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Per un’osteria che si possa definire tale: il 50% è rappresentato dalla figura dell’Oste, l’altra metà si divide tra proposte enologiche e proposte culinarie
La maniera di Carlo, in Milan, is celebrating a year of opening with the culinary revolution of his chef Lorenzo Santi, sketched a great menu of recipes with fresh porcini mushrooms, recipes with black truffle and foie gras recipes
Stanislao Porzio, skilled culinary writer, tells with "Cibi di strada" (Street Food) stories of everyday life with a culinary passion truly commendable.
The Distillery Gruner, famous for the Vecchio Amaro of Capo, says ethnic minorities in Calabria.
It's just been voted the best winery cooperative in Europe: among Abruzzo wineries, the Tollo Winery
Andrea Sarri of the restaurant Agrodolce carefully selects each ingredient in the kitchen restoring dignity to its territory and the work of many fishermen
Interview with Accursio Craparo, student of Leemann and Alajmo, chef of La gazza ladra in Modica
A real boom of the bulk milk (over 20 outlets in Tuscany, 1200 throughout Italy) discovered by thousands of consumers
The Botalla Cheese has created a Menabrea beer cheese of Biella.
The history of tomato in Italy by David Gentilcore, published by Garzanti Libri, tells the story of the cuisine, the beautiful history of this "purple wonder”.
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*