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Recipes, stories, ideas of italian culture
HOW TO FREEZE AND DRY BASIL
08/05/2013
wash the basil leaving them to soak in fresh water for about 15 minutes
SOME USEFUL TIPS
19/04/2013
You can purchase spelt in whole form or as flour
TO HASTEN THE RIPENING PROCESS, PLACE THEM IN A PAPER BAG WITH A BANANA
20/04/2013
Choose tomatoes that have rich colors

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HOW TO SHOP THE RIGHT BALSAMIC VINEGAR
15/04/2014
First of all, choose the balsamic vinegar by intended use:
GROUND SAFFRON IS USUALLY ADULTERATED WITH INFERIOR SPICES
20/04/2013
The best quality saffron has a deep red color, a honey like aroma with a delicate taste

MINESTRONE STORING TIPS
21/04/2013
When making a vegetable soup to freeze, undercook your vegetables a bit
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HOW TO STORE BALSAMIC VINEGAR
15/04/2014
The shelf life of balsamic vinegar is almost indefinite
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HOW MANY TYPES OF BALSAMIC VINEGAR?
15/04/2014
There are three types of balsamic vinegar
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HOW TO MAKE YOUR EXTRA VIRGIN OLIVE OIL LAST LONGER
09/06/2014
The duration of an extra virgin olive oil depends on several factors
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Why " farmer " peaches are tastier ?
03/02/2015
Who has tasted at least once a peach just picked from the tree certainly will not have forgotten the sweet taste and its thousand scents..
LOOK FOR CHILIES FEATURING BRILLANT COLOR WITH A HEALTHY STALK
20/04/2013
Just like with other dried spices, try to select organically grown dried chilli pepper since this will give you more

STORING TIPS
15/04/2013
Homemade dried tomatoes should be placed in an airtight bag or
KEEPING INTACT ITS SUBLIME TASTE
20/06/2013
The Grana Padano has to be stored in the least cold part of the refrigerator
NO DIRTY KNIVES OR SPOONS IN IT, PLEASE
18/04/2013
Jam is preserved thanks to the high concentration of sugar which lowers water activity and acidity
EACH MATURATION HAS ITS RECIPE
20/06/2013
Grana Padano DOP until 16 months: suitable for making dishes that require
GO FOR DEEP VIVID COLORS PEPPERS
15/04/2013
Choose peppers that have deep vivid colors, firm skin, and free of soft spots