On the cover, the rack of lamb and Jerusalem artichoke puree by chef Riccardo Gaspari, who tells of his mountain cuisine and the unique history of Cortine's SanBrite. We then move on to the vision of the "Master" Angelo Musa, an authentic reference of French and international haute patisserie; we continue with Edoardo Tilli who, ingredient after ingredient, narrates the birth of his cured meats, between hunted animals and extreme maturation of the meat. Then we go to Thailand, together with the Italin chefs who have found their gastronomic homeland there. There is no shortage of young emerging chefs, gastronomic curiosities, ingredients, but also a special on the cultivation techniques of mountain vineyards, a focus on Italian anchovies and, finally, the origins of regional pastry making with convent desserts.
LAST ISSUE'S SUMMARY
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues
Language: Italian with English translation
Read Less -
On the cover, the rack of lamb and Jerusalem artichoke puree by chef Riccardo Gaspari, who tells of his mountain cuisine and the unique history of Cortine's SanBrite. We then move on to the vision of the "Master" Angelo Musa, an authentic reference of French and international haute patisserie; we continue with Edoardo Tilli who, ingredient after ingredient, narrates the birth of his cured meats, between hunted animals and extreme maturation of the meat. Then we go to Thailand, together with the Italin chefs who have found their gastronomic homeland there. There is no shortage of young emerging chefs, gastronomic curiosities, ingredients, but also a special on the cultivation techniques of mountain vineyards, a focus on Italian anchovies and, finally, the origins of regional pastry making with convent desserts.
LAST ISSUE'S SUMMARY
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues
Language: Italian with English translation
Read Less -
