Open Oil-Mills in Umbria is an event that lasts a month, from October 30th to December 8th, 2010, and allows you to taste the new extra virgin olive oil.
Great Chefs Recipes: Crispy Bocconcino with cream of peas and anchovy oil mayonnaise
A School of Ancient Flavors: Cooking Classes with Pietro Zito
Great chefs’ recipes: recipe for Fried Mozzarella on a cream of peas. A brilliant interpretation of the traditional recipe of Fried Mozzarella.
Great chefs’ recipes: Simmenthal of Fassone beef tongue with yellow tomato ketchup
Great chefs’ recipes: one of the most original fish recipes, the mullet sandwich
The Company Brolo and its challenge to reach the best extra virgin olive oil.
If the Mattei cookies are the symbol of classical and traditional Tuscan recipes the frollini, the cantuccini of Prato and the Deseo biscuits, a brand created by Francesco Pandolfini - the third generation of the family who since 1908 has raised the inheritance of the Biscuit Factory Antonio Mattei of Prato - are the result of creative experimentation in terms of tastes and combinations.
In August, the restaurant Orso Grigio (in Trentino) the South Tyrolean cuisine meets Sicilian cuisine under the hands of two chefs Cristian Bertol and Andrea Matranga
Among the typical products of Puglia, we need to talk about the extra virgin olive oil
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