Balsamic vinegar has been around for hundreds of years and like any ingredient with such history, there are a ton of different products, varieties and of course, applications in any cuisine. Here we try to make your choice easier.Read now
How to choose your flour: understanding protein strength & elasticity. A little guide.Read now
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...
Italian spumante: discover all about the Alta Langa DOCGRead now
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...
Why is saffron so expensive?Read now
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...
Filippo Cea. A very special almond from Toritto, ApuliaRead now
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...
Polenta, Almonds & Blueberries Cake RecipeRead now
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...