Full-bodied reds, noble moulds, orange. In search of the best pairings with cheese, with the advice of a great expert like Maurizio Paparello
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
Fast, easy, very tasty: pizza scima is the perfect bread product for a last-minute dinner. This is how this Abruzzo specialty was born.
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
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
Can you eat cheese without overdoing the fat intake? A few examples of non-fat cheese, how to choose it and why it's always good to prefer quality products, even when on a diet. As explained by Amaury Jimenez, a young ...Leggi altro
What did plant species look like in the Renaissance? And how many transformations did they undergo before taking on their current shape and colours? The answer emerges from ancient art masterpieces, which can provide researchers with invaluable information on the ...Leggi altro
From French quiche appreciated by royalty, to the Umbrian torta al testo once baked on terracotta plates, here are the most delicious savoury pies you can make.
Today it is famous mainly thanks to Gordon Ramsey, but beef Wellington has much older origins, dating back to the nineteenth century.
Not only chocolates: from maritozzo to sospiri di Bisceglie, a list of Italian sweets to give for the feast of lovers.