{"id":1718,"date":"2019-05-04T14:00:00","date_gmt":"2019-05-04T12:00:00","guid":{"rendered":"https:\/\/gc.dotflorence.com\/the-origin-of-foods-2\/"},"modified":"2025-10-03T11:42:07","modified_gmt":"2025-10-03T09:42:07","slug":"the-origin-of-foods-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/the-origin-of-foods-2\/","title":{"rendered":"THE ORIGIN OF FOODS"},"content":{"rendered":"\n<p>The Origin of Foods is one of the cooking course that GiglioCooking proposes to Universities.<br>Today we start with Fennel Seeds, something almost unknown or mis-known in the States.<br>Often my American students declare to not like fennel, as well as anis nor licorice.<br>My answer is: because you don&#8217;t know it or you didn&#8217;t use it in the proper way.<\/p>\n\n\n\n<p>This is a &#8220;wild&#8221; fennel field in Farneta di Cortona, Under the Cloudy Sun of Tuscany at the beginning of May.&nbsp;The farm is Sapori della Toscana<br><a href=\"https:\/\/www.saporidellatoscana.it\/\">https:\/\/www.saporidellatoscana.it\/<\/a><\/p>\n\n\n\n<p><em>Sapori della Toscana<\/em>&nbsp;is the largest producer of organic fennel in ItalyYou may wonder: what is the fennel&nbsp; for?<br>Above all it is one of the fine herbs most appreciated: it is great with pork and duck, sublime with langustines and lobster.In Tuscany it is used ar aroma in salami and fresh sausages<br><a href=\"http:\/\/gigliocooking.blogspot.com\/2016\/12\/home-made-sausages-photo-recipe.html\">http:\/\/gigliocooking.blogspot.com\/2016\/12\/home-made-sausages-photo-recipe.html<\/a><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/1-5-768x1024-3.jpg\" alt=\"\" class=\"wp-image-2954\" width=\"340\" height=\"452\"\/><\/figure><\/div>\n\n\n\n<p>The Lady Bug is a good sign. they wont go on fields with pesticides.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/3-2-1-768x1024-2.jpg\" alt=\"\" class=\"wp-image-2955\" width=\"330\" height=\"439\"\/><\/figure><\/div>\n\n\n\n<p>The view of this green puffy cloud opens lungs and spirit.&nbsp;<\/p>\n\n\n\n<p><strong>Not everything was born &#8220;wrapped&#8221; in plastic.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Origin of Foods is one of the cooking course that GiglioCooking proposes to Universities.Today we start with Fennel Seeds, something almost unknown or mis-known in the States.Often my American students declare to not like fennel, as well as anis nor licorice.My answer is: because you don&#8217;t know it or you didn&#8217;t use it in&#8230;<\/p>\n","protected":false},"author":1,"featured_media":1712,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-1718","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina-filosofia"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v26.3) - 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