Articles
Subterms
COLLECTION
in ArticlesArte Bianca, pizzeria Gourmet, Cossato (BI)
a new way of making pizza, a new concept of making art. he recently opened a new pizzeria (in these dark times of covid) in Cossato in the province of Biella, where every day I master pizza chef Rosso Samuele, helped by his collaborators, bakes gourmet pizzas, it would be better to call them works […] More
- in Articles
Who is Chef Ruffi, the worst chef in the world!
Who is Chef Ruffi? Very little is known about him, he is of Campania origin and most likely works in an English or American restaurant that usually serves as a backdrop for his preparations. His passion began when he was a child, when he enjoyed playing with plasmon and today he can finally work and […] More
- in Articles
Pizza Horror by Carlo Cracco
do you want to eat the worst pizza in the world? Go to Milan to Carlo Cracco. Ugly, disgusting and also expensive. someone says it’s good, surely they don’t understand anything about pizza. Carlo Cracco with his pizza offends Italy and all the real pizza chefs in the world, not even in Bangladesh make such […] More
- in Articles
The very expensive "lemon caviar"
Shaped more like a jalapeno pepper than a citrus, lemon caviar produces tiny caviar-like pearls that burst with flavor when you bite into them. Native to the subtropical rainforests of coastal Australia’s lowlands, Citrus australasica (also called finger lime in English) has become one of the most sought-after ingredients in starred restaurants around the world. […] More
- in Articles
Happy Bitcoin Pizza Day
10 years ago today, Laszlo Henyacz paid 10,000 BTC (worth $90.7 million today) for two delicious pizzas. To the casual onlooker who happens to stumble across Crypto Twitter, it may seem like Bitcoin is more of a religion than a currency. People regularly quote the wise witticisms of mysterious Bitcoin creator Satoshi Nakamoto; they preach […] More
- in Articles
Kinder Paradiso cake
Kinder Paradiso cake PREPARATION TIMES 40 minutes TOTAL COOKING PREPARATION 1:20 minutes INGREDIENTS QUANTITY TO SEAL 1 CAKE OF 22-24 CM For the soft paradise base: 130 gr of flour ’00 130 gr of potato starch 200 gr of soft butter (at room temperature) 250 gr of icing sugar (+ 2 tablespoons for dusting the […] More
- in Articles
Attiéké, a typically African dish …
You are fond of African gastronomy and wish to taste an original dish, so I advise you to try attiéké. What is attiéké? It is a semolina made from cassava tubers, prepared by the coastal peoples living in the south-east of Côte d’Ivoire, in West Africa. Attiéké is generally packaged in transparent plastic bags and […] More
- in Articles
Sarpa salpa, the 'hallucinogenic' fish with the effects of LSD
The “amazing” effects of Sarpa salpa have been known since ancient times. It is a fish that lives in a vast area of the Mediterranean, in the eastern Atlantic Ocean, up to South Africa, but above all in the things of Tenerife, Malta and Cyprus. Eating Sarpa salpa means experiencing very marked hallucinogenic effects, in […] More
- in Articles
New opening – Restaurant Warteck
Even if the moment is not the best for the gastronomic sector, we proudly announce the opening of the new restaurant Wartek in Kaisten in the Swiss canton of Aargau. An elegant place that knows how to convey pleasant sensations, with a cuisine of the Parthenopean and Mediterranean tradition slightly revisited with the […] More
- in Articles
Rainbow corn: biodiversity in a multicolored panicle
Just open a cob of rainbow corn to understand that it is not genetically modified maize but it has a totally natural origin! The particular variety of multicolored corn, fruit of the crosses of the ancient corn seeds planted by Native Americans, has become famous all over the world with the name of Glass Gem […] More
- in Articles
Tiramisù Recipe
Ingredients 1 and 1/4 cups (300ml) very strongly prepared espresso, warm or room temperature 6 Tablespoons (90ml) Grand Marnier* 40–45 ladyfingers* 16 ounces (about 2 cups; 450g) mascarpone, cold or at room temperature 1/4 cup (60ml) dark rum 4 large eggs, separated* 1/2 cup (100g) granulated sugar, divided* 2 cups (480ml) heavy cream or heavy […] More
- in Articles
A NEW conception to share your food experiences!
A new conception of Social Networks and Blogs entirely based on gastronomy and food was born, the new GastroAdvisor FoodSocialBlog has arrived. GastroAdvisor is a project born in 2016 with the concept of providing restaurant owners with more online solutions. The project aims mainly with its philosophy and the desire to always innovate to connect restaurateurs and […] More
Load More
Congratulations. You've reached the end of the internet.