Feb 20, 2023 | Molecular health and nutrition
Rye: valuable raw cereal Rye, still relatively slightly consumed in Italy, is a cereal with many properties and different uses in the kitchen. Let’s take a closer look at what it is, what its nutritional properties are and its many uses in the kitchen. What is...
Jun 21, 2019 | Molecular health and nutrition
Wholemeal rice with avocado with summer aroma The idea of the fruit that we are familiar with, reminds us of the dessert, the end of the meal. In reality, this happens because the fruit we are used to consume, usually contains sugars, water, vitamins, trace elements...
May 24, 2019 | Molecular health and nutrition
Sage-flavored onion sauce Onion is a food with often neglected beneficial properties, due to its strong and permanent taste. However, if we choose a delicate variety such us the DOP of Acquaviva, or the red of Tropea, both rich in anthocyanins, powerful antioxidants,...
Apr 30, 2019 | Molecular health and nutrition
Advises for grilling Although it is not advisable to grill regularly, with a few small tricks you can occasionally enjoy the taste that this type of cooking is able to give the food. Amongst other things, eating raw vegetables or a fruit at the end of a meal gives it...
Feb 22, 2019 | Molecular health and nutrition
New lipidomic recipe for Carnival Chiacchiere, also called frappe or crostoli, are a poor cake for simplicity and number of ingredients. The origin dates back to ancient Rome where, on the occasion of the Saturnali, sweets made of flour and eggs were prepared and...
