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Italian Caviar: raising “Russian sturgeon”, which produces excellent Oscietra caviar
It comes from FontanaFredda Già: a wine ready in just two months, young and light, born of long years of research
The desserts of Luca Montersino are teasing the palates of all New Yorkers!
Luigi Cremona tells the promising Best Emerging Chef of the Central Italy 2010: Mattia Spadone
Organic food, the short chain and the "km zero" in public canteens of Tuscany. Finally, a food education of the state.
Villa Franciacorta is celebrating its 50th anniversary by supporting the Foundation Francesca Rava - NPH Italian non-profit organization for the reconstruction of schools in Haiti
The Italian wines were selected by Slow Food Publisher and incorporated into the new wine guide Slow Wine 2011
"AlessiTab" is the digital whiteboard created from the collaboration between Alessi and Promelit and entrusted to the creativity of designer Stefano Giovannoni
Salad of cod with white truffles and porcini, recipe of the chef Andrea Mangoni
Fine and shiny tableware designed and manufactured by Rosenthal
IN EVIDENZA
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Il tempura più prezioso di Tokyo con Luca Fantin - Onodera Ginza -
Il piccione in un 2 stelle Michelin toscano con Valeria Piccini -
Chicken Parmigiana: la cotoletta che ha conquistato l'America | Emilio's Ballato -
Cucinare un salmone intero in un ristorante Michelin norvegese con Andrea Selvaggini - Savage*