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Powdery mildew of the sage

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  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
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Salmon With Green Peppercorn Sauce: The recipe for a refined and tasty dish

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The salmon with green peppercorn sauce is the second plate of tasty and very refined fish. A simple recipe, but equally impressive, inspired by one of the great classics of Italian cuisine: fillet with green pepper. In our reinterpretation, the salmon fillets are lightly seared in a pan, to keep the meat tender and juicy, and finally served with a delicate sauce based on fresh cream, scallion, brandy and green pepper, for a creamy and very aromatic result. A dish that recalls the Nordic flavours, perfect to be served on the evening of Christmas Eve or in any case for a festive lunch. Find out how to make it by following our instructions step by step. INGREDIENTS SALMON FILLETS OF 200 G EACH 4 SHALLOTS 2 FISH BROTH 6 tbsp DRY WHITE WINE 4 tbsp BRANDY 1 tablespoon • 345 kcal FRESH COOKING CREAM 120 ml PARSLEY 1 bunch • 79 kcal GREEN PEPPER 1 tbsp EXTRA VIRGIN OLIVE OIL TO taste • 29 kcal BUTTER 15 gr • 380 kcal SALT as needed • 286 kcal The calories refer to 100 grams of the product How
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Mint and chocolate cheesecake: fresh, delicious and spectacular dessert

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The mint and chocolate cheesecake is a delicious dessert with a delicately refreshing flavour. It is a simple and perfect preparation for the summer season because it does not require the passage in the oven but only the rest in the refrigerator. With a creamy and at the same time crunchy consistency, thanks to the presence of chocolate flakes inside the filling, it can be easily prepared in advance and is perfect for any occasion or time of day: from the party buffet to a simple snack with friends. Here’s how to perfectly prepare mint and chocolate cheesecake. INGREDIENTS FRESH UNSWEETENED CREAM 400 gr SPREADABLE CHEESE (NOT LIGHT) 200 gr COCOA BISCUITS 200 gr MINT SYRUP 150 gr DARK CHOCOLATE 150 gr • 600 kcal BUTTER 80 gr • 380 kcal GELATIN IN SHEETS 10 gr The calories refer to 100 grams of product How to make mint and chocolate cheesecake Blend the biscuits to obtain a powder and collect them on a plate. Then gently melt the butter and, with a spatula, mix it with the powder (1). Tr
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Sweet Christmas candles: the recipe for a greedy and spectacular dessert

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The sweet Christmas candles are a dessert delicious and dramatic that you can also use as centrepieces Christmas. These are short pastry candles, filled with delicious custard and rolled in white chocolate and chopped hazelnuts. The flame will be made with crunchy caramel, solidified on wooden sticks. The preparation is simple and will conquer all your diners: here’s how to make them perfectly. INGREDIENTS SHORTCRUST PASTRY 300 gr PASTRY CREAM 300 gr MELTED WHITE CHOCOLATE 200 gr • 532 kcal CHOPPED HAZELNUTS TO taste FOR THE CARAMEL SUGAR 5 tablespoons • 750 kcal WATER 2 tablespoons • 0 kcal The calories refer to 100 grams of product How to make sweet Christmas candles Prepare the shortcrust pastry, wrap it in cling film (1) and place in the refrigerator for about an hour. After the necessary time, roll out the pastry with a rolling pin (2) and cut out rectangles with a sharp knife (3). Roll them around tubular moulds (4) and shape your candles. Arrange them on a baking sheet lined wit
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Bostrengo: the recipe for the rustic and greedy typical sweet from the Marche region

