by Giuseppe Larosa | Aug 5, 2026 | Tips
A pistachio cake does not need to be bright green to taste of pistachio. In fact, the natural colour of the crumb is usually far more discreet than many shop-window desserts suggest. For a clear flavour you need good pistachios, enough of them in the batter and...
by Giuseppe Larosa | Aug 5, 2026 | Tips
Pasta with pistachio pesto can become heavy very quickly when cream is used as the shortcut to a silky sauce. Pistachios already contain plenty of their own fat; what the dish really needs is starchy pasta water, controlled heat and a good emulsion. The result tastes...
by Giuseppe Larosa | Aug 5, 2026 | Tips
Ask two Sicilians for the “true” caponata recipe and you may get a lively conversation before you get dinner. The recognisable core is aubergine, a sweet-and-sour dressing, celery, olives and capers, but then town and family habits take over. Some add peppers, pine...
by Giuseppe Larosa | Aug 5, 2026 | Tips
Sicilian almond paste cookies look almost too simple until you try to make a really good batch. The ingredient list is short, yet the difference between a dry biscuit and a soft, fragrant pastry with a lightly crisp surface comes down to the texture of the dough and a...
by Giuseppe Larosa | Aug 5, 2026 | Tips
Citrus pruning is often treated like an annual appointment: a certain month arrives, the shears come out and the tree is “tidied”. Trees do not work that way. Timing depends on species, climate, harvest, vigour and the actual reason for making a cut. The most useful...
