Ar.pa’s
Blog

Let’s discover one of summer’s signature vegetables: the courgette, exploring the many ways it can be brought to the table through tempting starters, traditional recipes and surprisingly delicious sweet creations.

In June, courgettes take centre stage in markets and kitchens alike, thanks to their freshness, their remarkable variety of shapes and colours, and a versatility that runs through the whole of Italy’s gastronomic tradition.

We take you on a journey through flavours, textures, and pairings, designed to inspire new ideas across sweet and savoury creations, creative doughs, and contemporary drinks - all strictly “in red,” thanks to beetroot, cherries, and begonia.

This month, we want to explore the most unexpected side of the colour red in the kitchen: not the obvious one of tomatoes, but that of seasonal ingredients that bring character and originality: beetroot, cherries, and begonia.

Almonds have always been part of culinary culture and traditions: a precious ingredient for soft cakes, delicate desserts, or savoury snacks.

With the arrival of spring, almond trees burst into their first blossoms which, delicate and white, herald longer and brighter days. Nevertheless, the true star is the fruit that follows and ripens in summer: the almond.