-
Corsican cuisine,
where it is
called nepita, mentuccia,
nipitella or
nepitella. In Rome, it is used in the
preparation of the
Carciofi alla Romana. In...
-
includes species-poor genera, like the
Ethiopian Borborophilus, Nepella,
Nepitella and
Paranepa (each with one species),
Indian Montonepa (one species),...
- long. Nepetella, as it is
commonly called (other
names include nepeta,
nepitella) is used in
Tuscan cooking,
often for
mushrooms and artichokes. Due to...
- and
southern Brazil)
Lesser calamint (Calamintha nepeta), nipitella,
nepitella (Italy) Licorice,
liquorice (Glycyrrhiza glabra)
Lovage leaves (Levisti****...
- as to form a
small spiga. In Jerzu, the mint is
replaced by
nepidedda (
nepitella). The
culurgione is then
cooked in
boiling water and
seasoned with olive...
