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ItaliaSquisita #49
On the cover, Davide Guidara, chef of the restaurant I Tenerumi in Vulcano, with his Cardoncello alla brace, talks about his radical vision on vegetable cuisine. Then we move on to the story of “Maestro” Umberto Bombana, a reference of Italian haute cuisine abroad with eight Michelin stars in Asia; we continue with Alessandro Negrini and Fabio Pisani who, ingredient by ingredient, narrate the birth of their Asparago di Bassano with Biancoperla corn polenta, Ispica sesame and Vicenza-style sage. Then we go to Germany, told by top Italian chefs, bakers and pastry masters. There can be no shortage of up-and-coming young chefs, gastronomic curiosities, ingredients, processing techniques, a focus on new Italian fruit and the alternatives to sugar in pastry making.
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues
Language: Italian with English translation
Read More +
On the cover, Davide Guidara, chef of the restaurant I Tenerumi in Vulcano, with his Cardoncello alla brace, talks about his radical vision on vegetable cuisine. Then we move on to the story of “Maestro” Umberto Bombana, a reference of Italian haute cuisine abroad with eight Michelin stars in Asia; we continue with Alessandro Negrini and Fabio Pisani who, ingredient by ingredient, narrate the birth of their Asparago di Bassano with Biancoperla corn polenta, Ispica sesame and Vicenza-style sage. Then we go to Germany, told by top Italian chefs, bakers and pastry masters. There can be no shortage of up-and-coming young chefs, gastronomic curiosities, ingredients, processing techniques, a focus on new Italian fruit and the alternatives to sugar in pastry making.
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues
Language: Italian with English translation
Read Less -
On the cover, Davide Guidara, chef of the restaurant I Tenerumi in Vulcano, with his Cardoncello alla brace, talks about his radical vision on vegetable cuisine. Then we move on to the story of “Maestro” Umberto Bombana, a reference of Italian haute cuisine abroad with eight Michelin stars in Asia; we continue with Alessandro Negrini and Fabio Pisani who, ingredient by ingredient, narrate the birth of their Asparago di Bassano with Biancoperla corn polenta, Ispica sesame and Vicenza-style sage. Then we go to Germany, told by top Italian chefs, bakers and pastry masters. There can be no shortage of up-and-coming young chefs, gastronomic curiosities, ingredients, processing techniques, a focus on new Italian fruit and the alternatives to sugar in pastry making.
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues
Language: Italian with English translation
Read Less -