One of the most used ingredients when cooking, you either love it or hate it. Its undeniably characteristic taste turns the most simple dishes unique. Its a bulb, formed by many cloves (smaller bulbs) wrapped in multiple layers. It can be white or pink and can vary in size.
Cabbage is a part of the big family of cabbage (?). it has a round shape and its leaves (red or green) are tightly joined one to the other. Like for most cabbage, like turnip greens for example, it is said that the best ones come after a winter frost.
One leads to another and every year we are almost anxiously waiting for cherry season. They revoke summer trips to the countryside, a table under the fresh shadow of an arbor on a hot day with friends.
One of the most classic citrus fruits, always welcome in the kitchen. Both the juice, the peel and the seeds (they thicken jams) are used. There are many different varieties, but the important thing is to choose the right one for your recipe.
Red, see, juicy… maybe the only words that you really need to describe strawberries, but we can try and go a little further. They ripen between April and may, which makes them the first berries to give us all their goodness. There are many different varieties, some bigger and elongated, some smaller and round, but they can all be prepared in the same way.
Found in many colors, round – almost spheric shaped, cauliflower is literally the big flower of a specially variety of Brassica Oleracea, the same family of Broccoli and Soy cabbage.