A rich, delicious side dish with many different versions, combining all the colours of the Mediterranean, ciambotta is a typical southern Italian stew made even more appetising thanks to our Constance variety potatoes, with their soft, enveloping texture.
The #Veganuary challenge is back once again this year, when January goes vegan. Here are a few dishes made with healthy and sustainable èVita Residue-Free potatoes which will stop you craving for your old habits.
Romagnoli F.lli Spa is one of the businesses to have signed an agreement on the minimum price of potatoes
Salted cod meets the softness of our Constance potatoes in these mouth-watering, soft and delicate balls, perfect for winning over all your guests, even the youngest ones.
Particularly in winter, seasonal fruit and vegetables have to feature on our winter dinner tables. Here is our selection for January.
A traditional recipe for New Year’s Eve dinner, lentil, carrot and potato soup is the perfect first course for a cold winter evening. Here it is made with our Constance potatoes, with their compact flesh and creamy texture.
What would Christmas be like without mash? But above all, what would Christmas be like without any leftovers? In fact, we often go a little over the top with how much we need at festive lunches and dinners. But don’t worry, here are 4 ways to turn leftover mash into the star of the show!
Crispy on the outside and soft on the inside, duchess potatoes are a simple side dish but one that makes a big impact. Here they are made with our Colomba variety potatoes, perfect thanks to their super-soft flesh.
The holidays are now around the corner with all their presents and recipes to be shared with friends and family and now is the time to think about your menu. From a starter to dessert, here is our suggestion all made from èVita Residue-Free potatoes, which are great for the environment and for you.
Giulio Romagnoli, the CEO of Romagnoli F.lli Spa: “We are renewing our commitment to produce healthy, affordable and responsible food, creating the company of the future day by day, a combination of tradition, ethics and solidarity”
A delicious, flavourful side dish by @uno.spicchio.di.melone, these baked potatoes with cooked ham and fontina cheese are made with our Constance variety èVita Residue-Free potatoes, perfect for using with the skin on.
Seasonal fruit and vegetables have to feature on our winter menus. Here is our selection for December.
A savoury version of the famous French tart, this soft and delicate Colomba potato tarte tatin is a savoury pie that looks enticing and is incredibly simple to make, perfect for serving in slices as an aperitif or starter.
Who has never gone a little too far with the amounts they need? Here are 4 simple yet delicious ways to reuse leftover boiled potatoes and to say no to food waste.
Vegetarian chill is a meat-free version of one of the most famous traditional Mexican dishes. Here is our incredibly delicious recipe made from squash and Constance potatoes, with their light yellow flesh and semi-firm texture, perfect for long cooking.
From 22 to 30 November, at all Ce.Di. Gros stores in Lazio, when you buy a pack of “Patata di Campo-Amica dell’ambiente” potatoes, you will be supporting charities working around Lazio.
Perfect as a light, delicious main course, these peppers stuffed with potatoes, tuna and ricotta, made by @uno.spicchio.di.melone, have an incredibly soft filling thanks to our Levante variety èVita Residue-Free potatoes.
Versatile, healthy and sustainable. This is because potatoes are also good for the environment.
A proper diet requires a healthy, balanced intake of macro-nutrients, but what are the best sources of carbohydrate for an athlete’s diet?
A traditional recipe from Campania, gnocchi alla sorrentina fuses together all the authenticity and simplicity of Mediterranean flavours. But that is not all. Thanks to our Melrose variety potatoes, which are particularly rich in starch and have a low water content, you will be able to use less flour, for super-soft gnocchi.
Many people think that potato peels are just food scraps to be thrown in the bin. But they can actually be reused in various ways, in the kitchen and elsewhere, avoiding any unnecessary waste. Here are our suggestions to get the most out of them.
Short of ideas for traditional Halloween treats? We would go for a timeless classic: simple and fragrant biscuits made with our Colomba variety potatoes. They are perfect for an extra-crunchy texture!
A light vegetarian recipe by @uno.spicchio.di.melone, the potato gnudi with creamy squash and mushroom soup are made with our èVita Residuo Zero potatoes of the Levante variety, ideal for a smooth texture.
In traditional recipes or creative reinterpretations, gnocchi are popular both in Italy and abroad. But how did the king of potato-based first courses come into being? Let's trace its origin through the pages of history.
