… for many years first fruits have disappeared, precisely since all types of fruit and vegetables can be found on supermarket counters throughout the course of the year..
The seasons naturally provide us with the foods we need most at any time of the year: nature and its production cycles give us oranges in winter, full of vitamin C, and vegetables such as cabbage and savoy cabbage, excellent for hot winter soups. On the contrary, fruits such as apricots or peaches rich in beta carotene ripen in spring to protect our skin from the sun, or in summer watermelons and melons help our hydration thanks to their high water content!
Seasonal fruit and vegetables are more flavorful and fragrant, they are fresh and consequently contain more nutrients, such as antioxidants, vitamin C, carotene and folate. The presence of an abundance of product causes production costs to fall, expenses for transporting products over long distances and their refrigeration for long periods are reduced, giving a hand to the environment, supporting the local economy and making thus the cheaper and more ecological seasonal products.
Let’s do some culture anyway…
Asparagus are the real protagonists of spring cuisine: diuretic, rich in beneficial properties and versatile like few other ingredients. The cultivation of asparagus was born in Asia Minor. It already became famous in Rome, becoming one of the emperors’ favorite dishes. Then developed in France, the United Kingdom and North America, the culture of asparagus is now consolidated in almost all Western countries.Asparagus is really very good for your health since it is low in calories but rich in fiber and vitamins: with an almost absent amount of fat.
Very rich in vitamins. A pound of asparagus provides the body with more than 50 percent of the recommended daily dose of vitamin C and even 95 percent of folates, which are essential to guarantee the correct functioning of the intestine and the health of the dermis.
Cholesterol-free and with a very low glycemic index, asparagus are a panacea for any slimming or hypoglycemic diet, and can therefore be consumed without particular concerns even by diabetic and hypertensive subjects, for whom they indeed assume an excellent nutritional function.
Lemon flavored steamed asparagus
Beetroot is a root vegetable belonging to the Chenopodiaceae family.
In Italy it is grown from November to February. It is a close relative of chard but differs from the latter precisely in the root, which can reach up to 12 cm in diameter, is the salient part in terms of consumption of the vegetable, and can be prepared both raw and cooked. However, it is also possible to consume the leaves, which have a very colorful appearance, with typical red veins.
The nutritional properties of beetroot are truly exceptional.
First of all, it is an absolutely low-calorie vegetable, to be recommended in a slimming diet. A food low in calories, but rich in other important elements, such as carbohydrates (in the form of sugars), dietary fiber, proteins, fats. It is a food rich in mineral salts, in particular potassium, sodium, calcium, phosphorus and iron. It also contains a whole series of vitamins, such as vitamin A, vitamin C and B vitamins, including the very important folic acid.
The beetroot is also rich in flavonoids in particular anthocyanins, responsible for its typical bright red color. Finally, it is a vegetable full of essential amino acids, that is, which need to be introduced into the body with the diet, and conditionally essential amino acids.
… we are thinking about it!!!
Known since ancient times for its beneficial qualities, the artichoke is an excellent seasonal vegetable as early as November, although it is harvested from October to June, a feature that makes it considered by many to be the real king of winter.
It has a very low caloric intake, while the active ingredient of cynarin is the aromatic substance that gives the artichoke its typical bitter taste, as well as most of the beneficial properties of the vegetable.
Artichoke is essential to maintain liver health” supporting it in its function of detoxifying the body , useful for counteracting various pathologies affecting the liver such as hepatitis, cirrhosis and jaundice”.
It is valuable in fighting the action of free radicals, thus protecting the body from cellular aging and from the degeneration of tissues and organs which normally occurs with age.
Tasty black olives
Orange, fresh, also loved by children.
We are talking about carrots, a colorful vegetable that is the protagonist of the summer diet and present in the vegetables of the month of June, even if it is easy to find it all year round. Extremely versatile, perfect to be eaten raw in salads, or cooked, as a base for many preparations. The properties of carrots are a veritable mineral mine, with many beneficial effects for the skin and the body.
