by Giuseppe Larosa | Aug 25, 2026 | Tips
In Sicily, macco mainly recalls a thick cream of legumes, often broad beans, but there are preparations with dried peas. The result changes in taste, color and sweetness. The useful answer, first of all The dried, hulled broad beans fall apart creating a full-bodied...
by Giuseppe Larosa | Aug 25, 2026 | Tips
The grass pea is an ancient legume with a rustic taste, but it should not be treated with improvisation. Soaking, clean water and thorough cooking are important steps; quantity and frequency of consumption must remain reasonable in a varied diet. How to orient...
by Giuseppe Larosa | Aug 25, 2026 | Tips
The black lentil from Leonforte brings to the plate a Sicilian variety recognizable for its color and character. However, before the recipe it is advisable to read the origin and packaging, because the geographical name should not be used as a generic decoration. What...
by Giuseppe Larosa | Aug 25, 2026 | Tips
Black chickpeas take planning, but they pay off with intense flavor and texture. It is not enough to blindly copy the times of light chickpeas: size, harvest age and water modify soaking and cooking. Let’s start with the concrete choice Rinse them, cover them...
by Giuseppe Larosa | Aug 25, 2026 | Tips
Crystallization of honey is not automatically a defect. It is a natural process linked above all to the composition of sugars, temperature and time; it changes the consistency, it does not transform the product into spoiled honey. The useful answer, first of all...