Tradition meets seasonal ingredients in this incredibly autumnal first course. In this delicious recipe, you will find the perfect balance between the delicateness of potatoes, with our incredibly soft Constance variety, and the bold character of porcini mushrooms.
With rising energy costs weighing more and more on gas and electricity bills, cutting down on wasting energy in the kitchen has become a highly topical issue. Here are our suggestions on how to cook potatoes while keeping energy consumption down.
Perfect either for a mouth-watering starter or as a side dish, courgettes stuffed with potatoes and pancetta are a quick, delicious recipe made with Levante variety èVita Residue-Free potatoes. They are incredibly soft and free from any pesticide residues.
It is really true: you do not throw anything away from potatoes. Even the cooking water can be used in various ways. Here are some of them.
Smoked salmon meets the crunchiness and acidic notes of green apple in a surprising combination. Hoya is the baked potato by Serramare Garden made with our incredibly soft, evenly shaped Colomba variety potatoes.
Squash, savoy cabbage, potatoes and many others: autumn is the perfect time of year to play with the flavours and textures of seasonal vegetables. Here are some of them.
Tasty stewed vegetables and vegetable proteins topped by a rich potato purée made from our Colomba potatoes. Here’s our veg shepherd’s pie recipe, a unique and totally British dish.
The equilibrium of entire ecosystems depends on biodiversity, but how can biodiversity be safeguarded? Residue-Free agriculture can make an important contribution.
A mouth-watering recipe from @uno.spicchio.di.melone, this potato and chickpea curry – the perfect combination between spiced and soft flavours – is made with our versatile and delicious Colomba potatoes.
A versatile ingredient used in recipes all around the world, whether cooked or raw, onions can add an extra touch to so many dishes. But how do you choose the right type? Here are a few guidelines.
Our soft Constance variety potatoes are used on a fragrant shortcrust pastry base for an incredibly delicious, easy-to-make pie.
A traditional French recipe, ratatouille is a simple, delicious dish made from stewed vegetables. Here is how @uno.spicchio.di.melone made it with our Colomba variety potatoes, perfect for keeping their firm texture when cooked.
Tiella Barese is a typical traditional dish, a recipe with many different versions, but it is made here with our Constance variety potatoes, which are ideal for cutting perfectly thanks to their compact flesh.
Vegetables are rich in valuable nutrients for our body, however, their cooking methods can sometimes lose some of these nutrients. Here are some guidelines to prevent this.
Very popular in the United States, baked potato skins are a simple, delicious recipe. Here is how to make them with our Levante variety Residue-Free potatoes, perfect for eating with the skin on.
Harvesting the fruits of your vegetable garden is always satisfying. Here is what to sow in August in your vegetable garden, pots or open fields.
Eating the right amount of vegetables every day is very important, particularly in summer, when a balanced meal can help us to replenish our vitamins and minerals. Here are a few vegetables to eat during summer.
Romagnoli F.lli Spa ended 2021 with a turnover of over €37 million. Exports accounted for 3% of the total turnover. The slight drop in the amount of ware potatoes sold, totalling 29,355 t, is in line with the Italian market trend.
Quick and light rolls stuffed with a filling made from tuna and Colomba variety potatoes, perfect for their velvety texture. Here is a time-saving recipe by @uno.spicchio.di.melone.
The CEO, Giulio Romagnoli: “This is a major new result as part of the company’s growth, proving the efficiency of our company policy”.
This is a less well-known (but equally delicious) version of potato salad. Here is how to make a perfect Haitian potato salad with our Colomba variety potatoes, with their soft yet compact texture when cut.
Potato-based recipes are now ever-present on our menus, but the spread of these tubers in Europe is relatively recent. Here are some surprising recipes with potatoes that were trendy in centuries gone-by.
A little oil and no hobs for making light, crispy chips. Here is how to make perfect chips in an air fryer with our Alouette variety potatoes.
Every variety of potato has characteristics - like the colour of its skin and the texture of its flesh - and organoleptic properties that make it particularly suitable for certain dishes. How do you choose the best ones for each recipe?
The special relationship has been confirmed with large-scale retail and farms, with a focus on trust and mutual intent.
This vegan recipe by @uno.spicchio.di.melone is perfect for summer. All the softness of our Arizona variety potatoes in a light and delicious filling.
