Onions are at the heart of innumerable recipes, yet whenever we begin chopping them our eyes well up with tears... why does that happen?
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PROCESSED POTATOES
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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.
Headquarters
via Quarto di Sopra 1/7
40127 Bologna
Tel. 051 6069611
Fax. 051 6069608
PI 00768160376
Manufacturing plant
via Gino Gabusi, 7
40062 Molinella (BO)
Telefono: 051 6902901
Fax: 051 6902900
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