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Recipes, stories, ideas of italian culture
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PEACH IS..
18/04/2013
The peach comes from the families of Prunus, and it is native
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TRADITIONAL ITALIAN ARTICHOKE CREAM RECIPE
12/04/2013
Wash the artichokes and remove the tough outer leaves, thorns and internal beard and then cut them into thin slices

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ARTICHOKE IS..
12/04/2013
Artichoke is the edible flower bud of a thistle-like plant in the sunflower family scientifically known as Cynara scolymus
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EXTRA VIRGIN OLIVE OIL FOR FRYING ?
13/02/2014
Extra virgin olive oil is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change
SHOULD I EAT ITS PULPY WHITE INNER CAVITY?
15/04/2013
Before cutting the pepper, wash it under cold running water

USE THE SEEDS!
20/04/2013
When possible go for recipes that include seeds
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HOW TO SERVE BALSAMIC VINEGAR
15/04/2014
When serving, it should always be the last ingredient added to a dish: the ideal serving size is one teaspoon per person, so that it doesn’t overwhelm the other flavors
SWEET OR SALTY IT DOESN'T MATTER
18/04/2013
Marmalade marries particularly well with salty savory condiments such as
SOME USEFUL TIPS
19/04/2013
You can purchase spelt in whole form or as flour
MADAME EST MALADE
18/04/2013
According to the Oxford English Dictionary, "marmalade" appeared in English language in 1480
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OIL AS ANTI-INFLAMMATORY
09/06/2014
While tasting extra-virgin olive oils in Sicily, Gary Beauchamp, PhD, director of the Monell Chemical Senses Center in Philadelphia,
THE MORE DELICATE THE MUSHROOM, THE LESS COOKING TIME IS REQUIRED
19/04/2013
Mushrooms are very porous, so if they are exposed to too much water they will quickly absorb it and become soggy
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THE STORY OF A WOLFPEACH
20/04/2013
French botanist Tournefort provided the Latin botanical name, Lycopersicon esculentum

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A DRIED TOMATO IS...
15/04/2013
Sun-dried tomatoes are ripe tomatoes that are placed in the sun to remove most of the water content from the tomatoes
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SPANISH CALLED IT PIMIENTO
15/04/2013
Bell peppers have been cultivated for more than 9000 years
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WHY IS TRADITIONAL BALSAMIC VINEGAR SO EXPENSIVE?
15/04/2014
Because only 90,000 bottles of traditional balsamic vinegar from Modena DOP are