Annalisa Zordan

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Padovana di stanza a Roma, classe '84, è un'ex atleta agonistica di nuoto sincronizzato e ha fatto parte della Nazionale per sei anni consecutivi, per poi dedicarsi all'insegnamento della disciplina. Dopo essersi laureata in Filosofia, ha conseguito anche la laurea in Scienze gastronomiche. In forze dal 2012 al Gambero Rosso, attualmente è impegnata su più fronti redazionali: sito internet, mensile, guide e progetti speciali. Nel 2017 è stata premiata da Identità Golose come miglior food writer dell'anno.

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.

May. 29 2021

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.

Apr. 27 2021

Torrone, how to make it at home for Christmas

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 ...Leggi altro

Dec. 05 2020

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.

Aug. 25 2020

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.

Jul. 16 2020

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.

Jun. 23 2020

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.

Jun. 05 2020

What will happen in the Twenties in food and wine?

How do you see the future of the food and wine sector? Here are a few thoughts about the next decade.

Feb. 13 2020

Noma in Copenaghen. The menu Vegetable Season, dish by dish

We visited the new Noma (which has now celebrated a year) as soon as it opened, also trying to trace a sort of alphabet of Nordic cuisine. We're now presenting the current menu, Vegetable Season, dish by dish.

Oct. 10 2019

Edible straws: the new plastic free cocktails

From Canù edible straws to the anti-straw bartender movement. Many are moving towards a plastic free future.

Jul. 09 2019
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