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.
Flowers to eat: why not? As the latest research from Crea shows, adding petals and buds to dishes is not just a trend. To use them correctly in the kitchen, however, you need to know them: the chefs who are ...Leggi altro
Fast, easy, very tasty: pizza scima is the perfect bread product for a last-minute dinner. This is how this Abruzzo specialty was born.
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
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.
Studies maintain that it helps prevent the onset of tumors, fights constipation and is an excellent tonic for replenishing energy during the cold season. Not only that: you can use it as a thickener in the preparation of desserts, bread, ...Leggi altro
Made with legumes, potatoes, tofu, seitan or soy: here are some ideas to reduce your meat intake and prepare excellent homemade veggie burgers.
A cocktail with a pleasantly bitter taste and at the same time fresh and thirst-quenching: here's how to make hOrtum galaxy by Domenico Carella.
Hot chocolate is the most famous winter comfort beverage. What are its roots, however? And how has it been spreading in Europe? Here are several recipes for making it at home..