Dom Perignon Champagne launches on Vintage Seekers

01 November 2011 TN 10 Year 3

Oolong tea

13 July 2011 TN 7 Year 3

Italian brand wins UK consumer's magazine championship

The cheapest oil produced by discount chain Aldi beat an array of dearer rivals to take second place in taste tests

04 July 2011 TN 7 Year 3

The sensorial analysis of olives

Few people are aware of this, but not only the oil but also the olives can undergo a sensorial analysis, exactly with the same methods and criteria of the extra virgin olive oil. I.e. through a panel test

06 June 2011 TN 6 Year 3

A short journey into the cuisine of Friuli Venezia Giulia

15 February 2011 TN 2 Year 3

The chef who likes to travel anywhere: Gianni D’Amato

From Uninted States, where he collaborated with Sarah Grueneberg, the chef's favorite President Barak Obama to the experience with the Expo 2010 in China. He tells: "I still have much to learn"

07 February 2011 TN 2 Year 3

The best way to pour a glass of champagne

Scientists in France are reporting that pouring bubbly in an angled, down-the-side way is best for preserving its taste and fizz

03 January 2011 TN 1 Year 3

Chef Kumalè: a gastronomy globtrotter who searchs

Vittorio Castellani, this is his real name, continues to traver to discover new cooking and "using the kitchen and the history to open the minds and hearts of Italians towards other cultures"

01 November 2010 TN 11 Year 2

The cooking passion arrived late but not too late

Vittorio Fusari said: "I have always believed that" good food "brings people together, help to find common points of view and be happy"

04 October 2010 TN 10 Year 2

Stop with the old-kind tasters. It is now the moment for sensory certainly

The ancient and mythological figure of the solitary taster is no longer reasonable, according to the Taster Study Center. Nowadays the food industry requires true professional people. According to a recent survey, with 120 tasters it is now possible to get a 96% reliability of the results

04 October 2010 TN 10 Year 2

Discovering the Balsamic Vinegars

We all love the Balsamic vinegar, but we should be aware that there are two different kinds of it. Here a small handbook for choosing it

06 September 2010 TN 9 Year 2

Not to impress but to leave a memory

Luigi Taglienti has a soul divided between Liguria and Piedmont and his cooking combines the memory of authenticity and tradition of my grandmother Ernestine with a contemporary vision

06 September 2010 TN 9 Year 2

When cooking is a male tradition of the family

Giancarlo Perbellini is famous, most of all, for his desserts but we discovered other interesting things, such as his passion for red wines from Burgundy and German white ones

05 July 2010 TN 7 Year 2

What to look for in vinegar?

Good vinegars are not matter of chance. A taster is able to recognize the goodness of a product by tasting its organoleptic properties

07 June 2010 TN 6 Year 2

Ciccio Sultano: "olive oil is the undisputed king of Italian cuisine"

A new experience, baroque, yet sincere, full of historical contamination but, most of all, without limits. expanding the horizon of fruits and vegetables that come from a harmonious relationship with the land and the seasons

07 June 2010 TN 6 Year 2