Alex Atala
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià) by Elio Sironi
Mondo pizza L'importanza di chiamarsi fiordilatte (ovvero: non confondiamolo con la mozzarella!)
Gaia Giordano arrived in the kitchen thanks to her family, her grandmother, her mother, her father. After that, she studied and acquired lots of experience, before meeting Niko Romito and becoming passionate about the Niko Formazione project and, in particular, Spazio
My journey towards cooking was a natural one, an almost genetic vocation that certainly is originated in the gastronomic passion of many members of my family. Starting from my grandmother. She taught me how important it is to understand what you’re eating, the choice in raw materials, the recipe changing these. I have an “aromatic” memory of her, linked with the summers spent in Calabria, with tomatoes, basil, courgette flowers and ricotta that was still warm. Another memory that was linked to her origins in Milan, with butter, fried cutlets, saffron risotto.
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Women who, for a moment, leave pots and pans to tell us their experience and point of view
I discovered gourmet Finland
Raw diet is the new frontier
Loide, Tricase and Farmacia Balboa
Order and cleanliness, Claudia guards
The alliance of women in the food sector