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E 'was born in Florence the delegation ONAF

Sunday, January 16, during the shareholders' meeting ONAF the provinces of Florence and Prato, the presence of Vice-President and Director ONAF Elio Ragazzoni National Gildo Carabelli, was officially formed the ONAF DELEGATION OF FLORENCE.

can tell you that I had the privilege of being appointed Director and I will be available to those who want to approach our association, I therefore call anyone interested in receiving information about all 'ONAF, info@arturodori.com to contact us at or call 345.7128511.

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made ravioli

INGREDIENTS FOR SIX PEOPLE:

FOR THE DOUGH:

- 250 grams flour OR

- one whole egg plus two egg yolks.

- a pinch of salt

FOR THE FILLING:

- 250 grams of pork loin

- 250 grams of veal lost weight

- 1 onion

- 1 sprig of rosemary

- a few leaves of sage

- 1 clove

garlic - 1 / 2 glass of red wine

- vegetable broth.

- salt and pepper

- a sprinkling of nutmeg.

- 5 tablespoons grated Parmesan cheese

- 300 grams of spinach

- 30 grams of butter.

PROCEEDINGS

Put the flour, add the egg and egg yolks, a pinch of salt and work well until dough is smooth, slightly sticky and elastic, if would be too hard add a little warm water at a time.

Put the dough in a bowl, cover with plastic wrap and let rest in refrigerator for at least one 'now.

Brown the meat in a saucepan with a little olive oil and onion made into slices not too thin.

Add the red wine and let evaporate over high heat, lower heat, cover and cook slowly for about two hours, adding a little hot vegetable stock if it were too dry.

After cooking the meat and then let cool and add in the trituratela finely grated Parmesan cheese, nutmeg and spinach sauteed with butter and finely chopped, salt and pepper.

Roll out the dough thin enough flour to the dough, making sure it does not stick too much.

With the help of a pastry bag to have a lot of balls by an amount equal to the heart of a cherry on the long edge of pastry distance between them about 1.5 cm.

Fold the edge forward and gently press to pay off, then pinch the dough with your index finger and thumb side of the filling and then, with the use of the special wheel, cut the strip just above the filling to obtain a sort of necklace.

agnolotti Cut out the individual and put them on a floured table covered with a clean cloth.

is cooked in salted water and seasoned with Parmesan cheese and butter flavored with sage or with the bottom of the 'roast obtained by degreasing the pan where it is cooked and doing so reduce over high heat.

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Visit the dairy

clear skies, low temperatures, strong winds from the north of those who break your face, visibility without end, the ideal day to visit the organic dairy S. Anna di Monteroni d'Arbia in the province of Siena. The company

practice organic farming since 1999 and from April 2002 has been certified organic production ICEA for cattle and the dairy.

Unfortunately, the dairy plant was not operating then the main stages, there have been meticulously described by Roberto Mushrooms, head of the National Organization for Florence cheese tasting ( ONAF ) that too ' I am a member.

report here the important phases of the cheese with the help of some pictures.

The milk from the dairy and sheep farm comes undergoes a pasteurization process with a machine that takes him on quickly at a temperature less than 71.7 ° for fifteen seconds and then, more quickly, back down to 20 degrees. This process has as its goal the destruction of bacteria and pathogens.

At the end of this process the milk is put into a boiler of about 1,000 liters and are added to fermented milk the addition of selected microorganisms have developed naturally in milk (milk-graft) or serum (whey) is required for proper acidification of milk. After a brief period of agitation and after bringing the milk temperature around 36 ° is added to the curd which will create a gelatinous mass and compact, just the curd.

The next step is to break the curd cut with special tools, reducing the mass in size large or small, if we want to make a cheese soft as a soft cheese or a growth, the water content of will be greater when in fact we intend to produce a dry cheese like pecorino or Montasio then, in the first case, the curd is reduced to relatively large, the order of a cherry pit, in the second case instead of the size of a grain of rice.

The next step is the shaping of the curds and the whey is drawn from it.

This process is carried out with the aid of a steel hopper that drilled holes are placed under the baskets that contain the right amount of curd.

It then goes to the steaming, process of putting the cheese in a damp room temperature between 24 and 28 degrees for a period ranging between a few hours and 24 hours to complete the fermentation process.

Before moving to the next stage, the forms are brushed with a special machine to remove mold and dirt.

So the mature, f ase end of the manufacturing process determine the final conditions of the cheese. Takes place in special rooms (cellars, caves, etc.). or, as in this case cell controller.

The final process of manufacture is the production of milk ricotta that is made in special containers that bring the temperature of the serum around 80 °