Not everyone likes Japanese pastry, not everyone likes its typical sweets, such as dorayaki, mochi and daifuku. Maybe it's a matter of ingredients
Party in Vico 2017: here is the program of the event organized by chef Gennaro Esposito of the La Torre del Saracino restaurant in Vico Equense. Day by day from June 4th to 6th all there is to do program in hand
Gastronomy is full of false myths, hoaxes, today we will say post truth. We have checked some of the most common and hardest to die
You don't need professional equipment to make ice cream at home. Just choose the ice cream maker and other essential tools well, from the portioner to the kitchen thermometer
If it's summer, customers ask the chefs, every type of chef, even Massimo Bottura, one thing, only one: spaghetti with clams
The smelly sink, the dishwasher, the knife block, the doors and cabinets, the dirt underneath: here's how to clean the dirtiest places in your kitchens
Can you judge a dish from a photo? By now, as a result of social media, we have gotten used to it, but it's wrong, a dish can look a certain way, not be
The 7 mistakes not to make when cooking pasta salads, from the choice of the format to the toppings, through cooking, cooling, preparation times
It's time to re-evaluate a traditional Calabrian dessert, the truffle, but beware, in the version of Pizzo Calabro, the small town where it was born. The New York Times has also noticed it and has reconstructed the illustrated story
The gastronomy and hospitality of Sicily are proverbial. But accepting all the invitations of the generous Sicilians seriously risks cardiac arrest. At that point it is better to escape
From potato chips in a bag with a classic taste of the seventies, complete with surprise, to the current decadence with all possible and imaginable flavors, including carbonara and white chocolate
The volcano is probably the best way to eat ham. A few euro tool is enough to eat it slightly heated as the Spaniards do
Sautéing even on vacation, in a kitchen that is not your own is anything but easy. To the point where a guide is needed. Here are 20 mistakes you shouldn't make
I've always cheered Pavesi among breakfast biscuits. Mulino Bianco scared me, too much perfection. And then you want to put the Ringo, the Togo, the Gocciole. But today I discovered that Pavesi is Barilla, just like Mulino Bianco
Fiera Millenaria di Gonzaga is a historic agricultural event to be held in Gonzaga from 2 to 10 September 2017. Inside there is Mantova Golosa, a special section dedicated to Mantua's wines and gastronomy
The dishes of starred chefs are always more beautiful, more technical, smaller. Basically they look like pastries
Parmigiana, lasagna, tiramisu, grandma Costanza's secret fish soup, grandmothers are everything for Italian cuisine. But what recipes will we prepare when we are the grandmothers?
The morone, or seabed amberjack, which is mainly fished in the Ligurian Sea, has suddenly appeared on the menu of many starred restaurants. For what reason? Let's try to get to know this fish better
Tonka bean, an ingredient widely used in desserts, particularly in place of the more expensive vanilla, has a secret. In high doses it is toxic, which is why its sale in the United States is illegal
The 6 most common mistakes in choosing, peeling, eating and cooking figs, from jams to sweet and savory recipes, up to the nature fig swallowed as it is
Giorgia Meloni proposes a video series inspired by cooking programs to really talk about politics. It is called 2minuticonGiorgia
Hyper-realistic patisserie is becoming increasingly popular, specializing in making cakes that look like what they are not. Here is a rundown of the pastry chef artists to know
What's the best way to eat buffalo mozzarella? Freshly made, one day, chilled or frozen? We asked Mimmo Vecchia from Casolare di Alvignano
In collaboration with Tipiak. Who doesn't like a nice plate of couscous? Tasty, nutritious and appetizing, couscous is today one of the most appreciated and appreciated dishes all over the world, and its rapid spread, especially in the last ten years, has transformed it from a semi-unknown dish - outside its own land [… ]
Never give up, life is too short to eat bad things. But what are these things? The mediocre lunch break, the overcooked pasta, the machine sandwich
On 30 September in Buccheri, in the province of Syracuse, a festival different from all the others takes place: Fire! Food Festival. We asked the creator Daniele Miccione to explain to us what the differences are
With Sherbeth 2017, the festival dedicated to artisanal ice cream, there are 4 days - from 28 September to 1 October - of parties, kiosks, sorbets and slushes, workshops, meetings and shows around the city, on the streets and squares of Palermo
The new book by Massimo Bottura is released, it is called "Bread is gold", "bread is gold", in Italian, also published by the types of Phaidon. The cookbook includes over 150 dishes by international top chefs with a common theme, they use scraps
It is a debated issue but which has not yet found a scientific answer. Do women and men have the same tastes at the table? If so, then why do we say "it's for men" or "is much loved by the ladies?"
