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Flavio Faedi is the chef of the haute cuisine of the area of the restaurant Vespasia inside Palazzo Seneca in Norcia. In this interview at SIA Rimini, during the event "Cooking" by Suite and ItaliaSquisita, tells us about his culinary philosophy and the new dishes. Great Italian chefs? At the beautiful Palazzo Seneca with Chef Flavio...
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Andrea Ribaldone is the chef at La Fermata in Alessandria. In this interview in SIA Rimini, during the event "Cooking" by Suite and ItaliaSquisita, tells us about his culinary philosophy and the new dishes. Italian chefs and star haute cuisine? In Alessandria with Andrea...
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The pizza has always been a great dish of Neapolitan and Campania tradition, for its apparent simplicity and the raw materials used. For several months entered in the haute cuisine a pizza completely reversed, “The pizza upside down” of the chef Rosanna Marziale of the restaurant Le Colonne in Caserta.
Why upside down? The pot has as its basis the DOP buffalo mozzarella, which replaces the entire pizza dough, with San Marzano tomatoes, crusty peasant bread, olive oil and fresh basil. A traditional dish with a touch of innovation. Congratulations to the idea Rosanna Marziale!
It took place in early November, in Brescia, the XVII Symposium Public of high Italian pastry with the group of 53 members of the Academy of Italian Pastry Chefs Masters. The multitude of people present and came to enjoy and applauding the shapes, colors, smells and feelings given by the sweets that the masters of Italian pastry have studied and compared to get the best possible products which after were awarded. An internal competition in which the great pastry chefs were called into question, criticizing and praising, tasting and voting to elect the best in the different specialties in the race. The...
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51 restaurants, taverns and farm houses, 11 wine bars and shelters, 16 wine bars and shops of handicrafts, including 20 hotels and resorts with accommodation and 18 wineries producing TrentoDoc: these are the numbers "TrentoDoc on The Roads", one of the food and wine events that will involve more than one month some of the best companies associated with the Flavor and Wine Road of Trentino. From the last week of November, for the entire month of December and until January 9th of next year, for the important meeting of Bollicine su Trento held in Roccabruna Palace, the Roads of Wine...
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Although it is young and has not made great hoard of experiences, the culinary imprint of Teresa Di Napoli, the chef at Il Papavero at Eboli (SA), is quite comprehensive and addressed. The owner of the restaurant, Maurizio Somma, has well understood the concept of the great raw materials of the great chef, the desire to make simple dishes; the direction is the extent of combinations, to have "good taste” in the mouth is the fundamental factor in her kitchen. "My cuisine is simple and flavor. The tradition comes from my family and me, since childhood, I was a great...
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Has been presented in several Italian cities, the guide, “La Gola in Viaggio”, edited by Sitcom Editore. The name of the guide this year aims to highlight even more the “Gola in Viaggio” is dedicated to all those who love to go around in search of good taste: a guide to keep in the car, rich and full, to find anywhere the best Italian restaurants. "All the guides one" the subtitle of the guide of the Italian restaurants that once again offers, in addition to his rigorous and "lay" opinions, even those of the most popular guides of the sector...
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Sounds easy, but what are the tricks and legends that revolve around the oil, garlic and chili recipe? This recipe is popular and famous like the story, but someone still insists on cooking it in their own way. We filmed the young chef Angelo D'Amico, Barry restaurant in Montesarchio (BN), to explain how it should be the oil, garlic and chili pasta....
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Great Italian chefs: Fabio Berbaglini The choices of Fabio Barbaglini (www.fabiobarbaglini.com) are immediately determined and clear, and require completely changing the organization of the restaurant La Cassolette kitchen of the Mont Blanc Hotel Village in La Salle (AO). The restaurant "La Fenêtre" which hosted first the guests of the hotel, with more "normal" dishes compared to the gourmet choices of "La Cassolette" is closed. The offer must be the same for internal and external customers; excellence should always be able to be chosen. Fabio has clear ideas about it: "Why differentiate between Series A and Series B? The challenge of...
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When he packed his bags to move from Canneto to Oglio, where he worked as the chef de partie at the restaurant "Dal Pescatore" of the spouse Santini, Nicolò Bagna didn’t thought of having to add to the baggage a couple of hiking boots. What in the world: he was about to start a new chapter of his professional life to the "St. Hubertus” of the Hotel Rosa Alpina in San Cassiano (BZ), excellent dining of Alta Val Badia consecrated with two Michelin stars! "At best - I thought - as chef de partie I will need some elegant shoes...
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