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The recipes have all been scrupulously checked and re-written.
The final results derive from the opinions of numerous chefs of national and international standing. (point 1)
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Great care has been taken over the ingredients and their relative weights.
Many of these, such as cloves, mint leaves, fennel seeds, etc., have been meticulously weighed using precision instruments,
which explains why some of the results may seem a little odd.
For each recipe there is a list of ingredients divided into several parts (e.g. ingredients for the dough and ingredients for the sauce), where applicable.
For each of these a quantity expressed in grams and one in their natural unit of measurement is available.
(point 2)
Where necessary, there are further specifications or an alternative to the ingredient itself.
By clicking on the name of each ingredient you can access its nutritional chart.
To make it easier to read the quantities of the ingredients,
users can select the units of measurement adopted in their own country. (point 16)
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A considerable amount of supplmentary information is available for each recipe.
This can be of help to professionals and non-professionals when preparing and executing the recipe, for example the overall weights in the recipe (point 3), its execution (point 4), presentation of the dish, its origin and background history (point 5).
For enthusiasts there is also a wine suggestion (point 6).
To discover the flavours and origins of the wines, a more detailed description is also available(Figure 2).
To facilitate your choice of recipe, preparation times have been divided into three different categories (point 10), and the difficulty level always indicated (point 11).
Last but not least, the Glossary.
Within the explanation procedures you will find links to specific cooking terms.
You will find explanations of their meaning, or find practical tips on how to use a certain food (point 5).
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Supplementary information |
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For extra detail, photos of the dishes are also available (these have been taken exclusively for Super Ricettario, point 7),
geographical information (with a zoom to the place of origin, point 8) and type of dish (point 9).
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Thanks to the vast research carried out by Super Ricettario, 3 very specific types of imformation are available: calories in a recipe before and after cooking,
automatic recalculation of portions and weights for the catering business (obtained by taking into account the reductions that food undergoes according to the quantity) and the nutritional chart of the recipe.
This information, besides being very valuable, is constantly updated and regularly checked as new discoveries are made.
However, we do not exclude the fact that there may be some very slight errors (points 12, 13, 14).
The print option allows one to print the complete recipe without the graphics or to print only the most important cooking information. (step 15).
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Fig. 1
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See a complete example of a Super Ricettario recipe. ZOOM
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Fig. 2
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