It seems the perfect time to shine a little light on what seems to be an increasingly popular product: flour. As you may have noticed, all the flours in our shop report some "values", such as protein content, W and P/L. This article tries to...
End of the 17th century, French region of Champagne: an old monk sips some drops of wine went sour. To his surprise the wine had not gone sour, quite the opposite: "it's like drinking stars", he says, referring to the sparkling bubbles in...
Briefly about the plant Saffron is made from the stigmas of the Crocus Sativus flower, belonging to the Iridaceae family. Perennial herbaceous plant, it can reach a height of 50 cm, it arises spontaneously in Asia and Eastern Europe, but...
A few years ago, in our quest to find the best almonds in Sicily, we were lucky enough to sit with Carlo Assenza of Caffé Sicilia. Before talking to us for hours about the incredible properties of the Romana, Pizzuta, Fascionello and...
One of the many aspects I love about running the Red Beetle is the incessant product tasting of new ingredients.. and old ones too. Trying products from all over Italy gives me the opportunity to experiment, but also add a...
