New macarons by Pierre Hermé

Pierre Hermé is one of the world’s greatest pastry chefs and famed for his inventive macarons.  His new collection of delightful collections has now launched in London. Chris Osburn went along to a preview event to sample what’s on offer including a romantic release for Valentine’s Day. Consider if you will the Jardin Pamplemousse: a glorious morsel combining grapefruit, … Continue reading

ORGANIC AND SINGLE VARIETY EXTRA VIRGIN OLIVE OILS: NEW ENTRIES FOR SOL D’ORO

Online registrations are already open for the most important international competition dedicated to extra virgin olive oils. Innovations include two new competition categories for olive oils and marketing initiatives to promote products taking awards with the first guide in the world based on blind tasting. Free registration for all Sol&Agrifood exhibitors.  Verona 14 December 2012 – Online registration is … Continue reading

Best olive oils of the world: Flos Olei 2012

New Flos Olei 2012 is published – a guide to the world best extra virgin olive oils is the first Guide dealing on an international scale with world extra virgin olive oils, strictly selected by a panel of expert tasters coordinated by Marco Oreggia, editor and publisher of the volume. The Guide, written in two languages (Italian-English), consists … Continue reading

El Bulli is closed: World’s best restaurant’ served up extravagant 49-course last supper

The doors of El Bulli, one of the world’s most famous restaurants, have closed leaving 50 lucky diners with the taste of ‘clam meringue’ and ‘gorgonzola balloon’ lingering on their tastebuds. The few diners fortunate to eat at the three Michelin stars restaurant feasted on a 49-course menu which dazzled their palates with gastronomical delights … Continue reading

World’s most expensive kebab costs £750 and gets glorified with gold, saffron and champagne

British chef Andy Bates has sourced the finest ingredients in the world to create the incredible snack. He hand-picked succulent milk-fed lamb from the Pyrenees, seasoned and primed with the best peppers, olive oil, barrel aged feta cheese, purple violet potatoes and Coeur de Boeuf tomatoes. But no ordinary pitta would do for this mouth-watering meal, … Continue reading

Nudo Cioccolatini: Olive oil chocolates made by a local Italian community (nuns too)

  With chocolatiers known simply as “Ivan and Michele” and packaged by local nuns, Nudo‘s new olive oil Cioccolatini are a community project from top to bottom. Based in Italy’s Le Marche region, Nudo (a family-run operation itself) tapped Ivan and Michele to take their astounding olive oil in a sweet direction—but not without a few road bumps along the … Continue reading

Flos Olei 2012 international competition for the best olive oils is open

The Flos Olei 2012 competition is starting so we are happy to share with you the letter of the editors: Dear Producer, after the first edition and the second “Flos Olei 2011 – a guide to the world best extra virgin olive oils”, taking on the whole publishing plan, playing also the role of editor, … Continue reading

Waiting for Vinitaly: 7 – 11 April 2011

All available exhibition spaces were already booked before the end of 2010: in times of recession and stiff competition, VeronaFiere still ranks for companies as the most important centre for commercial promotion of Made in Italy world-wide. The Organisers work to increase at every edition the thousands of buyers and trade operators attending from as … Continue reading

Golden Olive oil from the heart of Croatia, infused with gold flakes

Luxurious gourmet has always been a mandatory choice amongst the most elite. Every food product has its unique traits and retailers need to keep up with rising demands. The Golden Olive Oil is one such exemplary product intended for ‘food decoration and a hedonistic gastro-experience’. Golden olive oil tastes just like a real olive, slightly … Continue reading

Pepper … red crispy with creamed cod, green with salmon eggs and dehydrated olives, yellow with tuna foam by Ernesto Iaccarino

(english version will follow here soon) per la spuma di tonno : 400 g tonno sott’olio 40 g carota 10 g sedano 20 g porro 120 g albumen. 3 fogli colla di pesce 30 g olio extravergine per la salsa di peperone: 400 g peperone giallo pulito 50 g cipollotto 100 g brodo vegetale per … Continue reading