Among vegetables, carrots are the main source of beta-carotene, a precursor of vitamin A, with an antioxidant and anticancer action and beneficial for cell growth, for the skin, for the heart and for the eyes. As we know, red, yellow or orange foods, such as carrots, rich in beta-carotene, promote the beauty of the skin and, in particular, a tan. “In fact, beta-carotene stimulates the production of melanin, a substance that acts as a pigment with a photoprotective function, to limit the action of ultraviolet rays”
Baked vegetables ss
Aged pecorino cheese
In autumn and throughout the winter at the market we find cabbages (of all types and colours) an excellent opportunity to fill up on their precious properties. But let’s discover its potential. Few sugars and proteins but lots of fibres, many minerals and many vitamins in addition to flavonoids with antioxidant and protective properties for our cells.What all the variations of cabbage have in common are the healthy virtues it contains, in particular: Improvement of the gastro-intestinal system : thanks to the fiber it contains, it is able to regulate intestinal function and carry out a preventive-protective action against intestinal diseases . Prevention of ailments and premature aging : thanks to vitamins A and C , but also to the carotenoids and over 45 types of flavonoids contained (including quercetin) which, with their powerful antioxidant action, are considered as preventives for some types of cancer. Prevention of cardiovascular diseases : thanks to the antioxidants but also thanks to the presence of glutamic acid, an amino acid that significantly contributes to lowering blood pressure. Facilitates the elimination of toxins: some components present in cabbage would seem to carry out a detoxifying action for our body.
… E CHE CAVOLO
The first cultivations of this vegetable, at the foot of the Himalayas, date back to 5000 years ago. The plant, belonging to the Cucurbitaceae family, was probably introduced into the Mediterranean basin by the Egyptians and had some success with the Greeks and Romans, who considered it a thirst-quenching and stimulating vegetable for the mental faculties. Throughout the rest of Europe it began to spread from 1500, not only as a cooking ingredient, but above all to make creams and lotions to treat skin diseases.
Cucumbers are rich in water, which is why they are considered particularly refreshing and purifying. They also have very few calories and are therefore widely used in slimming diets. Tartaric acid is the fundamental element of the beneficial properties of cucumber, in fact it helps to prevent proteins from being converted into fats. Cucumbers also contain many minerals and vitamins, which are concentrated above all in the peel: A, C and group B. Pickled gherkins lose their vitamins, but not minerals and help digestion by promoting metabolism.
As we know, the color of fruit and vegetables is an important indication for varying the intake of precious substances, protecting health and covering the nourishment needs of our body. Each color (red, green, white, yellow/orange and blue/purple) corresponds to specific substances, with different nourishing and protective actions.
For cucumbers, the color is green. There are two nutrients that all green vegetables have in common, especially leafy ones: magnesium and folic acid. Magnesium is part of the chlorophyll molecule and in humans it contributes to normal energy metabolism and the reduction of tiredness and fatigue, to the normal functioning of the nervous and muscular systems. Folic acid or folate, on the other hand, in addition to being useful during the first months of pregnancy, contributes to the reduction of tiredness and fatigue and to the normal function of the immune system.
Everyone also knows the old grandmothers remedy to fight puffiness: cucumbers on the eyes which have the property of reviving the gaze, rejuvenating the appearance of the skin around tired eyes and reducing bags and dark circles.
… we are thinking about it!!!
The onion with its sweet-spicy flavor and that pleasant scent has been the basis of many preparations since ancient times and is a food allied to well-being. Raw or cooked, it is essential in our daily diet to live in health.
It has always been considered the health food, cultivated by the Egyptians, Greeks and Romans who used it to defend themselves against many diseases.
The red onion is a very aromatic variety and has a sweet flavour.
It helps reduce bad cholesterol levels, contains vitamin C, iron, vitamin E, selenium, iodine, zinc and magnesium. It has anti-flu, anti-haemorrhagic, toning properties for veins and arteries. It is famous for its diuretic and purifying power. Promotes the elimination of water and decreases water retention. It also helps reduce coughing and has a beneficial effect on asthma.
But above all we are talking about a very light vegetable (20 calories per 100 grams) that is perfect for the figure. The red color of the outside is given by the presence of anthocyanins, powerful antioxidants, which give these onions many beneficial properties, especially if eaten raw. That’s why eating red onion is good for you.
Red onions caramelized with red wine chianti
Fresh pecorino cheese
Fennel is a particularly versatile and crunchy vegetable with a pleasantly intense aroma. It is part of the Apiaceae family, the same as carrots, coriander and cumin.
The horticultural cultivation of sweet fennel seems to date back to 1500, probably originating in Asia Minor but particularly widespread in all temperate areas of Europe.
