When we use celery in the kitchen we are used to focusing mostly on the stalks, while the leaves often end up in the trash. Actually, celery leaves are edible, aromatic and rich in flavor and can be used in many preparations, [...]

Welcome to a new edition of our Zero Waste in the Kitchen column! Today we discover how to transform radish leaves, often discarded, into a valuable ingredient for nutritious and tasty dishes. With a little’ creativity, these leaves can become [...]

Seventh issue of the Zero Waste in the Kitchen column: let's highlight the stems of turnip greens. Welcome to a new edition of our Zero Waste in the Kitchen column! Today we will discover how to transform the stems of turnip greens, often discarded, into [...]

Fifth release of the Zero Waste in the Kitchen column! Today we transform pea pods, usually discarded, into a creamy and nutritious cream soup, demonstrating that even the less noble parts of vegetables can become the protagonists of our dishes. The pods of [...]

Fourth issue of the Zero Wastes in the Kitchen column: how to use fennel tufts, leaves and stems The properties of fennel Fennel are precious vegetables, they have few calories, an excellent flavour and remarkable digestive abilities, a real lifesaver [...]

With the second installment of the Zero Sprechi in cucina column, we discover how to recover and enhance some parts of artichokes that too often end up in the basket: stems and outer leaves. These parts are considered “less noble”, but are actually very rich in fiber, [...]