by Giuseppe Larosa | Aug 24, 2026 | Tips
To prepare one liter of juice you need on average 2 to 2.5 kg of oranges, that is, approximately 8-12 fruits. It’s an estimate, not a rigid formula: a small orange full of juice can yield more than a large fruit with thick skin. The variety, caliber, time of...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Fitting an orange means obtaining clean segments, without peel, albedo and side skins. In restaurants we often talk about “supreme”, but the technique is much less solemn than it seems. You need a stable cutting board, a sharp knife and the calmness to...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Yes, oranges can be frozen, but you need to decide first how you will use them. A thawed fruit does not become as crisp as freshly cut: the ice breaks part of the cells and makes the pulp softer. This is not a problem for juices, granitas, smoothies, sauces and...
by Giuseppe Larosa | Aug 24, 2026 | Tips
A good alcohol-free orange punch should taste of fruit, not syrup. The simplest way to achieve that is to start with freshly squeezed juice, use spices with restraint and adjust the sweetness only after tasting. The same base can be served hot on a winter evening or...
by Giuseppe Larosa | Aug 5, 2026 | Tips
Lime and lemon are often treated as interchangeable because both bring acidity to food. Grate the two peels side by side, however, and the aromatic difference is obvious. Lemon has the familiar bright citrus character of Italian cooking; lime often brings greener,...
