Latest news with #Ricotta
Muscat Daily
6 days ago
- Entertainment
- Muscat Daily
ROBERTO'S MUSCAT UNVEILS AN EXCLUSIVE FOUR HANDS DINNER WITH CHEFS GIANDONATO TAFURI AND FLORIN RESMERITA
Roberto's at The St. Regis Al Mouj Muscat Resort will transform into a stage for culinary artistry as two exceptional chefs come together for a five-Course Four Hands Dinner on Wednesday May 28th 2025. Executive Chef Giandonato Tafuri from Roberto's Muscat and guest Chef Florin Resmerita from Roberto's Doha join forces to create a singular expression of flavor and finesse—a bespoke tasting menu that marries Italian soul with global inspiration. This collaboration is a true meeting of minds, where signature techniques and bold culinary philosophies converge. Each course is thoughtfully crafted and plated with precision, reflecting the chefs' shared vision of elevating Italian cuisine through fresh coastal ingredients and the delicate, enchanting essence of Omani saffron. 'Bringing Chef Giandonato and Chef Florin together is about more than pairing skill sets,' notes Fabio Marzano, General Manager of Roberto's Muscat. 'It's about connecting our Roberto's family across the Gulf and bringing this extraordinary culinary experience to Oman. It showcases how Italian roots can flourish uniquely in both Muscat and Doha—different expressions, yet united by the same authentic culinary language.' Chef Giandonato, born into a family of chefs and seafood farmers in Puglia, honed his skills through early apprenticeships and years of collaboration with Michelin-starred masters across Italy and the Middle East. After leading Roberto's kitchens in Dubai and Doha, he now steers the Muscat venue with a signature approach that melds coastal simplicity with meticulous detail. Chef Florin began his culinary path in Greece and spent over a decade in Italy perfecting the essentials of Italian cuisine. Having refined his artistry in the Michelin-starred kitchens of Gordon Ramsay and Alain Ducasse, he now brings his globally informed sensibilities to Roberto's Doha, where he curates immersive dining experiences that respect tradition while embracing innovation. The exclusive five-course menu takes guests on a journey of contrasts and harmony, from the luxurious Manzo, Caviale e Uova—black Angus tartare adorned with Kristal caviar—to the bright Ricotta, Salmone e Lime, and the comforting warmth of saffron-infused Ossobuco Croquette. The meal continues with torched red mullet risotto, handmade plin pasta filled with wagyu cheek and foie gras, and charcoal-grilled wagyu striploin topped with delicate carbonara foam. For seafood lovers, a baked seabass offers an elegant alternative. The finale is a decadent dark chocolate and hazelnut dessert, brightened by notes of mango and yuzu. This dinner is more than a meal—it's a narrative told through textures, flavors, and a shared passion for Italian culinary excellence. Priced at OMR 48 per person (minimum two guests), the experience will begin from 6PM at Roberto's Muscat. Seating is limited, and advance reservations are highly recommended.
Otago Daily Times
6 days ago
- Health
- Otago Daily Times
Cottage cheese - does it live up to the hype?
For years, cottage cheese has had a quiet presence in our fridges - often overshadowed by trendier options like Greek yoghurt or plant-based alternatives. But lately, this humble dairy food is enjoying a resurgence, touted as a high-protein snack and a diet-friendly meal. As a nutritionist specialising in perimenopausal health and preconception care, I find cottage cheese can be both a supportive ally and, occasionally, a sneaky saboteur. What's good about it? Cottage cheese packs an impressive protein punch. A half-cup serving contains about 13 grams of protein, which is important for satiety, muscle maintenance, and blood sugar stability. Cottage cheese provides a good dose of calcium, essential for bone density - especially important as oestrogen levels decline during perimenopause. It's also a source of B12, riboflavin, and folate, vital nutrients for energy production and neural health, particularly critical in preconception nutrition. The casein in cottage cheese digests slowly, making it ideal for overnight muscle repair or as a bedtime snack to curb midnight cravings. This is why cottage cheese is so popular among bodybuilders. The casein protein can be beneficial for women dealing with sleep disturbances due to hormonal those trying to conceive, cottage cheese offers selenium, zinc, and iodine - micronutrients associated with reproductive health. Paired with other wholefoods, it can contribute to a nutrient-rich fertility plan. The not-so-great aspects Most brands of cottage cheese in New Zealand are high in sodium (salt) - up to 400mg per half-cup. High sodium can contribute to bloating, hypertension, and water retention. Opting for a low-sodium option or rinsing cottage cheese can help to mitigate this. While cottage cheese is lower in lactose than milk, it still contains enough to trigger symptoms in sensitive individuals. For some people, especially those experiencing digestive changes in midlife, dairy may worsen bloating or inflammation. Dairy can also contribute to teen and adult acne so a short elimination diet under the guidance of a nutritionist or dietitian can be helpful to explore the effects of dairy. Not all cottage cheese is created equal. Some versions contain gums, stabilisers, or added sugars - none of which support hormone balance or gut health so this is where Ricotta or plain Greek yoghurt can be a better alternative. Always check labels for minimal ingredients: milk / cream, and cultures should be the primary components. If you are keen, there are recipes online to make your own using full cream milk and some salt and vinegar to avoid the additional extras. Cottage cheese can absolutely earn a spot in a balanced diet, especially for growing children, hungry teenagers, bodybuilders and women navigating the unique nutritional needs of perimenopause. Its affordability, versatility, and nutrient density make it an excellent tool in the right context. But like any food, it's best enjoyed mindfully - watching for sodium, additives, and ensuring it's part of a broader, diverse dietary pattern. Whether blended into smoothies, spread on rice cakes, melted into veggie stir-fry, scooped alongside a salad, made into low-carb flatbreads or carnivore-friendly fluffy cloud bread, cottage cheese deserves more credit - but not a free pass. Savoury power toast with cottage cheese and avocado This savoury combo supports blood sugar stability (due to the fibre, lemon juice and healthy fats), oestrogen metabolism (thanks to leafy greens) and provides magnesium, potassium and healthy fats - all essential for hormone regulation in perimenopause. Ingredients ½ cup full-fat cottage cheese 1 thin slice of whole grain or sourdough bread, toasted ½ ripe avocado, sliced or mashed ½ small tomato, thinly sliced A few rocket leaves or arugula Squeeze of lemon juice Pinch of sea salt and cracked black pepper Optional: 1 to 2 sardines, chilli flakes or hemp seeds for extra flavour and nutrients Method Toast the bread. Spread the cottage cheese over the toast as a base layer. Add the avocado, tomato slices and greens. Squeeze fresh lemon juice over the top, season with salt, pepper and any optional toppings.
