The Semìno project is a journey of discovery through different countries’ food habits, offering migrants employment opportunities and allowing us to enjoy the properties of vegetables from all over the world.
Among the foods in season in September are grapes, a precious, tasty and healthy fruit. Here’s a list of seasonal fruits and vegetables to eat and buy this month.
At this time of the year fresh and juicy watermelon is one of the most versatile fruit that can be used to prepare savoury and refreshing dishes. To conclude a summer dinner there is nothing better than a watermelon sorbet: blend the watermelon with some acacia honey and put it into the freezer; add a
Tomatoes, aubergines, peppers, peaches and watermelons: these are only some of the delicious fruits and vegetables for July groceries shopping.
What fruits and vegetables are in season in June? Among other things, apricots. Here’s a list of seasonal foods to buy and eat this month.
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,
What fruits and vegetables are in season in Winter? January means citrus fruits, the best source of vitamin C during cold days. Here’s the list of all seasonal foods to eat and buy this month.
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.
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
Food irradiation involves exposing food to bursts of gamma rays, X-rays or electron beams to eliminate risks associated with microbial contamination, as well as to increase products’ shelf life. It has been used for many years in Asia, the United States and Europe (Netherlands, Belgium and France mostly), but it is not yet fully accepted by consumers and public opinion. A point
