Antonella De Santis

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Dopo una lunga esperienza in un settimanale romano, approda al Gambero Rosso nel 2012. Si occupa dei contenuti web, ma è attiva anche sulle guide e sul mensile dove cura, tra le altre cose, la rubrica delle novità editoriali. La cucina e la cucina di redazione, una dentro l'altra, per amore del cibo e delle parole. Quelle lette, scritte, ascoltate (in radio, al cinema ma soprattutto in teatro, dove tutto ha preso forma), quelle mangiate e ritrovate. In cerca di un lessico del gusto.

Alaska. The book on the epic and cuisine of the gold diggers

The history surrounding the gold diggers in Alaska and their food in a manuscript translated and published for Slow Food Editore. An exciting journey through the history of America and its cuisine.

Mar. 03 2021

Cheese jams: the perfect match

Honey, jams, jams. In search of the best combination with cheeses, with the advice of 5 big names in the dairy world: breeders, producers, refiners.

Feb. 05 2021

Il mio sogno americano. The autobiography book by Lidia Bastianich.

Lidia Bastianich’s autobiography: Il mio sogno americano. From her birth in Pula to his success in America, including her escape to Trieste and the refugee camp. An exciting parable of life and cuisine.

Feb. 04 2021

Gabriele Muro: my Procida, Capital of Culture 2022

Discover the hidden corners, the best restaurants and the typical dishes of Procida, the Capital of Culture 2022. Chef Gabriele Muro tells us about his island.

Jan. 29 2021

Marco Ambrosino: my Procida, Capital of Culture 2022

The best time to go to Procida? Easter, when religious rites and gastronomic traditions mingle in the alleyways and among the colourful houses of the Capital of Culture 2022. Chef Marco Ambrosino tells us about his island.

Jan. 28 2021

Gluten-free crostata: recipes by famous pastry chefs

Crostata is a beloved dessert! Made with fresh fruit, jams or spreads, this classic dessert pleases everyone, young and old. Here are 5 gluten-free recipes.

Jan. 21 2021

Chef Andrea Berton opens a temporary restaurant in Monte Carlo

Andrea Berton returns to the Hôtel de Paris in Monte Carlo, while in Italy he is preparing to close his Milan restaurant once again. Can Covid and restaurant dining coexist?

Dec. 24 2020

Products of the month. December, the oranges and the recipe by Alessandro Negrini and Fabio Pisani

Comes December and with December the oranges, a precious ally for our health and for the kitchen. Perfect to start the day with grit and to enrich a dinner with aromas.

Dec. 11 2020

Joe Biden: rural America, the right to food and commercial trade

Joe Biden is the President-elect of the United States of America. His program includes sustainability, environmental commitment and agriculture.

Nov. 10 2020

The best pizzerias in Florence: all the addresses

Journey in to the pizza art of Florence, discovering the best pizzerias in the city.

Nov. 08 2020
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