Come te lo cucini l’autunno?
Le nostre botteghe sono aperte fino a mezzanotte
con prodotti e sapori di stagione,
anche già pronti da buttare in pentola,
per una spesa buona sana e comoda.
Novembre al Mercato è il mese di:
calamari, bietole e spinaci, tome di alpeggio,
diospero, zucca, porri, mele, triglie,
ricciole, polenta, castagne, spezzatino,
Luciano Savini è stato menzionato sul Guinness World Record per il più grande tartufo bianco mai commercializzato. L’esemplare pesava ben 1,497 kg!
Buffalo milk mozzarella should be preserved in its own liquid, and the packet in which it is contained should be placed in a basin of water at a temperature of about 15-16° in summer and 20-22° in winter.
The average time it takes to recharge an electric vehicle is about 25 minutes. A fully recharged battery costs about 2/3 Euros and covers a distance of about 130 km.
The oil that is most suited for frying is extra virgin olive oil, followed by peanut oil. While, if you don’t want to overpower delicate flavours it is best to use sesame seed oil or grape seed oil.
The students at the Lorenzo de’ Medici school have contributed to the restoration of the San Jacopo in Campo Corbolini church, in the San Lorenzo quarter of Florence.
Phenylethylamine and serotonin are effective stimulating antidepressants that dilate the blood vessels in the brain. In one word: happiness.
One of the oldest Tuscan recipes is “acciughe alla povera” (plain anchovies). The anchovies are left to marinate in vinegar or lemon juice and are dressed with thinly sliced red onion that has become milder by soaking in water over night.
When a sommelier wears the tastevin – the shallow silver and metal cup traditionally used for wine tasting – hung from the breast pocket and not from around the neck, it means that he or she is not working at the moment.
Brick cooked chicken has no added fat – except for a drop of oil – which ensures tender meat and crunchy skin. It is an ancient and flavoursome method of cooking that is carried out with fire-resistant bricks.
San Lorenzo is the Patron Saint of bakers and the Protector of bread and pastry makers. During the Saint’s feast days, bakers and pastry makers would take a gift of bread to church as a votive offering.
D’Annunzio was the inventor of the word tramezzino, the Italian translation of sandwich, which took its name from the Earl of Sandwich. The Earl was such an enthusiastic player that he only ever asked for snacks comprising two slices of bread and a slice of beef in between.
Tortellini were created by an inn keeper who admired a beautiful customer – maybe Venus in person – though a keyhole and wanted to recreate her navel to honour her.
The more water cheese contains, the larger the fragments of curd are: as large as a walnut in the case of stracchino, as big as an olive in the case of a provola, and as tiny as a grain of rice with regards to pecorino and parmigiano.