Fort Hensel Malborghetto
Showcooking led by Albert Sapere
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The World of Bufala Campana’s Milk
Saturday October 21st - 1.30 pm
Sunday October 22nd - Ore 1.30 pm
Albert Sapere, curator of the international congress of top cuisine LSDM (Le Strade della Mozzarella, The Roads of Mozzarella) with Barbara Guerra, will guide you through a sensory journey to the discovery of the main features, differences and best practices for a conscious and smart consumption of Mozzarella di Bufala Campana. The mozzarella AOP, for example, is an easily digestible cheese with reduced lactose and cholesterol content, an exceptional source of high biological value proteins with a moderate amount of fats.
Moreover, cheese provides high quantities of Calcium and Phosphorus, water-soluble vitamins -as B1, B2, B6- and Niacin. However, it is a major good source of vitamin E and Zinc, which contribute to neutralizing the dangerous effects of free radicals. The fact that it is low in sodium means it is preferable to cow mozzarella and other cheeses that, as everyone knows, are rich in this mineral, especially in the pathological conditions entailing the sodium intake reduction (hypertension).
All this and much more for one of the most awaited educational moments of Ein Prosit 2017.