Timeless potato croquettes, one of the star finger food recipes of Italian cuisine, are made here with our incredibly soft Elodie variety potatoes and served with a fresh creamy beetroot sauce.
The creamy texture of our Arizona variety potatoes is served with sautéed soft octopus in this perfect summer recipe.
Here is a recipe for potato salad, an absolute classic dish especially in the ‘German’ version. However, this is a Japanese take on it, which goes perfectly with our soft, delicate Arizona potatoes.
One of the real stars of our recipes, onions are an almost essential vegetable and very easy to grow in your vegetable garden. Let’s find out how.
This light and delicious vegetarian recipe is made with our èVita Residue-Free Levante variety potatoes, aged provola cheese, agretti, courgettes and asparagus.
A traditional English recipe, baked potatoes are as easy to make as they are delicious. They are perfect with our Arizona variety new potatoes, which are ideal for eating with the skin still on.
Nice weather, the sun… it is the perfect time to grow seasonal vegetables in our vegetable gardens or pots. Here is what to sow in May.
How do you make roast potatoes that are crispy on the outside and soft on the inside? Here are 4 simple tricks to add an extra special touch to your recipes.
Romagnoli F.lli Spa will be attending the next edition of Macfrut, the international fruit and vegetables trade show scheduled from 4 to 6 May at Rimini Expo Centre, where it will promote two events at the Romagnoli F.lli stand (Pavilion D3 - Stand 001).
A light, fresh recipe packed with summer flavours, made with our Arizona variety Sicilian new potatoes, perfect for eating with the skin on too.
Are you looking for simple, delicious recipes for Easter? Here is a quick and easy snack, made by @uno.spicchio.di.melone with our Residue-Free Levante potatoes.
With April comes spring, and a wide variety of vegetables return to our dinner tables. Here are a few seasonal vegetables that will add an extra special touch to your recipes.
From the imagination of the chefs at Serramare Garden comes this baked potato inspired by the flavours of Emilia. Here is the recipe for ‘Pachira’, made with our Constance variety potatoes.
Great for making many delicious recipes, potatoes are also a very interesting food from a nutritional point of view. One of the most talked-about theories is that eating raw potatoes is bad for you. Let’s find out more.
A classic side dish of pan-fried potatoes can give your recipes that extra touch. But how do you make it perfectly? It is made here with our Monique variety potatoes, perfect for keeping the right cut and an intense flavour.
Soft, delicious and incredibly easy to make. We are talking about potato pan pizzas, the perfect recipe to get the best out of the soft texture of our Constance potatoes.
Romagnoli F.lli is assessing the situation for producing new potatoes in the area around Syracuse. In fact, the weather conditions in this half of the year will have major consequences on the harvest and delays are expected in releasing the product to market.
Versatile when cooking, hardy when growing. Here is how to sow potatoes.
How great are pancakes! In this recipe by @uno.spicchio.di.melone we make them with our Constance variety potatoes for an extra-soft result.
Soft on the inside and crispy on the outside, these coated potatoes are the perfect recipe to add a special touch to the timeless classic of roast potatoes.
An essential Italian Carnival classic, potato doughnuts, with a recipe by @uno.spicchio.di.melone! Incredibly delicious doughnuts made with our Constance variety potatoes for an even softer result.
Valentine’s Day roast potatoes, a quick and easy side dish by @uno.spicchio.di.melone. This recipe is made with our Colomba variety potatoes, perfect for any type of cooking.
To celebrate World Pulses Day, we are offering a delicious vegan recipe made from chickpeas, spinach and incredibly soft Constance variety potatoes.
All the flavour of our Colomba variety potatoes in this delicious, light side dish by @uno.spicchio.di.melone with PGI Treviso late red radicchio, pine nuts and raisins.
From 28 January to 8 February, at all Ce.Di. Gros stores in Lazio, when you buy a pack of “Patata di Campo-Amica dell’ambiente”, we will donate a meal to people living in hardship.
Quick, easy and incredibly delicious! @uno.spicchio.di.melone offers us these ‘pizzettas’ made with our Constance variety potatoes, with their perfect flavour and texture when cooked.
From the winter menu of @uno.spicchio.di.melone comes this delicious, healthy recipe to get back in shape after the holidays. The soft texture of our Colomba variety potatoes gives the dish a velvety touch.
