{"id":8893,"date":"2021-11-04T17:23:36","date_gmt":"2021-11-04T17:23:36","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=8893"},"modified":"2023-04-03T09:09:58","modified_gmt":"2023-04-03T09:09:58","slug":"tomini-al-caffe-con-salsa-di-yogurt-e-mele-dorate","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/tomini-al-caffe-con-salsa-di-yogurt-e-mele-dorate\/","title":{"rendered":"Coffee Tomini with yoghurt sauce and golden apples"},"content":{"rendered":"

Do you remember the book by my blogger friend Raffaella Fenoglio<\/strong> of the blog Tre civette sul com\u00f2<\/a> entitled ’50 Shades of Coffee<\/strong>‘? Here is the second mouth-watering recipe: Coffee Tomini with yoghurt sauce and golden apples<\/strong>. And if you love coffee, try also Gnudi with coffee<\/a>.<\/p>\n

A chat with Raffaella<\/strong><\/span><\/h1>\n
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  1. \n

    Why a book about coffee?<\/strong><\/span><\/h2>\n<\/li>\n<\/ol>\n

    Coffee is a cue that all three of us liked: myself, Silvia Casini and Francesco Pasqua. It is a universal element, with which music, literature and film are imbued. We added history, curiosities, caffeomancy, recipes, historical caf\u00e9s, coffe painting, etiquette, star constellations, horoscopes, aphorisms… and many many experts and in the end we had collected so much material that we could have written an encyclopaedia! The difficult thing was to cut, trim, decide what was less interesting. The editor then worked on the infographics and the end result exceeded our expectations.<\/p>\n

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    1. \n

      Is there a recipe in the book that you are particularly fond of?<\/strong><\/span><\/h2>\n<\/li>\n<\/ol>\n

      Let’s face it, the difficult part was the food & wine part: we didn’t want to lapse into banal recipes – you won’t find Tiramis\u00f9 – and we imagined a complete menu based on the ‘wine from Arabia’. My favourite recipe, among the 50 suggestions, is Cheese with coffee fruit chutney<\/em>. \u00a0<\/em>We paired this recipe with a SAUVIGNON BLANC SESTO 21 from Casata Merg\u00e8. A wine from Latium, from 100% Sauvignon Blanc grapes, structured, suitable for accompanying special cheeses.<\/p>\n

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      1. \n

        In your latest publications, cooking is an integral part of other art forms such as poetry, literature and cinema. How did the idea for this approach come about and what else is boiling in the pot?<\/strong><\/span><\/h2>\n<\/li>\n<\/ol>\n

        In 2020, together with Silvia Casini and Francesco Pasqua, we drew up some literary projects in which we could merge our skills – namely cinema, poetry, literature, music, food and wine. To our great joy, many of those projects, once they landed on the tables of publishers, were successful! So for the following two years you’re going to see some great things! Very interesting and eclectic volumes are coming out. Furthermore, the three of us, taken individually, are fiction writers and have one book each out.<\/p>\n

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        1. \n

          Our first meeting took place when your book Indice GliceAmico <\/em>came out, a subject that is particularly dear to me because of the attention that diabetes requires of us, where did your interest in this subject come from?<\/strong><\/span><\/h2>\n<\/li>\n<\/ol>\n

          Diabetes has touched my family. This stimulated me to focus on low glycaemic index recipes but until the cookbooks linked to my blog came out, I had no idea of how widespread diabetes was, especially among children. \u00a0I find your online cooking courses supported by a clinical nutritionist very interesting. This is the way to inform in the best way without frightening patients and their families.<\/p>\n

          Coffee Tomini with yoghurt sauce and golden apples<\/strong><\/span><\/h1>\n

          4.45g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n

          Ingredients for 4 servings<\/strong><\/span><\/h2>\n