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

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

Food museums in the province of Parma
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14-07-2017

Food museums in the province of Parma

Important keys to the history and contemporary relevance of local, national and international specialty foods and wines: Parmigiano Reggiano, Prosciutto di Parma, Salame di Felino, wine, tomato, pasta and extra virgin olive oil

Trieste cuttlefish, chamomile and parsley

12-07-2017

Trieste cuttlefish, chamomile and parsley

A light summer recipe of striking originality, simplicity and elegance from Antonia Klugmann, the award-winning chef at “L’argine” restaurant in Vencò (Gorizia). An easily made dish that is sure to make a good impression!

Recipe: Dried pear ravioli

26-06-2017

Recipe: Dried pear ravioli

A pasta dish to enjoy year-round, even in mid-summer. Created by Herbert Hintner, a chef at “Zur Rose” restaurant in San Michele Appiano (Bolzano), the recipe combines two traditional ingredients from the Alto Adige region: powdered dried pears and grey cheese

Recipe: Boiled eggs with Balsamic Vinegar

07-06-2017

Recipe: Boiled eggs with Balsamic Vinegar

A chic, all-black idea which goes perfectly with colourful accompaniments. A chance to savour one of Italian gastronomy’s most venerable condiments, which is still made with the same meticulous care in the provinces of Modena and Reggio Emilia

“Disanapianta”: their recipe for Basil pesto with seeds and nori flakes (part IV)

31-05-2017

“Disanapianta”: their recipe for Basil pesto with seeds and nori flakes (part IV)

The work of the Reggio Emilia-based association founded by the three Braglia sisters, and the creative process behind their food: from choosing seasonal ingredients to bringing out their best in the kitchen

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