How it is grown and its organoleptic characteristics
How it is grown and its organoleptic characteristics
From forging to decoration of Caltagirone ceramics: all the craftsmanship processes
The pasta factory of the Lenato farm, in organic conversion, gives life to a quality handmade dry pasta
The rediscovery of these grains such as perciasacchi, tumminia (or Timilia) and mallorca has made it possible to rediscover the flavors and aromas of the past. The nutritional values of these flours and their organoleptic properties make them among the most requested in the world of bakery and confectionery
100% Sicilian durum wheat pasta without glyphosate
A very popular recipe, but which dates back to a long time ago, when broad beans were widely cultivated throughout the south and gastronomic habits were aimed at privileging the resources of the territory.
The snail is a food with a high nutritional value and low in fat, highly digestible, consisting mainly of water, rich in mineral salts and essential amino acids. It has recently been discovered that snail meat favors the elimination of cholesterol from the body through the biliary tract and thanks to its low caloric intake, snail meat can be considered an advisable food in all low-calorie diets.
The Sicilians since the Middle Ages were called mangiamaccarrùna, according to others, they were also the inventors of pasta and empirical tools for its manufacture and in this case of busi, water guard irons and juncu threads with which the housewife Alisa helped herself to work the dough
The siccagno tomato from Valledolmo. Reportage and interviews by TeleOne
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