Artichoke water, purifying herbal tea: detox benefits for the anti-waste recipe
A concentrate of "health" that should not be lost. It is a detox drink, which helps cleanse the liver and improve digestion. Here's how to make artichoke water
Agriculture is young: Valentina Brizzi from Treviglio to Calabria to recover wild artichokes
From figure skating promise to successful entrepreneur. The story of an under 30: a journey from North to South to rediscover the Zinurra an ancient flavor of Locride land of grandparents
The stuffed artichokes of the housewives of La Dispensa in Paestum, as it once was
At La Dispensa San Salvatore in the Paestum countryside, an entrepreneur in love with the area puts over 60 housewives to work to offer the genuine flavors of the past. The restaurant conceived as a tribute to Cilento. On sale gourmet products of…
The recipe of Giovanni Rugolotto, Cimbrian chef in love with the spiny artichoke of Menfi
The Chef of the Hostaria San Benedetto in Montagnana, a lover of local cuisine and the rediscovery of slow food principals, dedicates an entire menu to the spiny artichoke of Menfi. A rarity that can be considered the heir of the wild artichoke, of which…
The Sardinian thorny, the gentle artichoke rediscovered in the 60s
The first evidence dates back to 1780. Cultivated for family use in the Campidano area until the 30s, only a few decades later it was discovered and launched for national and international marketing. With a delicate taste and high nutritional value, the Sardinian spiny artichoke…
Paolo Alberelli's recipe: the Easter cake with artichokes
The chef of the DOC restaurant in Borgio Verezzi ennobles an old Ligurian tradition dish by 'ennobling' it with the spiny artichoke of Albenga instead of chard. An easy-to-make dish with great flavour.
Sant'Erasmo violet artichoke, a triumph of biodiversity
This gastronomic rarity is grown on a small island in the Venetian lagoon, half an hour by vaporetto from the capital. Many have tried to imitate her but with little success. Its castraure are eaten raw and have an unmistakable flavour. Michael's story…
Pino Cuttaia's recipe: spiny artichoke from Licata
Pino Cuttaia, two Michelin star chef of La Madia in Licata, ennobles a product of the Sicilian peasant memory by proposing it in an elegant and delicate version that enhances its flavors
Moretto, the ancient wild and very tasty artichoke of Brisighella
It arises spontaneously on the gullies of the Apennine exposed to the sun. It is the only artichoke on which no genetic interventions have been made. It has a slightly bitter but very fresh and appetizing taste. The recipe for priest's hats
The artichoke is good for the liver, but also for the colon and intestines
Known by the ancient Romans for its decorative flower, it was used for food only in the 600s. Its properties attest it as a medicine of the table. Catherine de Medici made indigestion of it. Marilyn Monroe Named Artichoke Queen of Castroville…