Tag Food

25-09-2017

Parmigiano Reggiano Museum: the culture and gastronomy of the King of Cheeses

A masterpiece of cheese-making that not only has a history behind it, but has a cultural and gastronomic identity of its own: depicted by Annibale Carracci in the seventeenth century, publicised by big names in Italian graphics such as Mauzan and Boccasile, and appearing as guest star in important recipe books

22-09-2017

Parmigiano Reggiano Museum: the process of making Parmesan cheese

The Parmigiano Reggiano Museum is an important showcase of the history and production of one of Italy’s best-known food products. Displaying the implements and technologies that make genuine Parmesan cheese truly unique

20-09-2017

Parmigiano Reggiano Museum: a brief history of the King of Cheeses

A true masterpiece of the art of cheesemaking, known and loved the world over, genuine Parmesan cheese is made only in a certain part of the Po Valley, where the right environmental and historic conditions for making this unique cheese first arose in the Middle Ages

18-09-2017

Saying goodbye to summer: strawberry ice cream

A fragrant summer recipe for the final days of warm weather before autumn sets in. From the book “Gelati e sorbetti vegan. 70 ricette senza latte e senza zucchero raffinato” (Terra Nuova Edizioni), a book of vegan ice cream and sherbet recipes containing no refined sugar, by foodblogger Alice Savorelli

08-09-2017

Let's play with Zuppa Inglese Yo-Yos!

In our last post, we listed all the ingredients you need for this entertaining and delicious sweet created by chef and pastry chef Matteo Berti, the Director of Education at ALMA – the world’s leading international educational and training centre for Italian Cuisine. Today we'll explain how to make it

06-09-2017

What you need for Zuppa Inglese Yo-Yos

The ingredients for a delicious recipe created by Italian chef and pastry chef Matteo Berti, the current Director of Education at ALMA - the world’s leading international educational and training centre for Italian Cuisine, in Colorno. A sweet that brings to mind the fun toy we used to play with when we were kids

28-08-2017

A woodland dressing: apple vinegar with raspberries

A pleasant, fragrant recipe from the book “Fiori e frutta in cucina” (Terra Nuova Edizioni) by chef Antonio Zucco, suitable for any dish where you want to highlight the special, acidic-sweet note of woodland berries.

25-08-2017

An idea for summer: courgette and cantaloupe melon salad

A light, unusual recipe enhanced by apple vinegar with raspberries, black Cyprus salt, chamomile petals and cress or mustard shoots. Taken from the book “Fiori e frutta in cucina” (Terra Nuova Edizioni), by chef Antonio Zucco