by Giuseppe Larosa | Aug 25, 2026 | Tips
A flavored salt should finish the dish, not become a way to add salt without control. Lemon, orange and capers have different intensities and destinations. What you really need to know The lemon one brings a fresh and tense note; orange is softer and more fragrant;...
by Giuseppe Larosa | Aug 25, 2026 | Tips
The ready-made Norma sauce reduces time, but does not eliminate decisions: pasta size, amount of cooking water and finishing determine whether the dish seems assembled or well tied together. Let’s start with the concrete choice Heat it gently in a large pan...
by Giuseppe Larosa | Aug 25, 2026 | Tips
The word pesto describes a consistency rather than a unique recipe. A Sicilian tomato pesto, a pistachio pesto and a caponata pesto give very different results: choosing from color alone easily leads one astray. The useful answer, first of all Check the ingredient...
by Giuseppe Larosa | Aug 25, 2026 | Tips
A ready caponata should not necessarily be eaten as soon as it is opened and cold from the fridge. Bringing it to the right temperature and completing it with a fresh element can bring out sweet and sour, aubergines and aromas better. How to orient yourself without...
by Giuseppe Larosa | Aug 25, 2026 | Tips
There is no perfect cassette for everyone. To estimate the kilos you need the number of people, daily portions, expected duration and quota allocated to juices or recipes. What you really need to know Start from the family’s usual consumption for a week and...
