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About postmodern cuisine…

Monday, 13 April 2015 by Redazione

Never before we talked so much about food and about cooking. The modern bourgeois cuisine in almost two centuries has built and guarded the values of a civilization of the table who led the Western world, but abandoned by a middle class fell into ruin – with the lifestyles and the economy that distinguished –

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Bruno Barbieri, flavor of pleasantness

Tuesday, 11 November 2014 by Redazione

Dinner with the Chef! Trying to avoid the heaviness, perhaps minimizing the sauce with toasted bread. Did you understand who are we talking about? Exactly. B. B. Bruno Barbieri has been star and guest star at the same event on Monday 20th October in Reggio Emilia, on the second floor of Loris Malaguzzi center. Here,

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I listen, I watch, I cook and I taste: finding the truest flavors with chef Augusto

Wednesday, 02 October 2013 by Redazione

Breaking the glowing everyday life indulging on a Saturday morning to retrieve old memories is possible. The dozens of people who come back every year from eight years to participate in the lessons of the cooking school Ascolto, Osservo, Cucino e Gusto (I listen, I watch, I cook and I taste) of the Bracesteakhouse in

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Artisan beer, from Parma with love

Monday, 03 June 2013 by Redazione

Recent spread of food trend, that of artisan breweries, but many of them have already achieved a certain notoriety and high levels of excellence. Among these are four brands of Parma. From Cantine Ceci, known for their wines, comes the Birra of Parma, three proposals: Gold, Bronze and Camou. Contained in bottles refined, Gold and

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Travels and Memories at “Mangia Come Scrivi” (Eat As You Write)

Wednesday, 27 March 2013 by Redazione

After the world mountaineering legend Kurt Diemberger, guest of honor of the appointment of March, for the month of April, the event “Mangia Come Scrivi” wants to stay on the “top” focusing on the oldest newspaper of Italy (La Gazzetta di Parma) and the most awarded abroad tricolor brewery (il Birrificio del Ducato). The protagonists

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Cuisine of past times

Wednesday, 13 March 2013 by Redazione

Christmas began with Santa Lucia and the first snowfall. There were many things to be done: gathering moss along the road to school for the crib, finding a Christmas tree in the pine wood, getting bunches of mistletoe in the oak woods, preparing the mixture for the spongata cakes and writing Christmas cards for relatives.

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Pepén, tasty “institution” of Parma

Wednesday, 27 February 2013 by Redazione

I eat a sandwich standing, in a sort of little bar full of people. Scents, I am hungry just to smell them, especially the one from the mythical “carciofa”. To eat in Pepén’s you can bear everything, confusion, expectations, lack of chairs and tables. Because Pepén is a “must” that is well worth some small

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Paul Canningham and the delights of Denmark

Wednesday, 18 July 2012 by Redazione

I wonder if Paul would appreciate being called a “boy”. Because it is natural to call that, despite his being 43 years old. Maybe it’s his firmness in talking about a profession – cook – that arrived like the seasons; you certainly can’t stop them! The same with his creativity. At one time, it involved

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In search of the lost fragrance

Wednesday, 04 July 2012 by Redazione

A unique site dedicated to the memory of smells, that collects existing or future scents, to find traces of some great missing scents and revive them. For years, the idea of a “Maison des Parfums”, where professionals and amateurs could rediscover the scents worn or loved was under consideration by the Technical Committee of the

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Sweet Japan

Wednesday, 04 July 2012 by Redazione

Japanese sweets are called wagashi, usually they’re based on natural ingredients such as rice, beans and fruits, and are decorated with leafs and edible flower petals. They contain little fat and less calories than other types of sweets. Their history is very ancient: today’s recipes were in fact influenced by Chinese and Western ones. There