by Giuseppe Larosa | Aug 25, 2026 | Tips
Capuliato comes from chopped dried tomatoes and brings a concentrated flavor to the kitchen that saves time. It is not a ready-made sauce to be poured without worries: it must be dosed and often softened with oil, cooking water or fresh ingredients. How to orient...
by Giuseppe Larosa | Aug 25, 2026 | Tips
Cucunci are one of those ingredients that immediately make a Sicilian table: just drain them well and combine them judiciously. However, they have a strong flavour, so it is best to taste them before building the entire aperitif. What you really need to know If they...
by Giuseppe Larosa | Aug 25, 2026 | Tips
Capers and cucunci are often placed in the same department, but they are not two sizes of the same ingredient. The caper is a bud harvested before it opens; the cucuncio is the elongated fruit that comes after the flower. Let’s start with the concrete choice The...
by Giuseppe Larosa | Aug 25, 2026 | Tips
A salted caper should not be used as found in the jar. The decisive step is to remove the excess salt without washing away all the aromatic character: you need water, tasting and a minimum of patience. The useful answer, first of all Place the required amount in a...
by Giuseppe Larosa | Aug 24, 2026 | Tips
The kumquat is eaten whole: the peel is sweet and fragrant, the pulp more acidic. Chewing the two parts together creates the balance that is missing by tasting them separately. Ingredients and doses For a quick compote use 500 g of kumquats, 180-220 g of sugar, 100 ml...
