05
nov
2015

bergamot

Bergamot (Citrus bergamia) has the fresh, sweet, citrus scent that is familiar to many as the flavoring in Earl Grey Tea. Uplifting and relaxing, it is good for building confidence and enhancing your mood. It has a long history of use for oily and troubled skin.

While the distinctive fruit of the bergamot (bergamotto of Italy, bergamote of France) is sometimes referred to as an orange, its resemblances to the oranges are so remote or lacking that it seems best to employ the European usage.  Both the origin of the name and its significance are obscure.  It appears to be a hybrid of the sour orange, however, for which reason it has commonly been regarded as a botanical variety of C. aurantium L.  Since the differences are numerous and marked and a wide degree of variation is exhibited, separate species standing seems to be justified.
      The tree is moderately vigorous, upright to spreading in habit, virtually thornless, and with new shoot growth not pink- or purple-tinted.  At full maturity it is medium-small to medium in size.  The leaves are large and somewhat like the lemon in color, form, and emargination, although the blades are sharper-pointed and the petioles are longer and more broadly winged.
      The flower buds and flowers are medium-large and pure white and there is but one bloom.  The lemon-yellow-colored fruits are small to medium-large, oblate, round obovate or broadly pyriform, frequently possess a small navel, and usually have a persistent style.  The rind is medium-thin with a smooth to moderately rough surface, commonly ridged, and adherent.  The segments are numerous and the core solid.  The flesh is moderately firm, pale greenish-yellow, and highly acid with a faint bitter aftertaste.  The highly monoembryonic seeds, comparatively few and sometimes none, often are not well developed.  The cotyledons are white or faintly green.
      A distinctive characteristic of both foliage and fruits is the strongly pungent and agreeably aromatic oil, which is similar to that of the sour orange leaf, though the rind oil of the latter is different.
      The bergamot has been known in the Mediterranean for several centuries, the distinctive and desirable characteristics of its oil having been recognized as early as 1750.

10
jun
separate-collection

Separate collection

The collection indicates a system of waste collection that includes a first differentiating by type by citizens, diversifying from the collection totally indiscriminate.
The goal is the separation of waste in such a way as to redirect each type of waste towards the respective more suitable disposal or recovery treatment ranging from storage in landfills or incineration/WTE for the residual undifferentiated, composting for organic and recycling for differentiated itself (paper, glass, cans,...

18
oct
savory

Savory

Summer savory (Satureja hortensis) is the better known of the savory species. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory. It is used more often than winter savory, which has a slightly more bitter flavor.

This herb has lilac tubular flowers which bloom in the northern hemisphere from July to September. It grows to around 30 to 60 cm (0.98 to 1.97 ft) in height and has very slender, bronze-green leaves.

Summer savory is a traditional popular...

03
jan
shampoo-fai-da-te
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....

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...

30
jan
cenci-di-carnevale

Magazine

La bottega del mulino n°1

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