Roast sweet and bitter vegetables, salsa bianca

I love the combination of roast sweet and bitter vegetables, and it’s even better with a touch of salt. This sauce is Italian, though I sometimes use Scandinavian sweet-cured anchovies, creating a different but equally delicious result. Serves 8 as a side dish, 4 as a main course For the vegetables 8 carrots, halved lengthwise […]

Purple top turnips

History There has been a long history of purple top turnips, also known as ‘Purple Top White Globe turnips’, dating back to ancient times. Turnips with purple tops were likely cultivated in Europe hundreds of years ago. The Purple Top White Globe turnip was introduced in the United States in the 19th century, and it […]

Discovering the magnificence of Quercia Roverella: Tuscany’s iconic tree

Quercia Roverella, often known as Downy Oak, is a type of oak tree native to Tuscany, Italy. It is one of the most important tree species in the area, with significant cultural and ecological value. In this post, we’ll examine at Quercia Roverella, its qualities, uses, and threats, as well as its significance in Tuscany.  […]

Roasted squash with cranberries & thyme

Here, the maple syrup both complements the natural sweetness of the squash and lends a smoking accent. For a lighter glaze, substitute honey for the maple syrup, or use only butter. You can also use lemon zest in place of the orange zest and fresh rosemary or sage as a substitute for the thyme. Serves […]

Hokkaido pumpkins

History In the late 1800s, Japan became the first country to cultivate the Hokkaido pumpkin. It has the name of the Hokkaido region, which is situated in Honshu, the main island of Japan. In Japan, Hokkaido pumpkin is a popular cuisine that is used in a wide range of recipes, such as soups, stews, and […]

How to spend one day in Florence: a complete itinerary

Every day is a good day for traveling back in time to the birth of the Renaissance. Florence, Italy, is hailed as the “birthplace of the Renaissance.” During the 14th through 17th centuries, Florence initiated a trend of supporting the arts (painting, architecture, sculpting, etc.) and advanced education. Historians, philosophers, architects, scientists, doctors, students of […]

Broccoli dough

Ingredients 600g (1 1b 5 oz) broccoli florets (about 2 heads), roughly chopped (see cook’s notes) ¾ cup (90g/3 oz) almond meal (ground almonds) ½ cup (25g/¾ oz) finely grated parmesan 3 eggs sea salt and cracked black pepper “Listen to your broccoli and it will tell you how to eat it.” Anne Lamott In […]

Zucchini noodles with lemon, ricotta, and basil

SERVES 2 4 large zucchinis (courgettes) (750g/1 lb 10 oz) (see cook’s notes) 2 tablespoons extra virgin olive oil 3 cloves garlic, sliced 1 teaspoon cracked black pepper 1½ cups (360g/12½ oz) fresh ricotta ½ cup small basil leaves 2 teaspoons finely grated lemon rind 2 tablespoons lemon juice sea salt flakes, for sprinkling finely […]

Broccoli: Its Origins, Nutritional Power, and How to Grow It

History Broccoli originated in the Mediterranean region. An ancient Italian civilization called the Etruscans, who lived in what is now Tuscany and were considered to be brilliant horticulturists, developed this from a cabbage relative. By the 18th century, broccoli had become a common vegetable in northern Europe, and Italian immigrants brought it to North America […]

Organic farming in europe: benefits, methods, and impact

By embracing sustainable practices like organic farming, Europe is promoting a resilient and sustainable food system. Organic farming prioritizes natural methods and systems, utilizing organic fertilizers, crop rotation, and biological pest control. It aims to produce high-quality, healthy food while minimizing environmental harm and prioritizing animal welfare. With a growing population, diminishing resources, and climate […]