Redazione Inglese

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Tag: sparkling asti docg, saracco moscato, saracco, paolo saracco, moscato of asti, moscato d'asti saracco, moscato d'asti, castiglione tinella

by Redazione Inglese in Homepage

Magazine subscriptions, online magazines, cooking magazines, food and wine magazines, wine tours or wine events? ItaliaSquisita in the first place!

Tag: wine, online magazines, magazine subscriptions, italiasquisita, food and wine tours, food and wine magazines, events, cooking magazines

by Redazione Inglese in Homepage

“La gola” is the last book of gourmet Italian cuisine stories by Marino Marini, a founder of Slow Food in 1986

Tag: marino marini, la gola, inns italy, guide of italy inns, food editor

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The halal cuisine must follow precise rules. Food and religion in the Arab cuisine.

Tag: wine and religion, islamic power, islam, halal food, halal cuisine, halal, food and religion, arabic cuisine, anthropology of food

by Redazione Inglese in Homepage

Easy desserts recipes: Tiramisu recipe with Pavesini

Tag: tiramisu recipe, summer dinner menu, pavesini tiramisu recipe, italian espresso, easy sweet recipes

by Redazione Inglese in Homepage

Food and religion in the world: Mormonism, Hare Krishna, Navajo, Apache, Buddhism, Hinduism and vegetarian cooking anthropology of food.

Tag: yuba, vegetarian cooking, tofu, tempeh, soy sauce, seitan, religion and food, okara, navajo, mormons, miso, jains, hinduism, hindu, hare krishna, buddhism, apache, anthropology of food

by Redazione Inglese in Homepage

The Hotel La Perla in Corvara organizes in the stared Restaurant La Stua de Michil, dinners where silence is the protagonist and fellow of refined tastes.

Tag: stared restaurant, hotel la perla, corvara

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On August 31th, 2010 opens a "Corner eatinerari" within Eataly in New York

Tag: typical italian products, liberitutti, italian espresso, gastronomic routes, eatinerari, eataly

by Redazione Inglese in Homepage

Recipes chefs: millefeuille with fresh mushrooms and Grana Padano cheese and peas and spices sauce

Tag: turmeric, olive oil, nutmeg, great recipes, fresh porcini mushrooms, agli amici udine

by Redazione Inglese in Homepage

Pellegrino Artusi from Forlimpopli (FC) is the father of the history of Italian cuisine, giving birth to “La scienza in cucina e l’arte di mangiar bene” (Science in the Kitchen and the Art of Eating Well) in 1891.

Tag: ugo foscolo, the science of cooking and the art of eating well, stefano pelloni, pellegrino artusi, la scienza in cucina e l'arte di mangiar bene, culinary history, casa artusi forlimpopoli