You don’t always need to use lots and lots of butter to make sweet shortcrust biscuits. You can replace some of the butter with potatoes. Let’s find out how!
Not everybody knows that you can eat many types of sprouted seeds. They are full of vitamins and enzymes; you can buy them ready to eat, or grow them yourself at home.
Essential in its lines, soft in its colours. It is perhaps precisely due to their simplicity that potatoes continue to inspire the world of design and interior design.
Of all the unmistakable flavours of fall, pumpkin is certainly one of the most well-loved.
The spookiest night of the year is just around the corner! Here are four creative ideas to scare up some fun with your little trick-or-treaters.
Trick or treat? If you ask us, we’ll take the treat every single time! Here are three recipes to sweeten up the scariest night of the year.
A richly scrumptious first course. While there are many kinds of pasta with potatoes, these spaghetti with potato cream and guanciale (Italian cured pork jowl) are a true classic.
Suitable for all farming areas in Italy and perfect for any cooking use, Levante is the new potato variety developed in collaboration with Agrico.
A perfect side for meat-based dishes such as stews and spezzatini, it’s especially perfect on a cool autumn day. Here’s how to make the best stewed potatoes with tomato sauce.
English on the outside, 100% Italian inside. A restaurant in Milan has revisited one of the classics of British cuisine, the baked potato, creating a hybrid delicacy bound to please every palate.
The ethics protocol certifies the implementation of good practices and responsible conduct towards workers and employees.
Potatoes have been inspiring artists for centuries, and they are also crucial to the work of Pepe Tanzi of the Album Italia srl design firm.
This is a substantial stand-alone dish or a succulent accompaniment to beans, peppers or other vegetable.
Crispy and golden on the outside, soft and fluffy inside: sounds simple enough, but it’s easier said than done.
A starter, a side, a mid-day snack and even a full meal: the savoury pie is truly a jack of all trades, and countless tasty variants are possible. The recipe provided here is for the classic potato and bacon version.
Summer is long gone, but the effects of the massive heat wave are still being felt throughout Europe, with some notable repercussions even in terms of eating habits.
The fertile soil and mild climate of southern Italy provide the perfect growing conditions for the Laudine variety, a new kind of potato with a medium-early cycle developed by Romagnoli F.lli Spa in collaboration with Agrico.
Perhaps it’s because they symbolize the plainness of everyday life. Perhaps it’s for their mysterious nature, growing underground only to reveal themselves once extracted and cleaned.
A semi-late variety with the elongated shape typical of new potatoes: meet Generosa, the new potato by Romagnoli recently introduced in Sicily.
Just a few, cheap, very common ingredients go into making Calabrian pitticelle, a crispy and scrumptious dish available in many versions. Here’s how to make the potato-based version.
The planting phase is underway for Sicilian new potatoes, a revered local product grown mostly in coastal areas of the Siracusa, Ragusa and Catania provinces.
A typical dish of central France made with potatoes, onions and Béchamel sauce, Lyonnaise potatoes are a nourishing and tasty side that goes great with either meat of fish.
A varied diet is crucial for children’s health and also useful to educate them about the benefits of a proper nutrition.
Perfect for either breakfast or a quick snack, graffe are a typical sweet of Neapolitan cuisine inherited from the House of Bourbon. Here’s the recipe for the baked version.
Potatoes aren’t just perfect for many savoury dishes, they can also be used to make delicious sweet cakes.
We believe that being a business means being a real factor within the local community, listening to its needs and actively participating in its day-to-day life.
Potato salad with tzatziki sauce is a typical dish of Greek cuisine. Fresh, light, nourishing and, above all, delicious: a perfect choice for a hot summer day.
Typical of southern Italian cuisine, and especially the Campania region, potato croquettes (or “crocché”) are beloved around the world.
Potato salad is a dish that originated in Germany, very easy to make and suitable for all times of year.
We all consume lots of vegetables that grow underground, but do we know the difference between tubers, bulbs, roots and rhyzomes? Let’s find out!
Is it so hot that you just want to eat ice cream all day long? Keep in mind that proper nutrition is important to stay healthy and hydrated, especially when our body is put to the test by high temperatures.
Have you ever considered using onions for healthier and more beautiful skin? Try, and you’ll see that nature really is full of surprises.
Beach, water, sun... The key ingredients for a magical holiday.
August is just around the corner... is it time for a tan? Beware, however, that in these days of intense heat sunblock may not be enough.
On the heels of our collaboration with Legambiente, which resulted in the “Patata di Campo-Amica dell’Ambiente” project, Romagnoli F.lli Spa took part in the 30th edition of Festambiente, held, as is customary, in the town of Rispescia (GR, Tuscany) from 10 to 19 of August.
“Brustengo” is a traditional dish of Umbria’s peasant cuisine, mainly associated with the town of Gubbio.
Starting Tuesday, 31 October, “Patata di Campo-Amica dell’Ambiente” will be available at 155 Ce.Di.Gros locations in the Rome metropolitan area and throughout the Lazio region.
