A pleasant gluten-free bread

Millions of Americans affected by celiac disease are unable to digest gluten, a protein in flour from grains such as wheat, barley and rye

03 January 2011 TN 1 Year 3

Isidoro Consolini: a gem of the lakeside restaurants

A passion born at parents restaurant that grows and increases every day, searching local ingredients for a cooking respectful of the territory

03 January 2011 TN 1 Year 3

Chitlins are infamous for their foul smell

Boiled or fried, chitlins are most popular in the United States during the winter holidays. Cilantro, an herb also known as coriander or Chinese parsley, can mask the unpleasant smell

06 December 2010 TN 12 Year 2

How to use the extra virgin oil? A new blog, “Olio Officina”, discusses this topic

This is a project launched by the oleologist Luigi Caricato in order to promote an aware use of the olive oil. According to Caricato, there is scarce knowledge about the dynamics of fats used raw or cooked. The project starts with a blog but aspires to go further

06 December 2010 TN 12 Year 2

To cook with brain but for senses

Antonella Ricci likes armony of flavours and her territory, Puglia, is very rich of herbs and traditional products. The ingredients of her success which seasons the dishes with the traditional basil

06 December 2010 TN 12 Year 2

Italy and US bet on super premium olive oil

In Verona the fouth edition of Beyond Extra Virgin, from 20 to 22 September. More dialogue between experience and creativity of the chefs and the severity of food science researchers and sensory

06 September 2010 TN 9 Year 2

Shanghai, return flight

Even at the Shanghai Expo the Italian gastronomy can confront with an ancient history and culture by transforming itself without disowning its origins, always drawing from a beauty model

02 August 2010 TN 8 Year 2

Suggestions from the chef Alfonso Iaccarino

Which is the frying liquid that should be employed? Here the suggestions of the famous Italian chef, owner of the Don Alfonso 1890 Restaurant in Sant’Agata sui due Golfi, near Sorrento

03 May 2010 TN 5 Year 2

The magic Neapolitan pizza conquers the world

And now it can count on the title of “Guaranteed traditional specialty”. Until halfway through the XXth century, it was an exclusive of Naples

05 April 2010 TN 4 Year 2

A morbid gastronomy in the Toilet Restaurants

Even feces can be turned into gold! This is the slightly perverse reasoning of the former Chinese banker Eric Wang. Why then not to create an entire menu inspired to the corporal needs and set it in an evocative enough restaurant? Reportage from Paola Cerana on this new trend

01 March 2010 TN 3 Year 2

Insects? A food with a great commercial potential

With over 1.400 species normally eaten all over the world, insects are very interesting from the nutritional viewpoint

07 December 2009 TN 11 Year 1

There is no truth except the one contained in the ingredients

Massimiliano Alajmo, the "Mozart of the stoves". In his opinion typical products and excellences are fundamental ingredients and the kitchen technique is only a tool for ingredients

05 October 2009 TN 9 Year 1

Cuban cigar for dessert?

21 September 2009 TN 8 Year 1

A creative chef who interprets the magic mountains

Massimiliano Peterlana e Federico Parolari.Them philosophy in life and in kitchen is harmony. Secret of success? The respect of seasonality and rooting to land. A Trentino Osteria in witch you will find intimacy

07 September 2009 TN 8 Year 1

The Caprese Martini alternative to the Bloody Mary

19 August 2009 TN 7 Year 1