So Food

30/03/2020

Revisiting Artusi between past and future

Giuseppe Calabrese, journalist and gastronomist, picks up Science in the kitchen and the art of eating well as a "starting point to be able to turn towards the future and innovation"


 
30/03/2020

Revisiting Artusi between past and future

Giuseppe Calabrese, journalist and gastronomist, picks up Science in the kitchen and the art of eating well as a "starting point to be able to turn towards the future and innovation"
27/03/2020

Alberto Capatti and Artusi: between real and unreal

The historian of Italian cuisine tells "The (his) Ghost" of the Italian table. In the recipes of the gastronome, we can find many spaghetti, without going further south than Naples
25/03/2020

The year of Pellegrino Artusi also in the bookstore

Three books that in 2020 celebrate the 200th anniversary of the greatest Italian gastronome birth
11/03/2020

Artusi, the numbers of success

200 years ago, the author of the best seller on Italian cuisine was born, and he never mentioned the hot pepper
10/12/2019

Simone Salvini: Cooking which feeds the body, the mind and the spirit

The Chef from the Veg Academy Ghita proposes an ayurvedic cuisine which aims to feed body, mind and spirit
03/12/2019

Zero waste and multiculturalism: Bruno Barbieri’s 2020

Chef and MasterChef judge Bruno Barbieri describes his views on the culinary world for the coming year, promoting the mixture of culture and sustainability
06/11/2019

Vito Mollica: “The waiter is not just the technical sheet of a dish”

The chef of "Il Palagio" restaurant at the Four Seasons in Florence believes that the kitchen-dining room team is an indissoluble bond
04/11/2019

A pizza, a room, a smile

Salvatore Salvo, the pizza chef who sent his boys to the "Osteria Francescana", talks about the importance of service in a pizzeria
11/10/2019

Pasta is a noble food: Borghese has no doubts

Waiting for the new season of 4 Restaurants, we will talk about pasta with the chef of the small screen: "stop thinking only about seasoning"
08/10/2019

Alfio Ghezzi, the mountaineer who loves pasta

He can transform even a simple dish into a differently traditional one, but he can also reach the exotic with canned tuna
04/10/2019

Imbuto: the simplicity of a Michelin starred pasta with tomato sauce

You can taste the childhood memories of every Italian in the first courses of Cristiano Tomei
01/10/2019

Peppe Guida and the Spaghettino with lemon water that moves his guests

From Antica Osteria Nonna Rosa, he enhances fine semolina and uses very little fat: this is the secret of the starred chef from Campania
24/09/2019

Leandro Luppi, the lake fish whisperer

Vecchia Malcesine: this is the year of the catfish for the first Michelin star on the Veronese shores of Lake Garda
22/09/2019

Il Sereno, right on the shores of Lake Como

The luxury that appeals to Raffaele Lenzi's cuisine is under the enlightened guidance of his patron Andrea Berton
06/08/2019

Antica Stamperia Marchi, a Romagna decorative heritage

With almost 400 years of activity, the family combines the great regional classics with excellent dishes and canvases
02/08/2019

Il Portico restaurant: where useful means beautiful

Andrea Salvetti's design forged the cuisine of Paolo Lopriore: "now I return to the heart of my work and I dedicate myself to taste"
05/07/2019

Sergio Dondoli’s ice cream is an alchemy of art and science

This post is also available in: The “Gelateria” in San Gimignano is one of the best gourmet places in the world Sergio Dondoli’s professional history started […]
02/07/2019

Geppy Sferra opens the first ice cream restaurant in Rome

In Centocelle, the cuisine that enhances Gelato D’Essai: its menu is with thermal shock on the plate. But don't call it gastronomic ice cream.
06/06/2019

“La Brinca”: a pearl in the fields near Genoa

The Ligurian term that gives the name to Sergio Circella's restaurant indicates a place that is difficult to access. However, the toughest roads hide the best surprises
03/06/2019

Vitantonio Lombardo: “I don’t feel like a hero”

The only Michelin-starred restaurant in Basilicata is in Matera, the city of Stones: we can find in the kitchen a chef who, in order to return to his land, chose to go down to a cave...

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