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18 February 2016

Comfort food, food for the soul

“This dish reminds me of when I was little …”, “This makes me think of when I lived in the old house …”. How many times has it happened to you to say a similar phrase after having eaten a certain dish or having smelled a particular perfume coming from the kitchen? Here, this phenomenon takes the name of comfort food , an English expression that refers to the consoling effects of food.

Comfort food indicates precisely those foods that are able to give rise to strong emotions in those who consume them, arousing a great sense of pleasure and satisfaction. In most cases, these are foods that recall periods and episodes related to childhood or adolescence and, precisely for this reason, they are often healthy, genuine, homemade and traditional foods such as grandma’s cookies, mother’s cake, the hot bread Grandpa bought, aunt’s fried bread, and so on. Obviously there is no comfort food list, everyone has their own and no food is excluded.

Eating a “comfort” food means nourishing oneself with emotions, memories, feelings that can fill inner voids, feelings of loneliness and nostalgia for a few moments.

Eating is not a simple daily action that only serves our body to survive but it is a way to pamper our soul. In fact, food can in some cases become a memory, offer us a journey into the past, make us relive distant moments, situations with people who are no longer there. It is the search for a lost moment, in which we want to take refuge to get better.
Often people are looking for comfort foods because they are stressed or live far from home or feel alone and lost.

Comfort food can be considered the highest stage that food can reach, it is the perfect combination of food and emotions. To use the terms of Ilaria Mazzarotta, who writes a book on the subject, comfort food is “that comfortable sofa that you can’t throw away, on which you can spend time alone, snuggle up with those you love, sitting chatting with friends for share a pleasant moment “.

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17 February 2016

Tea and biscuits: a unique combination

A winter afternoon, a colorful, steaming cup, a hot drink, its perfume, a little sugar or half a teaspoon of honey, a few drops of lemon or a little milk, a saucer of crumbly biscuits, perhaps some different that smell of butter: happiness.

Tea time , previously considered a gentleman’s thing, has now become trendy even in Italy and the number of places where it is possible to take refuge in winter to drink tea, chocolates, infusions or herbal teas and spend an hour is growing more and more pleasant relaxing with friends and colleagues.

There is also an increasing number of business appointments in coffee shops at tea time rather than for the classic aperitif or brunch, in fact tea time can represent a perfect time to talk about business and projects in a more relaxed and relaxed atmosphere.

Tea is also good for health, there are various types: green, black, red, white, each of which boasts beneficial properties. Green tea, for example, is an excellent antioxidant, is good for the stomach and prevents tooth decay; the white one is rich in vitamins; the red one helps to decrease bad cholesterol and stimulates the metabolism.

Even biscuits , especially if prepared with quality ingredients, can help make us feel better, they are in fact among the foods of a good mood . Their scent, the sweet taste that contrasts with that of tea gives our mind and our palate a moment of joy and relaxation.
We can therefore say that the historical couple of tea and biscuits represents a unique combination, the first is good for the body, the second for the mood: a perfect combination to say the least!

Our lives are increasingly hectic and full of commitments, so much so that it is difficult to find a moment to be with ourselves or in peace with friends, boyfriends or colleagues. Allowing ourselves an hour of our day in front of a cup of tea and biscuits means loving yourself, giving yourself a little respite and well-being for the mind and body.

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8 February 2016

Testa di Turco, our revisited recipe

rustic turkish head of tumminelloCarnival is one of those moments of the year in which the exquisite delicacies of the regional tradition are tasted.

Every region, every city and every small town handed down from generation to generation a typical dessert with ancient origins. In Castelbuono, a medieval town in the province of Palermo and the place where the production of Tumminello biscuits was born, a particularly delicious dessert is eaten which takes the curious name of Testa di Turco. It is a spoon dessert consisting of thin layers of fried puff pastry, accompanied by a cream of milk flavored with cinnamon and lemon.
Traditionally this dessert was already prepared during the Christmas holidays and was consumed until Carnival.
Its curious name already gives us some clues about its origins that would seem Arab, even if the story that circulates around its birth traces it back to a particular episode.

