Strawberry gelato: the recipe
Do you have a good recipe for a lemon gelato? I mean a recipe you trust, the one that is as trustworthy as the one I have for my strawberry gelato (and that I am about to share with you guys ;)).
Read MoreAdditives and gelato: let’s shed light on a debated topic
Today, we will specifically go through a few additives used in the production of gelato or ice cream. Initially, I thought about making a long list with related explanation. But, eventually, I decided to present you a “real” case :)
Read MorePesto 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.
Read MoreFood 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.
Read MoreRaspberry 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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