Food on the Road: the Kathi Roll from India
our journey begins in Kolkata, what Dominique Lapierre has called the City of Joy, a place where cultures and traditions merge in a colourful and fragrant tangle of expressions, including culinary. This is what was once called Calcutta, the street food capital of India, with its countless dishes, [...].
Bedussi, a story as sweet as ice cream
Bedussi in Brescia and the surrounding area is a reference point in the pastry sector. Awarded Best Bar in Italy in 2015 by Gambero Rosso, it is listed in the Identità Golose and l'Espresso guides. The story of this family began in the world of ice cream in June 1992, taking its first steps in a field [...].
Pasta that can be cooked without water. How it changes the way we eat.
In the era of the 'hit and run' and hastily consumed lunches, the news of the arrival of pasta that can be cooked without boiling water could not be missed. It was launched by a well-known Italian brand, one of the most famous producers in the world, which has put the 'Pronto' product on the market. It is an easy pasta [...]
Wasabi caviar is all the rage in Japan.
One of the latest 'inventions' made in Japan is wasabi caviar. It is well known that the countries of the Rising Sun come up with strange or ingenious ideas, even in the field of gastronomy, but perhaps no one would have thought of this one. It was conceived by a company in Shizuoka, about 150 km from Tokyo, which has been producing [...]
Trash cooking, the new trend in the kitchen to combat food waste
Dishes prepared by starred chefs with food scraps: Trash Cooking, the latest trend in the catering sector, which has also inspired the big names in Italian cuisine, arrives directly from the United States. Basically, it is a matter of creating dishes prepared from what remains of one or more foods found in the [...]
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