How to make polenta: traditional recipe and tips for perfect cooking. Doses, types of polenta, history and origins of the recipe. Nutritional values and tips for preparing baked polenta or fried polenta. Polenta, origins and history Polenta, a food based on corn flour, is a very common dish throughout Italy but famous above all in the north, where it has its origins.
They are prized for their beautiful flowers, ornamental sages are lively, hardy and easy to grow. There are several species and many varieties ... in short, sage is not only the aromatic plant that is used in the kitchen, but also a beautiful flowering plant to grow in the garden. with the name of sage exceeds 900 units.
Carcinogenic titanium dioxide: when to avoid it as a food additive (E171) and use of titanium dioxide in cosmetics Titanium dioxide or titanium dioxide is a chemical compound, used, among other things, as a food additive. On the label, among the ingredients mentioned, food titanium dioxide is marked with the initials E171.
To build the 120-meter-high dam on the Ivirizu River, in the Carrasco National Park, 250 hectares of the 622,600 that the protected area has must be deforested; The dam will occupy 100 hectares. Since the entry of machinery for the execution of the hydroelectric megaproject, located 118 kilometers from the city of Cochabamba, 6,000 reptiles and amphibians, and more than 3,000 specimens of flora, have been "relocated".
Pasta and beans, fresh or dried: the original recipe of pasta and beans with specific indications both for those who use fresh beans, and for those who prepare it with dried or canned beans Pasta and beans: fresh, dried or canned? it would be to prepare pasta with fresh beans, however, if it is not harvest time, you can settle for dried beans.