Can a signature dish from a starred chef be prepared at home in just 30 minutes? Yes, just scrupulously follow the recipe above First&Food recommended Paolo Rota, Sous Chef of the famous restaurant “Da Vittorio” of Brusaporto, three Michelin Stars, who teaches us how to cook conchiglioni with veal fricassee and grain of Grana Padano.
But that's not the only novelty of the weekend's online edition of First&Food, the new Made in Italy portal of food and wine and agro-food excellence launched by FIRSTonline.
In the column "A wine, a story" the great sommelier, Daniela Scrobogna, illustrates the merits and origins of the very Sicilian Frappato di Arianna, an organic wine produced by Arianna Occhipinti. But speaking of wines, one cannot fail to read the story of the Cotarella dynasty, the oenologists who brought once traditional wineries to the fore in Italy and in the world and who are now experiencing market success: the Antinoris and the Morattis, Bruno Vespa and Massimo D'Alema are among their clients.
However, before sitting at the table it is better to know and adopt the advice of the nutritionist: Attilio Speciani, a well-known Milanese immunologist and allergist, explains in an interview with First&Food how healthy eating is by no means incompatible with eating well. All it takes is a few small tricks. Read them
