into account all the sources and not just
the espresso.



Did you know, then, that not all coffees have the same level
of caffeine?

                    [post_title] => Does drinking coffee in the evening reduce the quality of sleep?
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                    [post_date] => 2021-07-24 04:19:34
                    [post_date_gmt] => 2021-07-24 02:19:34
                    [post_content] => 




This is a recipe that takes me back to childhood. It is my Grandmother Maria's cake, which she prepared for me when I went to visit her as a child and the whole house was invaded by a perfume that I still love to recreate today



Ingredients



-3 apples



-200 gr flour 00



-50g seed oil



- 2 eggs



- 200ml Greek yogurt



- 1 sachet of baking powder



- 1 sachet of vanillin



- Lemon peel



- 2 tablespoons of powdered sugar, 1 tablespoon of cinnamon
for decoration



Procedure



Beat the eggs well with the sugar, vanilla and the grated rind of a lemon until a frothy mixture is obtained; add the oil and continue mixing, adding the flour by spoons, the sifted yeast and the Greek yogurt at room temperature: the dough should be full-bodied and velvety. Pour it into a pan that you have first greased and floured, leveling the dough so that it is as uniform as possible.



Wash the apples, dry them, peel them and cut them into
slices and arrange them in radius, starting from the outside and sinking them
slightly into the dough; continue until you have covered the entire surface.



Meanwhile, mix icing sugar and cinnamon and sprinkle the
surface of the apple pie without leaving empty spaces; Bake in a hot static
oven in the central part at 180 ° for about 45 minutes. Always do the toothpick
test to check that it is cooked!



Now remove it from the oven and let it cool for at least 30
minutes, then sprinkle with icing sugar.

                    [post_title] => Nonna Maria's apple pie: Ingredients for a 24cm mold (by @Adellinaa)
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                    [post_date] => 2021-06-17 06:19:37
                    [post_date_gmt] => 2021-06-17 04:19:37
                    [post_content] => 
Usually I don’t construct menus that are too heavily focused
on one or two ingredients, but this is the cake i make frequently at the height
of cherry season when we’ve often already had something with cherries during
the day. Cherries pair wonderfully with almonds, and though you could easily
serve this cake with a good vanilla ice cream, i think almond ice cream make it
more special. If I may make a suggestion, I’d propose serving this cake at a
cherry-themed, midsummer’s night dinner. In the duck dish the cherries are perfumed
by the duck and get mixed up in the sauce and potatoes. In the cake they show a
completely different side and merge perfectly with the almond flavors. 



Ingredients



11 tablespoons / 160 gr unsalted butter, melted, plus more
for the pan



1-1/2 / 180 gr all purpose flour, plus more for the pan



1 cup / 120 gr almond flour



2/3 cup / 130 gr granulated sugar



3 large eggs



1 teaspoon almond extract



1 teaspoon baking powder



Pinch of fine sea salt



10 ounces / 300 gr cherries, stemmed and pitted



1/3 cup / 50 gr slivered almonds



2 tablespoons light brown sugar



Almond ice cream for serving (optional)




           
           

            
            
           
           



Method 



1- Preheat the oven to 180° C. Butter a 9-inch / 23 cm springform
pan and dust with all purpose flour. Tap out the excess flour



2 – In a medium bowl, mix together the melted butter, almond
flour, and granulated sugar to make a smooth paste. Incorporate the eggs and almond
extracts. 



3 – In another bowl, sift togheter the all-purpose flour,
baking powder, and salt. Fold the dry ingredients into the almond batter. Gently
add the cherries, distributing them evenly into the batter with your spatula.



4 – Pour the batter into the prepared pan and bake for 30
minutes.



5 – Remove the cake from the oven and scatter the almonds
and brown sugar on top. Return to the oven and continue to bake until the top
is golden and a knife inserted int the center comes out clean, about 10
minutes. Let cool in the pan on a wire rack for 10 minutes before unmolding
alnd cooling completely. Serve with almond ice cream, if desired. 

                    [post_title] => Cherry and almond cake (by Mimi Thorisson)
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                    [post_date] => 2021-05-20 04:43:52
                    [post_date_gmt] => 2021-05-20 02:43:52
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World Bee
Day is celebrated on 20 May, bees are a fundamental link in the entire food
chain. Did you know that thanks to their tireless pollination work, these small
insects are responsible for about 80% of the food we eat every day? 



In recent
years, however, there has been a gradual disappearance of these small insects,
this is because, without the care of beekeepers, bees have difficulty surviving
in an increasingly less hospitable environment. 



