by Giuseppe Larosa | Aug 5, 2026 | Tips
The name “apple persimmon” makes a hybrid sound plausible. It is not one. The fruit is still a persimmon; “apple” mainly describes the way it is eaten: firm, crisp and cut into wedges rather than left until the flesh is soft enough for a spoon. That texture is exactly...
by Giuseppe Larosa | Aug 5, 2026 | Tips
Avocado has an odd weakness: it is very easy to cover up. Too much lemon, a heavy sauce or a pile of toppings and the fruit’s subtle, creamy, slightly nutty character disappears. The recipes that work best are often the ones that leave it some space. In Sicily...
by Giuseppe Larosa | Aug 5, 2026 | Tips
Saying “orange marmalade” is a little like saying “red wine”: it names a family, not a single flavour. Bitter oranges produce something assertive and grown-up; Navel oranges are softer and sweeter; Tarocco and Moro bring aromas and colours that shift as winter...
by Giuseppe Larosa | Aug 5, 2026 | Tips
Lemon marmalade looks almost too simple on paper: fruit, sugar and a saucepan. In practice, a few extra millimetres of peel or ten unnecessary minutes on the heat can change it completely. That is also what makes it interesting. A good lemon marmalade should smell...
by Giuseppe Larosa | Oct 25, 2024 | Curiosities
WHY IT IS GOOD TO CONSUME ORANGES Oranges are an important source of minerals and vitamins; they contain especially vitamin C: just consuming a couple of oranges a day is enough to meet the daily requirement of this vitamin, which not only strengthens the immune...
