Powdery mildew of the sage

  Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work

Bresaola rolls: the recipe for the simple and light dish

Bresaola rolls

Bresaola rolls are a fresh and tasty summer appetizer, very easy to make and without having to turn on the oven or fires. Just prepare a delicious cream based on fresh cheese, spread it on the slices of bresaola and then wrap them until you get tasty and fragrant rolls, thanks to the addition of fresh aromatic herbs. A recipe ready in just a few minutes, perfect to serve at an aperitif with friends or a Sunday brunch. Accompanied by a nice colourful salad and a slice of toast, they are also ideal for a quick and light meal. Find out how to make them by following our easy instructions step by step.

Ready in: 15 minutes


BRESAOLA 300 grams
FRESH CHION GRASS a few threads
SALT as required
PEPPER as required

Nutrition Facts

Servings: 3
Amount per serving
Calories 409
% Daily Value*
Total Fat 23.4g 30%, Saturated Fat 11.5g 58%, Cholesterol 155mg 52%, Sodium 2901mg 126%, Total Carbohydrate 3.2g 1%, Dietary Fiber 0g 0%, Total Sugars 3.2g, Protein 38.5g, Vitamin D 0mcg 0%, Calcium 191mg 15%, Iron 4mg 21%, Potassium 0mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

How to prepare bresaola rolls

Collect the fresh cheese in a bowl and add the chopped parsley, basil and chives (1); salt, pepper and mix thoroughly.

Spread the slices of bresaola on a work surface and spread the cream cheese on them (2).

Roll up the slices of bresaola on themselves (3).

Wrap each roll with a thread of chives and tie a double knot around it, to keep everything firmly in place (4).

Bresaola rolls

Bresaola rolls

Transfer the bresaola rolls to a serving dish and serve them freshly made or cold from the refrigerator, accompanying them with a few slices of bread (5).


This recipe uses fresh spreadable cheese, but you can replace it with robiola, ricotta, Certosa or cream based on mascarpone and gorgonzola.

You can replace the slices of bresaola with those of turkey, with meat carpaccio or with another cured meat of your choice.

For a pleasantly crunchy touch, you can add a few walnuts or chopped almonds to the cream or enrich the filling with chopped olives and dried tomatoes; you can also add some rocket leaves or fresh spinach, roughly chopped with a knife.

If you wish, you can serve the bresaola rolls together with the classic platter of cold cuts and cheeses, as an aperitif or appetizer, accompanying everything with slices of toast, croutons or taralli. You can also prepare them in advance, cover them with a sheet of cling film and keep them in the refrigerator until ready to serve.


The bresaola rolls can be stored in the refrigerator, in a tightly-closed container, for a maximum of 1-2 days. Freezing is not recommended.

You may be interested to read about the Fermented garlic blogpost/ banana crumb recipe/ banana top hat recipe/ chicken fricasse recipe/ coconut beiju recipe/ fried biscuit recipe/ strawberry Italian straw recipe.


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