November « 2010 « Italian Food Lovers

Archive for November, 2010

Trentino, mon amour…

Tuesday, November 2nd, 2010

Breathtaking mountains protected by Unesco as a World Heritage Site, flavorful alpine food, ski slopes, hikes through...

Tags:Dolomiti, gourmet restaurants, italian salumi, italian valley, Madonna di Campiglio, Rendena Valley, specialty food stores, speck, Traveler’s Notebook, Trentino, Where to sleep & where to eat
Posted in A product and the land where it comes from, | 2 Comments »

A taste of local flavor

Tuesday, November 2nd, 2010

Chef Filippo Sinisgalli of Mezzosoldo restaurant in Val Rendena and his dishes from the Trentino region, made with...

Tags:Italian dishes, Italian tradition, Rendena Valley, top Italian chefs, where to eat
Posted in A product and the land where it comes from, The chef and his restaurant, | 2 Comments »

Sex and the Food: ingredients that get men running

Tuesday, November 2nd, 2010

Zink, iron, phosphorus and calcium should always be on a man’s list of elements to consume before a hot date, because...

Tags:academia barilla, better sex, erotic potential, food, italian recipe, sex, sexual impulses
Posted in A product and the land where it comes from, The chef and his restaurant, Kitchen science, | 4 Comments »

Food is not a chair. But it can be designed as if it were one

Tuesday, November 2nd, 2010

What is Food Design? And why is it becoming an important part of the food industry? Food designer, Paolo Barichella,...

Tags:Aceto Balsamico, Balsamic Vinegar, flavor, food design, future, Italian products, society
Posted in A product and the land where it comes from, The chef and his restaurant, Kitchen science, In the forefront, | 2 Comments »

Lucca is home to Il Desco Food & Wine Festival

Tuesday, November 2nd, 2010

From November 20th to December 12th, the Tuscan town of Lucca will host special events each...

Tags:bean, chestnuts, chocolate, Food & Wine Festival, Italian city, Lucca, oil, Parmigiano Flatbread, spelt, Tuscany flavour of Italy, wine
Posted in A product and the land where it comes from, The chef and his restaurant, Kitchen science, In the forefront, Culture is served, | 2 Comments »

Fall is sweet in Cremona

Tuesday, November 2nd, 2010

Among the specialty foods of Cremona, torrone is hands down the most famous. This sweet, white treat is fit for a king...

Tags:Cremona, Italian flavor, mostarda di Cremona, Sperlari, tipical italian product, Torrone
Posted in A product and the land where it comes from, The chef and his restaurant, Kitchen science, In the forefront, Culture is served, Authentic flavor, | 3 Comments »

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Editor’s Letter

Tuesday, November 2nd, 2010

Cooking is like love. It should be entered into with abandon or not at...

Tags:academia barilla, cooking, cooking classes, culinary arts, food blogger, homemade dishes
Posted in A product and the land where it comes from, The chef and his restaurant, Kitchen science, In the forefront, Culture is served, Authentic flavor, | 1 Comment »

	A product and the land where it comes from
	Parmigiano-Reggiano or Parmesan?

	Authentic flavor
	Fall is sweet in Cremona

	Culture is served
	Lucca is home to Il Desco Food...

	In the forefront
	Food is not a chair. But it can be...

	Kitchen science
	Sex and the Food: ingredients that...

	The chef and his restaurant
	A taste of local flavor