Italiano
Chefs, Hats, Pleats and Eggs
The distinctive sign of all chefs worldwide is the toque blanche, the characteristic tall white hat that has stood out on chefs' heads ...
16
Dec
refrigeration
13
Nov
Food and Lighting Colour
There are several scientific studies that demonstrate how the palatability of foods also depends on the light used when they are expose...
11
Nov
Bvlgari and Dry-Aged Fish
Are you familiar with the famous Italian luxury fashion house Bulgari?
Perhaps you have memorized its logo better: BVLGARI.
But, ...
28
Oct
80/20 and 4.0
We only use a small part of the features that today's technology offers us.
There is no certain data regarding the percentages, but ...
26
Sep
Fridgescaping
Being something of a boomer, there are several social trends I don’t understand.
Not least, that of Fridgescaping. Which would be, n...
15
Jul
Benjamin Franklin, Guests and (dryaged) Fish
Benjamin Franklin was one of the most brilliant minds in the history of mankind.
Although he's remembered above all for being one of...
25
Mar
Meat and Wine
If you are a gourmand, you also know that a good meat dish should also be paired with an equally fine wine.
Anyhoo: how do you choos...
20
Jun
Grissini welcome you!
There is something that welcomes you as soon as you set foot in a restaurant in Italy.
Or in a real Italian restaurant abroad.
And ...
19
Jun
Mozzarella and Pizza: destined for love
Mozzarella is a celebrity among cheeses: it's versatile (it can be used in a lot of recipe), cheap, and above all, delicious.
But, l...
09
May
Meat, cooking and connective tissue
What distinguishes a meat ideal for grilling from one that is more suitable for slow cooking?
Not everyone knows it, but the secret ...
