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

Millefeuille with ricotta: the recipe for a crumbly and greedy dessert

The millefeuille with ricotta is a delicious and easy to make dessert: a fresh and delicate dessert, to be presented as an after-dinner dinner with family or friends. The millefeuille, a typical dessert of the Italian tradition, alternates with layers of soft ricotta cream enriched with dark chocolate drops: a real treat for the palate. Here’s how to make the ricotta millefeuille to perfection.

Ready in: 40 minutes


RICOTTA 200 gram
ICING SUGAR just enough

Nutrition Facts

Servings: 4
Amount per serving
Calories 461
% Daily Value*
Total Fat 24.2g 31%, Saturated Fat 13.8g 69%, Cholesterol 59mg 20%, Sodium 271mg 12%, Total Carbohydrate 46.2g 17%, Dietary Fiber 2g 7%, Total Sugars 7.4g, Protein 10.6g, Vitamin D 0mcg 0%, Calcium 240mg 18%, Iron 2mg 13%, Potassium 105mg 2%

*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 the millefeuille with ricotta

Start preparing the millefeuille by cutting a ready-made puff pastry roll into 3 equal parts (1).

Millefeuille with ricotta

Arrange the puff pastry on a baking sheet lined with baking paper, separate the three rectangles by a few centimetres, then with the tines of a fork gently pierce the entire surface of the sheets (2) to avoid the risk of them swelling too much during cooking. Bake at 200 ° C for about 15-20 minutes or in any case until completely golden.

Millefeuille with ricotta

While the pastry cools, prepare the cream: drain the ricotta from any residual water, then add the icing sugar and whisk everything with an electric whisk (3).

Millefeuille with ricotta

Pour the liquid cream (4) several times and then let it whip until the mixture is solid and compact enough.

Millefeuille with ricotta

Mix by hand, with the help of a spatula, the dark chocolate drops (5); then put the cream in the fridge until use.

Millefeuille with ricotta

Transfer the cream into a piping bag even without a nozzle. In a serving dish, arrange the first layer of puff pastry and cover it with cream (6). Place the second layer of pastry on top and repeat the operation for a second time.

Millefeuille with ricotta

Finally, finish with the last layer of pastry on which you will sprinkle plenty of icing sugar to decorate. You are ready now to serve your delicious ricotta millefeuille (7).


To make this dessert, you can use the ready-made pastry or make it at home. You can enrich the layers of the millefeuille with small pieces of cooked pear and cinnamon, or with other fresh fruit according to your availability. You can decorate the surface with maple syrup, honey or chopped walnuts.

Let the millefeuille rest for at least 10 minutes before serving, so that the flavors blend well.


You can keep the millefeuille in the fridge for about 2-3 days, tightly closed in an airtight container.

You may be interested to read about the Sazerac cocktail recipe/ blue ice ice cream recipe/ canned potato recipe/ crazy lizard meat recipe/ gherkin vinaigrette recipe.


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