WHATCH OUT WHICH KIND OF PISTACHIO DO YOU EAT, NOT ALL THE TREE SPECIES ARE THE SAME. NOT ALL THE COUNTRIES TREAT FOOD THE SAME WAY It is an aphrodisiac. It is high in calories, but helps burn fat. It does not contain cholesterol and is full of fiber, vitamins and mineral salts. It stimulates the nervous system, contributes to a good mood and fights stress. Pistachios differ mainly in color, shape, flavor and geographical origin, with some varieties being more prized and renowned than others. Here are some of the main distinctions: Pistachio from Bronte (Sicily, Italy): Color: Deep green, with a characteristic purple skin. Shape: Elongated and thin, similar to giant rice grains. Flavor: Sweet, buttery, never salted or toasted. Origin: Grown on the volcanic slopes of Etna, on soils rich in minerals. Characteristics: It is renowned for its unique flavor and its organoleptic properties. Pistachio from Raffadali (Sicily, Italy): Characteristics: Rich in polyphenols and essential fatty acid

A LUXURY MOMENT FOR EVERYONE Despite baking focaccia at home sounds like an activity that only privileged people planty of time can effort I found a way to make my own focaccia even spending more than tweelve hours per day working. When I wake up I set my coffee and I begin the process making the dough. I spend maybe 20 min on my focaccia before living to go at work and when I come back I spend other 20 min plus the cooking time the focaccia needs inside the owen. Try it yourself and discover how easy it is. INGREDIENTS: 400ml water 4g dry yeast 500g flavor (semolina or 0, or a mix ) 100g salt 20g extra virgin olive oil PROCEDURE: 1 Mix the dry yeast with water in a 3 lt bowl, add the flavor, the extra virgin olive oil and at the end the salt. Use a spatula and avoid overworking the dough. 2 Cover it with a cover and leave it iside the fridge for a minimum of 8 hours. 3 After time as passed pull the dough out of the fridge, work the dough trying to fold the corners on the centre and th

Even burgers can be an healthy option I always enjoyed burgers, despite being Italian “pasta & pane“ were second to cold cuts and meet or fish. After few years living in North Italy, Bologna, I got connected to a group of people promoting macrobiotic food. That was the first time my relationship with "eating animals" was about to be rediscussed. I do prefer to not give a name to the diet style I adopted and practice but I do promote consuming very low content of animals and derivatives, natural food products are plenty of proteins and vitamins. In my case, digestion benefits are visible when I avoid eating "animals" and my mental health is increased through a more positive thinking. I cannot prove that those benefits are caused only by eating vegetarian but I can state that this is how I feel when I eat natural food only. Here my favourite burger recipe. Top the burger as you like and use any kind of bread you like I love to make focaccina's bread and top the burger with lettuge, dry t

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