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The bostrengo is a Christmas cake typical of the Marche region. It is an ancient recipe, made with poor ingredients, based on rice – which in this recipe replaces spelt and barley, the cereals used in the past – stale bread, flour, dried fruit, butter, eggs and sugar. A cake with a rustic and genuine flavour, with a moist texture and an intense aroma, thanks to the addition of grated orange zest and a drop of rum. As with most traditional dishes, especially the more humble ones, there are many different versions and each family has its own mix of ingredients. Simple and quick, it is perfect to be enjoyed at the end of a meal with coffee or as a snack, accompanied by a cup of tea. Find out how to prepare Bostrengo in a few easy steps. INGREDIENTS FLOUR type 00- 300 gr • 36 kcal CORN FLOUR 300 gr RICE 150 gr UNSWEETENED COCOA POWDER 30 gr STALE BREAD 100 gr • 79 kcal DRIED FIGS 150 gr WALNUT KERNELS 100 gr RAISINS 50 gr • 317 kcal FRESH MILK 1 glass • 286 kcal SUGAR 100 gr • 750 kcal EGG
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Purple cabbage pesto: the recipe for a delicious and versatile sauce

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The purple cabbage pesto is a colourful sauce and delicious. In our recipe, this vegetable, typical of the winter season and with an irresistible purple hue, is cut into thin slices and blended together with dried fruit and grated cheese, until a soft and velvety cream is obtained. The final result is an original and tasty variant of the classic Genoese pesto, perfect to spread on slices of bread or croutons and to serve as an appetizer. You can also accompany it with sticks of raw vegetables, for a light aperitif, or use it as a condiment for pasta or risotto: in this case, you will have to dilute it slightly with a couple of ladles of the cooking water. A simple and versatile recipe: find out how to make it by following our advice step by step. INGREDIENTS 1/2 purple cabbage LIMONE 1 PINE NUTS ALREADY PEELED 40 gram HAZELNUTS 50 gram PARMESAN 80 gram EXTRA VIRGIN OLIVE OIL 6 tablespoons ROSMARINO as needed SALT as needed FOR DECORATION TOASTED PINE NUTS TO taste Nutrition Facts Calor
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Bechamel potatoes: the recipe for a rich and delicious baked dish

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The bechamel potatoes are a dish baked tasty and delicate, to serve as a main dish or as a second plate: just serve them with a simple salad garnish. In our recipe, we have mashed boiled potatoes and stuffed them with ham and cheese, then forming soft meatballs. The potatoes will then be covered with the béchamel and grated cheese, then cooked in the oven, until you get a gratin and delicious dish that will conquer everyone. But here are the steps to prepare them. INGREDIENTS BOILED POTATOES 5 SOFT GRATED CHEESE 85 gr CUBED COOKED HAM TO taste • 43 kcal SOFT CHEESE CUBES TO taste CHOPPED PARSLEY TO taste • 79 kcal FOR THE BECHAMEL FRESH MILK 500 ml • 286 kcal BUTTER 45 gr • 380 kcal FLOUR type 00 25 gr • 36 kcal NUTMEG TO taste SALT UP TO taste • 21 kcal GROUND BLACK PEPPER TO taste The calories refer to 100 grams of the product How to prepare baked bechamel potatoes Boil the potatoes, peel them and mash them with a fork (1). Add the salt and pepper and mix. Make meatballs from the pot
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Cupeta: the recipe of the Christmas holidays

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The cupeta or copeta is a typical Apulian Christmas cake, in particular the kitchen Salento and Lecce, a preparation similar to that of nougat and crunchy almonds. The main ingredients are caramelized sugar and lightly toasted almonds, flavoured with lemon zest and vanilla. The origins of this crunchy date back to 1200: the ancient Romans called it “cuppedia”, while the Arabs identified it with the term “qubbayat”, indicating a sweet preserve. Making Salento cupetait is not difficult, it will only take the right time to obtain a delicious preparation and enrich the menu of Christmas sweets. But here are all the steps to make it happen. INGREDIENTS ALMONDS 500 gr • 595 kcal SUGAR 300 gr • 750 kcal 1 cup water • 0 kcal 1/2 lemon juice • 29 kcal 1/2 lemon zest • 43 kcal VANILLIN powder 0.5 gr • 750 kcal The calories refer to 100 grams of the product How to prepare the Apulian copeta or cupeta Put the almonds in a pan with cold water and bring to a boil for at least 5 minutes (1). Peel th
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