Sunday, 31 December 2017

Happy New Year !

Hi everybody ! I'm Chika of Ostellino. How are you ?
I really thank all of you for your continued support. I would send a greeting on behalf of the owner of Ostellino.
We'd continue to make every effort to keep Ostellino better.
As we think about our friendship and how happy it has made us, we want to wish you happiness in the year to come. Have a nice new year !


The brother ZU


The wife of WATTO-Kun

Friday, 22 December 2017

Merry Christmas from all animal staff of B&B Ostellino

May your heart and home be filled with all of the joys the festive season brings. Merry Christmas and a wonderful New Year !

The owner and Watto-Kun.

Our hens.

The brothers ZU.

The owner and Sumo.

The owner and Totò.


Saturday, 11 November 2017

Cookies of OKARA & AZUKI

OKARA contains mostly crude fiber composed of cellulose, hemicellulose, and lignin, about 25% protein, 10−15% oil, but little starch or simple carbohydrates. It is a suitable dietary additive in biscuits and snacks because it reduces calorie intake and increases dietary fiber.

AZUKI bean is a small red-brown bean frequently used in Japanese desserts. Like other legumes, the adzuki bean is a nutritional powerhouse, rich in protein, fiber and folic acid.

Monday, 16 October 2017

Homemade quince jam of B&B Ostellino

Yesterday, I was given many quinces by one friend. So I made jam today.
Here in Sicily, quince is used for " cotognata ". Cotognata is like as hard jerry. But I don't like it. I usually cook like apple jam.

Ieri, una amica mi ha regalato tante mele cotogne. Così ho cucinato la confettura oggi.
Qui in Sicilia, mela cotogna viene usata per " cotognata ". Cotognata è come una dura gelatina. Ma non mi piace. Di solito io cucino come marmellata di mele.