by Giuseppe Larosa | Aug 24, 2026 | Tips
A box of apples lasts better if it is managed, not forgotten. The first operation is to divide them by level of maturity and allocate each group to a use. The short answer Place the fruits with small bumps or more ripe ones in front, behind the firm and intact ones....
by Giuseppe Larosa | Aug 24, 2026 | Tips
Small Etna apples cook quickly and give a chutney a soft but not anonymous texture. Vinegar and onion make it suitable for cheeses and roasts. Ingredients and doses For two jars: 700 g of clean apples, 150 g of onion, 120 ml of apple cider vinegar, 100 g of sugar,...
by Giuseppe Larosa | Aug 24, 2026 | Tips
A small apple pie allows you to distribute many thin slices without weighing down the dough. The lemon gives perfume and keeps the natural sweetness legible. Ingredients and doses For a 22 cm mould: 500 g of meline, 220 g of flour, 130 g of sugar, two eggs, 100 ml of...
by Giuseppe Larosa | Aug 24, 2026 | Tips
The small Etna apples are suitable for cooking whole: the peel retains the pulp and each fruit becomes a portion. Almonds and honey complete without hiding. Ingredients and doses For six people use twelve apples, 70 g of almonds, 40 g of honey, cinnamon, 30 g of...
by Giuseppe Larosa | Aug 24, 2026 | Tips
The Meline Royal dell’Etna are striking for their small caliber, not for an alleged lack of maturity. Their size makes them practical to eat and interesting in recipes that use the whole fruit. The short answer The commercial name identifies small Royal apples...
