Tag Kitchen

Food&Kitchen: interview with Masquespacio

12-02-2018

Food&Kitchen: interview with Masquespacio

Ana Milena Hernández Palacios and Christophe Penasse, founders of the famous Spanish design studio concerned with branding and interior design, tell us about their intercultural relationship with cooking and food

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

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

Food&Blogger: Giulia Scarpaleggia and Tommaso Galli of Juls’ Kitchen (part II)

21-06-2017

Food&Blogger: Giulia Scarpaleggia and Tommaso Galli of Juls’ Kitchen (part II)

The food blog run by the Tuscan food writer and food photographer and her partner is accompanied by a host of activities, from food writing and food photography courses to cookery workshops for Italians and non-Italians, as well as cookery books

Food&Kitchen: a conversation with writer Dina Ravaglia (part II)

05-06-2017

Food&Kitchen: a conversation with writer Dina Ravaglia (part II)

She loves ethnic food, is mad about Indian cuisine, and uses spices in nearly every one of her recipes. But her signature dish is a classic, old-fashioned jam tart

Recipe: Chick-pea Farinata or Cecìna

14-04-2017

Recipe: Chick-pea Farinata or Cecìna

This classic of Ligurian and Tuscan cooking has ancient roots: the Greeks and Romans were already baking a flan made from puréed legumes. The vegetable protein in chick-peas makes Farinata an ideal appetiser or main course

Recipe: Truffle risotto

31-03-2017

Recipe: Truffle risotto

A classic Italian dish made with a very widely appreciated underground fungus, the white or black truffle. A dish with an intense fragrance and delicious flavour, made in under half an hour

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