Tag Food

12-02-2018

Parmigiano Reggiano... Chocolates

A delectable idea for a dessert combining the sweetness of the Food of the Gods with the savoury intensity of the King of Cheeses. The recipe by Chef Mario Grazia comes from a book on the famous dairy masterpiece published by Academia Barilla

12-02-2018

Pumpkin and sunflower seed bread buns with goat’s milk cheese, grilled radicchio and onion jam

A recipe by chef Mario Grazia for a flavourful, original sandwich, published in an Academia Barilla book. Ideal served on bread buns made with pumpkin seeds and sunflower seeds, using homemade jam!

25-10-2017

Cold spaghetti with tuna roe and tomato coulis

After listing the ingredients for this exquisite pasta and fish appetiser by the young award-winning chef Stefano Deidda of “Ristorante Dal Corsaro” in Cagliari, we explain how to make it. A quick, easy recipe!

23-10-2017

Cold spaghetti with tuna roe and tomato coulis: what you need to make it

A simple, light appetiser with summery flavours that is also perfect for early autumn. Recipe by award-winning chef Stefano Deidda of “Dal Corsaro” in Cagliari, an instructor at ALMA-International School of Italian Cooking

11-10-2017

How to make Mosaic of Cuttlefish in Ink

In this post we explain how to make this elegant seafood appetiser, creating a different look every time with dramatic white brushstrokes on a black background. The recipe is by chef Paolo Lopriore of “ Ristorante Il Portico” in Appiano Gentile (Como)

09-10-2017

The ingredients for Mosaic of Cuttlefish in Ink

A simple recipe of great conceptual elegance and visual impact by Paolo Lopriore, chef at Ristorante il Portico in Appiano Gentile (Como) and instructor at ALMA - International School of Italian Cooking

27-09-2017

Parmigiano Reggiano Museum: Saint Lucio, patron saint of cheese-makers and cheese-sellers

Here is the story of the saint from the Cavargna Valley, whose icon may still be found in many cheese dairies in the Parma area, where it protects workers during their day-to-day work. The saint is a humble figure: a shepherd who lived in the twelfth to thirteenth century and made ricotta for the poor

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