United Kingdom: London is paying for Brexit, there is a lack of fruit and vegetables, rationing in supermarkets
Inflation, price crises and bad weather are among the causes of fruit and vegetable rationing in England these days. The Brexit bill
The coppery tomato recipe: the vegetable world of chef Peppe Guida, to get back in shape after the excesses of the holidays
Sixty recipes from the great starred chef of Vico Equense to discover the benefits and "alchemies" of a vegetable cuisine rediscovered in its thousand varieties and in its thousand flavours. The recipe for courgettes in Purgatory that recall the "animwe…
The microgreens of “Prime folletoline”: the zero impact company from Ravenna by Oscar Green
Nilo Sori, a young entrepreneur, grows salads and herbs, reducing water and soil consumption by 90% and ensures more vitamins and nutrients than the leafy plant
Health and sustainability: Italian consumers willing to spend more on the table for greater guarantees
Health is a choice criterion for 86% of consumers and sustainability for 70%. Consumers consider supermarkets low: they should play a more active role in guiding towards healthy and sustainable choices. At the table…
Bagna Cauda Day: the poor dish born to avoid paying the duty that is loved all over the world
In the two weekends between November and December it is celebrated in Piedmont but also abroad. Hundreds of restaurants involved for a fixed-price dish to accompany with a good glass of Barbera or Nebbiolo. There will be a traffic light: red light,…
Ciro Vestita's advice: vegetables at the beginning of a meal are good for the figure and for diabetics
Water-soluble fibers increase satiety and curb appetite. Important for those with diabetes problems; eating vegetables before a plate of spaghetti has the effect of decreasing the glycemic surge.
Wild radish: the hardy plant loved by Sardinians
Used in gastronomy, cosmetics and popular medicine for its diuretic, digestive and purifying properties. The leaves with a strong and spicy flavor are excellent for flavoring meat, soups, cheeses, beer, wine, liqueurs. It is found spontaneously in nature…
Gaetano Rago, green Italy in Battipaglia already projected into the future
A degree in business administration from Luiss and a master's degree from the London School of Economics: the young entrepreneur studies the projection of the Rago group, European leader in the fourth baby leaf range, into the future, inspired by Adriano Olivetti and Ferrero. THE…
Chiacchietegli, the tasty purple broccoli recovered from extinction
Handed down from father to son among the old farmers of Priverno the Chiacchietegli a tasty broccoli with purplish inflorescences was disappearing. Saved by the Slow Food Presidium. Luca Mastracci who has based his gourmet pizzeria on the rediscovery of the local area…
Nutrition, vitamin C and immunity: let's get to know them better at the table
It's not enough to eat foods with a high vitamin C content, you also need to know how we eat and what is produced in the intestine. A weekly diet to strengthen the immune system. Sea fennel, a herb to be rediscovered on our tables, was used…
The “space” lettuce? Edible and good too
A team of biologists from NASA has demonstrated that the red romaine lettuce grown on the International Space Station has the same properties as that grown in the countryside on Earth.
Frost and bad weather: fruit, vegetables, flowers and bees at risk
The backlash of winter is seriously damaging crops, from North to South - Alarm for 50 billion bees, whose pollination work is decisive for plants.
Abnormal heat: strawberries are already sprouting and prices are falling
The early arrival of early produce has brought down the prices of vegetables in particular, but in view of spring there is a worrying drought: the fields need water.
The violet asparagus of Albenga, a jewel awaited for four years
Liguria boasts a very rich food and wine tradition – The purple asparagus of Albenga risked disappearing due to high labor costs and long cultivation times – Rich in beneficial properties, for fifteen years the…
Made in Italy born abroad: necessity, virtue or…?
Italian products are highly sought after but either they are too expensive or they cannot be found. This is where the new Italian product made abroad is born, from the entrepreneur who makes cured meats in the Dominican Republic to the Vicenza area who makes grana in the Czech Republic.
Science of vegetables: how they should be cooked and stored
Scientist Dario Bressanini's book reveals some curiosities about the chemical reactions of vegetables and therefore about how they should be stored, cooked and eaten to enhance their flavors and properties.