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The cultivation of Mango is almost as old as the birth of agriculture as we know it. It has Indian origins and around the 4th century BC, thanks to Buddhist monks, its seeds, were later introduced in the eastern parts of Asia and Southern China. There is archaeological proof of mangoes dating back to 5000 years ago in these areas. Mango is an extremely versatile fruit, perfect for making both sweet and savory dishes in the kitchen. In addition, it has numerous health benefits for the body. Precisely for this reason, given the global trend to pursue physical well-being in the most natural ways...

How many of us, at times, have avoided drinking a nice glass of wine in the company of others because its effect on our psyche can become "dangerous"? The alcohol content, the taste, the aromas: everything contributes to making us more relaxed and perhaps more inclined to let ourselves "go", even when we might prefer to stay our more introverted selves.  A frequently used phrase to describe the phenomenon is “in vino veritas”. The Latin phrase literally translates to "there is truth in wine", but its meaning is a little more complex than what you may think. Hearing those words, we think that by drinking...

Today we are looking at White Vermentino. The origins of Vermentino Bianco are disputed. Some documentation claims it comes from the Iberian Peninsula (between modern day Spain and Portugal), spread to the island of Corsica and then on to Italy. While other sources document its introduction in Marseille, France by Greek winemakers and navigators and then arrived along the Ligurian coast of Italy. Its presence in the upper Tyrrhenian Sea dates back to 1800. It is of interest to note that the existence of the Black Vermentino varietal, widespread in the northern provinces of Tuscany bordering Liguria, has no genetic relationship with the...

The scent of Black Currant Sprouts is very different from that of black currant fruit. Vulgarly, it is also called "cat pee", because it has a pungent smell with vegetal and sulphurous notes. We are not used to perceiving it every day; one must first have smelled and memorized it to then be able to subsequently recognize it. Precisely because it is an aroma that we do not often perceive, some may associate it with different descriptors. Aside from "cat pee", this aroma can be described as the vegetal notes of boxwood leaf, green broom twig, nettle, green grass and tomato leaf. In...

Sakè is a Japanese drink made from rice. The main ingredients are rice, water, a mushroom called koji (whose function is to transform rice starch into sugars and thus start fermentation) and natural yeasts similar to those used to make bread. There are various types of sakè. Its alcohol content approaches that of wine, oscillating between 12° and 18°.  Sakè can be drunk cold, at room temperature, or hot, and it is often also served at the end of a meal in oriental restaurants. The different types of sakè differ on the basis of two characteristics: the level of smoothness...