Everybody loves pizza, especially children. Pizza is simple to cook, therefore many people prefer it for a snack. Someone choose it for special dinner when all family gathers together.
This dish has become popular in many parts of the world when it was invented in Naples, Italy. Many varieties of pizza exist worldwide, along with several dish variants based on pizza. There are establishments that make and sell pizzas all over the world. They are called “pizzerias”.
It should be noted that Neapolitan pizza was safeguarded in the European Union as a Traditional Speciality Guaranteed dish.
The term molecular gastronomy was originally intended to refer only to the scientific investigation of cooking, though it has been adopted by a number of people and applied itself or to describe a style of cuisine. Over the last five years molecular gastronomy has become a restaurant mainstream, a delight for the true gourmets and gained worldwide popularity.
Its main objective is to offer a familiar food in an unusual kind and cause genuine surprise of people who appreciate variety of high quality dishes.
At first sight a plain brown-green ball with beautiful green flesh, which tastes like peach and gooseberry simultaneously – this is all about kiwi. The birthplace of this fruit is China – it is there, where a winding liana, which was used to treat cancer appeared. In the late 19th century kiwi was brought to Europe as a decoration. And in the early 20th century, this fruit came to New Zealand, where it started the travel across the globe.
”Sassy Water” was named as a tribute to Flat Belly Diet co-author Cynthia Sass. This water contains cucumber, ginger and other natural ingredients to aid dieters in getting a good water intake as well as providing nutrients. It tastes better than ordinary water, besides, it has almost no calories, and ginger actually helps to calm your digestive system.
Everybody knows about health properties of yogurt. Proteins, fats, carbohydrates, minerals and enzymes have a beneficial effect on the functioning of the organism. Milk protein in yoghurt is partially digested by bacteria, so it is more digestible than milk.
Regular consumption of yogurt boosts immunity, promotes vitamin synthesis, supports the permissible level of cholesterol in blood, neutralizes toxins.
The product has a positive effect on the gastrointestinal tract, maintains the balance of intestinal flora and improves digestion. It contains lactic-acid bacteria, which displace saprogenic bacteria from the intestine.
The presence of live lactic-acid bacteria can be found only in yogurt with a short shelf life – from 3 to 30 days. This doesn’t mean that such yogurts have no preserving agents. In the process of producing, the product is not heated more than to 80 degrees C, and therefore useful microorganisms and enzymes remain alive. Therefore, such a yogurt is called “alive”.