Articolo apparso sul sito Gambero Rosso International il 10 febbraio 2021 CHIACCHIERE, CROSTOLI, BUGIE, CENCI, FRAPPE, GALANI. ALL DESCENDING FROM A SINGLE AND UNEQUIVOCAL ANCESTOR, WHICH DATES BACK TO THE RENAISSANCE. HERE IS THE STORYContinue reading
Categoria: English articles
Don’t call them spaghetti bolognese: the difficult relationship between Bologna and its most popular recipe, abroad
Published by Gambero Rosso – October 2019 – WE WERE AT THE MARCONI AIRPORT IN BOLOGNA FOR THE PRESENTATION OF “DON’T CALL THEM SPAGHETTI BOLOGNESE. A BOLOGNA SOUVENIR” TO LEARN MORE ABOUT THE BOND BETWEENContinue reading
Forgotten recipes. The meat sauce
Published by Gambero Rosso – August 2019 WE ATTEMPTED MAKING MEAT SAUCE, A FABULOUS CONCENTRATION OF FLAVOURS AND AROMAS THAT HAVE GRADUALLY DISAPPEARED FROM COOKBOOKS OVER THE YEARS. Its use in today’s gastronomy has nowContinue reading
Origin and history of Pasta alla genovese
published by Gambero Rosso – jun. 2019 WE COMBED THROUGH OLD RECIPE BOOKS TO UNDERSTAND THE ORIGIN OF PASTA ALLA GENOVESE. In addition to ragù alla napoletana, Naples is also famous for pasta alla genovese.Continue reading
Vitello tonnato. Origin, history and lore
published by Gambero Rosso – feb. 2019 The origin of vitello tonnato, a dish that has undergone many variations over time. The events that determine the birth of traditional recipes are often vague and withContinue reading
Carbonara: history, origins and anecdotes of a legendary recipe
Published by Gambero Rosso – April 2019 There are many imaginative legends on the origins of carbonara and the circumstances of the dish’s birth seem to be lost in a past that’s as distant asContinue reading