Let’s start 2022 with a light, incredibly delicious recipe from our @uno.spicchio.di.melone. The perfect texture is guaranteed by our Levante variety potatoes for these baked balls made without egg.
Romagnoli F.lli has been working with this institute from Bologna for over ten years to monitor the quality of production and the technical and sensory characteristics of potato varieties.
As much as they look similar, sweet potatoes are very different from normal potatoes, not least for their typical sweet flavour. Here are their characteristics and how they reached us.
How can we serve the flavour and deliciousness of a potato cake in a lighter version? Let’s find out in this butter-free recipe by @uno.spicchio.di.melone.
The holidays often go hand in hand with food and energy waste. Here are a few tips for more environmentally-friendly lunches and dinners.
What would a festive dinner table be without a Russian salad? Here is a basic version of the recipe, which is perfect thanks to our Colomba variety potatoes with their semi-firm flesh, to make a dish with the perfect texture.
Looking for the perfect Christmas starter? Serve an irresistible mix of the sea and the land with these mini balls made with our soft Constance variety potatoes and cod fillet.
The best holiday menus, and many others, are made with seasonal fruit and vegetables. Here are some typical delicious foods from this time of year.
Today @uno.spicchio.di.melone shares with us this very simple recipe, perfect for a delicious starter or Christmas aperitif. All the flavour and softness of our Levante variety potatoes meet the delicateness of burrata cheese and the bold flavour of anchovies.
How great are savoury muffins… but they’re even more delicious with a touch of sweetness! Try our recipe with Anguillara Veneta De.Co. sweet potatoes, spinach and the bold flavour of smoked scamorza cheese.
Today, @uno.spicchio.di.melone is offering us these delicious, light, easy-to-make and incredibly soft rolls, thanks to our Levante-variety potatoes with their yellow flesh and semi-floury texture. You can fill them as you like and enjoy them at any time of day.
64,500 meals donated thanks to sales of “Patata di Campo-Amica dell’ambiente” at Ce.Di. Gros stores in Lazio.
The company is unveiling the results of the trials that helped establish a potato-growing model with the lowest use of pesticides and by adopting tolerant varieties.
This is made with few ingredients and packed with flavour for the perfect dish to start the autumn season. Our Colomba-variety potatoes with their yellow flesh and squash are combined here in a delicious gratin perfect for creating incredibly varied menus. Here’s how to make it.
From 12 to 23 November, at all Ce.Di. Gros stores in Lazio, when you buy a pack of “Patata di Campo-Amica dell’ambiente”, we will donate a meal to people living in hardship.
Gluten-free, lactose-free and only made from plant-based ingredients, this light, incredibly delicious first course was made for us by food blogger @uno.spicchio.di.melone with our Levante variety potatoes.
What better occasion than Halloween to give free rein to your creativity in the kitchen? Here’s a recipe made for us by food blogger Irene Bombarda (Instagram handle: @uno.spicchio.di.melone), who used our èVita Residue-Free potatoes grown with the Constance-variety and its yellow flesh to create irresistibly monstrous baked potatoes!
25 October is World Pasta Day. Here are four recipes that celebrate the combination of two of the most versatile and loved foods in the world, pasta and… potatoes, of course!
Delicious, versatile and healthy… but watch out for sprouts! Let’s find out together because it’s good to avoid eating sprouted potatoes, along with some tricks to preserve our stocks as best as possible.
Serramare Garden, a concept combining ‘plants and cooking’, is celebrating its 1st year together with Romagnoli F.lli potatoes, the stars of three gourmet creations made in collaboration with Francesco Aquila, the winner of MasterChef 10.
Who’s scared of carbohydrates? Probably many people… but we often forget that they are not all the same. Talking about potatoes, we need to consider that, alongside carbohydrates, they contain many precious nutrients and can be a good way to maintain a healthy, balanced diet. Let’s find out more.
Working together with the University of Ferrara, Tuscia University and Legambiente to test the effects of green manure with Sudan grass as a biofumigant and on soil fertility.
Soft, thick and delicious: a Spanish omelette has the advantage of being great and a simple, versatile recipe, perfect for lunch, dinner or an Iberian-style aperitif.
Today is the second International Day of Awareness of Food Loss and Waste as declared by the UN. It is a chance to reflect on the causes of food waste and on any tricks for all of us to use for waste-free cooking.
