Search

Trovati 3072 risultati

Du's Donuts and Coffee in New York: Wylie Dufresne’s rebirth

After the closing down of Wd-50 in 2014, the guru of US molecular cuisine is back in Manhattan with a brand new project: donuts. 

Sous la Vie, cooking food in the washing machine

Buste per sottovuoto Sous la Vie How often do you find yourself staring at the hypnotic cycle of the front-opening washing machine, while waiting for the laundry to be done? In a not so distant future you...

Fresh pasta in Palermo, 6 places for quality goods

Ravioli di tumminia, Pastificio Pastando, Palermo Tumminia, Russello, Senatore Cappelli. These are only a few of the ancient grains used for making bread and pasta in Sicily. Today they are living a true Renaissance. As part of...

American grill king Steven Raichlen’s Italy plans

The guru of barbecue in America and beyond for the past 20 years. Steven Reichlen has been contributing to the growth of grilling culture and fine dining in America. His TV shows, books and teaching seminars are proof of this....

Cesare Cecchi. «By ‘67, the world was coming to Verona»

In 1893, Luigi Cecchi founder of the winery and a professional wine taster, saw the potential in the Chianti Classico zone and in particular, the Castellare di Castellina area. The whole story of the producer. 

The future of the Bolognina market includes sheep’s milk cheeses and heretic wine makers

Forget the Mercato delle Erbe, or the Mezzo. Bologna invests on requalifying its ancient neighbourhood markets, and now it’s the turn of the via Albani structure. This is one of the city’s most ancient markets. Revamping it could requalify the...

The new Hotel San Pietro in Positano: one of Italy’s most gorgeous hotel kitchens

Zass, Positano A year ago the illuminated owners of the 5-star hotel that clings to the cliffs of the Amalfi Coast – the founding Cinque family, presented the new kitchen of their Zass restaurant. April 7 the...

Rigatoni made with cricket flour by Riccardo Felicetti and Luciano Monosilio

Riccardo Felicetti of Pasticificio Felicetti and chef Luciano Monosilio of Pipero have made pasta obtained with flour made with crickets. Let’s hear what they have to say about it.

California. Sustainability guides wine choices

Sustainability is one of the decisive factors in choosing a wine, according to American tastemakers. This finding emerged from a study commissioned by California Sustainable Winegrowing Alliance (CSWA).

Studying sustainability at the University of Siena

A Master in Wine Sustainability is the new project launched by the University of Siena, in collaboration with the Santa Chiara Lab platform for innovation and Gambero Rosso Academy.
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram