The most common and used part of the radish is the root, that has a delicate prickly taste! Radish is an herbaceous plant belonging to the Crucifere and Brassicaceae family and it has Asian origins. Already known 3thousands years ago in China, it was cultivated by Greeks and Romans, and it then spread all over […]

Sale di sedano: sano e facile da fare, perfetto per il Bloody Mary! Celery belongs to the Ombrelliferous famous, just like carrots, fennel and parsley. Popular starting in the XVI century, first in Italy and then in Greece, France, Spain and later in England and Germany, today it is cultivated in all the warm areas […]

Crushed, brined or salt cured: Gaeta olives are excellent with Itrian bread. Gaeta olives (Protected Denomination of Origin) is the commercial name for the Itrana olive, a cultivar that’s common in lower Lazio in the hills of Itri. This variety has been well known since ancient times–Virgil mentioned it in the Aeneid when the sailors […]

Tonno fresco alla piastra? Non più di due minuti per lato, mi raccomando! Gli antichi greci, da Omero in poi, lasciano traccia nei loro scritti sia dei metodi di pesca che dell’impiego del tonno in cucina. Nel Medioevo la pesca del tonno si diffuse in tutto il Mediterraneo, così come le tonnare, reti speciali per […]

Tostare i pinoli prima di usarli? Un must, Cracco dixit! Plinio scriveva: “i pinoli spengono la sete, calmano i bruciori dello stomaco e vincono la debolezza delle parti virili”. Il pinolo è un frutto prezioso, considerando che impiega tre anni per maturare e la specie più nota in Europa è di sicuro il pino domestico […]

There is no better way to enjoy it than raw on a slice of toasted homemade bread! The extra virgin olive oil made from Tondina Spezzanese olives is a rare and unique product. This olive is currently only found in the area of ​​Cerchiara di Calabria. It had been abandoned for more productive varieties of […]

Friggitello o Friarello, il piccolo e dolce peperone “che si frigge”! I friggitelli, chiamati anche Puparulilli e friarelli (da non confondere con i friarielli con la “i”, ovvero le cime di rapa), sono una varietà di peperoni appartenente alla famiglia delle Solanaceae, originari del Messico e in generale del Sud America, importati in Europa dagli […]

Hazelnut cream: a spoon of it and you can open paradise’s doors. Hazelnut is the fruit of the hazelnut tree. They are very small and have a pherical shape enclosed in a hard and woody shell. It belongs in the dry fruits category, more precisely to the oilseeds one. The origins of this fruit are […]

The heavier they are, the better quality they should have! Walnuts are nut par excellence. Its scientific name is Junglans regia, and is native to Asia Minor, whose cultivation spread all over Europe and in all temperate climates. During the second century A.C., the physician Galen confirmed its properties as an astringent and as an […]

Grazie al suo sapore dolce e lievemente aromatico si presta al consumo fresco e in pinzimonio. Il Lazio si trova ai primi posti tra le Regioni italiane nella produzione di sedano (Apium graveolens L. var. dulce) da coste, in termini di superficie coltivata in coltura protetta concentrata nella provincia di Latina, soprattutto nei comuni di […]

Prune or Plum? One is dry, the other fresh! Plums have origin in Asia, especially in Syria, and it is a fruit that can be found from June till September in warm and temperate climates. There are many hypotheses on the name’s origin: the most reliable one says that since the fruit comes from Susa, […]

Grated lemon peel will make fish even tastier! The origin of lemon is uncertain, some says that they came from Asia, most likely from China and/or India and it was there 2000 years b.C. It then rapidly spread throughout the Mediterranean and Middle East regions. Because of their sour taste, it wasn’t appreciated by Romans […]

Slow digestion? Gastritis? Eat raw carrots or carrot’s juice! Did you know that carrots (or daucus carota) were originally purple? In the 14th century, purple, white and yellow carrots were imported in Europe, and there is also mention of black, red and green ones. In 1720, the Dutch decided to change their color in honor […]

The fact that they’re seedless make them perfect for marmalade. Try clementines with tiramisu! Clementines are a cross between mandarin and Seville oranges. They get their name from a monk, Father Clément Rodier of Misserghin, who started cultivating them as early as 1898 in Algeria. They spread into Italy in the 1930s, and reached Calabria […]