by Giuseppe Larosa | Aug 5, 2026 | Tips
Dried orange slices are strongly associated with Christmas decorations, but they can also be useful in the kitchen for tea, cocktails, cake decoration and citrus powder. Decide on the final use before you start: a slice destined for a drink needs food-handling care...
by Giuseppe Larosa | Aug 5, 2026 | Tips
“Lemon cream” can mean two quite different preparations. In Italy it often refers to pastry cream scented with zest and sometimes a little juice; in English-speaking baking, lemon curd is a sharper mixture based on lemon juice, eggs, sugar and butter. Knowing the...
by Giuseppe Larosa | Aug 5, 2026 | Tips
Orange chicken appears in several cuisines and there is no single “original Sicilian” version. This recipe is deliberately Mediterranean in style: a short ingredient list, fresh juice, zest and a glossy sauce that is not loaded with sugar. The aim is to use orange as...
by Giuseppe Larosa | Aug 5, 2026 | Tips
Making pistachio cream at home is mostly an exercise in patience with a food processor. Pistachios gradually release their oils and move from crumbs to flour and eventually a paste. Adding too much liquid early may look helpful, but it can actually make a perfectly...
by Giuseppe Larosa | Aug 5, 2026 | Tips
Prawns and pistachios work because they bring opposite textures and neither needs many supporting ingredients. The common mistake is to overcook the seafood or turn everything into a heavy cream sauce. Prawn and pistachio pasta can be creamy with nothing more than...
