Prof Mauro Fisberg coordinated a book of recipe with 65 chefs to include the yogurt in the daily...
Fermented food
Yogurt is a milk product obtained by fermentation of milk specific micro-organisms, which shall be viable, active and abundant in the product Lactobacillus delbrueckii subsp. bulgaricus & Streptococcus thermophiles. There are a lot of varieties of yogurt on the market, depending of their manufacturing procedure and ingredients, added to plain yogurt before or after fermentation. The type of milk used (skimmed, semi-skimmed or whole), and eventually the addition of cream, will determine the final fat content of yogurt.
Caramel Yogurt with cashew nuts crumble
Check out this incredible selection of dessert recipe by Mauro Fisberg, prepared by one of the best...
Let’s meet Mauro Fisberg
Mauro Fisberg is pediatrician and nutrologist. He is associate professor of Pediatrics at Federal...
Deep-Fried potato, greek yogurt, shrimp and almond croquette
Prof Mauro Fisberg, who is member of the YINI and Danone International Institute Board, coordinated...
Chicken with Mushroom sauce by Toby Amidor
In her new book, "The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal...
Let’s meet Toby Amidor
Culinary blogger Toby Amidor has honoured us with a dedication in her latest book during 3rd Yogurt...
Spiced chocolate cupcakes by Toby Amidor
Another fantastic way to use Greek yogurt is as a substitute for flavorful cheeses (like goat...
Salade Parfait by Toby Amidor
Culinary blogger Toby Amidor has honoured us in our 3rd Yogurt Summit with a dedication in her...
Trends in yogurt consumption in Italy
What is yogurt consumption like in Italy? A recent survey indicates that the Italian population has...
Yogurt, the food of ancient nomads
Yogurt exists in countless guises, as a nutritious food, a moisturiser or remedy for burns and...