The work of
5 influencers to make their mark 



For this reason, for this year Earth Day celebrated on April 22, Caffè Vergnano launched a project to support 3Bee, an organization that allows the adoption and support of a hive (or part of a hive). How? We involved 5 influencers, giving them the task of "leaving their mark" by telling their sustainable daily actions (to find out more, read the article here) and letting them promote the adoption of a beehive on 3Bee through eleven discount codes each to give away to their followers following a giveaway.



A concrete
way to raise awareness of the importance of bees. To find out more, follow us
on Instagram! 



A
fundraiser to support non-profit associations that protect bees



But not
only! Also for Earth Day, Caffè Vergnano in partnership with Impastiamo
sponsored 5 free cooking classes in 5 countries: France, Germany, Italy,
Holland, and the United States. The chefs, coming from restaurants that have
long been committed to sustainable and low environmental impact cuisine, have
proposed recipes that include the least possible waste of food, also advising
on how to reduce waste in the kitchen. Caffè Vergnano has made available free
coffee kits for all those who, by enrolling in the class, has decided to donate
to Save the Bees and Farmers (EU) and Bee Conservancy (USA). Thanks to
donations from the 5 countries, Caffè Vergnano has raised more than $ 2000 for
the protection of bees!



If you want to adopt a beehive (or part of it), consult the 3Bee website! 

                    [post_title] => Caffè Vergnano supports 3Bee for the adoption of a beehive
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                    [post_date] => 2021-05-19 13:11:57
                    [post_date_gmt] => 2021-05-19 11:11:57
                    [post_content] => 
In a magical place La Tenuta delle Commande, surrounded by greenery, the French food blogger Mimi Thorisson, created for Caffè Vergnano, the recipe for fried milk. Here it is for you!



Ingredients



4 whole eggs



4 egg yolks



200g of sugar



200g of flour



2L of milk



1 lemon



Bread crumbs




           
           

            
            
           
           



Process



Beat the eggs in a saucepan, add the sugar and flour. When
everything is blended, add the milk and lemon zest.



Put on the fire over a low flame and cook for 20 minutes,
stirring so that it does not stick.



Once ready, grease a tray with high sides and pour the
mixture, leveling it.



Once cooled, leave to cool overnight in the refrigerator.



At the time of preparation it must be solid and compact.



Cut into rhombuses, pass each part in the whipped egg white
(a little) and then in the breadcrumbs.



Fry in plenty of seed oil.



Serve sprinkled with powdered sugar.



It is perfect accompanied by a 100% Arabica mocha coffee.







To see the video recipe, look here

                    [post_title] => Latte fritto: Mimi Thorisson's recipe
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                    [post_date] => 2021-04-23 06:30:23
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Filling



8
ounces / 230 g ricotta di buffala



1/2
cup / 45 g grated Parmesan cheese, plus more for garnish



2
ounces / 60 g coarsely ground hazelnuts, plus more (optional) for garnish



1
tablespoon plain dried bread crumbs



1
1/2 teaspoons fine sea salt (see Note)



Pasta



Espresso
Pasta Dough (recipe follows)



Semolina
flour, for dusting



Sauce



10
tablespoons / 150 g salted butter, cut into cubes



15
fresh sage leaves



1.            Make
the filling: In a large bowl, combine the ricotta, Parmesan, ground hazelnuts,
bread crumbs, and salt. Mix gently and set aside.



2.            Scatter
semolina flour all over a work surface. Spread out a pasta sheet, then place
small balls (about the size of a hazelnut) of the ricotta filling on the pasta
dough, about 1 inch / 2.5 cm apart.



3.            Fold
the sheet of pasta in half to cover the filling, gently pushing around each
filling mound with your fingers to seal and remove any air bubbles. There
should be no air in the anolini, otherwise they may open during cooking.



4.            Cut
the pasta using an anolini pasta stamp, so that in the center of each anolino
there is just one ball of filling. Dust a large baking sheet with semolina
flour. Transfer to the baking sheet and continue until you use up all the pasta
dough.



5.            Bring
a large pot of salted water to boil over medium-high heat. Drop the anolini
into the boiling water and stir gently. Cook until they float on the surface,
about 2 minutes



6.            Meanwhile,
make the sauce: In a 12- to 14-inch / 30 to 35 cm sauté pan, melt the butter
over medium heat until it foams. Add the sage leaves and cook until the leaves
are golden, about 4 minutes. Add 2 tablespoons of the pasta water and shake the
pan vigorously to thicken the sauce.



7.            Scoop
out the anolini with a slotted spoon and transfer to the butter and sage pan
over medium heat. Toss gently so the pasta gets coated with the sauce.



8.            Transfer
to serving plates and scatter Parmesan cheese and chopped hazelnuts (if using)
on top.



Note:
It’s important that the mixture be on the saltier side.




