23
oct
pimpinella

Pimpinella

The Pimpinella plant genus consists hardy annual herbs that reach from 45 to 90 cm in height.

Some common names for Pimpinella include Aniseed and Anise.

Aniseed blooms in the summer with umbels of tiny white flowers and plants are converted for their seeds; these should be harvested once they begin to turn gray and loosen easily from their coats.

An essential oil is obtained from the seed, used in perfumery, tooth pastes, medicinally and as a food flavouring.
The powdered seed can be used...

08
aug
coriander

Coriander

Coriander is one of the world's most commonly used herbs - in spite of the fact that the name comes from the Greek, koris, meaning bed bug! It is green, leafy and strong-smelling with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer. Both the fresh leaves and stalks are edible, as well as the berries, which are dried and called coriander seeds. Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander tends to be associated most...

22
may
laurel-vodka

Laurel vodka

10 g of laurel leaves, 1 dl lemon juice, 1 dl of vodka, 2 teaspoons of sugar

Prepare an infusion by placing leaves in the boiling water, letting it sit for 10 minutes. Strain and add the lemon juice and vodka while it is still hot, but not shaken.
Let rest for at least an hour, then serve by adding sugar.

You find a lyquor with the laurel also at our Restaurant: L'allorino

25
may
aspirin

Aspirin

Ingredients:

- 3 tablespoons of Linden flowers
- 3 tablespoons of elder flowers
- 3 tablespoons of violet flowers
- 3 tablespoons of mint leaves

Prepare a bowl with water and place it on the stove to heat. Equip yourself with pestle and start chopping and mixing of the Linden flowers, sambuco, violet along with mint leaves. Pour 2 tablespoons of the mixture into the boiling water into the bowl and let rest for 10 minutes. Strain the infused into a cup and softened with a teaspoon of honey before...

01
jan
ribollita--tuscan-bread-soup-with-vegetables

Ribollita Tuscan bread soup with vegetables

Ingredients ( for 6 people):

  • Half a cabbage
  • 2 black cabages
  • spinach
  • 3 carrots
  • 3 potatoes
  • 1 long onion
  • 1 cellery stalk
  • ½ kg peeled tomatoes
  • 4 zuchini’s
  • 1 onion
  • parsley
  • ½ kg boiled white beans
  • piece of prosciutto with the bone
  • 2kg dry Tuscan bread
  • olive oil
  • thyme
  • salt and pepper
  • 1 vegetable stalk

Boil the white beans in water for 2 hours. Chop the parsley, cellery, onion, and long onion and cook in a deep pan with olive oil with the piece of prosciutto with the bone....

01
feb
frittelle

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