by Giuseppe Larosa | Aug 24, 2026 | Tips
Carobs and almonds share a Mediterranean character which becomes surprisingly tasty in the jar. The cream doesn’t want to pretend to be chocolate: it has its own flavor, toasted and soft. Success depends on the blender and patience, because the almonds must...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Carob has a toasted and naturally sweet taste, with notes reminiscent of cocoa, malt and dried fruit without being any of the three. Reduced to flour it goes into cakes, biscuits, bread and drinks. The common mistake is to replace it with cocoa in the same quantity:...
by Giuseppe Larosa | Aug 24, 2026 | Tips
A good non-alcoholic cocktail shouldn’t imitate an alcoholic drink badly. It can have its own structure: acidity, aroma, a bitter edge and bubbles. Pink grapefruit offers almost everything on its own; rosemary and syrup are used to finish, not to hide it. The...
by Giuseppe Larosa | Aug 24, 2026 | Tips
The Star Ruby is not simply a colored grapefruit. It has intense pink flesh, a clean aroma and a more measured bitterness than many light varieties. This combination makes it interesting for breakfast but also in salads, cocktails and savory dishes. To truly...
by Giuseppe Larosa | Aug 24, 2026 | Tips
An orange covered in cloves is a simple and very fragrant traditional decoration. It is often called pomander: over time the fruit loses water, the rind dries out and the spices spread a warm aroma. However, it is not enough to insert cloves at random and leave the...