Cheese 2017: the many things you missed if you didn't come to Bra. The cheese festival organized by Slow Food, this year's theme of raw milk cheeses, was beautiful
We went to Sherberth 2017, the artisan ice cream festival in Palermo. It was a huge crowd with the ice cream makers, here are the 10 best flavors we tried
Self-referentiality is the blogger's disease; it is useless to hide it, here we gladly indulge in reading our friend, in the linko-te-che-linki me, in the pucci-pucci between relatives. The press, both in the sector and not, has long since branded us with the scarlet letter of self-referentiality, and we are here to prove desperately that it is not true. Then, […]
Dissapore's first liveblog! We will follow Fabio Fazio's interview live with Ferran Adrià during the Che tempo che fa program on Rai Tre starting at 20.10. It will be a preview of the post that we will publish tomorrow morning, in the book No quiero volver al restaurante !, which launches heavy accusations at the Spanish chef. 20:10 - Fazio begins. […]
A few days ago a book was released in France that is sparking ferocious controversies about Molecular Cuisine and its poet, chef Ferran Adrià. The book in question is titled "No quiero volver al restaurante!" and its controversial author is Jörg Zipprick, food and wine journalist, contributor to numerous magazines in the sector. Zipprick's investigation […]
I do not make the mouth a cul di gallina if the pasta increases by 10 cents. Not even if it costs 5 whole Europeans a kilo. Having found the Rigorosa at 2-and-10 € a half kilo on the supermarket counters, let's say “high cut”, I thought it should be tasted. I have told it elsewhere, collecting comments on the characteristics, but above all on the […]
April 17 will be the "World Day of Apulian Pride". But what "Ratatouille", here is no "Sideways" that holds! That day "Focaccia Blues" the Film That Will Change will be released … boh, I can't think of anything, but you want to take pride in us from Puglia! You remember the story, right? In Altamura (province of Bari) […]
Easter lunch, a ritual that Jews have been passing on for generations, from father to son, is a symbol of a bond with food that is different from ours, perhaps more intense. The friend and commentator, Dan Lerner, wine producer and brother of the famous journalist Gad, tells us in a few lines. What Pesach Tov wishes to […]
Rewind. Play. Let's talk about critics and restaurants. Nooo! Okay, no. Indeed, if I fall back on it before 24 hours, send me to hell. So… let's talk about journalists and restaurants. Maybe Licia Granello, the first Sciura from Repubblica who yesterday wrote to the Food & Wine site of Espresso about her memorable pissing at Italian chefs. "What a disappointment […]
The curtain falls on the additive hunt that ended with the glorious "precautionary seizure" of some unlabeled boxes by the Nas. Striscia la Notizia and his accomplices rejoice in thinking they have won the war against Molecular Cuisine, but their crusade ended with the defeat of all Italian Cuisine, burned at the stake […]
“Pasta wherever you are, at the seaside or on the motorway, in the gardens, too”. What is it, a promise or a threat? Or is it a prolonged diet hallucination? None of this; it is PastaCup, Barilla's amazing new invention to give us pasta, cooked to perfection, in the container that recalls carbonated drinks to gurgle at the cinema; […]