Recipes

Bread, salted butter & raspberry
Parmesan rice cream with red beetroot sauce
4.0 Everything began
Pumpkin
"Che figata"
Fig dessert
...a simple salad
2007 version, a mushroom and garlic consommé that becomes a traditional soup
2008 white truffle perfume
A rockpool of my childhood - so very, very poetic
Oysters from Venø – a la plancha. Gel’ed water – shellfish and sea vegetables.
Anconetana Cod
Apparent egg
Marinated egg yolk, tomato water and asparagus
Arctic cloudberries HV
Baby rosemary pizzas
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
Beetroot
Beetroot risotto, Franciacorta sauce and Grana cheese
Black and red
Angler-fish with cuttlefish ink in a cold gazpacho sauce
Bonito parterre
Bread with ricotta
Breadsticks on a sheet of salt

When Barone starts to teach

In Ragusa the dean of Sicilian chefs directs Nosco, a wine and food school with a(n excellent) restaurant

The master and the pupils: Peppe Barone is concentrated in spreading his culinary knowledge at Nosco, Scuola Mediterranea di Enogastronomia which is located inside the Antico Convento dei Cappuccini, in Ragusa Ibla

The master and the pupils: Peppe Barone is concentrated in spreading his culinary knowledge at Nosco, Scuola Mediterranea di Enogastronomia which is located inside the Antico Convento dei Cappuccini, in Ragusa Ibla

Read | 30-10-2014 | Carlo Passera | Carlo Mangio

The Carnivore’s Manifesto

In his book the founder of Slow Food Usa explains how to eat meat responsibly

The Carnivore's Manifesto by Patrick Martins (with the aid of journalist Mike Edison) was published last May in the United States, by publisher Little Brown. The author is not only the founder of Slow Food Usa, but also of Heritage Foods Usa, a company focused on the distribution of meat from sustainable breeders that pay attention to biodiversity, and of the web-radio channel Heritage Radio Network, producing programmes on all that regards food culture

"The Carnivore's Manifesto" by Patrick Martins (with the aid of journalist Mike Edison) was published last May in the United States, by publisher Little Brown. The author is not only the founder of Slow Food Usa, but also of Heritage Foods Usa, a company focused on the distribution of meat from sustainable breeders that pay attention to biodiversity, and of the web-radio channel Heritage Radio Network, producing programmes on all that regards food culture

Read | 28-10-2014 | Niccolò Vecchia | In libreria

With: toasting in Villa Sparina

In Monterotondo the last stop of the itinerant event organised by distributor Heres

The name is With and it stands for Wine Italy Tour Heres. This acronym presents an itinerant event which, with various stops across Italy, creates occasions based on conviviality so that producers and passionate clients can meet. The last stop in 2014 took place a few days ago in Monterotondo di Gavi, in the beautiful Villa Sparina

The name is With and it stands for Wine Italy Tour Heres. This acronym presents an itinerant event which, with various stops across Italy, creates occasions based on conviviality so that producers and passionate clients can meet. The last stop in 2014 took place a few days ago in Monterotondo di Gavi, in the beautiful Villa Sparina

Read | 26-10-2014 | Cinzia Benzi | In cantina

The many flavours of Entiana

Getting to know the young chef of Sesto on Arno. From Albania to Florence, passing per Pierangelini

The beautiful photos taken by Bob Noto, who in this case portrayed Seafood salad with celery sorbet, illustrate this piece, also written by the photographer, who for a long time has been a friend and fan of Entiana Osmenzeza’s cuisine. The chef from Se.sto on Arno in Florence (tel.+39.055.27152821) grew up with the lessons learnt from her Albanian grandmother and later from the great chef Fulvio Pierangelini. Her fame, in this period, has also increased thanks to her participation in TV programme Hell's Kitchen

The beautiful photos taken by Bob Noto, who in this case portrayed Seafood salad with celery sorbet, illustrate this piece, also written by the photographer, who for a long time has been a friend and fan of Entiana Osmenzeza’s cuisine. The chef from Se.sto on Arno in Florence (tel.+39.055.27152821) grew up with the lessons learnt from her Albanian grandmother and later from the great chef Fulvio Pierangelini. Her fame, in this period, has also increased thanks to her participation in TV programme Hell's Kitchen

Read | 25-10-2014 | Identità Golose | Dall'Italia

Niko’s challenges

Romito arrives at Salone del Gusto to present Spazio in Rome, his wine and to hold a not-to-be-missed lesson on meat

A photo published on his Facebook profile, Niko Romito stares at the sky and the rooftops in Rome, a premonition of the new Spazio restaurant-workshop that will open on November 20th inside Eataly Roma Ostiense, a project which he will present today at Salone del Gusto, next to Oscar Farinetti. In Torino, the chef from Abruzzo will hold an important lesson on meat, tomorrow at noon. This will be followed by a presentation of his wine Pecorino Terre Aquilane 2013 Feudo Antico per Casadonna

A photo published on his Facebook profile, Niko Romito stares at the sky and the rooftops in Rome, a premonition of the new Spazio restaurant-workshop that will open on November 20th inside Eataly Roma Ostiense, a project which he will present today at Salone del Gusto, next to Oscar Farinetti. In Torino, the chef from Abruzzo will hold an important lesson on meat, tomorrow at noon. This will be followed by a presentation of his wine Pecorino Terre Aquilane 2013 Feudo Antico per Casadonna

Read | 24-10-2014 | Gabriele Zanatta | Zanattamente buono
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