• Home
  • About us
  • Pasta
  • Bakery Products
  • How to Do
  • Recipes
  • Contacts
  • News
Menu
  • Home
  • About us
  • Pasta
  • Bakery Products
  • How to Do
  • Recipes
  • Contacts
  • News

Cooking tips

HOW TO DO

How many secrets hide behind the Italian cuisine and how many of them hide behind the realization of a state-of-the-art plate of pasta? After all, you know, cooking is just like painting a canvas: you have to dose the right ingredients, use them in the right way, balance them and never forget to have a pinch of creativity. By observing the preparation techniques of the Italian grandmothers and mothers, we have discovered all the best tricks and methods to enjoy the perfect pasta.

This page is full of secrets, make good use of them!

Spaghetti portion maker

How to weigh spaghetti without a scale?
Here’s 3 foolproof methods:

 

Take a bunch of spaghetti and put them in a bottle cap. It will count for exactly 100 gr.
Try to count them! 11 spaghetti weighs about 10 grams so each person will have a serving of 88 spaghetti.
Use your hand: bend your index finger and touch your thumb exactly in half. About 90 grams of spaghetti will fit inside the slot.

Method of cooking

perfect pasta

To perfectly cook any kind of pasta
you need to follow a few simple steps:

Place a pot full of water on the stove and wait until it comes to a boil. The amount of water should be proportionate to the quantity of pasta.

 

Only when the water boils, pour in the pasta together with the coarse salt and keep an eye on the minutes of cooking time indicated on the back of the package.

 

Drain the pasta 1 or 2 minutes before it reaches the indicated minutes and pour it in the pan with the sauce. Continue the cooking there for another minute, it will absorb all the flavor of your sauce!

How to store
dried pasta

Dried pasta must be stored in a cool, dry place such as a pantry or a drawer. If properly sealed, it can last up to two years! If you live in a city with a very humid And hot climate, store your pasta in a  vacuum bag or in a sealable box to keep moisture out.

What if the package has been opened?

You can safely leave it there even for a couple of weeks. In your pantry, it can stay as long as you close the bag with a rubber band or pliers. Tip: always try to finish first the package that you have been storing for the longest time in your pantry, so that you will always be sure that the pasta in your pantry is always fresh.

meliora_food

FOLLOW US ON INSTAGRAM

👂It's lunch time, and grandma is in the kitchen 👂It's lunch time, and grandma is in the kitchen while the kids run into the dining room and can't wait to sit at the table. 

🌊When we think of Puglia we imagine it like this: extended families, big laughs and large dishes of orecchiette with meat sauce, tasty as tradition dictates. The emotions released by this region of Italy are many and come from far away. We have chosen to tell you about it this way, through our Meliora pasta shape. 

🤙Discover our orecchiette on the website www.meliorafood.com and look for them in the US stores.

#MelioraUS #MelioraPasta #MelioraBakery
🇮🇹Bronze drawn pici 
🧀 Pecorino romano 
🧂Pepper in grains 

🍝Would you ever say that with just three ingredients it is possible to make one of the tastiest and most famous dishes of Italian cuisine? A few steps and a few tricks to follow and it's done. Find out how to prepare it in the previous post. 

⚡️Find out more about our pici on www.meliorafood.com.

#MelioraUS #MelioraPasta #MelioraBakery
🇮🇹 Cacio e pepe is an institution of Italian 🇮🇹 Cacio e pepe is an institution of Italian cuisine, a dish with an ancient history. We will prepare it with our Pici, processed with artisanal methods and bronze drawing so as to better retain the Roman pecorino cream. Here’s how to prepare it:

1) Bring a pot of salted water to the boil. Add the pici and cook until al dente (about 8-10 minutes). 

2) In the meantime, heat the ground black pepper in a pan and mix the pecorino cheese and the cooking water in a small bowl until you get a soft cream. 

3) When the pici are cooked, drain them and keep a little of the cooking water. Pour the pici into the pan with the black pepper and mix by adding the pecorino cream and the cooking water little by little until the pasta is creamy and well blended with the sauce. Secret: a few ice cubes will prevent the cheese from thickening! 

4) Serve the pici cacio e pepe piping hot and sprinkled with a little more freshly ground black pepper.

⚡️Try this recipe and let us know what you think in the comments!
🇮🇹 When Lazio and Tuscany meet, only somethi 🇮🇹 When Lazio and Tuscany meet, only something extremely good can happen: pici cacio e pepe. Our new recipe is an institution of Italian cuisine, a simple but tasty dish that will make you feel like you are in Italy. 

🧀 Here are the ingredients for 4 people: 

- 14 oz Meliora pici (1.75 cups) 
- 7 oz pecorino romano cheese (2 cups) 
- Fresh ground black pepper 
-Salt to taste 

🛒 Tune in tomorrow to find out how to prepare it! Go shopping now!

#MelioraUS #MelioraPasta #MelioraBakery

Meliora is a brand of Gruppo Milo – Via T. Valente Palombaio s.n. – Bitonto (BA)| Italy

Privacy & Cookie Policy
info@meliorafood
Facebook
Instagram
Credits: Yello!

Operazione confinanziata dall’Unione Europea – POR Puglia 2014-2020 – Fondo FESR – Asse III – DS 3d – Azione 3.5 – Sub.Azione 3.5a