Sauerkraut and Potato Ravioli with Basil Sauce
5 February 2021
Fermented foods, a panacea for health
5 February 2021
Native to India, the Eggplant was introduced to the Mediterranean area by the Arabs, who initially baptized it with the name “badingian“; typical of summer, it is rich in water and mineral salts such as potassium magnesium and phosphorus characteristics that, make it a food with diuretic and draining properties.
The large amount of fiber makes it an ideal vegetable in cases of constipation: the eggplant is in fact, attributed mild laxative properties; it is also recommended in diets given its low caloric intake.
With a production of as many as 250,000 tons per year, Italy can boast the first place among European producers of eggplant; the great diffusion of this food in the beautiful country, is evidenced by the numerous recipes of the various regional cuisines that, have among their main ingredients this wonderful vegetable.
Among the most famous dishes we can mention those of the Sicilian tradition such as Parmigiana, Caponata and Pasta alla Norma.
Discover the Filet Eggplant signed Zuccato.
