by Giuseppe Larosa | Aug 24, 2026 | Tips
The confit tomatoes cook slowly until the water is reduced and the flavor is concentrated. They should not dry out or swim in oil. At a moderate temperature they remain soft, shiny and suitable for pasta, bruschetta and second courses. It’s a simple recipe, but...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Pachino is not the name of just one form of tomato. The PGI denomination includes four types, grown in a specific area of ​​south-eastern Sicily: Ciliegino, Costoluto, Tondo Liscio and Grappolo. Learning to distinguish them makes the purchase more sensible, because a...
by Giuseppe Larosa | Aug 24, 2026 | Tips
This pesto was created for a quick, but not anonymous, pasta. Almonds give body, lemon lightens and mint brings freshness. There is no need to cook the sauce: the heat of the cooking water creates the emulsion. The decisive step is to measure out the zest, because it...
by Giuseppe Larosa | Aug 24, 2026 | Tips
The same almond changes its job in the kitchen depending on its format. Shelled it preserves the skin, peeled it offers a light color and more uniform consistency, toasted it is ready to nibble, while the flour shortens the mixing times. Buying the right format avoids...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Saying “almond” is a bit like saying “grape”: the general name hides varieties with different shapes, aromas and behaviors. Pizzuta, Tuono and Romana are recurring names when talking about Sicilian production. Knowing them helps you choose, but...
