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Japanese ramen: history and recipes to make it at home
Chinese by birth and Japanese by adoption, over time ramen has been enriched with ever new ingredients, enhancing the umami taste of the broth that characterizes the basic recipe. Today it is offered in many different versions, but traditional purists ...Leggi altro
Everything you need to know about the Italian Method
Freshness, lightness and immediacy: Federico Martinotti's sparkling revolution.
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.
Cheese and wine: the best pairings according to the sommelier
Full-bodied reds, noble moulds, orange. In search of the best pairings with cheese, with the advice of a great expert like Maurizio Paparello
In UK, restaurants and pubs reopen after Easter, only outdoors. Johnson’s announcement
The British calendar on the gradual return to normality, gives priority to schools. The outdoor dining will start again from 12 April, and only from mid-May restaurants and pubs will be able to welcome guests inside.
Massimo Bottura’s refectory in the United States: already operational in San Francisco, and New York coming soon
The Food For Soul refectory in San Francisco quietly opened in the first weeks of 2021, marking the debut of the project by Massimo Bottura and Lara Gilmore in the United States. Next stop: Harlem, New York
Pizza scima, the Abruzzo yeast-free pizza recipe
Fast, easy, very tasty: pizza scima is the perfect bread product for a last-minute dinner. This is how this Abruzzo specialty was born.
Weekend in… The hilltop towns of Abruzzo
A new mini-guide series introduces itineraries with tips and addresses of lesser-known treasures of Italy to both domestic and––hopefully soon––international travellers. Supporting the local economy of small businesses through sustainable travel is what drives the series. Let's start with three ...Leggi altro
Flours with the fruit scraps. The new project of the University of Bozen · Bolzano
Reconciling sustainability, taste and health is not a mission impossible. This is demonstrated by the free Bolzano University, which has just developed a method for reusing parts of the apples discarded by the confectionery industry. The result? A fortified flour ...Leggi altro
Corn flour: culinary use, properties and recipes
If until now you have used corn flour exclusively for making classic polenta, now is the time to get to expand your knowledge a little. From Mexican tacos to Piedmontese meliga biscuits, up to a crunchy breading for homemade fritters, ...Leggi altro
