Annalisa Zordan

The revival of an ancient agave-based spirit (which is neither tequila nor mezcal)

Only twenty-five varieties out of over three hundred are registered, and among them is the American agave, also called blue agave, the basis of an ancestral drink: miske, or Andean agave. Which is neither tequila nor mezcal

Large air pockets, stone-milled flours, sourdough. Debunking a few myths surrounding bread

You may have scrolled through your social media wall and seen a proliferation of sliced breads with giant air pockets in plain sight. It is just one example of an increasingly common way of communicating the quality of bread. Hear...

Torrone: how to make the Italian Christmas treat at home

Panettone and Pandoro dominate the Italian Christmas table. Torrone always plays a supporting role. But in actual fact the confection boasts ancient origins and offers an extraordinary array of variations: crumbly, soft, nut- and seed-studded with hazelnuts, almonds, pistachio, sesame...

Abruzzo. The cheeses of Nunzio Marcelli of La Porta dei Parchi farm

This is the story of Nunzio Marcelli, Abruzzese shepherd who for forty years, with stubbornness conducts his farm, La Porta dei Parchi in Anversa degli Abruzzi, together with his ex-wife and children .

Club Sandwich: theory and practice

We asked 50 chefs, all Italian and busy working both at home and abroad, what they preferred biting once they had closed their kitchens: the answer is club sandwich.

Home-cooking methods for fish and seafood: baked (in a pouch or in a crust), grilled, steamed and fried

Cooking fish too daunting? It’s easily done at home. Here are the main cooking methods for fish, and two recipes that can be easily replicated at home: stewed baccalà (codfish) and baked pagello fragolino.

Anti-aging gelato made with hydrolysed collagen

“Gelato that's good, healthy and anti-aging.” This is how the new sorbet created by the gelato maker Manuele Presenti, in collaboration with nutritionist Marrico Maurelli and Naticol company that produces collagen from the skin of the fish, presents itself.

Orti Geometrici. In Pescara two Abruzzesi grow local produce to make fermented foods

In Pescara an ex musician and a textile worker started the Orti Geometrici project eight years ago. Today, with their harvest, they produce lacto-fermented products, kombucha and vinegars.

The best restaurants for dining al fresco in Bologna

Bologna is known for its covered porticoes, but also its outdoor dining in graceful courtyards or gardens. Here are the best restaurants for dining al fresco.

From Farm to Fork. Pros and cons of the new European farming strategy

What are the advantages and critical points of the new European From Farm to Fork strategy. Sustainability is great, but imports from third party countries need regulations and flexibility.
1 2 3 4
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram