Pesto with zucchini and almond: the recipe

Speedy post, as I am swamped this week (and the next too! :P) and things have inevitably accumulated. By the way, I take the opportunity to communicate a change in the schedules ;) The Thursday post, the one with the weekly recipe, will now be the Friday post. Unfortunately, in just two days I had to rush a bit too much to prepare a recipe deserving that name. You will still have two posts per week, but on a different schedule.

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Food additives: a short story to understand what they do

A couple of months ago, I bought some pesto alla genovese in one of my favorite (and trusted) grocery shop. What caught my attention, besides the essential and fancy packaging (well, marketing has a purpose, after all ;)), was the list of ingredients: brief and without additives. I put the bottle into my basket and I merrily proceeded towards the cashier’s desk.

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Raspberry gelato: the recipe

We are finally here, for Thursday’s, ahem, Friday’s recipe :)  No Proustian memories, today. Actually, raspberry gelato and, generally speaking, all the berries gelato were never my cup of tea. The reason why I propose this recipe, today, was strictly dictated by practical reasons (=I had a box of raspberries on the edge of going moldy :P).

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How to make gelato at home: 3 tricks for professional results

Would you like to impress your guest with a home-made gelato, reminding the one you buy in your favorite gelato shop? Or maybe you just moved and you can’t find a place for a decent gelato? Or, simply, you want to become a master with the most beloved summery dessert? No matter what your scope is, there are three points that you can’t ignore. Preparing a good gelato is not too tricky if you just follow a few fundamental rules.

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