Tag Stories

01-09-2017

Camilla Rossi, food blogger and “pasta-maker” from Ferrara

She makes fresh pasta and filled pasta in her parents’ shop by day and writes a very popular blog in the evening, letting her readers in on the secrets of her kitchen and the world of food, sharing recipes, events and news

30-08-2017

“A casa Camilla”: a food and wine cool hunter’s blog

Camilla Rossi is an enterprising young lady from Ferrara with a passion for cooking (her parents have a fresh pasta shop) and communications. She loves going out hunting for the latest new trends (she has a degree in Culture and Fashion Techniques), especially in food

21-08-2017

Love is filmmaker Roberto Ronchi’ secret ingredient

A TV cameraman and documentary filmmaker who loves cooking for his whole family. He makes homemade pasta with his old Imperia machine, experiments with hundreds of kinds of risotto with wholegrain rice and is an expert at a salt-crusted monkfish with herbs.

14-08-2017

The cuisine of Domenico Della Salandra, tradition and creativity

We end our chat with the chef of “DesinoLento” restaurant in Milan, who feels he is most closely represented by spaghetti with tomatoes, a dish from his native Puglia, and risotto alla milanese, the typical dish of the city in which he has worked for years.

11-08-2017

Domenico Della Salandra, the slow-dining chef

We discover the culinary spirit of the “DesinoLento” restaurant in Milan, a real oasis of peace in the midst of the city bustle. It offers elegant, creative home cooking based on traditions and seasonal ingredients.

09-08-2017

Journalist Rossella Canadè, from penne all’arrabbiata to Mafia investigations

Journalist for the “Gazzetta di Mantova”, she currently writes about crime and legal matters, with a special focus on organised crime in the North of Italy. She has recently written a book, entitled “Fuoco criminale” on the subject, published by Imprimatur

04-08-2017

The authors of "FoodLaw" consider recipes serial works of applied art

We conclude our chat with Davide Mondin, an instructor at ALMA who wrote a book with Carmine Coviello about protecting creativity in the kitchen. And we address the complex issue of the gastronomic creation as a work of art

02-08-2017

Originality in the kitchen: the forms of protection suggested by “FoodLaw”

We continue our interview with Davide Mondin, an instructor at ALMA and co-author, with Carmine Coviello, of a book on the protection of inventiveness in gastronomy. He also explains that even a minimal level of creativity in a recipe can obtain legal protection