The soft texture of potato focaccia, a traditional recipe from Apulia’s cuisine, goes great with cured meats, vegetable dips or any other condiment.
Virtually every day, we use nickel or alkaline batteries to power the electronic devices that populate our lives, but most of us may not realise that potatoes, too, are capable of producing electricity.
Romagnoli F.lli Spa wrapped up 2017 with strong performance numbers across the board: revenue reached 32.7 million Euro (+7.4%), the number of products increased by 8.7% (seed potatoes, food potatoes, packaged products) and deliveries grew significantly as well (+20%).
We’ve already examined the health benefits of onions in the article “Onions: a precious resource in fighting bacteria”.
“Tortel di patate” are an iconic dish of Trentino’s cuisine, with many variants found in the different parts of the region.
Potato frittata can be a side, a stand-alone dish or a snack, and it also tastes great when eaten cold during hot summer days!
Onions have always played a key role in natural medicine, thanks to their well-known anti-inflammatory and anti-bacterial properties.
“Acquacotta della Tuscia” is a dish of peasant origins typical of lower Maremma and the area around Viterbo, which farmers and herdsmen used to eat in the fields.
They’re beloved all over the world, but where in the world were they invented?
Growing potatoes requires vast areas of arable land, but if you just want to grow a bit, for fun or for private consumption, you can do so in your garden or even on your balcony.
“Baccalà alla vicentina” is packed with Omega 3s and Vitamin E, which help boost the immune system and protect against cellular degeneration. Oh, it’s also delicious!
Savoiarda potatoes are a cherished speciality of Piedmont. They can be enjoyed as a stand-alone dish or as a rich side, especially recommended for pairing with white meats.
Onions are at the heart of innumerable recipes, yet whenever we begin chopping them our eyes well up with tears... why does that happen?
Directly from Sicily, today’s recipe is a scrumptious side dish to be paired with meats, especially red ones.
If you think potatoes are just good for eating, you couldn’t be more wrong! Indeed, they have many applications other than as a food source. Here are some of the more interesting ones...
Minimise the amount of water used in agriculture, considerably reduce the use of fertilisers and pesticides, and curtail CO2 emissions: these are the goals behind the partnership between Romagnoli F.lli Spa and Legambiente, which created the first agricultural production chain for high-quality potatoes grown with water-saving irrigation systems.
Today we present a delicacy of Romagna’s cuisine made with potatoes and striped prawns.
There are many types of gnocchi, but those made from potatoes are certainly the most popular.
The 2018 potato season is looking bright for the Bologna area.
Liguria is synonymous with pesto, but this recipe is much more than the simple condiment you’re probably used to.
Potatoes and onions are staples in everyone’s pantry, and by following a few tips for proper storage it is possible to keep them fresh for a long period of time.
An unexpected gift for Massimo Bulgarelli, new member of Lions Club Bologna San Petronio: during a recent gathering of the Club, Massimo received the “BEL” Electronic White Cane, a device for the blind, from Romagnoli F.lli Spa president Giulio Romagnoli.
“Patate mpacchiuse” (literally “potatoes that stick together”) are a typical dish of the Cosenza area.
Fruits and vegetables rule the shopping lists of Italians: with an average of 102.33 Euro (or 23% of the monthly budget), produce represents the biggest chunk of food spending for Italian families.
Italy is renowned for its vast wealth of gastronomical treasures, which is revered around the world. But alongside the most famous productions, there are less-known products that are equally representative of wonderful local traditions.
This is the best-known dish in the local cuisine of Ogliastra, a region in the eastern-central part of Sardinia.
Potatoes, the peasant food par excellence, are at the core of a success story featuring three friends from Piedmont, who in 2011 established the Poormanger restaurant.
It is now possible to use your smartphone to analyse different potato cultivations, and also to get real-time information on soil temperature, moisture and CO2 levels by planting an electronic potato among the tubers.
Rice with potatoes and mussels is a dish with roots in Apulia’s peasant tradition, in which land and sea come together to delight even the most demanding palates.
A staple in the Andes region since pre-Columbian times, potatoes were discovered by Europeans during the Pizarro-led expeditions of Spanish conquistadores, who brought the crop to the Old World between 1580 and 1585.
Tradition, research and innovation combine with a steadfast commitment to make the production cycle eco-friendly. This year too, our distinctive traits will be on display in Rimini, from 9 to 11 May, at the Macfrut trade fair (pavilion D3, booth 001).
Fresh potatoes, peeled and fully cooked, ideal for making gnocchi.
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For Romagnoli, the quality and safety of its products are fundamental, non-negotiable values.
Our Quality System is checked and certified by independent authorities such as CCPB (for organic growing) and NSF for IFS Food Standards and GLOBAL G.A.P.
In addition, we conduct numerous internal checks to improve our results and expertise, and to increase customer satisfaction.
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