What is it made of and what makes the difference between the milions panettone producted every year? PuraVitaFood celebrates its 10 years collaboration with Carbè bakery in Siracusa, Sicily, importing our favorite panettones in the world. Made with local ingredients and enriched with exclusive ingredients such as natural creamed butter and exquisite vanilla from faraway Madagascar, they will delight even the most demanding palates. We choose to offer a handmade panettone, made with nutritious, quality ingredients, because that's what we grew up with. Consuming and therefore offering only artisanal and genuine products is part of our values. Panettone is a dessert invented in Milan, traces of which can be found as far back as 1200. The first written recipe using the name panettone dates back to around 1600. Since then, millions of panettone have been created, and over time, countless variations in the filling have emerged. What we expect from panettone, however, is always the same: soft

Extra virgin olive oil : What are the benefits of its consumption? Does it also contains powerful anti-cancer substances? Numerous scientific evidence and clinical studies have demonstrated the beneficial role of the Mediterranean diet, in which extra virgin olive oil (EVOO) holds pride of place in combating the onset of chronic, degenerative non-communicable diseases such as diabetes mellitus, high blood pressure, metabolic syndrome, tumors, nervous system diseases, and chronic kidney disease. This is also confirmed by research conducted and ongoing at the University of Rome Tor Vergata. Daily consumption of EVOO, as the main condiment, reduces cardiovascular risk, improves carbohydrate and lipid metabolism, helps control blood pressure, and reduces inflammation and oxidative stress, the latter of which are factors implicated in the aging process. A recent in vitro study conducted at the University of Rome Tor Vergata evaluated the antiproliferative capacity of olive leaf extracts usi

Emilia Romagna is characterized by a valley in the northern part, crossed by the Po River, and by hilly and mountainous areas in the hinterland, part of the Tuscan-Emilian Apennines. Emilia-Romagna has a rich past with Etruscan, Celtic, Roman, Lombard, and Byzantine influences. The region is famous for its cuisine, with specialties such as Parmigiano-Reggiano, Traditional Balsamic Vinegar, cured meats, and wines, as well as its vibrant art and cultural scene. Having lived in this region for five years, I was able to explore and taste many of their flagship products. The flavor that most impressed me about Emilia-Romagna is balsamic vinegar. It has a distinctive, complex, penetrating aroma, with a distinct yet pleasant and aromatic acidity. With a traditional and inimitable, well-balanced sweet and sour flavor, it offers a generous, full-bodied, savory finish with velvety nuances in keeping with its distinctive olfactory characteristics. Acetaia Terra del Tuono shared some recipes with

FIND OUT WHAT IS 100% PURE BRONTE PISTACHIO PASTE DOP AND TRY OUR PISTACHIO CREPES RECIPE 100% Pure Bronte Pistachio Paste DOP is a paste made exclusively from Bronte pistachios, a prized variety grown in the volcanic area of Mount Etna. It holds the DOP (Protected Designation of Origin) certification, guaranteeing its authenticity and quality. It's a versatile product, used in pastry and ice cream making to create gelato, creams, cakes, and much more, imparting an intense and aromatic flavor. Pistachios offer numerous health benefits, including cardiovascular protection, weight control, and digestive support. A recommended serving is about 30 grams (about 49 pistachios) per day, which can be included in a balanced diet as a snack or in recipes. Pistachios are rich in vitamins and minerals. Specifically, they contain vitamin E, B vitamins (B1, B6, folic acid, niacin, riboflavin), vitamin A, and vitamin C. Minerals include potassium, phosphorus, magnesium, calcium, iron, zinc, and coppe

Even on Summer days you can enjoy an healthy soup INGREDIENTS: 40g Sicilian brown lentils 40g white or brown rice 1 topinambur 1 small potato 1 small carrot 1/4 coliflower 2g ginger 4 garlic cloves 1 sciallot Salt, black pepper, extra virgin olive oil, kloves, coriander, red paprika, bay leaf TOPPING: you can top up with pinenuts slightly fryed or roasted, fresh coriander, lime juice and extra virgin olive oil 1 Chop ginger, garlic, sciallot and carrot then slightly fry them in a pan adding all the spices and cooking at very low fire. 2 Add the chopped topinambur,potatoes lentils and rice and cover with 500ml boining water, add salt and let it cook for 20 min using low fire and a cover. 3 Make sure the veggies are always covered with liquid. Add water if necessary. 4 When lentils and topinambur are soft turn the fir off and take the bay leaf and the kloves away. Blend half of the soup leaving the other half hole. 5 Top it as you like it and serve hot or cold

After tiramisù my favourite cake INGREDIENTS: 400g Sicilian Avola almonds 2 avocado 100g pure Bronte 100% pistachio paste 25g honey 100g vegan cookies 10 dates Fresh fruits for decoration ( or be creative ) THE BASE: Break in crumbles 100g of vegan dry cookies, chop 10 dates without the seed and mix it together, add 1 teaspoon of honey and place the dough in a bak tray, in the fridge. THE CREAM: Soak in water for 12 hours the almonds, then blend it with the avocados, the pure pistachio paste and the remaining honey. You can add 10g raw cacao powder for an intense taste. Add the cream to the base and put the cake in the freezer for 1 hour. Decorate with fresh fruits and crumbled cookies