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ItaliaSquisita
The magazine of Italian chefs with stories and recipes of the professionals who are redefining the Italian gastronomic culture.
Summary
Giuseppe Iannotti, the latest Ambassador of Taste (cover story) - Anatomy of a dish: The pork according to Massimo Spigaroli- New talents: three emerging chefs chosen by ItaliaSquisita - Il Maestro, Valeria Piccini of the two-starred restaurant Da Caino in Montemerano - Italians in… Barcelona: a report on the strongest Italian chefs in Spain - Gastronomic culture: Neapolitan cuisine told by Neapolitans - Ingredient: Sprouts in haute cuisine - Technique: Innovative cooking techniques - Itinerary: Senigallia, Marche - Wine&Spirits: Limoncello -Pastry: Seasonality in Italian Haute Patisserie.
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues
Language: Italian with English translation
Read More +
The magazine of Italian chefs with stories and recipes of the professionals who are redefining the Italian gastronomic culture.
Summary
Giuseppe Iannotti, the latest Ambassador of Taste (cover story) - Anatomy of a dish: The pork according to Massimo Spigaroli- New talents: three emerging chefs chosen by ItaliaSquisita - Il Maestro, Valeria Piccini of the two-starred restaurant Da Caino in Montemerano - Italians in… Barcelona: a report on the strongest Italian chefs in Spain - Gastronomic culture: Neapolitan cuisine told by Neapolitans - Ingredient: Sprouts in haute cuisine - Technique: Innovative cooking techniques - Itinerary: Senigallia, Marche - Wine&Spirits: Limoncello -Pastry: Seasonality in Italian Haute Patisserie.
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues
Language: Italian with English translation
Read Less -
The magazine of Italian chefs with stories and recipes of the professionals who are redefining the Italian gastronomic culture.
Summary
Giuseppe Iannotti, the latest Ambassador of Taste (cover story) - Anatomy of a dish: The pork according to Massimo Spigaroli- New talents: three emerging chefs chosen by ItaliaSquisita - Il Maestro, Valeria Piccini of the two-starred restaurant Da Caino in Montemerano - Italians in… Barcelona: a report on the strongest Italian chefs in Spain - Gastronomic culture: Neapolitan cuisine told by Neapolitans - Ingredient: Sprouts in haute cuisine - Technique: Innovative cooking techniques - Itinerary: Senigallia, Marche - Wine&Spirits: Limoncello -Pastry: Seasonality in Italian Haute Patisserie.
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues
Language: Italian with English translation
Read Less -