Archivio Mensile November 2018

Do you know the difference between cappelletti and tortellini?

Difference between tortellini and cappelletti

Traditional filled pasta

We have spoken several times about the variety of pasta in each Italian region. Today, we want to focus on two types of filled pasta very similar, nut also very different: tortellini and cappelletti. Both are typical winter dishes of the Italian tradition and, as such, are considered real cultural plates. Although they look very much alike, it is good not to confuse them. So … do you know the difference between cappelletti and tortellini?

The analogies

Both tortellini and cappelletti, as already mentioned, are two types of filled pasta. They are obtained with a thin egg dough, they are eaten in broth and, of course, they are both delicious! They are a typical pasta shape of Emilia-Romagna, although tortellini are more characteristic of the area of Bologna and Modena, while cappelletti are widespread in Romagna (and also in the Marche). The analogies stop here. Let’s see now the difference between cappelletti and tortellini.

The differences

The first big difference lies in the filling: that of tortellini follows a recipe, which includes pork loin, Bologna mortadella, raw ham, Parmigiano Reggiano, eggs and nutmeg, while that of cappelletti is prepared with minced beef or pork, eggs, vegetables and cheeses (the use of all these ingredients or only some of them varies according to the area).

A second difference is in size and shape: tortellini are smaller and their shape is linked to a legend about an innkeeper from Castelfranco Emilia who, peeking from the keyhole a naked woman guest in his inn, was so fascinated by the beauty of her navel that he wanted to reproduce it. Cappelletti, on the other hand, are a little larger and have a more rounded shape that resembles a hat that was worn during the Middle Ages (and for this reason the name).




Cold and pasta

Cold and pasta

Face the Autumn with good nutrition

And here comes the Autumn! And with it the rain, the shorter and darker days, the bad weather … and of course, the cold! Not only heavier and warmer clothing help fight the cold, but even a good nutrition does it. Legumes, cereals, meat, seasonal fruit and vegetables, dried fruits are all excellent anti-cold foods, because they provide a fair amount of calories and energy to our metabolism, which must produce more heat.

Why do we feel cold?

Our biological thermometer is regulated by some thermoreceptors on the skin. These are microscopic sensors that detect both heat and cold and help to keep the body temperature more or less constant by dispersing heat if it is hot or encouraging its production if it is cold. In this second case, it is good to choose hot food, which is transformed into heat and allows an increase in temperature.

Pasta when is cold? This is a healthy method to provide energy to our body.

Warm and nutritious dishes

Cereals, and therefore also pasta, are a good remedy to face the cold. They are an excellent source of fiber, which helps the body to warm up without weighing it too much.

How to combine cold and pasta then? An excellent remedy is the soup of cereals and legumes: pasta and beans, pasta and chickpeas, pasta and lentils, and so on. An alternative to soups is to prepare a good vegetable soup with pasta inside.

If you prefer a plate of pasta, it is better to dress it with sauces based on vegetables, likr broccoli, rich in vitamin C (which stimulates the immune system), but you can also use other vegetables like peppers, cauliflower, artichokes, carrots, pumpkin, tomatoes.




Pasteuriser with burner

Pasteuriser with burner

A treatment for various foods, not just for fresh pasta

A very important step in the production of fresh pasta (in particular of the packaged one) is pasteurization, a heat treatment that can be used both before and after packaging.

The procedure is named after the French chemist Louis Pasteur, who first conducted some researches with the aim of finding a solution to the problem of acidification and alteration of beer and wine that, in the second half of the nineteenth century, was ruining French factories. In fact, fresh pasta is not the only food subjected to pasteurization, but so are wine, beer, milk and fruit juices. To perform this treatment, it is necessary to have a pasteurizer with burner.

How does pasteurization take place?

Pasteurization is used to eliminate pathogenic micro-organisms, yeasts and bacterias harmful to health.Pasta is inserted in a chamber where the temperature varies from 87 ° to 110 ° in order to destroy pathogens, without altering the organoleptic characteristics and taste of the product. This treatment is a guarantee for pasta (it is therefore important from a hygienic-sanitary point of view) and allows a longer duration of the packaged product.

According to the Italian legislation, pasteurization is mandatory for fresh pasta and is very useful, for example, to anticipate the production in periods of intense work, such as holidays (Christmas and Easter) or to distribute the product to supermarkets and restaurants .

The most suitable machinery for pasteurization

Pasteurization can be done with a pasteuriser with burner. With this machine, it is possible to process fresh and filled pasta. The pasteuriser with burner has a stainless steel structure equipped with a mat for transporting the product powered by a variable speed motor. The steam treatment chamber has a hood and an extractor fan in order to remove excess steam. The pre-wapping area is equipped with infrared radiation resistors and a forced air ventilation tunnel. The burner has safety valves, an electric panel and a control unit. The pasteuriser is powered by methane or LPG gas. There are various models that vary due to the size of the mat and the consequent production capacity.



Sterilisers and the second pasteurization

Sterilisers and the second pasteurization

A machine necessary to comply with the law

Sterilisers are machines that are necessary in a pasta factory, especially for producing packaged pasta. In fact, with the sterilisers, the so-called second pasteurization is carried out in an envelope. This phase of the production of fresh pasta is mandatory by law. Let’s analyze in detail the sterilisers and the second pasteurization.

What is the second pasteurization for?

The second pasteurization is a heat treatment to which the already packaged pasta is subjected and which eliminates possible spores and residual microbial forms, without altering the organoleptic properties. The “classic” method is carried out by putting the pasta packages inside the sterilisers at a temperature of 90 ° -100 ° for about 40 minutes.

It is a very important process, because it is not only a hygienic guarantee, but it also makes it possible to preserve the product for a longer period of time. So, the sterilisers and the second pasteurization give us a “good” product from every point of view!

Different types of sterilisers

On the market, there are various types of sterilisers: Static as well as rotating models. These machines have reached a high level of refinement from a technological point of view and are easy to manage both during production as well as during maintenance and cleaning.

With the sterilisers you can make heat treatments on fresh and filled pastas. They have a stainless steel thermal insulating structure. A thermoconductor unit allows for forced air circulation inside the chamber: This is how the treatment takes place. Thanks to an electrical panel placed on the machine, it is possible to regulate the temperature and ventilation and follow the end of the cycle. The sterilisers can be equipped with a stainless steel trolley and 20 wooden frames with polyester mesh.