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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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How to clean moka pot: tips and tricks to have it shiny and ready for use

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How to clean moka pot, how can we have a shiny moka pot as if just bought with which to prepare a coffee worthy of the name? How to do it at home, without chemicals? What mistakes should we avoid in order not to ruin the moka pot and with it our beloved coffees? Let’s find out the tricks and secrets for a perfect moka pot. In Italian kitchens, two things can never be missing: pasta and moka pot for coffee. A coffee maker invented almost 100 years ago and so important that it deserves a place in the permanent collection in the MoMA in New York, the moka pot is a symbol of our culture and a precious ally at any time of the day. Is yours a little black, has limescale stains or annoying molds? Do you want to clean it and see it shine like just purchased without using chemicals? Here is a simple guide to clean the moka pot and some mistakes to pay attention to to always have it ready for use. How to clean moka pot Without chemicals or soaps of any kind, it is possible to clean the moka pot
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Pumpkin hummus: the variant of the delicate and inviting Middle Eastern recipe

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Pumpkin hummus is a tasty variant of chickpea hummus, a sauce of Middle Eastern origin based on chickpeas and tahini: a very easy recipe to make and ideal when the pumpkin is in season. In this version, we used a whole pumpkin and cooked it with oil and garlic until tender. Then we mixed it with tahini, a sesame seed paste essential for this dish. You can use pumpkin hummus as an appetizer, accompanying it with breadsticks, with pieces of focaccia or even with fresh vegetables. Ready in: 1 hour FOR 8 PEOPLE INGREDIENTS WHOLE PUMPKIN about 500 grams FRESH CHICKPEAS 200 grams TAHINA 2 tablespoons GARLIC 2 cloves LEMON 1/2 EXTRA VIRGIN OLIVE OIL as required SALT as required PEPPER as required Nutrition Facts Servings: 8 Amount per serving Calories 148 % Daily Value* Total Fat 5.5g 7%, Saturated Fat 0.8g 4%, Cholesterol 0mg 0%, Sodium 7mg 0%, Total Carbohydrate 19.9g 7%, Dietary, Fiber 5.2g 19%, Total Sugars 3.7g, Protein 6.4g, Vitamin D 0mcg 0%, Calcium 74mg 6%, Iron 2mg 12%, Potassium 44
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How to check oil temperature without a cooking thermometer- three methods to check the oil temperature

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How to check oil temperature? Those who love fried food will surely know how important kitchen thermometers are to obtain good frying: whether it is chips, chicken wings, or doughnuts, avoiding going beyond the smoke point is also essential for the health of those who eat. But what if you don’t have a cooking thermometer? Here are 3 foolproof methods for measuring oil temperature with tools or household products. When it comes to frying, the basic advice is to be very careful with the temperature of the oil. Thankfully, there are various ways to measure this temperature, even when you don’t have a kitchen thermometer handy. Anyone can measure the temperature of the oil with simple kitchen tools: here’s how. Bread How to check oil temperature Bread is probably a food on average always available in the pantry: anyone who finds himself with a few pieces of bread at hand, which can be used to test the temperature of the oil. For this method, just dip a small piece of bread in more or less
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Seasoning and flavouring, marinating: the differences between seasonings and how to best use them

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What is the difference between seasoning and flavouring? When should vinaigrette be put on the salad? And the spices in the roast? Doubts about how and how much to season are among the most common in the kitchen: thanks to the overabundance of seasonings, many amateur chefs do not have a precise idea of ​​how to use salt, spices, aromatic herbs and various condiments. Here is a small guide to doing it better. The dressing is one of the most important steps in the kitchen: professional chefs know that even if they prepare everything to perfection, falling on the dressing is equivalent to failing the dish. This also applies to home cooking: how many times have you hated the salad drowning in its dressing? Or the overly spiced rice? With this overabundance of spices, marinades and various seasonings, many home cooks have lost the ability to season food correctly: with little seasoning the food will be bland, with too much the food will taste more like the seasoning than your own. It all l
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The differences between durum wheat and soft wheat: cultivation, use in the kitchen and properties

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Similar in structure but profoundly different in shape, nutritional values, uses in cooking and cultivation: how many of you really know the differences between durum wheat and soft wheat? From the first we obtain the white flour, from the second the semolina: yet the differences do not end there, let’s see why. Structurally similar but very different in appearance and nutritional characteristics, soft wheat and durum wheat are two types of wheat, deriving from two different plants, from which more or less whole flours and semolina are produced. We often distractedly read the wheat with which they are prepared on the labels of bread and pasta: yet really knowing the ingredients and knowing how to recognize them is the first step towards a healthy diet in line with our tastes. Soft wheat and durum wheat, for example, are very different products: let’s get to know them better. Differences They come from two different species of wheat, the soft one from the Triticum aestivum plant and the
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Artichoke carpaccio: the recipe for a fresh and crunchy dish

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Artichoke carpaccio is a very simple dish to make, with a fresh taste and a pleasantly crunchy texture. The tender and very sweet artichoke hearts are thinly sliced, marinated in lemon juice and finally dressed with parsley-flavoured extra virgin olive oil. The result is a tasty dish, perfect to be served as an appetizer or side dish for meat and fish main courses. Lightweight and low in calories, it is also suitable for a slimming regime; moreover, since the artichokes are consumed raw, we can benefit from the precious antioxidant and purifying properties that characterize them. Find out how to prepare them by following our recipe step by step. Ready in: 30 minutes FOR 4 PEOPLE INGREDIENTS LARGE ARTICHOKES 4 LEMONS 2 PARSLEY 1 bunch EXTRA VIRGIN OLIVE OIL as needed SALT as required PEPPER as required Nutrition Facts Servings: 4 Amount per serving Calories 115 % Daily Value* Total Fat 3.9g 5%, Saturated Fat 0.6g 3%, Cholesterol 0mg 0%, Sodium 154mg 7%, Total Carbohydrate 19.9g 7%, Diet
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Hazelnut bread: the recipe for a soft leavened product with a particular flavour

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Hazelnut bread is a leavened product with a particular taste, combined with sweet and savoury flavours. In fact, you can consume it for breakfast, perhaps accompanied by a teaspoon of honey, or for lunch and dinner, together with cold cuts, cheeses or vegetables. The preparation of this delicious leavened product is really simple: we used a mix of 00 flour and wholemeal flour, brewer’s yeast, salt and oil, as well as chopped hazelnuts. In this way, you will be able to create, in a short time, hazelnut bread with a unique flavour. Try it lightly toasted: it will be crunchy and even more fragrant. Ready in: 1 hour FOR 6 PEOPLE INGREDIENTS FLOUR (type 00) 400 grams • 750 kcal WHOLEMEAL FLOUR 50 grams WATER 250 grams • 21 kcal EXTRA VIRGIN OLIVE OIL 2 tablespoons • 29 kcal BEER’S YEAST 10 gr • 750 kcal CHOPPED HAZELNUTS 100 gram SALT UP as required • 21 kcal FRESH ROSEMARY 1 sprig • 29 kcal The calories refer to 100 grams of the product How to prepare hazelnut bread Mix the two flours in a
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