AMAZE IN THE KITCHEN AT CARNIVAL WITH A TASTY AND FUN RECIPE: SAVOURY DOUGHNUT FILLED WITH MORTADELLA MOUSSE!
At Carnival, every joke counts and, above all, every excuse is good for playing, being creative and going outside the box, even in the kitchen! Maria Teresa Di Marco, from la Cucina di Calycanthus, has created a very original recipe for IVSI - Istituto Valorizzazione Salumi Italiani -: bomboloni con...
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GETTING BACK IN SHAPE AFTER THE HOLIDAYS: WITH DELI MEATS AND FRUIT YOU CAN
During the festive season, food is a pleasure to be enjoyed with family, friends and relatives with whom you finally get to share time, and even 'the table' itself remains among the most intimate gestures you can make. Because sharing food has always been an indispensable ritual. But after the...
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CHARCUTERIE AND FRUIT ON THE FESTIVE TABLE: RECIPES FROM ‘LA CUCINA DI CALYCANTHUS’ TO CELEBRATE WITH TASTE AND CREATIVITY
The "Restaurant Weeks" in Belgium, promoted by the Istituto Valorizzazione Salumi Italiani (Institute for the Valorization of Italian Cold Cuts) and ASIAC - the Association formed by the eight largest organisations of Greek fruit producers, in collaboration with the Italian Association of the Ambassadors of Taste, will start from 3...
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Let’s EAT – European Authentic Taste” participation at Horeca Expo in Ghent, Belgium
Horeca Expo is an annual international trade fair for all aspects of the hotel, restaurant, cafe and catering industry. In Ghent, Belgium the professionals in the industry come together to be informed about the latest innovations. A comprehensive program of seminars, lectures and demonstrations accompanies the fair. This year, Horeca...
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