Did you know that the carrot was originally purple in color. and was changed at the behest of the Dutch to pay homage to the reigning Orange dynasty, which the zucchini is composed of the 93% of water and that the cucumber was among the favorite ingredients of the Roman emperor Tiberius so much so that he encouraged special cultivation methods so that its presence was guaranteed year-round?

Vegetables are rich in history, fascination and above all secrets. Secrets that are handed down from garden to garden, from kitchen to kitchen between properties, benefits, tips and recipes. In our 20 years of experience, on the family farm, we have discovered a few secrets and we reveal them to you every day in our proposals because for each vegetable we proceed with a dedicated cultivation, for each product with a personalized cooking and for each recipe with extreme care to balance each flavor and create a harmony of tastes and scents.

Let us dwell on the carrots. We probably all know about its super powers to prepare the skin for a tan thanks to beta-carotene, an element that stimulates melanin, less it has many other properties. For example, its richness in vitamin A positively affects our eyesight because it helps to improve visual abilities, especially at night, and to protect the eyes. In addition, because it contains pectin, it is also useful for good bowel function. Raw or cooked, carrots lend themselves to many recipe variations, from appetizers to desserts. We at Bontà di Stagione offer them to you either finely chopped and crispy among the Fresh Fresh Salads still with their garden fragrance or in the Velouté in a glass with fresh robiola cheese in which the soft acidity of the cheese marries beautifully with the sweetness of the carrot.

And the zucchini? They are a wonderful ingredient! Very rich in water and vitamins, zucchini are light, and therefore easily digested, and are known for their diuretic, laxative and anti-inflammatory action. They are also low in calories and therefore very much used in many diets. How to cook them? We at Bontà di Stagione propose them to you in a fresh Vellutata enriched by peas and the sweetness of ricotta cheese and accompanied by crispy croutons or in a very original version: Fresh mashed potatoes, zucchini and basil.