Table of contents:
Video: Dissapore and Guido Tommasi Editore give “ Boiling Spirits ”
2024 Author: Cody Thornton | [email protected]. Last modified: 2023-12-16 12:26
Ah, the Chefs. Mysterious human-like creatures of the night, reckless explorers of taste, fascinating sorcerers disguised as modern rock stars. But who will they ever be? In short, what dark thoughts, secrets, obsessions and desires hide under the starry white shirts? What obstacles did people like Carlo Cracco, Massimo Bottura, Nadia Santini, Moreno Cedroni, Ciccio Sultano or Heinz Beck have to face on the path to success?
This was asked by Raethia Corsini, a Milanese journalist, Roman by adoption, who, driven by innate curiosity, investigated the lives of 21 haute cuisine chefs. He stripped them of the rind and got to the core, to then reveal the truth between the pages of a book with an evocative title to say the least.
Guido Tommasi Editore and Dissapore offer Boiling Spirits, written by Raethia Corsini and illustrated by Gianluca Biscalchin
Only 3 lucky commentators will have the opportunity to receive this book as a gift and, like every week, they will have to deserve it. Here's the deal: you need to tell us what the key ingredients of a chef are to be successful today.
Imagine them, describe them, invent them if necessary.
You have until 12 noon tomorrow, don't be shy.
Recommended:
Dissapore and Blu Edizioni give Italia Buon Paese by Gigi Padovani
When was the Martini Dry recipe born? In 1890. What was the first cooking magazine? Il Messaggero della cucina, year 1903. What was the Bacio Perugina originally called? Punch. I randomly opened a page of Italia Buonpaese (paperback, 224 illustrated pages, € 16) and a truck bumped me by […]
Aliberti and Dissapore give “ Memoria a mozzichi ” by Arcangelo Dandini
If they enroll him in the championship of the most unattainable. mangers of Roman cuisine. ever., it's not that one can make a plissé. I'm talking about Arcangelo, Arcangelo Dandini's restaurant whose menu includes a bizarre chapter: “the war on pepper“. There was no pepper in the original amatriciana, much less in the gricia, so zerovirgola pepper even today. The carbonara? […]
Giunti Editore and Dissapore give “ Greedy Gifts ” by Sigrid Verbert
Doubts. I have yet to decide whether the titlist of the second book by Sigrid Verbert, the most foodblogger among foodbloggers, is a genius or a last-minute intern. You were fine even without certain end-of-July hamletisms, I guess, but what does “Greedy Gifts” make you think of? I can text or email as much as you want the answer […]
Dissapore Berlucchi and give you the B-Fest (and Identity Greedy 2012)
With the current climate party is a choice of field. Eventually, you need an excuse with the requirements. We have it! It's called b-Fest, where b stands for: Berlucchi, Bubbles, Brindisi and Bottle, in particular Cellarius Pas Dosé 2006. The Date: February 5, at 13, all Dissapore and Intravino editor -for […]
Give me Gino Sorbillo and Mirko Balzano and I'll give you the best of Campania
The first thing I meet as soon as I go up from the parking lot and approach the lawn, well-kept and boundless, are the eyes of Gino Sorbillo, the fantapizzaiolo on via dei Tribunali, in Naples. Then I broaden my gaze and beside me I see Mirko Balzano, chef of the Villa Assunta restaurant in Mirabella Eclano (AV). The strange couple is in dim light around […]