Category alimony

Pumpkin Pumpkin is the fruit of some herbaceous plants belonging to the Cucrcubitaceae family. The genus most used for food purposes is undoubtedly the Curcubita and, in Italy, the species of greatest use are the moschata (suitable for the famous "cappellacci di zucca ferraresi") and the maxima

Rye Rye is a herbaceous plant native to Asia Minor, belonging to the Poaceae family (Gramineae). As its binomial nomenclature ( Secale cereale ) reminds, rye belongs to the group of cereals and very much resembles the much more well-known grain or wheat; not surprisingly, rye contains gluten and, despite being less valuable, provides a flour suitable for bread-making

What's this Broken spelled is a cereal-based food. It looks like a medium thickness grain, vaguely resembling the bulgur but darker and coarser. It is light brown in color, basically amber in color, and has a typically vitreous appearance. The broken spelled belongs to the III fundamental group of foods; it is rich in carbohydrates but poor in water - a characteristic that makes it very energetic raw - it contains dietary fiber, medium biological value proteins, specific vitamins and minerals

Generality Fonzies (or better twisties ) are a type of corn-based snack that is part of the "cheese puffs" (puffed corn snack) group. Faiz Zaki / Shutterstock.com The fonzies are produced from a blend of processed corn, rice, wheat and water, placed inside a machine known as a "rotating head extruder" or "random extruder"

Generality The omelette is NOT the omelette ... not even if it is stuffed and folded on itself! The omelette is a dish based on whole fresh eggs, deprived of the shell and beaten, then cooked in a pan or in the oven. It is a fairly common dish, well known to most western and eastern populations; it stands out for its taste and ease of preparation, even if the differences between a good omelette and a "normal" omelette are evident (both on the organoleptic and gustatory level and on the nutritional level)

Generalities and classification Mushrooms have no leaves, flowers or chlorophyll and are not autotrophic but heterotrophic, therefore (although it seems obvious) they belong to a realm called the "kingdom of fungi" and not to that of higher plants. The kingdom of mushrooms is divided into: Myxomycota or mucilaginous fungi: molds and the like Eumycota : real mushrooms with sizes ranging from A SINGLE CELL to those of a very common "champignon"

Generality Nail fungi are organisms belonging to the Marasmiaceae family, to the Genus Armillaria and to the Specie mellea ; the binomial nomenclature of the small mushroom mushrooms "properly called" is therefore Armillaria mellea . Tacks are parasitic wood fungi; it means that they draw nourishment and protection at the expense of the plant that hosts them, creating biological damage even to kill it

What is the Borgotaro mushroom? " Fungo di Borgotaro " is the commercial name - protected by the trademark Indicazione Geografica Tipica ( IGP ) - of porcini mushrooms collected in some areas of the Tuscan-Emilian Apennines. The regulated area for the Borgotaro mushroom picking includes the municipalities: Toscani (Massa Carrara): Pontremoli and Zeri Emiliani (Parma): Borgo Val di Taro, Berceto, Albareto, Compiano, Tornolo and Bedonia

Generality Porcini are a group of basidiomycete fungi belonging to the Boletaceae family and to the genus Boletus . Identified with the binomial nomenclature Boletus edulis , in French they are called Cèpe de Bordeaux , while in English they are known as cep , penny bun or king bolete . Porcini mushrooms are edible mushrooms widely distributed in the northern hemisphere, in Europe, Asia and North America; in the past they were not present spontaneously in the south of the globe, but they were introduced by man in South Africa, Australia and New Zealand.

What are What are dried mushrooms? Dried mushrooms are preserved foods based on macromycete epigei mushrooms - the classics of the woods, so to speak. They have the characteristic of being able to be dehydrated without the use of salt (sodium chloride) or food additives - such as sulphites - which is why, even being preserved, they do not lose healthiness and once regenerated are to be considered almost identical to fresh mushrooms