Popular legend has it that the Turk’s Head was elaborated precisely on the occasion of the defeat of the Arabs by the Normans. The dessert was therefore created to celebrate the liberation from Arab domination.

We want to offer you our particular variant of this magnificent spoon dessert by preparing it, rather than with the pastry, with our ” Rustici ” biscuits.

Ingrediants:

Rustic biscuits q. b.
For the cream:
• 500 ml of milk
• 100 g of sugar
• 50 g of starch for sweets
• Zest of one lemon
To garnish:
• Cinnamon powder
• Chocolate chips / sugared sprinkles / sugar tails

Preparation of the cream
Pour almost all the milk into a saucepan (keep a glass aside) together with the lemon zest, sugar and ground cinnamon and cook over low heat.

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While the milk is heating, pour the starch into a bowl and dissolve it with the remaining cold milk, to be poured slowly. Then add the starch to the milk in the saucepan and mix continuously with a whisk. Once the mixture begins to thicken, remove it from the heat.

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Packaging of the dessert

Spread a layer of coarsely crumbled biscuits on the bottom of a baking dish, pour part of the cream evenly, then repeat the operation alternating layers of biscuits and cream until garnished with powdered cinnamon, chocolate flakes and colored sugar tails at your leisure.

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head of turkish

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5 August 2015

When the future is tradition

The first short film by Azienda Tumminello was presented a few days ago at the Milan Expo, within the Sicily Cluster BioMediterraneo . In the belief that the future is tradition, the company relied on the Sicilian director Francesca La Mantia, recently winner of the Expo Città Award with his project “Meet you in Milan” with which he intended to sponsor and enhance the cultural and artistic heritage of the Lombard metropolis through his six most famous works.

The short film , shot in Castelbuono and in the surrounding countryside, has the ability to move, to make us travel through time and traditions, to relaunch the authentic taste of artisan biscuits . Protagonists are nature, tradition, industriousness, natural ingredients and the continuity of the past, present and future. The approach chosen to spread the values of the Tumminello Company is that of narrative communication conveyed through a short film of about 3 minutes dedicated to the flavors of memory. The sign of a time that never seems to have passed can be seen in the sequences child – mother , grown child – aged mother . A story that belongs to yesterday, to today, but also to tomorrow. The director has been able to interpret well the philosophy behind the production of the Tumminello Company, focusing on “Timeless Quality” which testifies to a “timeless passion” for baked goods, a passion transmitted from generation to generation . .

Francesca La Mantia, Latin teacher, screenwriter, film and theater director was born in Palermo where she graduated with full marks in Modern Literature with a thesis on Cineclub in Sicily from the 1950s to today and specializes with honors with a thesis on comparative literature on the epigraphs of The beautiful Antonio di Brancati. He studied film script at the Scuola Cinema del Sud in Palermo, with Paolo Pintacuda, winner of the Solinas Prize. He arrives in Milan in 2013 where he studies theater direction at the Paolo Grassi Academy. She currently works with the director Salvatore Nocita on the drafting of the screenplay for I comici and is involved in the trade union reality of the defense of workers with documentaries and short films of social denunciation. The director is involved in the making of the documentary The memory that remains which will tell the last memories of the Resistance.

 

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28 July 2015

Expo 2015

Dear Moms, grandmothers, fathers, grandparents and customers,

As many of you know, Expo opened on May 1st, a Universal event, not just of a commercial nature, which aims to create an international dialogue between citizens, around the theme of interest to all of humanity, food. About 135 peoples from all over the world are present in Italy and in Milan. The chosen theme is FEEDING THE PLANET, ENERGY FOR LIFE. Tumminello biscuits will be present, from July 27th to August 2nd, within the Bio-Mediterraneum clustee with a small corner of products; many smiles and enthusiasm. Yours. We are waiting for you to be able to let you taste some of our products through which we tell our story and our dreams for the future of our children, of the next generations and of Sicily.

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