The Marine dew and the Meat
Nowadays, the average consumer is more attentive to "organic" products.
They carefully choose products with fewer additives and pres...
28
Mar
Blog
24
Mar
Scientific “Cacio e Pepe”
Cooking is an act of love, an outlet for creativity, a social activity, and what else...
But above all it is science, dealing primaril...
18
Mar
The terrible Cenosillicaphobia
Let's raise awareness about Cenosillicaphobia!
Yeah, yet another weird phobia you'll read about on social media...
What is it? Well...
17
Mar
Salt, fats and pizza dough
The tastiness of pizza depends above all on its soul: the dough.
This contains also salt and vegetable fats (in most cases olive oil):...
12
Mar
Good Moulds, Bad Moulds
We often turn up our noses at a product that has developed mould.
Which does sound reasonable.
But not in the case of salami curing t...
11
Mar
Sumac and Salami
Rhus coriaria, better known as "Sumac", has nutritional properties that (perhaps) will surprise you.
Sumac is a spontaneously growin...
10
Mar
Etymology of Puttanesca
One of the "weirdest" recipe names in an Italian cookbook is, hands down, alla puttanesca sauce.
Now: the recipe is straightforward....
26
Feb
Maccheroni and Knitting Needles
Maccheroni made using the ferretto, which literally translates more or less like "rod" (or even "knitting needle"), is a type of fresh ...
17
Feb
Induction: yet another Victory
The advantages of an induction cooker compared to its gas "sister" have already been listed repeatedly.
The main ones are cleanliness,...
13
Feb
Can Cheese be Vegan?
Is Vegan Cheese a Cheese?
I'll start with a little anecdote:
In April, the jury of the Good Food Awards, a prestigious award that rec...