Fresh, healthy and incredibly popular! Poke bowls have long won over the web and restaurant menus all around the world. Here’s a vegan version made with roasted sweet potatoes.
In the three months from June to August, Romagnoli F.lli S.p.A. èVita Residue-Free potatoes recorded a sales increase of +203% compared with the same quarter last year.
With the end of the stifling summer heat and the start of the first rains that announce the beginning of autumn, it is time to get to work in our vegetable gardens. But what are the best vegetables to sow at this time of year? Let's have a look at a few.
Festival Francescano will be back in Bologna from 23 to 26 September 2021. Romagnoli F.lli is renewing its support once again this year as a partner to this initiative dedicated to issues of inclusion, which has now reached its thirteenth edition.
To mark the year of Italy’s Presidency of the G20, on 17 and 18 September 2021, Florence is hosting the summit of agriculture ministers from the twenty countries that make up 60% of the world’s population, 80% of its wealth and 75% of foreign trade.
“Spicchi al naturale” and “Mini patate bio” are two premium product innovations for retail all about natural ingredients.
Research, experimentation and sustainable innovation for the Italian potato supply chain. These issues are at the centre of the meeting promoted by Romagnoli F.lli S.p.A. on the first day of Macfrut 2021.
Sustainable innovation and potato-growing: goals and plans for the future of the sector. This will be the framework for Romagnoli F.lli S.p.A.’s participation in Macfrut 2021 (Rimini Expo Centre, 7-9 September).
Romagnoli F.lli S.p.A. ended 2020 with a turnover of over €42 million and steady exports, accounting for 6% of total turnover.
Five portions of fruit and vegetables a day are the recommended amount for a healthy, balanced diet, and it’s even better if you work out your choice based on the specific characteristics of each food.
We’re giving fish and chips a Mediterranean twist with this succulent tuna fillet seared on the grill served with fragrant chips made with our Twister variety potatoes, with their semi-firm, light yellow flesh and intense flavour.
All the flavour and properties of fresh fruit and vegetables concentrated into a glass. Whether you prefer light extracts or thick smoothies, here are 5 combinations to make pressed juices and smoothies that will suit all tastes.
Tuna buzzonaglia is combined with our Twister variety potatoes, with their light yellow flesh and intense flavour, in this ‘Passiflora’ baked potato. This taste of the Mediterranean stems from the creativity of our friends at Serramare Garden.
The typical seafood flavour of mussels is joined by all the lovely creaminess and taste of our Levante variety potatoes in a first course that combines ‘land and sea’ to perfection.
In this recipe, typical of the Galicia region, octopus is combined with our Constance-variety potatoes in an explosion of spicy flavours and contrasting textures.
Romagnoli F.lli S.p.A. takes the excellence of the Italian potato supply chain to TV during an episode of L’Ingrediente Perfetto, scheduled to be aired on 25 July at 10:50 am on LA7.
If you think that only a dip in the sea or a swimming pool can save you from the sultry summer heat, think again! Here are five fruits that guarantee hydration and freshness when the heat starts to feel overpowering.
The delicate flavour of our Paradiso-variety new potatoes, with their semi-firm flesh and light skin, meets the sweet crunchiness of Cipolla Rossa di Tropea Calabria IGP in a simple recipe that is still packed with flavour, also starring olives, capers and cherry tomatoes.
Temperatures are rising and we’re getting hungrier for fresh food and light meals. Here are a few typical delights from the vegetable garden at this time of year, which will freshen up your summer menus.
Crunchy on the outside, soft on the inside and capable of bringing out the best of all the flavour of our Levante variety potatoes. A traditional Swiss dish, this is a rösti, a sort of pancake whose main ingredient is potatoes.
Much more than a simple farming practice, irrigation is the result of thousands of years of history that continues to evolve even today.
Serramare Garden in Cesenatico offers a sensory experience that celebrates the harmony among the fruits of the earth: plants, flowers and high-quality potatoes selected by Romagnoli F.lli.
Who ever said that soups are only a winter dish? Vichyssoise, a creamy cold soup made from potatoes, onions, leeks and cream, invented in 1917 by chef Louis Diat, works perfectly in the hot weather, giving summer menus a dash of sophistication.
We all know how important onions are for cooking, but their many beneficial properties are less well-known, from their anti-hypertensive and diuretic qualities to protecting the cardiovascular system.
