Paola Budel in the realm of Venissa

In the wonderful Venetian island of Mazzorbo, enclosed by ancient indigenous vineyards, the dream of a young chef who loves the "protein" recipes also if carbohydrates stimulate her fantasy

03 May 2010 TN 5 Year 2

Filippo La Mantia: a chef ambassador of Sicily

The cooking passion was born eight years ago, surprising some people with his cous cous. Now he is involved in the project to promote Sicilian dishes and materials in the historic Hotel Majestic in Rome

05 April 2010 TN 4 Year 2

New sushi recipe

24 March 2010 TN 3 Year 2

Making sushi for kids

22 March 2010 TN 3 Year 2

Claudio Sadler: a chef with ideas and projects

He dreams to revive a restaurant in Tokyo or to create a line of products with his brand. His cooking is volcanic and innovative but he does not like to deconstruct for reconstructing

01 March 2010 TN 3 Year 2

Sake, a stranger from far East

History and secrets of an alcoholic drink. The several differences between the industrial and homemade versions

01 February 2010 TN 2 Year 2

The tasting of espresso coffee. The different moments of the tasting

The quality of espresso coffee can be discovered in the cup, only. Through tasting it is possible to verify the real quality of the product. It is important to note that all the potentials of coffee can be properly estimated by tasting the espresso coffee

04 January 2010 TN 1 Year 2

Masters of our noses. A shared olfactory code does exist

The customer refuses any influence and chooses foods, seasonings and drinks in full autonomy. So, why investing money in the quality and leaving the customer the pleasure to use his nose?

07 December 2009 TN 11 Year 1

Reappraising the color of oil. Why hide it while tasting oils?

The question is clearly provocative, but it paves the way to a possible revision of the established practices in organoleptic evaluation of extra virgin olive oils. Does it really make sense neglect the sense of sight?

07 December 2009 TN 11 Year 1

The exquisite touch of a woman

The meal is not only palate, not only flavours and perfumes. The sensivity of Rosanna Marziale can create a special atmosphere. She organizes real "psychoactive dinners"

07 December 2009 TN 11 Year 1

Vinegars, sensorial profiles and combinations

The change in the valorization of vinegars was strongly due to balsamic vinegars from Modena and Reggio Emilia, but all other types of vinegars are living a positive moment

02 November 2009 TN 9 Year 1

Nicola Portinari: a passion for traditional tastes with lightness

He is an ambassador of traditional meals, with a lot of attention to PDO products: Parmigiano Reggiano, Mozzarella di Bufala and Asiago but also for extra virgin olive oil. He has twenty five from Veneto to Tuscany

02 November 2009 TN 10 Year 1

The unrivalled goodness of the espresso coffee

The pleasure of coffee at the taste is out of question. The great success of a so world-wide widespread drink is the sign of a goodness that conquers people from any place and any identity. This is also because the great variety of forms in which it can be offered to the costumer

07 September 2009 TN 8 Year 1

The olives which are good for health

Low sodium olives are now available. They are sweetened with calcium a very little sodium. They are precious for high-blood pressure sufferers, pregnant women and sportsmen

07 September 2009 TN 8 Year 1

The best and tastiest fried food? Homemade

An oil expert and a chef debate about a cooking technique as much beloved as dreaded. Actually, fried food is not unhealthy: it is only necessary to observe the good rules, and choose the right oil

07 September 2009 TN 8 Year 1