by Giuseppe Larosa | Aug 24, 2026 | Tips
Citron salad enhances precisely what is eliminated in other citrus fruits: the white part. Cut thinly, it is crunchy and absorbs oil, salt and juice. Olives and almonds add flavor and texture. The dish can open a dinner, accompany fish or become a light lunch with...
by Giuseppe Larosa | Aug 24, 2026 | Tips
The citron surprises those who open it expecting a giant lemon. The pulp is little, while the rind and white part occupy a large part of the fruit. Precisely the thick albedo, which is often discarded in other citrus fruits, can here be crunchy, aromatic and pleasant....
by Giuseppe Larosa | Aug 24, 2026 | Tips
The cherry tomatoes produce a sweet, fragrant and less neutral sauce than a generic puree. The peel is proportionally present and the seeds numerous, so passing through a sieve really changes the consistency. You can prepare it fresh in half an hour or choose a...
by Giuseppe Larosa | Aug 24, 2026 | Tips
When organizing the puree, the practical question comes before the recipe: how many cassettes are needed? The yield is not fixed because water, maturation, waste and desired density change. As a conservative estimate, approximately 5-7 liters of puree are obtained...
by Giuseppe Larosa | Aug 24, 2026 | Tips
The datterino can be recognized by its elongated shape, but the color is not a decoration. Red, yellow and orange bring different balances of sweetness, acidity and aroma to the dish. A side-by-side tasting is the clearest way to choose; in cooking, mixing them can...
