How do you eat on board the planes? Much better than we can imagine. Nik Loukas has traveled the world 17 times, sampling airline cuisine and selecting the best, sometimes with truly unexpected results
In Japan, I am literally obsessed with Neapolitan pizza, so much that I make a great product out of it. The secrets are simple: you learn from the masters, you buy the right ovens and the best raw materials. Just like a good Neapolitan pizzeria
Taggiasca olives should change their name to 'jujube', in order to begin the process for inclusion in the register of DOP branded products. This is because, according to the European Commission, 'taggiasca' is a name that defines a botanical cultivar
Tired of waiting your turn for pizza? Pizza Touch, an Italian company operating in Florida, has the solution for you: a pizza vending machine. In just two minutes, you can have your four cheeses, or pepperoni, or even margherita, at a cost of 6 dollars
The English critic Daniel Young, known for Where to eat pizza, a guide to the best pizzerias in the world, has written a guide to the different styles of Italian pizza for the American magazine Food & Wine. Here is the list of main styles
During the evening meeting at the Dissapore Café Teo Musso, Leonardo Di Vincenzo and Donato Di Palma reveal their five favorite beers
We are at the Salone del Gusto 2016 with the Dissapore Cafè, to meet directly the protagonists of the event organized by Slow Food. Today we talk about bread with Gabriele Bonci from Pizzarium and with Fulvio Marino from Mulino Marino
At the Salone del Gusto 2016, in the Dissapore Cafè, there was also talk of street food and the success of unusual initiatives such as Sciamadda in Turin and Mamm, a cyclofocacceria in Udine
In Naples, the pizza chef Enzo Coccia teaches how to make Neapolitan pizza. Three hundred years of technique in 100 hours, the price of the courses held by the Neapolitan pizza maker is 2,800 euros without travel and accommodation
How was the first edition of the Salone del Gusto brought outdoors, in the streets and squares of Torno, by Slow Food? It was a great success with some points that could be improved, let's see which ones
Casa Surace delightfully teases Tasty, the BuzzFeed Facebook page specializing in video-recipes often taken and brutalized by the Italian tradition. The parody of spaghetti with sauce is exemplary, a video with which Casa Surace surpassed one million views in 4 hours
We went to Turin with the Dissapore Cafè to meet the protagonists of the 2016 Salone del Gusto, this time 3 starred chefs who work in the Piedmontese capital: Matteo Baronetto (Del Cambio), Marcello Trentini (Magorabin), Giovanni Grasso (La Credenza)
The cannabis sommelier really exists: technical name entarpener, it is allowed in some American states. Philip Wolf has a company that deals exclusively with creating menus in combination with particular, fresh types of weed to smoke, offering different solutions for all budgets
Dissapore is at the Salone del Gusto with the Dissapore Cafè to talk about artisan food directly with the protagonists. Today we talked to Paolo Brunelli about artisanal ice cream and contaminations
At the Salone del Gusto 2016 it depopulated the Via del Gelato. A part of Via Po in Turin occupied by the best Italian artisan ice cream makers who, with carts, taste laboratories and their excellent ice creams, gathered in the Compagnia dei Gelatieri
Modernist Bread is the work on baking never seen before. Written by former Microsoft executive Nathan Mhyrvold, it features input from grain experts, scientists and, of course, bakers. Contains more than 3000 photos of historic loaves, sections and machinery
BBC Travel has selected some of the strangest foods in the world, so weird it's hard to think they're edible. From the fertilized eggs of a duck, to the testicles of a bull, passing through moldy corn. It's just a matter of taste
Tritacarne, the book written by the TV presenter Giulia Innocenzi against Italian intensive farms, is discussed. There are those who consider it a powerful book to denounce it and those who would "denounce" it for conformity
They are driving crazy Americans who on Thanksgiving day tried in every way to find turkey eggs, ancient and bigger than chicken ones
Black Friday arrives, the Black Friday that in the United States transforms the day following Thanksgiving into a race for the most convenient occasions. Here are the ones concerning the kitchen found on amazon
We went to Re Panettone 2016, the event organized by Stanislao Porzio in Milan, at the Megawatt, which rewards the best Italian artisan panettone. We took the opportunity to compile our ranking as well
Polygons could revolutionize the world of spoons in the kitchen. It consists of a non-toxic and heat-resistant plastic sheet: available in two sizes, each type of spoon can become four different sizes, perfectly dosing our foods
Dinara Kasko is a Ukrainian architect and photographer; he declined these passions of his in pastry, giving life to cakes and sweets that have clear architectural bases. Once the skeleton is printed with a special printer that uses food-grade silicone, it shapes the rest
2017: what will the trends in the world of food be for Italians? From the boom of "without" food to attention to food waste, from technological spending to cutting sugar consumption, here's what will happen in the new year
What were the things eaten in 2016, from pizzas to desserts, from refined dishes to street food, that the editors of Dissapore loved the most? Here are 20 unforgettable dishes tried in the year just ended
The Neapolitan curly sfogliatella is in crisis: above all because of the industrial semi-finished products, which allow not very skilled pastry chefs to obtain the sfogliatelle. There are also many more flavors available, some not exactly pleasant, which often make you forget the classic filling
Lilith Spencer, who works in a cheese shop in San Francisco, has taken the art of presenting cheese and cured meats to another level. We explain how to make splendid plates of cheeses and cured meats in a few simple steps
What happens when we cook pasta. At what temperature does the water boil. Should salt be added when the water is already hot? Is the lid needed? What is passive cooking? We give you all the answers
The Instnt Pot electric pressure cooker is having impressive success in the US with 3 million sold in the US in 2015 alone. Here's what it is, how it works, and which foods it performs best with
In New York is Egg Shop, the only egg-only restaurant in the world. From the success of the restaurant a book was born, The Egg Shop Cookbook, which reveals some interesting secrets about the use of eggs in the kitchen. Here are 5
Spring is sweet 2017 took place in Saint Vincent, which elected the best Italian Easter doves in a traditional and artisanal version. We were among the jurors and we present the ranking of the best 10
What is low temperature cooking, are there any simple explanations? Here is the vademecum for beginners you were looking for, with the rules to follow and the mistakes to avoid
Learn to distinguish khachapuri from Kalettes, pet-nat from turbo g & t with our helpful dictionary of the newest and most unknown trendy foods
Dissapore gives two accreditations to Taste of Milano 2017, the event that from 4 to 7 May allows you to immerse yourself in renowned chefs and starred restaurants in the Lombard capital
5 mistakes not to make when choosing and using kitchen knives. The guide competes with Dissapore
Milano Food City opens, the mega container that will make Milan the new capital of Italian food. Also starts TottoFood 2017 which this year has a very renewed program. Here are all the main events
What is the Italian capital of taste? It could be Milan, where the money goes. Maybe Turin, with the Langhe just a step away. Or maybe Naples, if we annex the Amalfi Coast. But perhaps the right answer is Emilia Romagna, between Bologna and Parma
We tell you everything you may not know about white and wholemeal sugar, muscovado and demerara, molasses and maple syrup and all the other sugars in the world
Of all the fashions related to ice cream, the salty, gastronomic or gourmet one, if you prefer, is the most unbearable. Modern ice cream shops must have at least a salty taste, but I still don't understand why put gorgonzola or tomato in ice cream
Everyone has their own disgust, apart from Sir William Buckland, an English naturalist born in the late eighteenth century, to whom nothing, monkeys, reptiles, insects, was disgusting. We, for example, like snails that many don't even want to see