by Giuseppe Larosa | Aug 24, 2026 | Tips
Orange tiramisu is not a classic tiramisu distractedly scented with a zest. Change the syrup, change the balance of the cream and change the finish: fresher, less toasted, with a sweetness that must be controlled. The main risk is wetting the ladyfingers with pure...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Orange sorbet is only apparently simple. If you freeze pure juice, you get a hard block; with too much sugar, however, the mass remains soft and cloying. The recipe must balance water, sugars and acidity. Without an ice cream maker, you can achieve a nice consistency...
by Giuseppe Larosa | Aug 24, 2026 | Tips
The Orange chutney is a thick, spicy and less sugary sweet and sour preserve than jam. Created to accompany savory foods: mature cheeses, roasts, white meats, burgers and sandwiches. Pulp, a small amount of zest, onion, vinegar and spices coexist inside. The goal is...
by Giuseppe Larosa | Aug 24, 2026 | Tips
A well-made orange vinaigrette shouldn’t taste like juice spilled on salad. A balance is needed between the watery part, fat, acidity, salt and a small aromatic component. The juice brings sweetness and aroma, but contains less acidity than vinegar: for this...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Orange curd is an intense, shiny and slightly acidic orange cream, a relative of the better-known lemon curd. It is not a custard: it does not contain milk and the structure comes from the combination of eggs, juice, sugar and butter. It is spread on bread, filled in...
