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Updated: May 11, 2025
The cones of this pine supply the "pignoli" of commerce. The Italian cooks use these seeds in their soups and ragouts, and in the Maritozzi buns of Rome. Sometimes the Italians roast the barely ripe cone, dashing it on the ground to break it open, but the ripe seeds of the older cone when it naturally opens are better worth eating. They are soft and rich, and have a slightly resinous flavor.
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