Good food is good mood

The zucchini cake recipe with speck is a soft and delicious savoury rustic, which will surprise you with its great speed and ease of execution. A soft, batter-like dough is enriched with diced zucchini, sliced ​​speck and diced scamorza cheese, then baked in the oven until lightly browned, for a super stringy and irresistible final result. Exceptional both hot and at room temperature, it is perfect for any occasion: from an aperitif with friends to a packed lunch, to a snack for the little ones. Find out how to make it by following our recipe step by step. Ready in: 45 minutes FOR 6 PEOPLE INGREDIENTS ZUCCHINI 300 gram SPECK 100 gram SCAMORZA 120 gram POTATO STARCH 50 gram MILK 120 gram EGGS 3 FLOUR (type 00) 140 gram GRATED PARMESAN 40 gram EXTRA VIRGIN OLIVE OIL 40 gram BAKING POWDER 15 gram SALT as required PEPE as required Nutrition Facts Servings: 6 Amount per serving Calories 331 % Daily Value* Total Fat 16.8g 22%, Saturated Fat 7.2g 36%, Cholesterol 32mg 11%, Sodium 793mg 34%, T

Asparagus with butter is a simple and tasty side dish typical of Piedmont. A quick and tasty preparation made with whole asparagus boiled in boiling water and flavoured in a pan with melted butter and grated Parmesan cheese. Serve them to accompany main courses of meat or fish or enjoy your asparagus in butter alone, after a first course, so as to complete the meal with seasonal vegetables. Here’s how to prepare them quickly and easily. Ready in: 20 minutes FOR 4 PEOPLE INGREDIENTS FRESH ASPARAGUS 800 gram BUTTER 120 gram GRATED PARMESAN 3-4 tbsp GARLIC 1 clove SALT UP just enough GROUND BLACK PEPPER as required Nutrition Facts Servings: 4 Amount per serving Calories 795 % Daily Value* Total Fat 25.5g 33%, Saturated Fat 32.2g 161%, Cholesterol 68mg 23%, Sodium 3844mg 167%, Total Carbohydrate 52.7g 19%, Dietary Fiber 0.3g 1%, Total Sugars 0.3g, Protein 2.3g, Vitamin D 17mcg 84%, Calcium 56mg 4%, Iron 0mg 0%, Potassium 13mg 0% *The % Daily Value (DV) tells you how much a nutrient in a fo

Tuna sauce with onions is a simple and tasty preparation, ideal to serve as a cold appetizer, for a buffet, an aperitif or as a side dish, to accompany meat or fish main courses. The preparation is a variant of the classic sauce with tuna and mayonnaise that is prepared for veal with tuna sauce, but with the addition of onion, preferably red onion from Tropea. To mitigate the intense flavour of the onions, they will be cut into slices, blanched in water and seasoned, so as to be softer and more digestible, before being mixed with the mayonnaise and the mix of tuna, capers and anchovies. You can serve tuna onions for a summer dinner when you want to make a simple but tasty dish and it goes well with different dishes: here’s how to prepare them. Ready in: 30 minutes FOR 4 PEOPLE INGREDIENTS RED ONIONS OF TROPEA 200 gram TUNA IN OIL 80 grams MAYONNAISE 4 tbsp ANCHOVY FILLETS IN OIL 4 LAUREL 1 leaf PARSLEY just enough SALT UP just enough GROUND BLACK PEPPER as required Nutrition Facts Serv

Ice cream with condensed milk is a simple and delicious preparation: it is made without an ice cream maker and with only 2 ingredients. It is a homemade ice cream that is also ideal for beginners. To make it, in fact, you will only need very firm whipped cream and condensed milk, to which you can add other ingredients, so as to customize it as you like. Once the ingredients have been blended, all you have to do is put the bowl in the freezer overnight, without the need to mix! The final result will be creamy and irresistible ice cream. But here are the steps to prepare it. Ready in: 15 minutes + COOLING TIMES FOR 6 PEOPLE INGREDIENTS COLD LIQUID FRESH CREAM 400 grams CONDENSED MILK 250 grams Nutrition Facts Servings: 6 Amount per serving Calories 234 % Daily Value* Total Fat 11.4g 15%, Saturated Fat 7.6g 38%, Cholesterol 21mg 7%, Sodium 86mg 4%, Total Carbohydrate 29.8g 11%, Dietary Fiber 0g 0%, Total Sugars 29.8g, Protein 4.6g, Vitamin D 0mcg 0%, Calcium 139mg 11%, Iron 0mg 0%, Potass

Zucchini properties, benefits, green, yellow, round or long: today we are talking about zucchini, queen of our summer dishes, genuine and rich in benefits for our body. Whether they are in first courses, second courses or side dishes, zucchini should never be missing in our shopping list and in our kitchens, let’s find out together why. Belonging to the Cucurbitaceae family, zucchini are annual plants with creeping or climbing stems, which tend to ripen in the warm months, between June and September. Low in calories and rich in vitamins and minerals, courgettes have an unmistakable delicate taste, a characteristic that makes them incredibly versatile in the kitchen. In nature, there are numerous varieties of zucchini, all tasty and full of benefits for our health. Here is a small guide to learn more about this vegetable, with some tips to enhance it in the kitchen. Zucchini properties Rich in water (almost 95%), courgettes are among the least caloric vegetables that we find in nature (

