Out of Stock



Its refreshing, antiseptic and digestive properties are known to all, and have been since the time of the Egyptians and Romans. Galen, the famous doctor, used mint, of which about six hundred species are known, as a medicinal plant, while herbalists and sorcerers use it to make cosmetics, oils, perfumes, essences and various concoctions. It goes without saying that mint is a universal plant, good for candy, soups and roasts. Lamb without mint would not be the same.


Out of stock

SKU: 0196 Category:
Size: 100 ml


Without mint the world would not be the same, of course. Widespread everywhere, its scent and its qualities have always been appreciated. Candies, popsicles, ice creams, cocktails, aromatic concoctions, ointments, balms, decorations, syrups and mint-based drinks are part of every culture, from the Balkans to the Middle East, from New Orleans to Japan. It is well known that the menthol contained in mint has properties that stimulate gastric activity and is therefore consideed a valuable ally against digestive problems. So, good mint to all.

Parallel Worlds

From tea in the desert, which the Tuareg aromatize with mint, to the mojito dear to Hemingway at the Bodeguita del Medio, a bar in Havana which today has become a pilgrimage destination. Following the adventures of peppermint can lead you far. Even Malaysian pirates who borrowed the custom of mixing alcohol with mint from their Caribbean colleagues happened long before the future Nobel Prize winner for literature grabbed the copyright of the game.


Mint and zucchini risotto

Risotto with zucchini and mint is a first course with a delicate and refreshing flavour. The addition of a hint of spiciness given by the chilli goes well with the flavour of mint. To do this, just cut the zucchini into cubes, chop the shallot, chop three or four mint leaves with a knife and prepare a vegetable broth by adding more whole mint leaves. Seperately, heat a little extra virgin olive oil in a pan, add finely chopped shallot and chilli pepper and sauté them. Now is the time to add the diced courgettes and let them cook for a few minutes with a lid. Raise the heat a little and add the rice letting it toast and flavor. Deglaze with a little of our mint dressing, lower the heat and start adding the boiling vegetable broth a little at a time, stirring continuosly. Five minutes before the rice is cooked, add the chopped mint and mix well. When cooked, remove the pan from the heat, add grated cheese, season with salt and pepper, add a knob of butter and whisk. Cover with a lid and let it rest for a couple of minutes. Serve with a few mint leaves, sprinkle the rice with a few drops of our dressing and you’re done.