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.
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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.
The “Una mano dal campo” eco-solidarity campaign is under way to donate meals to the most vulnerable
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.
The holiday season is the perfect opportunity to prepare fragrant little treats, perhaps making them together as a family.
Romagnoli F.lli Spa èVita Residue-Free potatoes* have won the Brands Award 2020 New Entry prize for the “other foods” category.
In this year of major economic and social changes caused by the COVID-19 emergency, agriculture has confirmed its strong central role, continuing to ensure the availability and safety of products for consumers, even during the most critical months of the health emergency.
Are you looking for an idea for a delicious yet easy-to-make starter? Crostini with creamy potato sauce are a great answer and perfect for any occasion, including the holidays.
For the 2020/2021 season, Romagnoli S.p.A. has confirmed its support for the Pallacanestro Budrio basketball team as its main sponsor.
Some people have already started, while others will use the Feast of the Immaculate Conception to give their homes a festive atmosphere and focus on their Christmas decorations.
When the cold temperatures remind us that winter is around the corner, we can find a little warmth thanks to delicious hot dishes.
“Soil is one of humanity’s most precious assets. It allows plants, animals and man to live on the Earth’s surface”. This is the opening definition of the European Soil Charter, drafted in 1972 by the Council of Europe, a description which sums up the priceless value of this natural resource, a wealth of biodiversity.
Banco Alimentare Emilia-Romagna has handed out 50 tons of Romagnoli F.lli S.p.A. potatoes to 700 regional charities over the last few weeks, reaching over 100,000 people in need.
A quick and easy dish to make which keeps the original flavours of the garden vegetables due to its simplicity.
From 23 to 29 November 2020, we are celebrating the fifth Week of Italian Cuisine in the World (Settimana della Cucina Italiana nel Mondo). The star of this edition is the Mediterranean diet post-COVID, which is seen as the best diet to stay healthy and stop yourself from getting ill.
Known and enjoyed in all its variations, ribollita is a traditional rural Tuscan dish, also known in its home region as “zuppa toscana di magro dei contadini” (or peasants’ lean Tuscan soup).
They add colour to the countryside, cool down city streets in the summer and tackle air pollution. Trees and green spaces are a priceless asset in various respects and, to celebrate how important they are, in 2013 the Italian Ministry of the Environment established National Tree Day (Giornata Nazionale degli Alberi), which is celebrated on 21 November.
As a starter, side dish or main, potato and cauliflower balls are easy to make and incredibly delicious. Let’s take advantage of the availability of the first cauliflowers to make this lip-smacking recipe.
The Guinness World Records is a book produced every year that collects all the records around the world in various fields, from art to sport, right up to fruit and vegetables!
Chestnuts and mushrooms, two delicious foods that evoke the colours and smells of autumn, are combined in this recipe with potatoes to make a truly original soup.
During the first two days of November, for All Saints' and All Souls' Day, people in various Italian regions make many typical dishes with recipes rooted in local culinary tradition. Let’s discover some of these specialities.
Romagnoli F.lli S.p.A. is continuing its path of research and innovation into sustainability for the entire potato supply chain, where the company works from sowing to marketing, and is announcing its commitment to a new experiment.
The spookiest celebration of the year is here and, as always, we are getting ready to celebrate it by getting creative in the kitchen.
When you think of autumn, you think of squash! This vegetable belongs to the Cucurbitaceae family and there are many varieties with different shape and flavour, but all of them are very popular for their delicate taste and versatility, as well as their countless benefits.
Orange, brown, yellow and their endless varieties: the warm colours that characterise the autumnal countryside are also reflected on our dinner tables during this season.
As temperatures drop, we want to start eating hot dishes again. Once again, potatoes are the star ingredient in many delicious creamy and puréed soups.
To mark the date when the Food and Agriculture Organization of the United Nations (FAO) was founded, all around the world people celebrate World Food Day on 16th October every year, which celebrated its 75th anniversary in 2020.
In this recipe, potatoes meet a favourite autumn flavour: pumpkin. A simple but very tasty first course, which we suggest serving with a butter and sage sauce.
Autumn brings sweet potatoes to our tables (also called “American” potatoes or “batate” in Italy).
On 4 October – the day when we celebrate Saint Francis of Assisi, the patron saint of Italy and animals – we also celebrate World Animal Day.
Don’t be fooled by the name! Sweet potatoes, also known as “american potatoes” and "batatas", are really good for making both sweet and savoury dishes.
Have you ever wondered how much food ends up in the bin every year? According to a Coldiretti-Ixè survey, food waste in Italian homes comes to a total of about 36 kg a year per person, worth €4.91 a week per household.
