Italiano
Tag: Acquisti, Bevande, chef, Cibo, Cibo Italia, Cooking, Coste, Cucina, Cuochi, Degustazioni, dessert, Dolci, Enoteca, Gastronomy, grano, Gusto Mediterraneo, Locali, Lounge Bar, Mangiare, Materie prime, menu, Navigare, Notizie, olio, pane, pasta, PastaBar, pizza, Pizzerie, pomodoro, Porti, pub, Restaurants, Sapori Mediterraneo, Shopping, Sommelier, Spesa, Ulivi Vulcani, Viaggiare, Vino
Italian wheat, the norms to guarantee a great quality
The world of wheat and the products that are obtained from its processing and transformation is a topic of great relevance, yet there is...
The charm of the wine industry of Mungibeddu
Over the past few years, the wines produced in volcanic territories have gained more interest, not only by many enthusiasts, but above all...
The cherry tomato from Corbara, a precious ruby
The tomato (Lycopersicon esculentum, from the family Solanaceae) is a herbaceous plant, whose origin is connected to the area of...
Ancient wheat or traditional wheat? “Senatore Cappelli” since 1915
Nowadays, we often hear discourses on a wide variety of wheat, which is aggregated into one word – Ancient wheat; although, it is...
Italian wheat, the norms to guarantee a great quality
Italian wheat, the norms to guarantee a great quality Fosca Tortorelli The world of wheat and the products that are obtained from its...
Med Cooking Congress – Tavola Rotonda “Il Grano che Cresce”. Conclusioni: I Grani Italiani garanzia di Genuinità grazie ai vincoli normativi
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Mediterranean Cooking Congress: tavola rotonda “Il Grano che Cresce”, giovedì 25 al PastaBar Leonessa
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Mediterranean Cooking Congress: concluso il Laboratorio sull’Olio, appuntamento a gennaio con la Pasta e “Spaghetti o’clock”
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Gragnano: 5 pastifici artigianali danno vita alla prima rete di impresa
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Daily recipe: Pasta with fava beans and red shrimps, “colours, substance and flavours”
The Michelin-starred chef Agostino Iacobucci from the restaurant “I Portici” in Bologna shows his recipe : “Pasta with...
