Italiano
The art of Carvery
Yes, because carving food is an art: that was the main point of "Il trinciatore" (the Carver), the book written by Vincenzo Cervio, the...
11
May
Blog
06
May
There’s something (frying) in the air
So, buckwheat isn't properly "wheat".
Hay fever isn't a "fever"
And air fryers aren't actually "fryers".
Don't get me wrong: I'm n...
16
Apr
The Wunderkammer
From the second half of the 16th century, and up to more or less the beginning of the 19th, a phenomenon had been quite popular among t...
15
Apr
Bart Simpson and the plughole
Do you like the Simpsons? Well, I have loved them, ever since I was a child.
Anyway, in one episode (Bart vs. Australia), Lisa expla...
13
Apr
A kitchen “out of this world”
What if I tell you you can have a starship in your kitchen?
Better said: you could assemble one using prep tables and all the other fu...
11
Apr
Amber and electricity
Do you like amber? Yeah, who doesn't!
That gem made of fossil plant resin is awesome. And it was appreciated since ancient times for...
10
Apr
Romans, Gauls and “Le coq au vin”
One of the best-known symbols of French cuisine in the world is the “coq au vin” (stop giggling!): a cockerel, or simply a chicken, mar...
06
Apr
Leonardo’s hood
Leonardo Da Vinci also dealt with catering equipment.
At least, He designed them (and probably never built them. Leonardo wasn't i...
01
Apr
Vegetables: a biography
Did you know vegetables have their own biography?
Well, they do.
It is called in fact "Vegetables: a biography", and it was writt...
31
Mar
Water, Salt and Pasta!
One of the questions almost as old as pasta is: should water be salted before or after boiling?
Well, it doesn't make any substantia...