In Italy it develops particularly in the central-south thanks to the not too low temperature, and is present on the tables in the purely winter months (October-April).
Fennels are widely used in the kitchen especially in light and detox diets.
Made up of 90% water, they have a very low calorie content. 100 grams of fennel contains approximately 31 calories. Totally devoid of any fat, they are therefore particularly suitable for those who follow a low-calorie diet, also thanks to the satiating power given by the good supply of fibres.
Fennel contains a good amount of minerals such as calcium and phosphorus (useful for strengthening bones and preventing tiredness), but the most present is potassium. It also contains vitamins A, C and some of group B. It is moderately rich in flavonoids.
It is a well-known vegetable, especially for its “miraculous” effects. Fennel is extremely useful in solving digestive problems, also providing a diuretic-detoxifying and carminative action in case of intestinal problems or helping to alleviate the annoying sense of abdominal swelling. Thanks to the presence of vitamin C, it helps to strengthen the immune system, also carrying out an antioxidant action.
Courgette flowers (or rather it would be better to say, with respect to the more widespread trade, pumpkin flowers) are a vegetable with a truly special flavor and properties.
In fact, these are edible inflorescences that are produced by the two pumpkin plants (Cucurbita maxima, Cucurbina moschata) and courgette (Cucurbita pepo). Although the two plants are different, their flowers are quite similar in shape, color and taste, belonging to the same botanical stock. Both squash and courgette plants, and consequently the flowers, are not native to the European continent. In fact, they were imported after the Colombian expeditions, finding a favorable territory for taking root in the Mediterranean basin. Today the consumption of these “edible flowers” is widespread in the regional cuisine of Lazio and in particular among the kitchens of Rome, where it is used in many different ways. Zucchini flowers they find an area of choice in dietetic cooking. If consumed alone or in recipes with a reduced calorie intake, in fact, they are a panacea for the body. The wide availability of water makes them draining and adjuvants for digestion, as well as in regulating digestive flows. They can be a valid aid in case of acute constipation, provided they are consumed within a healthy and varied diet and with a daily intake of at least 2 liters of water. Vitamins A and C have a good antioxidant effect, they allow inflammatory phenomena and flu diseases to be kept under control and can have a mild anti-tumor effect, also within a controlled diet.
Fried pumpkin flower
The porcini mushrooms, princes of the Italian woods already from the scientific name, boletus edulis, we understand their nature as a mushroom intended for the table: the porcini, in fact, is considered together with the ovule among the “spontaneous” fruits of the earth with the greatest organoleptic value.
Typical of the entire European scene, they were subsequently introduced also in southern Africa, Australia and New Zealand, albeit with some natural biological variations in order to adapt to the climatic diversities.
Specific differences are also found in areas with respect to the woods in which they grow: if the chestnut cep is medium-dark brown, the oak one is of a more intense colour, while the textures remain substantially unchanged. Some of the benefits generally attributable to regular (but not excessive) consumption of porcini mushrooms mainly concern the metabolism, the immune system and the cardiovascular system. The good vitamin content of mushrooms is considered a panacea, especially in mid-season periods, to fight immune imbalances and possible flu diseases. Furthermore, by strengthening the immune system, porcini mushrooms help to feel better in general, promoting a more efficient basic metabolism. The effects on the circulatory system are also good, with a significant lowering of LDL cholesterol levels (the so-called “bad” cholesterol) and the prevention of heart diseases. The collection of porcini mushrooms takes place seasonally, with a preference for the last periods of spring and summer and the beginning of autumn. The best months to find them fresh are May, August, September and October. Depending on the climate, however, it is possible to have the very first harvests already at the end of April, in the first half of June and at the beginning of November. It is easy to find it in hilly and mountainous areas, between the Alps and the Apennines on both the Tyrrhenian and Adriatic sectors.
Sautéed porcini mushrooms
The true star of tables when it comes to side dishes, lettuce is a plant that belongs to the largest Asteraceae family. Dandelion, radicchio, chicory, endive, Jerusalem artichoke, artichoke, chamomile and other species used in cooking, phytotherapy and herbal medicine also belong to this botanical family.
