Garlic

Did you know that... Garlic, like its relative onion, is a very ancient spontaneous plant, originally from Central Asia where its cultivation began and then spread in the rest of the world. It has always been used both as a food plant and for its extraordinary therapeutic properties that Pasteur scientifically defined in 1858: garlic … Continue reading Garlic

Frozen fish

If you have read the story of my stove about fishing nights on the Mediterranean, let's get one thing clear immediately: eating fresh fish just caught, perhaps caught by you, is an experience that for its aroma, flavour and atmosphere can hardly be compared to any other dining experience. Eating fish is good, indeed very … Continue reading Frozen fish

Cinnamon

When I decided to create the "pantry" section, I realised that, in order to write correctly about the various products I use and recommend, I would have had to study. This week it was cinnamon's turn and I knew I would have had a lot to read because spices have an ancient history and also … Continue reading Cinnamon

Polenta

The story of polenta Polenta, a typical dish of the Italian peasant tradition, is known as a poor dish, because it is prepared with only two ingredients: water and flour. In ancient times polenta was prepared with other flours, for example the ancient Romans prepared it with spelled flour. Today, on the other hand, a … Continue reading Polenta