WHERE DO OUR BLUEBERRIES COME FROM?

Our blueberries grow on the hills of Saluzzo, in an area dedicated to agriculture at the foot of the mountains, in the south-west of Piedmont.

The typical climate and the fertile soils have made this area the crown jewel of Piedmont’s fruit growing.

BLUEBERRY HEALTHY EFFECTS

Little berries friends of our health, blueberries have excellent nutritional properties and can be eaten alone, with other fruits, along with yogurt or used to make smoothies and juices.

Blueberries are a beneficial concentrate:

– They can improve memory and eyesight

Anthocyanin, a powerful antioxidant that gives the blueberry its distinctive violet and bluish color, is also an ally for memory as it is able to increase mnemonic activity and eyesight, especially in low brightness condition.

– Contain excellent antioxidant properties

Thanks to vitamin A, C, B (especially B1, B2 and B3) and mineral salts (calcium, phosphorus, iron, sodium and potassium) blueberries have excellent antioxidant properties to inhibit the appearance of free radicals, which are responsible for cellular ageing.

– They counteract the activity of free radicals

Blueberries contain several elements such as tannins, sugars, mineral salts, flavonoids, vitamin A, C and B and Mylillin. Mirtyllin gives the characteristic dark color and reduces capillary permeability, strengthening blood vessels, improving the elasticity and making blueberry an excellent ally for treating circulatory disorders and against capillary fragility.

– They protect against cholesterol oxidation in the blood

– They can lower blood pressure

– They may have anti-diabetic effects

Chlorogenic acid helps in the regulation of blood sugar levels. This virtue of blueberries can be helpful to those who suffer from diabetes.

– They help fight urinary tract infections

Of course, blueberries are a great snack, too! Here are some delicious ideas!

RECIPES

  • 200 g of blueberries, berries, or other dwarf fruit200 g of flour

    100 g of sugar

    1 pinch of salt

    2 teaspoons of vanilla yeast

    60 g of melted butter, lukewarm

    1 egg

    80 ml of milk

    80 g of yogurt

    1/2 teaspoon of grated lemon zest

    Heat the oven to 200 ° C. Apply muffin molds, or cover them with paper ribbons.

    Mix the blueberries with about 1 tablespoon of flour in a bowl and put aside. In another bowl, mix the flour, sugar, salt, and yeast.

    Blend butter, egg, milk, yogurt and lemon zest together. With a wooden spoon gently incorporated the egg mixture into the dried ingredients until they are just blended. Lightly incorporate the blueberries, without mixing too much.

    Fill the molds with the compound up to 2/3 and sprinkle with a little sugar. Bake for 20-25 minutes in the oven already hot.

600 g of whole milk yogurt

•  2 vanilla pods

250 g of blueberries

2 tablespoons of acacia honey

80 g of sesame seeds

80 g of sugar

Start mixing in a bowl the yogurt, the honey and the blueberries together with the seeds extracted from the vanilla pod, then put everything to rest in the fridge.

In a pot with little water pour sugar, make it caramel and add the sesame seeds. Place the crunchy on a sheet of baking paper, and then let it cool. When it’s still soft but begins to solidify, cut it into lozenges.

Enjoy the white cup with blueberries decorated with crispy crumbs.

• Powdered sugar

100 ml fresh cream

1 lemon

350 g ricotta cheese

salt

200 g of blueberries

120 g of butter

1 tablespoon of cinnamon

3 eggs

130 g of sugar

1 vanilla or vanillin

1 tablespoon potato starch

350 g dry biscuits

40 g of dehydrated coconut

In order to make a perfect cheesecake with blueberries and cinnamon, first focus on the base: chop the biscuits using the mixer with cinnamon, a tablespoon of sugar and melted butter.

Take a rectangular mold of 20 x 30 cm, cover it with baking paper and then put the biscuits on the bottom evenly, pressing with the back of a spoon.

Break the eggs and divide the egg yolks from the egg whites. In a bowl, cook the ricotta cheese with the rest of the sugar, then add yolks, cream, starch, vanillin, blueberries, juice and grated lemon peel.

Place the albumens in the snow and add them to the mixture, then pour the cream into the mold and sprinkle the surface with coconut and powdered sugar.

Cook the cake in a preheated oven at 180 ° for one hour and 15 minutes. As soon as the sweet surface begins to become golden, cover the mold with baking paper.

Once cooked, let the cheesecake cool in the oven, decorate with other powdered sugar and enjoy it warm or cold.

Contattaci ora!