Lemon Leaves in the Kitchen
We all know about using lemon juice, zest, peel, slices and preserved lemons in the kitchen, but what about the leaves? Although often overlooked, lemon leaves have a refined and…
Tidbits of information about Italian cuisine traditions, places, customs and ingredients.
We all know about using lemon juice, zest, peel, slices and preserved lemons in the kitchen, but what about the leaves? Although often overlooked, lemon leaves have a refined and…
Some useful kitchen tips The rinds of some hard Italian cheese such as Parmigiano Reggiano, Grana Padano and Pecorino Romano, add depth flavour to food such as soups, ragu, risottos, broth…
Broccoli is a delicious and versatile vegetable packed with nutrients, though too often we simply discard the stalks once the florets have been removed. You could use them in a stock…
Let’s start by saying that discarding celery leaves is a crying shame. They are not only rich in valuable elements and substances for the health and they are also good.…
In the central region of Emilia Romagna along the banks of the river Po in the province of Reggio Emilia, grow Borretane onions, i.e. straw-yellow, sweet-tasting onions with firm flesh…
