The great chef Bruno Barbieri, seven Michelin stars, strict judge on Masterchef, offers an easy-to-execute recipe for a dish his mother made him as a child with some touches of originality
A book of ingredients, recipes and stories conceived as a journey through aromas and flavors common to different gastronomic traditions. After the great success abroad published in Italy by Slowe Food
A recipe that is part of the September gastronomy tradition of the Genoese Levant. In the book "Summer cooking 110 recipes to better enjoy the summer" a month-by-month guide for seasonal cuisine
Don Salvatore Pellegrino, Don Anselmo and Don Riccardo are back on Food Network to share traditional dishes and recipes in the kitchen of the monastery of San Martino delle Scale, a stone's throw from Palermo
The announcement while the Council of Ministers on the milleproroghe law decree is underway. The rule had been introduced to avoid crowding in clinics during Covid. But an excellent system of bureaucratic simplification and streamlining was also revealed.…
There are about 2000 edible species for humans, and eating them is normal in 140 countries around the world. Now they also arrive in Italy in gourmet restaurants. Grasshoppers, crickets, locusts, ants and cicadas make up a complete food from a nutritional point of view…
Three original summer salad recipes by food blogger Sonia Peronaci combined with Valtellina Casera and Bitto Dop cheeses become a light and complete meal
From 6 to 10 July, the appointment with good food and good drink returns. Great recipes but also the rediscovery of home cooking with an eye to sustainability
Wild herbs can offer the pretext for healthy walks in the valleys and along the rivers to collect healing herbs and roots but also useful for salads and recipes
A book published by Slow Food pays homage to the culinary culture of grandmothers, local traditions and obviously the cooks, guardians of a unique heritage in the world
Little cooking secrets, handed down over time, for the pleasure of the table but also to cure some ailments when there were no supplements in a volume of Slow Food
Organized by Pastificio dei Campi and 50 Top Italy, it is open to Chefs, sous-chefs, head chefs, under 35 with proven experience in professional kitchens inside and outside the national borders. Uliassi's dish of the year with herbaceous aroma of…
Appreciated since the times of Apicius, snails have always occupied an important place in the history of gourmet cuisine. The recipe taken from ArcennI Tuscany enhances its delicate flavour
From 11 to 19 September 2021 at the Salone del Camper in Parma the chefs of the historic gastronomic association will animate a series of show-cookings to teach how to create tasty and refined dishes that are simple and quick at the same time with…
A Sicilian product born from the popular art of not throwing anything in the kitchen. The rascatura is obtained by scraping the large pots used for the preparation of panelle and crocché, kneaded again and then fried. A delicious and simple finger food to make…
Cooking Show, wines of excellence, food and wine pairings, great chefs, drink-mixtures, territory: the world of food bets on a restart of quality
Restaurateurs, winemakers, distillers and artisans of taste have created an intense program of research and experimentation. From June 29th for one month gastronomic appointments to give a new modern gastronomic face to ancient traditions
From 11 to 13 June it will be possible to get to know the best extra virgin olive oil companies and handcrafted niche products of the best Italian food and wine tradition chosen by Fausto Borella.
With Covid, Italians have understood that we need to change our diet to strengthen our body's defenses. Ciro Vestita, professor of human nutrition at the University of Pisa, explains in a book, how to supply ourselves with vitamins, mineral salts and natural principles…
Increasingly used in the kitchen, edible flowers give the dishes aroma, taste and beauty. There are more than 50 to be used to enrich salads, first courses, main courses or desserts but also to perfume herbal teas, cocktails and liqueurs. Moreover…
In this year of Covid, Italians forced into the house have increased their consumption of pasta by 10 percent. Also increase exports. Carbonara is the world protagonist. But also the most imitated. A gallery of gastronomic horrors throughout…
The two brothers Chefs of Il Moro di Monza start streaming cooking courses: you receive a box and then you can cook by speaking step by step with the "masters". Soon after ... dinner is served
The Chef of the Hostaria San Benedetto in Montagnana, a lover of local cuisine and the rediscovery of slow food principals, dedicates an entire menu to the spiny artichoke of Menfi. A rarity that can be considered the heir of the wild artichoke, of which…
On the Pinterest board dedicated to the Christmas holidays, Buonissimo.it offers a complete menu, from appetizers to desserts: 7 tasty dishes to bring to the table. Traditional and vegan recipes. Plating is also recommended
They are called Emiliana, Dolomitica, Mantovana: Chef Marco Valletta created them. Only regional DOP and IGP products from Sicily to Trentino are used
With the Coronavirus, Italians are discovering a forgotten world. Despite everything, the quarantine has highlighted an art that was disappearing: good home-made food and bread in particular can give surprising results. In Italy it…
"Chef's Design. From the pencil to the plate: the preparatory drawings of the great chefs" accompanies the reader in the backstage of the recipes, telling them through the preparatory sketches of the chefs.
The Chef of IT Restaurant offers an emblematic dish of his professional career: influences from the north and south blend tradition and modernity
Two Italian journalists debunk a national myth: Italy is one of the countries where less is known about what ends up in the cup. Better than ours in Japan, USA and Australia. We are not even at the top of world consumption, beaten…
