Italian cuisine is appreciated everywhere in the world because of the quality of its produce. "It is a cuisine that does not require specific emphasis on technique but rather allows the flavours and colours of the produce to speak for themselves. For this reason, it is also easier to understand at the first impact," says Anthony Genovese, chef of Roman restaurant Il … [Read more...]
Archives for 2015
Recipe (Stéphane Diffels): Trout with herbs, granita and dill mayonnaise
Here is a perfect summer recipe by Stéphane Diffels, chef of L'Air de Rien which was prepared by him for Flemish Food Bash. Although it might require some time to prepare, it is easy to assemble once you have prepared the different components of the dish. This is a perfect summer recipe and one which works very well. Diffels is the chef of L'Air de Rien, in the pretty … [Read more...]
Unique dinner featuring chef Edwin Vinke in Amsterdam this October
Edwin Vinke, two Michelin star chef of De Kromme Watergang will be serving an exclusive dinner in the Lloyd Hotel and Cultural Embassy in Amsterdam on 9, 10 and 11 October 2015. The event, in its 10th edition is organised by Steinbesser. The dinner will be entirely plant-based (vegan) with all ingredients coming from biodynamic or organic agriculture sourced in the Netherlands. … [Read more...]
Recipe (Riccardo Di Giacinto): Fregola with anchovies, butter and orange zest
Some of the best food memories come from simplicity - eating the crunchy part of baked pasta, mopping fresh bread with exceptional extra-virgin olive oil. The recipe prepared by Riccardo Di Giacinto at Flemish Food Bash had all the ingredients of simplicity. A certain type of pasta (or couscous) with butter and anchovies topped with grated orange zest cannot get much simpler. … [Read more...]
Riccardo Di Giacinto: Enogastronomy could help Italy, Europe out of the crisis
Enogastronomy has the potential to take help Italy and Europe exit the current crisis, Roman chef Riccardo Di Giacinto, one Michelin star chef of Ristorante All'Oro in Rome said. "Communications have changed the world of gastronomy. But the world has also changed, interest in cuisine is at an all time high and I believe that food and wine could help bring us out of the … [Read more...]
