All trips to my homeland, the Italian region called Marche, are always brighten by memorable meals, cooked by the expert hands of my grandmother, Delia, and her sister, Adele. Tireless workers, old-fashioned housewives, born in the rural Italy of the late 30s, when the vast majority of the population, not yet urbanized and poorly educated, lived on agriculture; these sisters have grown up suffering from the inglorious famine of the second word war aftermaths.
Have you ever experienced unexpected morning cravings or a desperate need for coffee to cope with your day? Have you ever struggled to concentrate a few hours after breakfast to the point of feeling exhausted or highly irritable? Well, if the answer is yes, the cause of your hungers and fatigues could be the result of your sugary treats. In this post, I want to share some thoughts on the physical and mental improvements I have… Continue reading →
I want to dedicate a special corner of my blog to the importance of sprouting grains and seeds. It is not by chance that the germination, or at least the soaking, of these foods is highly recommended before consumption. Do you know why?
In a perfect world, I would have my well-planned grocery list at my fingertips every time I go shopping. Unfortunately, this is not quite the case 99.9% of the times, but still, my goal is to get in and out of the market as quick as possible. Here some tips and tricks on how to maximize the efficiency and the consciousness of what we buy.
I have previously addressed the damaging effects of sugar, such as food cravings, lacks of energy and concentration and, on a later stage, insulin resistance, diabetes, and obesity. Truth is…sugar is sugar, no matter the form, there no magic product or formula reducing the side effects of consuming too much sugar. But luckily, as in many things in life, the secret lays in moderation. Gradually reducing the amount of sugar consumed per day is a rehabilitating process for your… Continue reading →
Both sourdough and yeast are widely used in bread making. They are also referred to as “natural” yeasts, triggering a spontaneous fermentation; whereas chemical yeasts, such as bicarbonate or ammonium, work by chemical reaction. In this post I am going to explain the main differences between these two types of starters both in term of fermentation and final baking product.