PIOPPINI MUSHROOMS IN OIL!
My father is passionate of mushrooms. He studies mushrooms and collect them all over the year, so in our house we have always a lot of mushrooms. If someone ask me what is my favorite one, I would say with no doubt pioppini mushrooms (agrocybe aegerita). Indeed, perhaps I could thing about it for a [...]
Flowers to eat: salad with salmon, orange, almond and calendula
Flowers in the pot? Well yes! In addition to being colorful, fragrant, beautiful to look at and to give a decorative touch to our original dishes, many flowers are also good to eat and very useful to enrich our diet with many important active ingredients. Several scientific studies prove that in fact some of the [...]
Don’t call it waste: the Kefir serum
Many of those who produce homemade kefir does not filter the grains, other people (including me) filter kefir to get a more dense creamy. Given that with one liter of whole milk you get a little more than 400 g of kefir, and that part of milk goes to feed our colony of granules, we [...]
Milk Thistle: frightful but good!
There are herbs so thorny and threatening that you'd never know you could eat them. Such as milk thistle, appreciated in cuisine as in herbal medicine. Also called "saint" thistle for his extraordinary therapeutic qualities. Since ancient times it was used by doctors and herbalists to treat a wide range of diseases. Plants can grow [...]
Black Bryony Omelette and Wild Asparagus
The Tamus communis is an alimurgic plant with thousand names. Black Bryony, Madonna Seal, Tamaro, Tanno, Cerasiola, Black vine, tamina grapes, viticella, etc. In France is called Herbe aux femmes battues that means 'grass for battered women', such name is due to the wraps made with the grated root and applied on contusions and sprains. In my [...]
MOTHER DOUGH
Mother dough, mother yeast, sourdough , natural yeast, starter. These are just some of the names by which it is called that for me, the natural leavened dough. It has become a real passion to the point that sometimes I ask to myself :"How did I live all those years with no mother dough? Without [...]