Redazione Inglese

A bit of… macrobiotic cooking!
What is the Macrobiotic philosophy? We asked the t foodblogger Cuoca petulante!
The Golosario 2011, guide of the wine and food of Italy
It was published “Il Golosario"2011, guide of the culinary excellence of Italy, by Paolo Massobrio
The Ramandolo and Picolit wine of Guido Bertolaso and Dario Coos
Guido Bertolaso retires and buys a share of the company Dario Coos, winery of Ramandolo and Picolit wine
Christian Pircher and the venison
Christian Pircher of the Restaurant Kirchsteiger in Foiana Lana (BZ) shows us how to cook deer meat in the hay. Main courses recipes and meat recipes true gourmet!
Francesco Sposito and the winterly Taverna Estia
Interview with Francesco Sposito, a young chef at the Taverna Estia in Brusciano (NA).
Giuseppe Triolo and the traditional Sicilian cuisine
Giuseppe Triolo is a master chef of the kitchen, who tells us the secrets of Sicilian cuisine.
Herbert Hintner and the Restaurant Zur Rose in Appiano
Herbert Hintner and the Restaurant Zur Rose in Appiano. Here are all the novelties of the winter!
Great chefs’ recipes: Marano Cuttlefish millefeuille
Among the main fish recipes, the chef Andrea Canton shows an easy and delicious dish: Mille-feuille of Marano Cuttlefish
All the goodness of bread by Gribaudo Publisher
Sara Papa is a master of cooking, writer and show women in La Prova del Cuoco. She tells us about her new literary commitment, Tutta la Bontà del Pane, edited by Gribaudo.
The Chef's Cup 2011 by Norbert Niederkofler
Norbert Niederkofler of the Restaurant St. Hubertus in San Cassiano (BZ) narrates the delicious events of the next Chef's Cup in January 2011 in Alta Badia.
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