From the mid-high Calabrian Tyrrhenian coastline comes Cipolla Rossa di Tropea Calabria IGP (or PGI Calabrian Tropea Red Onion), a typical Italian delicacy with centuries of tradition and flavour.
Now that there is absolutely no risk of late overnight frosts, June is the perfect month to sow vegetables in your garden without worrying about any additional protection.
The flavour of Romagnoli F.lli potatoes of the Elodie variety is the star of the “Ginestra” gourmet baked potato offered by the Serramare Garden chefs.
Celebrated every year on 5 June since 1974, World Environment Day was established to inspire governments, companies and citizens to make a positive change on all environmental issues and in all areas of business, including agriculture.
The tenderness of Levante variety new potatoes meets eggs Benedict in a dish with delicate textures and bold flavours.
The much-loved star of many recipes, new potatoes - or early potatoes - get their name and characteristic delicate flavour from their early harvest.
In this recipe, the velvety filling is the star thanks to Constance variety potatoes with their light yellow flesh, semi-firm texture and excellent cooking qualities. This is how to make delicious ravioli where the goodness of Constance is combined with the enjoyably bitter flavour of spinach.
The diversity of flora and fauna is what allows us to enjoy the fruits of nature in all respects, both in terms of the countryside and cooking, and protecting biodiversity also involves sustainable agriculture.
Romagnoli F.lli is continuing to support the work of the Pilastro Development Agency, aimed at providing basic necessities to the most vulnerable families in the Pilastro neighbourhood in Bologna.
The Arizona variety of new potato has yellow skin, light yellow flesh and a semi-firm texture. We combine it with monkfish in this recipe for a sure-fire fish main course.
Bees are the most famous ones, but there are many pollinating insects and they are increasingly endangered. Biodiversity and agriculture would cease to exist without them. This is how and why we have to protect them.
For the seventh year running, we have achieved IFS Food certification (an aspect which at our company is overseen by Grazia Romagnoli) for all activities relating to the processing of our products made at our production plant in Molinella (province of Bologna), with a score of 98.61% (Higher level).
Invented in the late nineteenth century by the chef of the legendary Union Club in New York, the club sandwich has spread all around the world to the point that it has now become an essential symbol of the perfect American brunch.
It’s time we updated our recipes for the delights from our vegetable gardens at this time of year, with summer around the corner. These delights announce the typical burst of tastes and colours that come with summer fruit and vegetables.
Spectacular to look at and incredibly delicious, purple potatoes add character to any dish with their flamboyant colour and velvety texture.
In a world where technology and production needs are pushing humankind to move ever faster, many young people are deciding to go back to walking at nature’s pace.
To mark the start of new potatoes going on sale, Romagnoli F.lli is offering a product designed to enhance the typical outstanding potato from Sicily, which this year is excellent quality and a consistent size.
On the surface, basking in the sunshine, grows a vegetable garden full of tomatoes, courgettes, aubergines and many other delicious fruit and vegetables. But hidden under a layer of soil lies a vegetable garden of so many delights that become the main ingredients in plenty of recipes every day.
This dish is characterised by its simple flavours and this is why it is so popular: potato gnocchi with tomato and basil. In this version, we have used egg in the dough, but if you prefer, you can also make it without egg and the result will be just as delicious.
Earth Day is celebrated on 22nd April every year. This annual event was established in 1970 and celebrates its 51st anniversary this year.
We have reinvented one of the most loved traditional Italian dishes by using delicious slices of potato with cooked ham and mozzarella. The result? A stringy potato lasagna that you simply have to eat straight out of the oven. Ready? Steady? Cook!
Easter lunch should start with a special dish: potato canapés with salmon and asparagus. It is a delicious, original recipe that you can also reinvent in a vegetarian version by swapping the salmon for your favourite vegetables.
Innovation in the agri-food sector helps optimise the use of natural resources, improve the quality and yield of products, and therefore has a positive effect on the environment, society and the economy.
Sweet potatoes, one of the best autumnal superfoods, are very popular and easy to find when the good weather arrives.
Our agri-food system, the life of the flora and fauna on our planet, as well as our own survival, depend on water. It is such a precious natural resource yet is all too often taken for granted and therefore wasted.
To reduce the water and energy consumption needed for irrigation, while at the same time limiting the use of synthetic chemicals.