From a botanical point of view, it can be defined as a biennial species, since its complete development takes two years: in the first year, the characteristic rosette is formed, that is the base of the plant which in the second year opens into the floral scape, from which the edible part of the product is then obtained. Lettuce is a product that can be easily included in many low-calorie diet regimens, given its scarcity of calories.Furthermore, being a broad-leaved plant with a significant fiber and water content, it increases the sense of satiety. The water present in lettuce has excellent diuretic properties, reducing the workload of the kidneys and bladder and preventing the onset of inflammation. A curiosity: lettuce contains lactucine, a substance with a consistency similar to milk, which can often be seen when cutting lettuce from the base. It’s absolutely not dangerous, and indeed it helps sleep more easily. Lettuce is a vegetable present all year round on the shelves of supermarkets, markets and greengrocers.
Aubergines belong to the Solanaceae family, and are direct “relatives” of potatoes, tomatoes, chillies and peppers. However, inedible and even poisonous plants and vegetables also belong to this botanical species. It is for this reason that it was initially called an unhealthy apple, precisely because eating it raw was considered dangerous. The plant, originally from Asia but now widespread throughout the world, was introduced to the Mediterranean basin only around the 7th century, coinciding with the spread of Arab domination. In the absence of a direct cultural and linguistic reference, its name changed several times: it was first called petonciana, then melangiana and finally eggplant.
In European countries, a transliteration of the Arabic name spread, thus giving rise to the term aubergine used in France, while in English-speaking countries (where it was practically absent until the sixteenth century) it was called eggplant, since its shape is similar to that of an egg goose. Regular consumption of aubergines can have beneficial effects on the body. First of all, the polyphenol content helps control cholesterol levels, and is generally useful for keeping the cardiovascular system healthy.
The peel has a beneficial effect on intestinal transit and is indicated in case of constipation, since the non-digestibility increases the transit and hydration of the colon.
The anti-tumor and anti-oxidant action of the aubergine is also valid, which acts through the chelation of iron and the supply of essential acids for the correct functioning of the cells.
The aubergine is a typically summer vegetable. Its appearance on fruit stalls generally begins in June, and continues throughout the summer, arriving in some cases even in late October.
Prawns marinated in orange
Like other foods such as tomatoes, peppers, corn, strawberries and cocoa, potatoes arrived on the European continent only after the discovery of the Americas. Belonging to the family after centuries in which they were considered food for livestock or reserved for the poorest social classes, they have gradually made their way (deservingly) into the cookbooks of much of Europe. Not only is this food naturally cholesterol and saturated fat-free, but it also does not contain lactose and gluten, and for this very reason it is an excellent substitute for bread and pasta for the supply of carbohydrates in the diet for celiac disease. Furthermore, potatoes are more easily digestible thanks to their abundance of fibres, and also contribute to helping intestinal activity in case of gastritis, colitis, constipation and related problems.
Unlike other vegetables, many types of potatoes can also be stored for long periods after harvesting, which usually takes place in late summer, between August and September. As already mentioned, potatoes are native to Central and South America. Thanks to the export by the Spanish conquistadores , this tuber quickly spread throughout Europe, then acquiring different characteristics based on the places of cultivation.
There are currently around 5,000 potato varieties in the world. However, all of them can be grouped according to a series of common characteristics:
In recent years, even the purple potato (rich in antioxidant properties) has made its way into the kitchens of starred chefs and then into supermarkets, where it is now not difficult to find it. The consistency is floury and the taste sweeter, while the glance in the preparation of gnocchi or purées is certainly guaranteed.
… we are thinking about it!!!
The pepper is a vegetable that belongs to the Capsicum genus of the Solanaceae, one of the most represented botanical families from a food point of view. The name Capsicum has a possible, double classical origin: for the Latins “capsa” meant box, and it would well represent the shape of the pepper, which hides the seeds inside just like a box. For the Greeks, however, the verb “kapto” means to bite, and the strong spiciness of capsaicin, when in contact with the tongue, returns an impact similar to a bite. Whatever the etymology of the scientific name, however, we know that the pepper (like chilli pepper after all) originates from the American continent, and has been cultivated by humans for at least 7,000 years. It was Christopher Columbus who imported it into Europe, where Capsicums immediately found the right climate, especially in the Mediterranean basin.
Today the pepper is present in almost all European culinary traditions, especially in Spain, Italy, Greece and Turkey. Let’s find out together its properties, benefits and more.
