by Giuseppe Larosa | Aug 24, 2026 | Tips
Those who prepare juice for children, fillet segments or cook desserts often look for seedless oranges. The most immediate choice is the Navel family, known for its generally seedless fruits, i.e. without seeds. “Seedless”, however, should not be interpreted as a...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Orange mustard sauce is one of those condiments that can rescue a simple dinner with very few ingredients. It brings acidity, natural sweetness and the sharp note of mustard. It works with chicken and pork, but also with salmon, roasted vegetables, cheese and...
by Giuseppe Larosa | Aug 24, 2026 | Tips
When the main winter oranges are ending, Valencia enters its best moment. It is a late variety, very juicy, grown to extend the blond orange season towards spring and early summer. The name might make you think that each fruit comes from Spain, but...
by Giuseppe Larosa | Aug 24, 2026 | Tips
On the outside it looks like a normal navel: orange skin, regular shape and the characteristic “navel”. The first cut, however, shows a salmon pink pulp that surprises those expecting the dark red of a Moro. The Cara Cara is a variety of Navel orange,...
by Giuseppe Larosa | Aug 24, 2026 | Tips
With a traditional juicer the orange is cut in half and the peel remains almost entirely outside the juice. With a centrifuge or some extractors, however, you could insert the whole fruit. Is this really a good idea? The short answer is: only in specific cases and in...