Combine eggs, potatoes and onions, and bang – you’ve got yourself an omelette! This dish is great for any season and occasion. You can easily add your own touch to it, and it is also delicious cold.
Who ever said that fruit and vegetable peels had to be thrown away?
The month when we welcome in spring is one of the most important for looking after our vegetable gardens and, in particular, for starting to sow crops. In fact, even though it is still rather unreliable, the March climate is particularly favourable for sowing certain incredibly delicious vegetables that you can eat over the next few months.
When spring arrives, we also see the first tender artichokes, which are the star of many delicious dishes. Together with potatoes, we use them in this recipe to make a delicious side dish or a vegetarian main course.
These mini potato ramekins with a stringy centre can be served as a delicious, rich side dish, perfect with meat main courses, but also as a vegetarian main.
Sitting between winter and spring, this month announces the arrival of the good weather, partly thanks to the many delicious fruit and vegetables that brighten up our dinner tables at this time of year. Let’s have a look at a few examples.
Whether as a main or one-course meal, potato and broccoli flan is a simple dish to make, made even more mouthwatering by two layers of delicious stringy cheese. You can make this recipe by mixing your favourite vegetables, just use a little imagination!
Regularly eating fruit and vegetables, preferably while paying attention to which products are in season, is important for helping keep your body healthy. But not all fruit and vegetables are the same and, among their various differences, you can divide them based on their colour, which corresponds to specific features.
The transition to a more sustainable future is also supported by the small things all of us do and choose every day. Italians are aware of this and say they are willing to change their lifestyles and consumer habits.
Due to the substantial rain that has hit the province of Syracuse, the new potato sowing campaign in the area has been split into two separate stages - the first one from mid-October to early December and the second one from late December to mid-January - which will most likely be reflected in their market release date.
Round, ring-shaped or long. Whatever their shape, every doughnut is worth it at Carnival! In fact, for this celebration, in Italy – and elsewhere – doughnuts are made in various shapes and versions with different ingredients.
To each country, its own Carnival! Different countries have their own versions of the huge variety of sweet treats associated with this special time of year. We take a look at a few of them in this news.
All the versatility of bruschetta, without the bread! But how? By using sweet potato toast, a simple, original recipe.
Supply chain and domestic waste together led to 5.2 tonnes of food being thrown away in Italy in 2020.
All the simplicity of homemade bread, made even softer thanks to the addition of potatoes to the dough.
The distinctive flavour of Gruyère gives this delicious puréed potato soup an original touch, which makes this dish even more appetising. This recipe is also suitable for vegetarians, to be served with crunchy croutons.
Consumers are becoming increasingly responsible, sensitive and attentive to what they put in their baskets, and also more demanding towards brands and retailers.
A typical winter vegetable, savoy cabbage is one of the most versatile ingredients in the kitchen. In this dish, we wrap it around a soft centre of potatoes and mozzarella to create a lip-smacking main course or one-course meal.
The end of the Christmas holidays, the harsh climate and the winter skies risk putting you in a bad mood.
Fancy a homemade pizza? We’ve got the perfect recipe for you! Simple yet delicious ingredients make this deep dish pizza irresistible.
The UN General Assembly has declared 2021 the International Year of Fruits and Vegetables (IYFV).
Vegetable gardens keep giving us their treasures even during the coldest month of the year.
“From field research, a new line of 'resilient' potatoes that adapts to climate change and withstands diseases without any chemical residues. For agriculture that increasingly respects the soil and the environment”.
Would you like a light dish that is still delicious? Try these potato and lentil veggie burgers, which are simple to make and perfect for personalising however you please, for example by enriching them with your favourite herbs or spices and serving them with homemade sauce.
This is a delicious main course where crispy potato wedges meet pork loin, made even more mouthwatering by the citrus notes of oranges. Despite the rather long cooking times, this dish is very easy to make.
Epiphany, the celebration which brings the Christmas period to a close, is characterised by a rich culinary tradition which is deeply rooted in various regions from the North to the South of Italy. Let’s discover a few typical dishes of this celebration.
A new twist on classic salmon canapés, these delicious mini potato pancakes, enriched with the bold flavour of smoked salmon and delicate crème fraîche, are the perfect starter for festive meals.
More and more Italians are turning out to be green lovers.
