First&Food, the FIRSTonline magazine dedicated to the world of food, never goes on vacation: this weekend the chef's recipe we are proposing is nothing short of mouth watering. These are the conchiglioni with cream of chickpeas and marrow, a mix of tradition and innovation developed by Sicilian-Florentine chef Giuseppe Costantino. Born in Lucca to Sicilian parents, the young chef has in fact opened a refined 16-seat bistro restaurant perched on a hilltop in the Madonie where he offers local products that he personally discovers. Bold choice crowned with success: in one year the Michelin guide included it among the Bib Gourmand restaurants.
There is not only his story on First&Food, where this weekend you can read one special insight into the Trentino sparkling wine Ferrari, which a few weeks ago was awarded for the third time in its history (all recently) the "Sparkling Wine Producer of the Year", i.e. the highest international recognition for bubbles. The winery founded in 1902 has once again overcome the competition of the French masters of champagne: Giuseppe Baselice retraces the history of a wine of excellence, strongly linked to the territory and which has accompanied some great moments in Italian history in recent decades.