They are quick and easy to make, they can be easily reinvented and filled with your favourite ingredients… We are talking about baked potatoes.
We can focus on sustainability in the decisions we make every day, no matter how small or big: from buying environmentally-friendly foods to choosing how we get around, from our household energy consumption to our holiday destinations.
The 12th edition of Festival Francescano was unveiled today, taking place in Bologna and online from 25 to 27 September 2020.
Sour cream, also known as crème fraîche or cultured cream, has a slightly acidic flavour, which goes well with meat, fish or vegetable-based dishes.
On 7 September this year, Romagnoli S.p.A. took part in Think Fresh, one of the main annual events in the fruit and vegetable sector, which ran in a hybrid format this year, both in person and online.
Learning about the art of recycling and reusing is a good way to reduce waste and make sustainable choices for the environment. Some potentially reusable food scraps in the kitchen are sometimes thrown away.
What better than a homemade sweet treat for a healthy breakfast or snack that is still delicious? Try making these soft muffins made from sweet potatoes.
Having decided to use it for All-uses èVita and èVita New ware potatoes, Romagnoli S.p.A. is rolling out the innovative Sormapeel packaging to èVita Residue-Free* potatoes which are Check Fruit-certified, 100% Italian and exclusively made by GLOBALG.A.P certified farms.
Great as a delicious starter or main course, you can make many different varieties of potato balls. In this version we have used scamorza cheese to create a stringy centre and guanciale cured pork for a crispy touch.
Romagnoli S.p.A. will take part in the first ever Macfrut Digital, a digital trade show dedicated to the world of fruit and vegetables scheduled from 8 to 10 September 2020.
The sun starts to get milder, the climate is at times cooler and daily life starts to get back to normal… September is here, bringing with it a host of new good intentions and plans.
If you prefer white pizza over normal tomato pizza, you are sure to enjoy this recipe: it’s a pizza with basil pesto and baby prawns, made even softer by adding potatoes to the dough.
We have gotten to know bees, bumblebees, ants, butterflies and many other small diurnal animals by spending time outdoors, looking at the flowers in the fields and the plants thriving in the countryside.
Romagnoli Spa ended 2019 with a turnover of €44.5 million, recording an increase of +33.5% compared with last year.
For the third year running, Romagnoli F.lli S.p.A. took part in Festambiente, the ecology and solidarity festival organised by Legambiente in Rispescia (in the province of Grosseto) from 19th to 23rd August.
We all know that you should drink at least one and a half litres of water a day, which is essential for keeping our body hydrated, especially during summer, when the heat makes it even more important to replenish what we lose in sweat.
Whether simply seasoned with garlic and extra virgin olive oil, with cherry tomatoes and basil or with more sophisticated ingredients, it is difficult not to like bruschetta.
A typical French dish – in particular from Provence, with Nice leading the way, where it is known as “ratatouille niçoise” – ratatouille is a delicious and colourful vegetable side dish made in many different versions, which mainly differ in the vegetables used and how they are cut and cooked.
Along the Italian coastline, where plants thrive in the warm sunlight, there is a fantastic smell in the air.
Sweet potatoes are known for their slightly sweet flavour and bright orange colour. They are good for making various dishes, both sweet and savoury.
Even in the height of summer, our vegetable gardens still delight us with their delicious, colourful fruits. Let’s discover some of the typical delights of this month.
Originally from North Africa, cous cous is now part of Italian culinary culture and particularly so in Sicily, where it is also known as “cuscus”.
Delicious and versatile, potatoes lend themselves to so many recipes, from easier ones to more elaborate meals, from dishes to be served hot to mouthwatering cold dishes.
Looking for a delicious, fresh side dish that’s quick to make? We’ve got you covered: potato salad with radishes and cucumbers enriched with a mouthwatering yoghurt sauce. It’s a practical dish that can be made in advance and kept in the fridge until you want to eat it.
Applying moisturisers and the right factor sun cream when out in the sun helps keep your skin healthy, soft and elastic, but your diet also plays a crucial role in protecting your skin.
Following their launch on the market at the start of the year, Romagnoli F.lli S.p.A. èVita Residue-Free* potatoes, born out of the combination of resistant varieties and environmentally friendly growing techniques, are now being grown in the most suitable areas of Italy to guarantee consumers a safe and sustainable product all year round, made with respect for natural resources and biodiversity.
A soft, aromatic focaccia where potatoes are combined with the freshness of lemon and the balsamic hints of rosemary, to be enjoyed either on its own or stuffed with vegetables, sauces or cured meats.