An original proposal for an easy execution of one of the products linked for centuries to Neapolitan gastronomic traditions. Gramaglia demonstrates that in the simplicity of execution you can achieve high-level results by paying attention to following rigorous rules
From September 5th to 8th, in the San Paolo Fuori Le Mura neighborhood, the event that celebrates cod and stockfish will kick off with a gastronomic offer of over 20 dishes and many meetings dedicated to taste and knowledge. Among…
In the small town of Gagnano sul Garda, capers have found a favorable environment for their reproduction. Chef Alberto Bertani of the QB Duepuntozero restaurant in Salò has dedicated an entire menu to "Capers, what a menu. The great nutraceutical properties and…
BBC, MIT and Cern have always been the most imaginative creators of jokes. But others too... they don't joke. From flying penguins, to spaghetti on trees, to horse license plates: here are the most successful April Fools' jokes in history
The chef of the Michelin-starred Il Fagiano restaurant offers a refined appetizer in which he condenses the Apulian gastronomic tradition with that of Lake Garda to give a touch of class to the feast table
Cod and Naples, a love at first sight that has lasted for centuries and revives every year especially during the Christmas holidays. Expression of popular cuisine exalted in the 600s by Lo cunto de li cunti by Giovan Battista Basile. There…
In the Trattoria da Lucio in Rimini the young chef Jacopo Ticchi carries out an innovative seafood culinary philosophy that plays on the level of maturation and no waste. And offal becomes the protagonist of the menu
Slow Food publishes a useful guide to familiarize yourself with fish products in the kitchen. You discover many interesting culinary possibilities. The list of fish to buy according to the seasons. Market advice for informed purchases
In Torreglia in the Antica Trattoria Ballotta, where the Panavina del Codfish Confraternity was born, the capuchin cod with anchovies, raisins and pine nuts is still on the menu today according to the sixteenth-century recipe of the Paduan monasteries
An anthropological journey that will touch Norway, where St. Hans is celebrated, the Scandinavian anniversary that celebrates light. Norwegian evening organized by the Embassy in Italy which will present a new stockfish dish
The Chef of I Carusi boutique bio relais in Noto offers a land and sea recipe inspired by tradition, the spring flavors and scents of the area, but above all by wellness cuisine, his forte
The proposal of the chef of Casina di Macchia Madama a tasty cod-based dish cooked to safeguard its nutraceutical and beneficial properties for the body
It arrived in New Zealand at the end of the XNUMXth century for sport fishing but here it found an ideal environment to reproduce and develop its characteristics in the deep and cold waters of the Marlborough Sounds
From 15 to 26 September, the streets of the Vicenza town will pay homage to the Norwegian fish that has entered the Venetian gastronomic tradition. Agreement with Norwegian manufacturers for quality supplies
From 8 to 11 September chefs, workshops, festivals and tastings to outline the new frontiers of cod between history and sustainability
The Brodetto recipe of the starred chef of the Al Metrò restaurant preserves the flavors of all its components unaltered. The event dedicated to Italy's most delicious fish soup with big names in cooking and entertainment
A minimal design, seasonal and local products with a menu designed in collaboration with local artisans to defend sustainable fishing practices of the past
The ancient recipe of Bacalà alla Vicentina (with only one C) is 400 years old, the result of studies by the Venerable Confraternity of Sandrigo
A poor fish like mackerel is transformed, in the recipe of chef Luigi Salomone of the Re Santi e Leoni restaurant in Nola, a Michelin star, into a refined and elegant dish. And also very healthy for all the nutritional properties…
Italian oysters are gaining ground by focusing on quality and diversification. They are tasty, tasty and fleshy but they are still a niche product: we produce 200 tons compared to 120.000 tons across the Alps. The problem of VAT remains, which discourages…
Well known in the Veneto region, the zotolo is nothing more than a small cuttlefish. Particularly tasty in the kitchen, it is also easy to find it on the market given its low cost. However, due to trawling, it risks becoming extinct and for this…
Three weekends dedicated to tasting and history. Between Comacchio and Lidi they are cooked in 49 different ways. The long journey from the Sargasso Sea to the Adriatic. Pope Martin IV's fatal passion for eels: he died of indigestion…
The audacious bet of the great starred chef for this original risotto in which the flavor of the cod is compensated by the sweetness of the figs and with the typical touch of freshness of the basil. A dish that comes from historical contaminative reminiscences
The BrodettoFest is celebrated in Fano, three gastronomic days dedicated to the most representative dish of Adriatic cuisine. Each port has its own original recipe. with the obligation of components. They range from five to thirteen species of fish and shellfish. A…
Favignana and the Egadi islands involved in a widespread festival that will be divided into five days of show cooking, workshops, master classes, shows, debates, but also naturalistic hiking, guided diving. All to arouse the attention of a large public on the importance of recovering…
Andrea Bottacin, Paduan chef and expert sailor, founded Fishing Academy&Cuisine, an organization that teaches cooking but also teaches, with navigation courses, how to stock up on raw materials. The caponata recipe has been designed to make a good impression in…
The Chef of the Particular restaurant in Milan offers an easy-to-make recipe dedicated to those who are on holiday at the sea right now but also to those who are not on holiday and want to virtually escape from the sultry city life…
An easy-to-make recipe that encompasses the flavors of the sea in a very light Ligurian preparation by Chef Claudio Pasquarelli, Michelin star in Bergeggi
The Covid-19 pandemic has changed the way Italians shop. Significantly increased consumption of frozen and canned fish products. Slow Fish draws attention to the greater awareness of food choices with reference to quality, wholesomeness…
The province of Verbano-Cusio-Ossola relaunches the professional fishing and fish farming chain in lakes Orta and Maggiore. The project aims to ensure the protection of local biodiversity, enhance an almost forgotten art and offer mouth-watering recipes from species of…
An ancient gastronomic tradition of the town of Motta Livenza recalls the failed night attack of the Turkish army aiming to conquer Venice, The kitchen of the poor, when a herring was hung from the ceiling to flavor a meager plate of polenta. RECIPE…
Poor diet can affect lifespan. The pandemic has negatively changed eating habits. The Mediterranean diet remains fundamental but must be read in the light of new needs. The Longevitystudio method focuses on calorie reduction…
"Healthy Living" is the name of the initiative launched by the internationally renowned heart surgeon Gino Gerosa, the University of Padua and Venicepromex:: a series of discussions with starred chefs and food and wine protagonists to study how to conceive nutrition as a function of well-being . A study of…
Chefs Moreno Cedroni and Lorenzo Cogo guests at the evening organized by the Norwegian Seafood Council to celebrate the virtues of a unique dish for quality and low costs. Here are all the data on imports into Italy
