“A recipe has no soul, it is the chef who must instill soul in the recipe.” (Thomas Keller) This quote, between technique and passion, is well suited to the creativity of chef Renato Bernardi who,
“Haute cuisine is not a thing for the fearful, you have to have imagination, be rash, try the impossible and not allow anyone to set limits just because you are what you are, your only
Good morning friends and friends who love the wonders of life! Today, I am particularly excited and flattered to write this post dedicated to the excellence of Italian confectionery: Maestro Andrea Tortora. A four-generation confectioner,
Good morning friends and friends who love the beauty of taste! Today an overture trés beau! The carbonara show cooking held in the “fantastic world of Eataly“, as part of the “Festival della carbonara“. A
Good morning paladins of taste and good food! Today, I quit the role of “petite chef” (at least for a post!), I am going to interview the vegan chef Martino Beria.
Today is a tasty reading to cheer up your hot afternoons! Served on a silver tray “The Micro District Testaccio @ Work, Youth in Startup” inaugurated on April 05 at the Ciofs-FP Lazio headquarters. The