Peppers, thanks to their low calorie content and good vitamin profile, are rich in benefits for the body.Among these, to begin with, the purifying, diuretic and laxative effect, given by the presence of solanine, potassium, beta-carotene, fibers and obviously water.
They are also excellent for those on a low-calorie diet: peppers, in fact, have a high satiating power and contain capsaicin, which favors the greater release of gastric juices, promoting digestion and also improving stomach functionality.
The vitamins contained in peppers are also useful for the correct functioning of the cardiovascular system (since they release vitamins and mineral salts), in preventing excessively high levels of LDL cholesterol, and in combating water retention.
… we are thinking about it!!!
The tomato is the true symbol of Italian cuisine, because it appears in the recipes of every region, and in a thousand different variations. Yet solanum lycopersicum, this is its scientific name, does not come from Italy or the Mediterranean, but from Central America. It was the Spanish conqueror Hernán Cortés who, in one of his expeditions to Mexico in 1540, decided to harvest some of these plants and bring them to Europe. Their diffusion was almost immediate: in Italy it arrived four years later, and spread above all in the southern regions, but it was only around the seventeenth century that it began to be used in the kitchen, since the plant, although beautiful and with rich fruits, was considered poisonous . “Pomo d’oro” (tomato), since its color was originally intense yellow: it became red with a primordial botanical engineering work, grafting different varieties and types, to the point of making it one of the cornerstones of the ingredients of the Mediterranean diet. Today it is found in many forms, fresh or preserved, but originally no one was able to figure out how to keep it fresh and usable for more than a few days. The possibility of storing tomatoes in the pantry was discovered thanks to the studies of the Italian doctor Lazzaro Spallanzani, who understood the mechanism of pasteurization by boiling the jars in boiling water. The high lycopene content in tomatoes, and especially in the peel, makes this fruit of the earth particularly suitable for fighting cell decay, but also for prevention of cancer. Since tomatoes are rich in water, vitamins and mineral salts, they are also beneficial for bone health, for the reduction and control of blood pressure, in promoting the correct functioning of eyesight, as well as for stimulating the digestive system (without however negative effects) and in contrasting constipation and muscle cramps, as they contain a lot of potassium, which is also essential for those who carry out regular physical activity.
The leek plant belongs to the Amaryllidaceae family and boasts very ancient origins. There are historical traces of the fact that this vegetable was already appreciated at the time of the Egyptians and Romans. Nowadays its widespread consumption can be found mainly in Asia and then in Europe. Leeks are part of the same family as onions, shallots, chives and garlic, as indeed can be deduced from the scientific name: Allium Ampeloprasum.
In fact, they resemble a huge green spring onion, however they have a much more delicate flavour, tending towards sweetness, as well as a creamy texture after cooking, much loved by professional and amateur chefs.
All varieties of leeks offer a large number of health benefits for the body. First of all, leeks are a good source of antioxidants, in particular of polyphenols and compounds derived from sulfur. These components fight oxidation, responsible for cell damage and a harbinger of diseases such as diabetes and heart disease.
In fact, leeks contain heart-healthy plant compounds that have been shown to reduce inflammation, cholesterol, blood pressure, the formation of blood clots and the general risk of contracting heart disease. As is the case with most vegetables, leeks can promote weight loss, since they are a good source of water and fibres: for this reason they can prevent nervous or uncontrolled hunger, promote feelings of satiety and help contain the appetite. In this sense they also provide soluble fiber, which forms a gel in the intestine and reduces the sense of hunger.
Although leeks can be easily found on the market all year round, it should be noted that the seasonal peak is particularly between the months of November and February.
Tomatoes sauce … light spicy
Aged pecorino cheese
Radicchio … or chicory? It is not a choice, but a botanical reality: radicchio, a tasty and widely cultivated vegetable in Northern Italy, in fact belongs to the Cichorium species. The species, in turn, is part of the Asteraceae family, like the artichoke and Jerusalem artichoke.
We know that the Treviso area, but more generally all of the lower Veneto, have seen the cultivation of various chicory for food use since very ancient times, but the development of the production of real radicchio, as we consume it today, is very most recent. Some attribute the birth of Treviso red radicchio to the agronomic work of Francesco Van der Borre, a landscape gardener of Belgian origin who, having moved to the area in 1860, experimented with various techniques such as whitening, thus favoring the birth of new cultivars. Today radicchio is universally associated with the Veneto region, and it is precisely from four of its cities (Castelfranco, Chioggia, Treviso and Verona) that the most exclusive qualities come from it. Radicchio is a vegetable with an excellent digestibility profile, and is recommended both for subjects with digestive/intestinal system pathologies and for those suffering from constipation, thanks to the presence of water and fibres. On the other hand, fibers are beneficial for blood circulation, as they retain sugars, counteract the formation of LDL cholesterol and help fight type 2 diabetes.