Yahoo
28-01-2025
- Business
- Yahoo
Lactalis USA Opens Culinary & Sensory Institute as Hub to Advance Culinary Expertise and Ensure Product Quality
New facility in Buffalo, New York is a center of excellence to drive innovation, quality and enhance the customer and consumer experience with the company's dairy products BUFFALO, N.Y., Jan. 28, 2025 (GLOBE NEWSWIRE) -- Lactalis USA announces the opening of its Culinary & Sensory Institute in Buffalo, New York, a facility designed to help expand its culinary expertise in multiple channels. The new institute is a center of excellence for Lactalis' North American culinary and sensory channel operations for fostering innovation, enhancing customer and consumer experiences with the company's dairy products and testing product quality. Lactalis USA is a subsidiary of Lactalis, the world's largest dairy company. 'The Culinary & Sensory Institute exemplifies our commitment to providing delicious, nutritious dairy products that resonate with the evolving tastes and demands of our consumers,' said Esteve Torrens, Lactalis USA CEO. 'It allows us to monitor the quality and performance of products from across our U.S. portfolio and ensure their consistency. Our U.S. business has grown steadily since entering the market in 1980 and this institute helps fulfill a key aspect of our future growth strategy by continuing to drive improvement.' 'Our institute maximizes the impact of our culinary sales operations by deepening our customer relationships,' added Jean-Luc Bruandet, president & CEO of Lactalis American Group, a division of Lactalis USA that oversees food service sales. 'The Culinary & Sensory Institute allows us to work in collaboration with key partners to create recipes and collect feedback that will ensure our products fulfill their needs and expectations. It aligns with our vision to drive relevant dairy innovation to stay ahead of consumer trends and produce the highest quality products for our customers and consumers.' The Culinary & Sensory Institute comprises commercial and residential kitchen spaces where Lactalis chefs actively address customer and consumer needs by hosting customers to explore innovative ways to expand menu and retail offerings using equipment found in restaurants and home kitchens. Lactalis chefs also create new recipes and concepts in the institute and further foster dairy product innovation. Additionally, the institute is a central location for sensory panels to sample Lactalis products for quality assurance and compare them against competing brands. The institute represents a $2 million investment in Buffalo, where the company has invested more than $111 million since 2020 including projects to modernize its manufacturing facility and increase its production of Galbani® Mozzarella, Ricotta and whey powder. About Lactalis in Buffalo, N.Y. Lactalis has operated in Buffalo since 1992 and currently produces Galbani® Ricotta, Mozzarella and Provolone, whey powder and President® Brie cut-and-wrap at its manufacturing facility on South Park Ave. Galbani cheese is the Official Cheese of the Buffalo Bills and is a brand more than 140 years old. Lactalis annually produces more than 280 million pounds of dairy products in Buffalo and collects more than 700 million pounds of milk annually, supporting more than 150 local dairy farms. Lactalis employs more than 700 people in Buffalo at two corporate offices and a manufacturing facility. About Lactalis USA Lactalis USA is committed to enriching lives by producing nutritious and great tasting dairy products. The company offers an unrivaled house of beloved dairy brands in the United States including Galbani® Italian cheeses, Président® specialty cheeses and gourmet butters, Kraft® brands in natural and grated cheeses, Breakstones® cottage cheese, ricotta and sour cream, Cracker Barrel® cheese, Black Diamond® cheddar cheese, Parmalat® milk, siggi's® and Stonyfield Organic® yogurt brands. In the United States the company has approximately 4,000 employees, is present in eight states with 11 manufacturing facilities and corporate offices located in New York City and Buffalo, N.Y., Chicago, Ill., Bedford, N.H., and San Fernando, Calif. Lactalis USA is part of Lactalis Group, the world's leading dairy company, a French family business founded in 1933 in Laval, France. For more information, visit and Follow Lactalis USA on Instagram and like us on Facebook. ### CONTACT: Don Heins Lactalis USA in to access your portfolio