           
           

            
            
           
           



Espresso
Pasta Dough



Serves
4



6
tablespoons plus 1 teaspoon / 95 ml water



1
teaspoon / 7 g ground coffee powder (we use Colombian coffee for its strong
flavor)



1
2/3 cups / 200 g semolina flour



Rice
flour, for dusting



1.            In
a small bowl, stir together the water and coffee until dissolved. Mound the
flour in the center of a work surface. Make a well in the center of the flour
and add the coffee mixture. Using a fork, slowly incorporate the flour starting
with the inner sides of the well.



2.            When
the dough begins to come together, start kneading using just the palms of your
hands with a back and forth motion (the joke is that you should always be able
to answer the phone while making pasta!). Use a dough scraper to scrape off any
bits around the pasta dough to tidy your work surface, as dried-out dough will
interfere with your pasta making. The dough is ready when it is elastic and the
surface gently “comes back to you” when you press, 15 to 30 minutes. 



3.            Place
the dough in the coolest part of your kitchen in a large bowl and cover with a
lid, a cotton cloth, or a plate. Set aside for 1 hour. (You can also prepare
the dough the day before, wrap in plastic wrap, and refrigerate. Make sure to
bring the dough back to room temperature before rolling.)



4.            When
ready to roll out the dough, dust a work surface and rolling pin lightly with
rice flour. Cut off a piece of dough (the equivalent of a handful), press with
the palm of your hand onto the work surface, and roll out with the rolling pin
to about 1/2 inch / 1.25 cm thick. Set a pasta machine to its thickest setting
and roll the pasta dough through it. Switch the pasta machine to the next
thinnest setting and roll the pasta dough through again. Continue switching the
settings lower and lower, until you get a smooth and perfectly thin sheet of
pasta. Repeat with the remaining dough. The pasta will be fine at room
temperature for up to 30 minutes, but if you’re cooking later, cover the pasta
with plastic wrap and refrigerate for up to 24 hours. You can also freeze
individual portions for up to 2 to 3 months, making sure they are well wrapped
up.

                    [post_title] => Anolini with Ricotta and Hazelnuts (Serves 4)
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From 22 to 26 October 2021 the appointment with HOSTMilano
returns: the fair for the top global players in professional hospitality
Ho.re.ca organized by Fiera Milano, which celebrates the restart of the entire
sector.



Caffè Vergnano will participate in the event, which this
year boasts over 1000 confirmed exhibitors from 40 countries, presenting its
flagship products and the latest news on the program.



The corporate focus for Caffè Vergnano remains training, in
fact with its Academy and thanks to its team of trainers made up of valuable
figures, real ambassadors of Italian excellence, the company encourages and
supports the development of the talent of its baristas, offering highly
qualified professional courses for free.



Among the proposals that will be presented at the fair, the
first Pink collection of coffee machines for domestic use in support of the
women's sustainability project, Women in Coffee.



In fact, Trè by Caffè Vergnano, Sanremo Cube and Faemina
will "dress" in pink to become part of the Pink Collection in support
of the initiative.



The machines will be available shortly on the Caffè Vergnano
e-shop in a "Premium" section dedicated to the collection's top
products, with different price ranges.



Dedicated to all coffee lovers who want to experience the
pleasure of enjoying a quality coffee like at the bar, but in the comfort of
their own home.



HostMilano will also be an opportunity to relaunch the Caffè
Vergnano 1882 branded coffee shops, the flagship of the company even beyond the
Italian borders.



The branded coffee shops have in fact reached the number of
160 throughout the world and have been appreciated for over twenty years for
their ability to make the Italian bar experience unique, even and especially
abroad.



The most important novelty will be the renewal of the image
of the cafes with changes that will range from communication to graphic
restyling up to new proposals and new menus, to surprise and amaze even the
most loyal customers.



For the retail part, the protagonist will be the restyling
of the ground coffee packs, planned for the Italian and foreign market.



Caffè Vergnano, in fact, changes its look also for the
large-scale distribution sector and leaves the word directly to its products,
with new, clear and “responsible” packaging.



This decision is due to the desire to further guide the
consumer towards an increasingly conscious and responsible choice, encouraging
the culture of authentic Made in Italy coffee.



Also on display at the stand is the range of products of the
Aroma Mio Line in grains and portioned items: a wide range of products to
satisfy all fans of this unmistakable product.



For Caffè Vergnano, HostMilano 2021 represents a showcase
and a moment of meeting with friends and customers, a further opportunity to
speak and relaunch the message of environmental and social sustainability that
has always been part of the company's DNA.



We are waiting for you from 22 to 26 October Hall 13 Stand
A27 / 35 B26 / 34

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