Archives 04/2017

Floating Farm in Rotterdam: cows on sea-borne platforms will produce milk and cheese

A floating farm for cows to produce clean energy. It happens in Rotterdam, where there will soon be created a new farm in the harbour area of Merwe-Vierhavens. So that the inhabitants of the city will access to a healthier ...Leggi altro

Apr. 30 2017

Eating in the station. How big-name chefs are reviving the French railroads

The partnership between SNFC and French chefs is becoming real. After Eric Frechon, at the end of 2016, Thierry Marx started working at the Gare du Nord in Paris. While, in a few months, chef Michel Roth will arrive in ...Leggi altro

Apr. 29 2017

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. 

Apr. 28 2017

Sous la Vie, cooking food in the washing machine

[caption id="attachment_134977" align="alignnone" width=""]Buste per sottovuoto Sous la Vie[/caption] 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 ...Leggi altro

Apr. 27 2017

Fresh pasta in Palermo, 6 places for quality goods

[caption id="attachment_134931" align="alignnone" width=""]Ravioli di tumminia, Pastificio Pastando, Palermo[/caption] 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 ...Leggi altro

Apr. 25 2017

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. ...Leggi altro

Apr. 24 2017

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. 

Apr. 22 2017

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 ...Leggi altro

Apr. 21 2017

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

[caption id="attachment_134775" align="alignnone" width=""]Zass, Positano[/caption] 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 ...Leggi altro

Apr. 20 2017

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.

Apr. 18 2017
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