Radicchio is a typically autumn and winter vegetable. If the early varieties can be harvested as early as early September and the late ones last until late March, the best months for buying are concentrated between October, December, January and February.
Spinach is one of the most common vegetables grown in winter. Universally known as a symbol of strength, their fortune in Western culture is also due to the appearance of Popeye, the legendary Popeye, in 1929, which fueled the legend of the enormous amount of iron present in spinach. There are many benefits that we can associate with the substances contained in spinach. Like the high presence of carotenoids, which protect the eyes from damage from UVA rays, the main suspects of cataracts.
Vitamin C is known to be a powerful antioxidant that regulates skin health, immune function and helps iron absorption. For a correct assimilation of the same, it is advisable to season the spinach with lemon juice, which helps to counteract anemia. Vitamin K, on the other hand, is essential for blood clotting and, with the help of calcium, it benefits the bones by preventing osteoporosis. The folic acid present in spinach regulates cell function, tissue growth, prevents physical and mental fatigue and is extremely important for women’s health. In fact, this property plays an important role especially in pregnancy.
These vegetables are a good source of potassium and contain little sodium, a combination that is useful for reducing blood pressure and preventing cardiovascular problems, such as atherosclerosis and hypertension.
Spinach has also been shown to have anti-inflammatory properties, in particular for symptoms affecting the digestive system. The many minerals present perform a laxative function, protecting the mucous membranes of the stomach and emptying the colon of toxins; for this reason they are really useful in the prevention of ulcers.
Artisan cream cheese
Symbol of Halloween and protagonist of autumn tables, the pumpkin is a fruit of the Cucurbitaceae family, which also includes courgettes, cucumbers, watermelons and melons. As for tomatoes and potatoes, pumpkin is not a fruit originating from the Old Continent: it was in fact imported from the Americas between the 16th and 17th centuries, obtaining a good diffusion in the Mediterranean and Balkan countries.
Its widespread use – culinary and iconographic – on Halloween is linked to an old legend according to which evil spirits are trapped inside which, captured by the light contained within, would no longer be able to get out. Autumn is a period of strong climatic transformation, which inevitably leads to imbalances in the body. In this sense, pumpkin can be a valid ally for our body.
First of all, the low caloric intake makes it suitable for consumption in any case. Being almost sugar-free, it can also be consumed by diabetics without specific risks.
There are many benefits for the skin given by the presence of beta-carotene: in fact, it allows you to maintain a tan and counteract opacity and loss of tissue elasticity.
The pumpkin is an autumn fruit. In fact, if cultivation continues throughout the summer, harvesting and marketing take place in most cases between September and November, generally lasting until the end of the month.
Long, round or flower-shaped, zucchini are one of the most widespread plants in Mediterranean cuisine, despite their introduction to the Old Continent dating back to the 16th century. In fact, it was European explorers who brought the Cucurbita pepo plants, this is the scientific name of the plant of the Cucurbitaceae genus, to this part of the ocean, consigning them to a highly successful future.
Dagli antipasti fino ai contorni, le ricette e le variazioni sul tema zucchine sono infatti innumerevoli, e a ciò contribuisce il profilo nutrizionale di questo ingrediente, consigliato per pressoché tutti i soggetti: intolleranti, allergici, a dieta, le zucchine fanno bene a tutti. Le zucchine, alimento poco calorico ma al contempo ricco di vitamine, sono adatte per le diete ipocaloriche e in generale per un’alimentazione responsabile.
Potassium is useful for promoting the elimination of LDL cholesterol, or “bad cholesterol”, and for lowering blood pressure; for this reason, courgettes are recommended for all those suffering from hypertension.
Moreover, since they contain a lot of water, courgettes have a high digestibility profile, increase the sense of satiety and are useful for regulating intestinal functioning and that of the urinary tract.
Zucchini is a typical summer vegetable. Although they can now be purchased all year round, the best time to find them is from June to late September.
Artisan cream cheese