Happy Easter with Vinitaly’s designer recipes
A preview of Vinitaly with the menu created by chefs Enrico Bartolini (starter), Piero Bertinotti (first course), Fabio Baldassarre (second course) and Massimo Spigaroli (dessert) – the stars of “Designer Restaurant” during the most important professional exhibition dedicated to wine scheduled in Verona 7-10 April. Verona, 29 March 2013 – Haute cuisine recipes for Easter lunch … Read more
Croccantino of foie gras with balsamic heart by Massimo Bottura
An unusual stick of ice cream: Croccantino of foie gras with balsamic vinegar heart by the Italian chef Massimo Bottura Ingredients: Duck foie gras 400 g Milk 2 l Birra Moretti Lager 30 ml Cinnamon1 stick Cloves 10 g Almonds 30 g, bitter and sweet, from Noto Hazelnuts 30 g, from Piedmont Sugar 50 g Water 20 ml Vanilla pod 1/2 The peel of … Read more
Lobster with vegetables and Prosecco by Tomaž Kavčič
. . . . . . . . . . . . . Tomaž Kavčič, one of the best Slovenian chefs, resides in the wonderful Zemono manor. He is known for his creative playful approach which often involves all senses into his culinary experiences. . . Recipe for 4 persons Ingredients: 1 lobster cca 0,700/1,00 … Read more
Crystalized dandelion leaves with yoghurt and honey
Ingredients (for 1 person): 40 g dandelion leaves Flour, cold water Oil for frying 60 ml yoghurt Salt, pepper 10 g acacia honey Mix the flour with the cold water to get a smooth batter. Clean, wash and dry the dandelion leaves. Dip them in the water batter and fry quickly. Strain and season with … Read more
Joël Robuchon, chef with 26 Michelin stars, visiting Slovenia
Joël Robuchon (born 7 April 1945 in Poitiers, France) is a world-renowned French chef and restaurateur. He was titled “Chef of the Century” by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France (France’s Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into … Read more
Creamy risotto with red peppers, parsley sauce and anchovies – by Giovanni Grasso and Igor Macchia
At San Maurizio Canavese, not far away from the Torino airport, you can find La Credenza, a pearl which is different from all others in the region and which was awarded with a Michelin star. In the kitchen are Giovanni Grasso and Igor Macchia, Giovanni’s wife instead is the one who takes care of the … Read more
Perfect chocolate brownies recipe & all about brownies
Are brownies best dense and fudgey, or crumbly and earthily chocolatey? Are walnuts the only acceptable addition – or could you be tempted by these utterly divine, but distinctly un-American cardamom and pistachio numbers? Read everything about brownies at http://www.guardian.co.uk/ And enjoy your perfect brownies recipe: 250 g 70% cocoa chocolate 250 g unsalted butter 300 g … Read more
Veal sweetbread with porcini in pork net with the mint sauce – by Janez Bratovž
Gabriele Zanatta wrote about him when he presented himself at the important congress “Identita Golose” this year in Milano: “What a man Janez Bratovž, Lubiana’s number one chef and a notorious face to all the tv-viewers east of north-eastern Italy. Cheerful face, hearty laugh and as see-through as the flavors he learned to put on … Read more
Mussels and milk of the black mozzarella – by Rosanna Marziale
Rosanna Marziale was born and lives in Caserta. Already since her young age she was very passionate about her father’s cuisine (her father was restaurant owner since 50′s) and in 1998 she became chef of the family restaurant Le Colonne in her home city. Her cuisine is deeply local, with inspirations from Campania, but at … Read more
Duck liver escalop with melon, aceto balsamico, Parmigiano Reggiano ice-cream and crispy Prosciutto di Parma – by Gaetano Trovato
. . . . . . . . . The Michelin Guide awarded his cuisine two stars, the Veronelli Guide bestowed three of its coveted étoiles, and the Gambero Rosso granted him two forks. ‘Cooking is simple with the right produce’, is one of his mottos. What Gaetano Trovato means by ‘cooking is simple’ can … Read more
