Italiano
Columbus’ beans
Among the advantages that the Old World obtained from what is euphemistically called the "Columbian exchange", there is also the common...
16
Dec
Tag Archives: Professional Kitchen
15
Dec
The artistic Pandoro
Pastry is an art.
And this, of course, makes of the pastry chef an artist.
However, there is a sweet bread that was created by a "t...
14
Dec
McDonald’s and Ancient Rome
During the works for the construction of a McDonald's in Frattocchie, just outside Rome, in 2014, an ancient Roman road came to light.
...
13
Dec
Broccoli’s geometry
If you think vegetables are boring, maybe you've never looked closely at a Romanesco broccoli.
Even more than the flavour, what's am...
12
Dec
Why is panettone a “Christmas cake”?
We have officially entered that period in which the aromas of Christmas cakes hang in the air!
Now, everyone has his/her own opinion...
09
Dec
Baguette’s heritage
Think of something that represents France. If not the first, at least the second or third thing will be the baguette.
And in fact, t...
07
Dec
Differences between “drying” and “dry-aging” fish
The less experienced might think that dry aging and the drying process are the same thing...
Errrrr! Wrong!
(that's supposed to be ...
06
Dec
There is no such thing as “cold”
There is no such thing as cold.
This is perhaps one of the most counterintuitive notions we deal with on a daily basis.
What we c...
05
Dec
The priest-chokers
One of the most significant inventions in the world of catering equipment concerns pasta: let's tak about the bronze man.
It was in ...
02
Dec
Hawaiian pizza. Or maybe not?
One of the most divisive and controversial dishes in the history of cooking is certainly the Hawaiian Pizza, the (in)famous pizza toppe...
