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ItaliaSquisita - Subscription
ItaliaSquisita - Subscription
ItaliaSquisita - Subscription
ItaliaSquisita - Subscription
ItaliaSquisita - Subscription
ItaliaSquisita - Subscription
ItaliaSquisita - Subscription
ItaliaSquisita - Subscription

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ItaliaSquisita - Subscription

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The magazine aimed at the professional and true enthusiast with stories, trends, products and recipes by the chefs who daily redefine the Italian gastronomic culture.

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 chefsgastronomic curiositiesingredientsprocessing techniques, a focus on new Italian fruit and the alternatives to sugar in pastry making.



LAST ISSUE'S SUMMARY

Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues
Language: Italian with English translation

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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 chefsgastronomic curiositiesingredientsprocessing techniques, a focus on new Italian fruit and the alternatives to sugar in pastry making.



LAST ISSUE'S SUMMARY

Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues
Language: Italian with English translation


Read Less -