Meeting chef Terrinoni and discovering (maybe) his projects!
So Wine So Food meets Slow Food Planet
Giallo Zafferano: the app of recipes that by now has infinite downloads
At Don Alfonso from 1890 one can breathe the freshness of the Mediterranean Sea constantly balanced between old and new smells
The secrets of a chef that has become a tv celebrity. His secret? The continuous pursuit of innovation
In a world where everything seems to get more complicated, his biggest challenge is to continue on the path of simplicity
Tiziana Stefanelli: Masterchef is just a game; those who want to be chefs must study and be willing to do many sacrifices
We have met the winner of Masterchef's second edition and have asked her: what is turning cuisine into ashow for?
Masterchef? A wonderful experience to her!
Via dei Banchi Vecchi: the clown will put a smile on your moments of delight.
Discovering worlds and flavours: Chef Bowerman tells So Wine So Food about her fascinating travel
From the outskirt district of Appio Claudio to the restaurant terrace of the Bernini Bristol Hotel: the culinary professionalism of chef Andrea Fusco and his Giuda Ballerino
Bold combinations, few herbs, chilli and many aromatic herbs for a kitchen that has fun and surprises without forgetting classic dishes from the roman tradition..
Inside the fine Hotel Aldrovandi of Villa Borghese the all roman cuisine of German chef Oliver Glowig
Coming from German origins, he was one of the first Italian chefs called to represent the Lazio region at Expo 2015 and when you ask him about the product that must never leave his kitchen he answers: olive oil..
A union between art and cuisine: this spirit of the highly awarded restaurant Antica Pesa based in Trastevere Roma and managed by the Panella brothers
They were born from a family of restaurant owners, Simone and Francesco: the father of two chefs would always greet artists that in those years (talking about the 70’s) would populate Trastevere, that was at that time a kind of roman Montparnasse
Talent and creativity, without forgetting the real essence of romans. This is the experience that Giuseppe di Iorio, young executive chef of the gourmet restaurant Aroma, gives to his clients.
More than a gourmet restaurant, at first sight it seems like a romantic corner to escape too, between the magnificent Palazzo Manfredi and the imposing Colosseum
The love for this job is the secret ingredient that gives strength to a project like the one of Mirabelle di Roma, an excellent terrace gourmet of the Capital and his chef Stefano Marzetti
With a mum that cooked, and a passion for cooking that goes with him since he was small, he learns to get his hands dirty with a plate of gnocchi: from there it was love at first sight
Passion, desire and research: this is the recipe for success in Italy and in the world of the Serva brothers and their restaurant La Trota.
From the first steps into darkness as chefs specialized in cooking lake fish, to two Michelin stars, thanks to the re discovery and development of the Sabino territory, never abandoned