Pasta geometry
Italians eat pasta with an average frequency of 5 times a week. They consume different types of pasta daily. Among these types, the most…
Tag: Foodpaths
Roots in cookery
By roots, we mean the underground parts of the plant. Roots are the organs of the plant that store energy in the form of…
The pumpkin
Pumpkin spice lattes may have dominated every autumn in recent memory, but their main ingredient, pumpkin, has been on earth for over 5,000 years.…
The label of a product
Have you ever read the label of a product without knowing what you are reading? Have you ever seen the acronyms D.O.P and I.G.P…
Dijon Mustard
Let’s take things one step at a time: mustard is a plant. The mustard concoction is an accompaniment. The cultivation of mustard has a…
Black Garlic
Everyone is familiar with garlic and its special strong flavor. But, have you ever heard of the black garlic? Hmmm… black garlic. It sounds…
The history of Chimichurri
Chimichurri. Let’s say this word. Stress out the “r” sound and let the word come out. Chimichurri isn’t a precooked sauce (or mixture) that…
Caramelized milk – Dulce de leche
Cooking is like a language and it develops in a similar way with her. Many changes can occur but we can still be undestood.…