February is the best month to begin cleansing the body from toxins accumulated during the winter: let’s start every meal with a detox salad with fennels, leeks and turnips seasoned with extra virgin olive oil and a pinch of salt. At the end of the month, you can collect early small and tender dandelion leaves,
December means Winter holidays and feasts. To not exagerate with food, here’s a list of seasonal fruits and vegetables to eat and buy in December.
For a colourful and sustainable autumn, here’s a list of seasonal fruits and vegetables to eat and buy in November.
To us, October means mushrooms. We suggest an original and elegant recipe: boletus salad with dill. Serve it as a starter with rye bread. Preparation is simple: just sliced fresh mushrooms with fresh dill, chives, extra virgin olive oil and salt, garnished with a few pomegranate grains. Another food that ripens in October is the winter
The citrus fruit and daikon salad is served with soy vinaigrette and chopped pistachios.
A seasonal, light, tasty and creamy pasta course – even if it doesn’t contain cream – with a spice that enhances the flavour of the other ingredients: saffron.
The cream of Jerusalem artichoke soup with sage has a naturally creamy texture and is perfect for winter evenings during Christmas feasts.
In oil, vinegar or au naturel, vegetable preserves allow you to taste all year long the produce of summer orchard.
Ingredients for 12 cupcakes For the fillo dough: 200 g of flour 2 eggs a little salt For the stuffing: 1 litre of béchamel (prepared with milk, flour and oil) 6 spoonful of grated Parmesan cheese 500 g of spinach 400 g of champignon mushroom 4 artichokes parsley 1 clove of garlic
Ingredients 4 artichokes 1 Tropea red onion 100 g of pitted Taggiasche olives 3 spoonful of Aeolian salted capers 1 bunch of parsley 2 fillets of anchovy in oil the juice of half a lemon minced dry chili pepper extra virgin olive oil whole herb sea salt Preparation Soak the capers in lukewarm
