by Giuseppe Larosa | Aug 24, 2026 | Tips
Mandarin concentrates an immediate, almost floral scent in a jar. Its jam is more versatile than the rusk suggests: it gives character to creams, biscuits, cheeses and roast sauces. Since the aroma is delicate, it is best to avoid cooking for too long after opening...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Pink grapefruit jam has an advantage in the kitchen: it’s not just sweet. The acidity and bitter finish allow it to fit into savory dishes without seeming like an out of place decoration. The trick is to use it as a concentrate, in teaspoons, and build salt, fat...
by Giuseppe Larosa | Aug 24, 2026 | Tips
One citrus jam is not as good as another. The variety changes aroma, acidity, color and bitterness; the percentage of fruit and the way of working zest and albedo define consistency and finish. Choosing based on use is more useful than looking for a generic...
by Giuseppe Larosa | Aug 24, 2026 | Tips
The peel powder brings the scent of citrus fruits into the pantry without taking up the freezer. Works in desserts, flavoring salt, teas and marinades. However, it is not a way to make any peel edible: we only start from fruits with peel declared edible, washed and...
by Giuseppe Larosa | Aug 24, 2026 | Tips
When a recipe calls for grated zest, the first check does not concern the grater but the label. «Edible peel» indicates that the surface can be intended for consumption according to the seller’s information. This is not an invitation to skip washing and it does...
