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
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
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.
[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
[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
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
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.
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
[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
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.