Black cabbage

Generality Black cabbage is an edible herbaceous plant belonging to the Brassicaceae family, identified by the trinomial nomenclature Brassica oleracea acephala L., variety palmifolia . In the Anglo-Saxon language, this cultivar is identified as black cabbage, tuscan cabbage, tuscan kale, lacinatom, dinosaur kale or black cabbage. As the name itself suggests, black cabbage stands out for its very dark colour, certainly…

Cauliflower

What is Cauliflower Cauliflower is the edible flower of the herbaceous plant Brassica oleracea L., variety botrytis , belonging to the C ruciferae family . On the Italian peninsula, different varieties of cauliflower are grown (early and late) which determine their diversification and their respective common nomenclature; the main ones are: Gigante cauliflower from Naples, Tardivo cauliflower from Fano, Romanesco cauliflower and Violetto cauliflower from Catania.…

Brussels sprouts: Properties

Generality Brussels sprouts are edible shoots of the herbaceous plant Brassica oleracea L., gemmifera variety, belonging to the Cruciferae family. They are also known as Brussels sprouts, and belong (like broccoli and many others) to the cabbage category, even if: Unlike cauliflower and broccoli , Brussels sprouts constitute the shoots (light green in color) and not the flower of the plant…

Catalogna chicory – asparagus chicory

What is Chicory? Catalonia chicory or asparagus chicory is a vegetable belonging to the Asteraceae family and the Cichorium genus ; its binomial nomenclature is Cichorium intybus L.. Catalonia chicory or asparagus chicory is green, with a ribbed head (of variable height), and is characterized by a generally bitter flavor (depending on the variety). In gastronomy, the types of this vegetable are essentially distinguished by the shape of the…

Muscle Catabolism

Muscle catabolism is a mainly induced phenomenon: from malnutrition (as happens in the Third World or in the case of eating disorders – DCA) from alcoholism from some chronic diseases  from sports practice NOT correctly supported by nutrition. NB . the presence of over-training can also contribute . In some EXCESSIVELY protracted and/or intense sporting performances ( marathon , race walk, triathlon-iron man, cycling tour , etc.) muscle catabolism (usually…

Castelmagno cheese

What is Castelmagno? Castelmagno is a typical Italian cheese (from the province of Cuneo), which has enjoyed Protected Designation of Origin (DOP) recognition since 1996 . Historically speaking, Castelmagno cheese as we know it today is at least 300 years old. Produced with raw whole or partially skimmed milk , mainly from cow’s milk, it has a white, semi-hard and slightly blue-veined texture ; the rind is yellow.…

Boiled Chestnuts

Chestnuts General information on boiled chestnuts Chestnuts can be eaten fresh, boiled or roasted, or dried and ground into flour . In this article we will talk about boiled chestnuts, one of the most characteristic Italian dishes based on these starchy fruits. Typical of the autumn season, boiled chestnuts are eaten especially at the end of a meal,…

Chinese Water Chestnuts

What are Chinese water chestnuts or simply water chestnuts are the edible rhizomes of a herbaceous plant typical of Asia (China, Japan, India, the Philippines, etc.), Australia, tropical Africa, and some islands in the Ocean Pacific and others of the Indian. How Are They Made? Chinese water chestnuts are small and rounded in shape; the skin is shiny brown , while the pulp is white and…

Casera – Casera DOP

Things What is Casera? Casera is a cheese from Valtellina – province of Sondrio, Lombardy – made from partially skimmed cow’s milk , with semi-cooked texture and semi-hard consistency; “casera”, in the local dialect, means “dairy”. A dairy product in all respects, Casera belongs to the fundamental group II of foods : nutritional sources of proteins with high biological value , mineral salts and vitamins specific to milk…

Casatiello: Recipe, Nutritional Properties and Use in Diet

Things What is the casatiello? Casatiello is the name of a typical Easter recipe from Campania, of which there are however numerous versions. The most famous is the Neapolitan one, but there are variants from Caserta, Nole, Salerno and Vesuvian – that is, from the areas surrounding the volcano. It can essentially be divided into two…