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Archive For The “Magazine articles” Category

SEAWATER

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The gastronomic use of seawater for food is increasingly successful, in two ways for cooking and for the preservation of food. Fashion of the moment? Many experts in the food industry agree to define this ingredient as “the future of culinary art”, arguing that water from the sea is the secret weapon of cooking: it…

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THE NEW WINE LEGISLATION

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A text that promptly intervenes after the publication of the decrees that reformed the wine legislation: “The new wine legislation, traceability, simplification, self-control after the single text of wine “, written by Stefano Sequino, Luigi Bonifazi and Massimiliano Apollonio, it was presented in Rome, in Verona and immediately well embraced by actors, private and institutional,…

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PESTO SAUCE

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A tasty and a fresh dish very famous on the Italian tables is pasta with pesto: it is a healthy and complete food that adults and children like. Probably not everyone knows that the pesto recipe, as we know it today, it’s relatively young; in fact, it seems to date back to the mid-19th century and…

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REPUBLIC OF RWANDA

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We inaugurate our new column “Gourmonde” and our journey through the cuisines of the world entering a house of Kigali, in Rwanda, a country located in the center of the African continent. Ilaria, an Italian anthropologist, and Desiré, her Rwandan husband, virtually welcome us, together with their daughter, the little Thalia. We have been chatting…

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THE WORLD OF CANNED FOOD

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A winning intuition from the United States is to create boxes with selected ingredients, correct doses and ready for preparation. Not just soups in a jar to be heated on the stove, but lots more: a can of raw materials with the recipe, plating up tips, the wine pairing; everything that you might need in few…

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THE ANCHOVIES

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The anchovy is a blue fish rich in omega 3, selenium, phosphorus and calcium. The Italian anchovies are quite small and they are mostly concentrated in the northern part of the Adriatic Sea, but twe can fish some in Liguria, Campania, Sicily. Together with the home-grown it is definitely necessary to mention the highly valuable from the…

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THE WORK CAFETERIAS

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Nowdays the work is at the bar, with the innovative e-workafé formula. The distinctions between leisure and the working world are less and less clear in e-workafés, it is a new model of agency of work: explains Paolo Ferrario, President and CEO of e-work. It is a project which was born as a startup in…

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A LITTLE OF EVERYTHING

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An omnivore is an organism that can feed a wide variety of food. Apparently a fortune, because if I don’t find one thing I’m looking for another. But in some ways also a bad luck, as our nutritionist Andrea Fossati explains. While the longest-lived populations are those who eat everything, on the other hand being…

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THE JORDAN ALMONDS SOMMELIER

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From Nocera Umbra here there is an explanation of the value of an all italian specialty, sometimes a little underestimated. The first evidence of the Jordan almonds (once almonds covered with a glaze of honey and flour) is dated 404 BC; the modern dates back to the introduction in Italy of refined sugar occurred around…

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FROZEN FRUIT CUBES

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The idea is for a team of young Calabrians, technically prepared and in love with their land, who have developed an innovative method for transforming frozen fruit into cubes. The founder and CEO of the Fresco company, Antonio Pagliaro, explains that the suppliers harvest the ripe fruit on the field and, a few hours later,…

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