Tag Food

12-02-2018

Potato sorbet: original and delicious

A rather unusual but extremely tasty dessert, to enjoy with a refreshing cup of bancha green tea, or a fragrant infusion of rosemary. This easy dessert shows how extremely versatile this American tuber is.

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

23-08-2017

“Fiori e frutta in cucina”, a book by chef Antonio Zucco

One hundred original recipes, from first courses to desserts, to discover and experiment with elegant pairings that are healthy and full of flavour, from tomato, watermelon and taggiasca olive salad, to risotto with blueberries and goat’s cheese, grilled apples and violet petals.

18-08-2017

How to make the Arancina di riso by Pino Cuttaia

In our last post we listed the ingredients of this first course by 2 Michelin-starred chef and owner of the restaurant “La Madia” in Licata, Sicily, and today we will see how to make it. We’ll also learn how to make a red mullet ragout and a wild fennel sauce.

16-08-2017

What do you need to make a special Arancina di riso?

A first course that reinterprets typical Sicilian street food with simplicity and elegance. The recipe is by Pino Cuttaia, a 2 Michelin-starred chef, who, together with his wife Loredana, owns the restaurant “La Madia” in Licata, in the province of Agrigento

28-07-2017

“FoodLaw” from ALMA to protect creativity in the kitchen

Carmine Coviello and Davide Mondin are the authors of an interesting study: the first study in Italy entirely dedicated to legal protection of a creative work of gastronomy, from the recipe to the final dish

24-07-2017

How to make Flavio Costa’s “Cappon magro”

After listing the ingredients required to make this refined seafood and vegetable appetiser in our last post, let us see how to prepare it. The recipe is by the award-winning chef from “21.9” restaurant at Tenuta Carretta in Piobesi d’Alba, who adds a new twist to a classic of Ligurian cuisine

21-07-2017

The ingredients in a refined, elegant dish: “Cappon magro”

A seafood and vegetable appetiser served over sailor’s biscuits, interpreted by Flavio Costa, the starred chef from “21.9” restaurant at Tenuta Carretta in Piobesi d’Alba. This is his creative version of a delicious traditional dish from the region of Liguria