When the cold temperatures remind us that winter is around the corner, we can find a little warmth thanks to delicious hot dishes.
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“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.
After the gnocchi we recommended a few weeks ago, we are again combining potatoes with the delicate flavour of squash to create an incredibly original baked potato with creamy cheese sauce, leeks and chopped hazelnuts made by the Gialle&Co chefs.
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).
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