Cipolle + semi di cumino + olive nere

Preparation: 30 minutes Cooking: 30 minutes 1 pre-cooked shortcrust pastry tart shell 1 quiche filling recipe 4 medium onions 1 tablespoon of caraway seeds or fresh, frozen, or freeze-dried thyme 2 tablespoons of olive oil 1 tablespoon of sugar 10 pitted black olives Salt, pepper Preheat the oven to 160°C (320°F). Peel the onions, cut […]

Cipolle dorate di Parma

History The Parma golden onions have a sweet, mild flavor, and are grown in the Parma region of Italy. It was in 1896 that golden onions were first introduced to Parma from Pavia. Onions grew well in the region due to its mild climate and fertile soil. The onions were cultivated using specific techniques by […]

Capire la scarsità di nettare estivo: l'impatto sulle api

As we peruse down the aisles of our local grocery store and browse among its fresh produce bins, we are inundated with tasty food options. Bright colors, stylish brand labels, health claims, and catchy slogans entice us to buy. Yet, most of this expertly designed packaging tells us very little about the quality of the […]

Crumble di granola ai frutti di bosco

Serves 8 2 cups (250g/8¾ oz) fresh or frozen raspberries 2 cups (250g/8¾ oz) fresh or frozen blueberries 2 cups (250g/8¾ oz) fresh or frozen strawberries 2 apples, cored and finely chopped 2 tablespoons cornflour (corn starch) ¼ cup (55g/2 oz) raw caster (superfine) sugar 2 teaspoons vanilla extract 1 x quantity crunchy granola mixture […]

Come coltivare e raccogliere i mirtilli: Una guida completa

History It was Native Americans who gathered blueberries from forests and bogs for centuries, consumed them fresh, and preserved them. It was the blueberries that were revered by Native American tribes in the northeast that led to folklore developing around them.  During the 1700s, European settlers began cultivating blueberries commercially, and by the early 1900s, […]

Carciofi brasati al timo

In this classic Provençal dish, artichoke hearts are braised, and then served with the cooking broth in a bowl as a first course, along with an abundance of crusty bread. Serve as an opener to a meal of a butter-rubbed roast chicken and oven-roasted fingerling potatoes. Serves 4-6 2 or 3 lemons, halved 6 artichokes […]

Carciofi Paestum

History Artichoke cultivation dates back to Bourbon times, with the statistical office recording its presence in Capaccio and Evoli in 1811. Despite the extensive land reclamation and agricultural transformation brought about by the agrarian reform of 1929-30, it was not until 1929-30 that the artichoke cultivation spread, thanks to the efforts of several Neapolitan farmers […]

Organic vs. Ecological farming: Tuscany’s choice

Grape vines are a wonderfully multifaceted main staple on the farm. They are the perfect plant for anyone wanting to live a thriving and self-sustaining lifestyle. Not only do grapes provide an excellent source of refreshing food and juice, but they also make wine. Depending on how you want to consume your grapes, there are […]

Frittelle di menta, piselli, spinaci e chia

1 cup (120g/4¼ oz) frozen peas, thawed 250g (8¾ oz) frozen spinach, thawed ½ cup (8g/¼ oz) mint leaves, chopped  ¼ cup (6g/¼ oz) dill sprigs, chopped  1 cup (240g/8½ oz) fresh ricotta 2 eggs ¼ cup (50g/1¾ oz) chia seeds  sea salt and cracked black pepper  extra virgin olive oil, for cooking  lemon cheeks, […]

Le fave spiegate: Nutrizione, guida alla coltivazione e consigli per il raccolto

History Originating in the Mediterranean, probably in North Africa and Southwest Asia, the broad beans now grow all over the world. During the 17th century, broad beans reached Britain. It was well- known to ancient Egyptians, Romans, and Greeks. Broad beans were considered low-class food by ancient Egyptians. Around 6,500 B.C. broad beans were commonly […]