Christmas is approaching and it is inexorably time for panettone: those who love it, those who don't love it, those who love it with or without candied fruit. Every Italian has his own personal opinion and tastes on the most typical sweet of the holidays: “We adapt it every year according to changing tastes”, admits the great pastry chef Iginio Massari ininterview with First&Food. Panettone is precisely one of the specialties of the master from Brescia, which has recently been once again awarded by Gambero Rosso as number 1 in Italy. However, the dessert he is most fond of is the Bavarian millefeuille, and the reason is linked to his mother…
On First&Food, the menu doesn't end here: the recipe for the weekend is the young chef's squid, n'duja and turnip tops Andrea Asoli, trained at the school of Antonello Colonna. The 27-year-old Roman has landed in the heart of Milan, in Brera, at the court of the two-starred Andrea Berton, giving life to a cuisine that is both quality and democratic at the same time. A gastro-bistro, its founders define it. The wine of the week is instead the Lupicaia, which was born in the province of Pisa. And that's not all: to read all the other news and insights related to the world of food, Made in Italy and agriculture, the site to click is that of First&Food.