The Interdonato lemon of Messina is Queen Elizabeth’s favourite for her tea breaks at 5 pm. Buckingham Palace supplies itself with the fruits of this area that have grown on the Ionian terraces since the postwar period, but the link with the English dates back to the beginning of the last century. The reasons for this success. At Buckingham Palace, understandably, they have a good mouth and Queen Elizabeth, when she can, turns to Italy to set her table. So it was, in 2018, for the royal wedding between Harry and Meghan, when for the ceremony London brought the famous sugared almonds from Sulmona and lemons from the Amalfi Coast to the palace to compose the wedding cake. A relationship, the one with the Belpaese, which is confirmed with the typical yellow citrus fruit, this time, however, coming from Sicily: the Interdonato IGP lemon characteristic of the Ionian coast of Messina (it is rich in terracing), in fact, seems to be the “chosen” for the tea time of the British sovereign. Thank

Strawberries in wine are an alternative and tasty idea to enjoy this wonderful spring fruit. Less known than the classic version, made with yellow peaches, it recalls sangria, the alcoholic drink typical of the Spanish tradition. In this variant, the strawberries acquire an intense and pleasant taste, while the red wine becomes sweet and greedy even for those who generally do not like it. Simple and quick, you can serve them at the end of lunch, paired with cheeses or during a meal, to accompany meat or fish dishes. Find out how to make them by following a few easy directions. Ready in: 30 minutes FOR 4 PEOPLE INGREDIENTS RED WINE 750 ml FRESH STRAWBERRIES 500 gram CANE SUGAR 4 tbsp CINNAMON STICK 1 LEMON PEEL as required Nutrition Facts Servings: 4 Amount per serving Calories 669 % Daily Value* Total Fat 0.4g 1%, Saturated Fat 0g 0%, Cholesterol 0mg 0%, Sodium 9mg 0%, Total Carbohydrate 27.1g 10%, Dietary, Fiber 2.5g 9%, Total Sugars 19.8g, Protein 1g, Vitamin D 0mcg 0%, Calcium 35mg

Burnt wheat orecchiette is the variant with a strong and slightly smoky taste of the pasta format belonging to the Apulian peasant tradition. At the base of their dough, in addition to the inevitable durum wheat semolina, there is a good percentage of burnt wheat flour, that is a flour obtained from the roasting and grinding of wheat. It is a typical product, characterized by an intense aroma, with which not only fresh pasta is made, but also tortellini, focaccia, leavened products and other local preparations. In ancient times it was obtained by burning the vegetation that covered the ears of durum wheat fallen to the ground, which otherwise would have been lost: in this way the grains were indirectly toasted. Find out how to make this special orecchiette by following our recipe step by step. Ready in: 30 minutes FOR 4 PEOPLE INGREDIENTS DURUM WHEAT SEMOLINA 350 gram WATER 270 ml BURNT WHEAT FLOUR (TOASTED) 150 gram SALT 1 pinch Nutrition Facts Servings: 4 Amount per serving Calories

Wholemeal shortcrust pastry is a basic preparation used to make pies, biscuits and tartlets. It is very easy and affordable for everyone, it is packaged with a few simple ingredients, all easily available at home. For an impeccable result, it is important that these are very cold and that they are worked very quickly with the fingertips, to avoid overheating the dough. With a very crumbly texture, it is characterized, compared to its classic version, by a more rustic and genuine flavour. Find out how to make it to perfection by following our recipe step by step and indulge yourself in creating many delights suitable for breakfast and snack. Ready in: 30 minutes FOR 6 PEOPLE INGREDIENTS BUTTER 250 grams CANE SUGAR 250 grams EGGS 2 SALT 4 grams VANILLIN 1 sachet (0.5 gram) BAKING POWDER FOR CAKES 8 gram FLOUR (type 00) 240 grams WHOLEMEAL FLOUR 240 grams Nutrition Facts Servings: 6 Amount per serving Calories 639 % Daily Value* Total Fat 35g 45%, Saturated Fat 21.5g 107%, Cholesterol 90m

Potato peel recipe in the kitchen, food is never wasted and, thanks to a few small tricks, it is often also possible to use food waste to create creative and delicious dishes. Vegetable skins, in particular, are rich in important nutrients, in some cases even in greater quantities than the ingredient itself: this also applies to potato skins. But can you eat potato skins? When is it best to avoid it? Here are some rules to observe for eating potato skins and some useful tips for using them in the kitchen. In a kitchen that is attentive to sustainability, we try to produce as little waste as possible and to exploit all the ingredients available, in their various parts: so we began to understand that the skins can be eaten, also because they usually maximize the benefits of their foods. This also applies to potatoes, which contain most of the nutrients in the part between pulp and skin: but is it possible to eat potato skins? When does it become dangerous? Here is everything you need to

How to recycle onion skins, if the onion is rich in benefits, its bowl is even more so: in fact, in the outer part of the vegetables, we often find the most important accumulation of nutritional elements. But is it possible to recycle onion skins in the kitchen, minimizing waste? The answer is yes: that’s why you should avoid throwing away the onion skins and some ideas for using them in an alternative way. Onions are one of the most used foods in the kitchen: but not many know that their skins are equally rich in benefits and for this reason they should never be thrown away. But how can onion peel be reused in cooking? If you are intent on reducing your waste to zero (or almost) here are some ideas that will allow you to recycle onion skins and use them in a surprising way. Onion peel: why not throw it away Like most greens and vegetables, onion also maximizes its benefits in the peel. In fact, this is rich in fibre, flavonoids, antioxidants and vitamins, especially vitamins A, C and