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The origins of true Italian pasta

The origins of true Italian pasta

Without a doubt, pasta is one of the dishes that best represents the stereotype of traditional Italian cuisine. Its origins are hotly debated: legend says that Marco Polo brought it from China to the West, in 1295. Historically, however, it has been shown that this is false, because there is written evidence as early as […]

Filling up on health

Filling up on health

Some come from far away, others can practically be found in your back yard. And they are great for your health. Superfruits are precious natural allies rich in vitamins, minerals, antioxidants, amino acids, fibres, and other nutrients that are useful for keeping a body fit. They are sold fresh and dried, packaged or loose, and […]

Paprika Shapes

Paprika Shapes

Composition: Strawberry and pepper gelato Partially salted almond and paprika wafer Julienne of candied peppers STRAWBERRY AND PEPPER GELATO water 280 strawberry puree 273 cooked pepper puree 173 sugar 126 maltodextrin 55 glucose syrup 42 De 45 dextrose 45 neutral fruit stabilizer 3 Mix the neutral stabilizer into the sugar, add to water with the […]

Soulmates

Soulmates

Fashion and culinary pleasure now practically run side by side. And the number of stylists that re-interpret food is increasing. Based on the message “food for all,” Frankie Morello developed a new line of clothing in which food was metaphor for authenticity, naturalness, quality, and aesthetic pleasure. The collections of the American designer Jeremy Scott […]

New for 2017

New for 2017

For a (Delicious) Gelato Style. For a while I’ve been thinking about what I could do (i.e., “write”) that would be useful for gelato artisans. A great deal has been written in recent years. As a trade we have moved from recipes handed down from father to son, jealously guarded in locked drawers, to the […]

Great Luciana!

Great Luciana!

Journalist and author, Luciana Polliotti has made critical contributions to restoring professional dignity to the figure of gelato artisan. I interviewed her myself, celebrating her “first” 70 years, carried lightly and with elegance as a true First Lady of Italian artisanal sweets. Artisanal gelato is going through a period of intense transformations. Throughout the world […]

Unanimous consent

Unanimous consent

During the meeting, the speakers, Franco Cesare Puglisi, the magazine’s managing editor, Annalisa Carnio from the Uniteis press office, Jens Walther, vice president of the VSD e.V. association, Vito Ciniero, expert of the German and Austrian markets, and Dario Fontanella, owner of Gelateria Fontanella in Mannheim, focused on some of the problems of the artisanal […]

When in London, speak… Italian!

When in London, speak… Italian!

IT’S CALLED FOOD, SPELLED I, T, A, L, Y Spaghetti House, Pizza and Pasta, Caffè Espresso and Capucino and, increasingly, Gelato! In every corner of the wonderful city of London, these are the Italian words found on an infinite number of signs, shop windows, posters, menus, napkins, and you name it, it’s probably got some […]

Italian lessons… Hands edition

Italian lessons… Hands edition

The famous zoologist and anthropologist Desmond Morris held that for human beings the hands are what the baton is for an orchestra director, guiding the rhythm and meaning of the words. Remaining in this metaphor, Morris further held that Italians are the best “orchestra directors” in the world. Gesturing and moving with picturesque animosity as […]

In Milan for Food Week

In Milan for Food Week

On 4-11 May during Tuttofood, a new event will take place, created by an agreement between the Lombardy Region and Fiera Milano, which also kicked off the “Sapore #inLombardia” project to support food and wine tourism. Milan was missing a Food Week based on the model of the Design and Fashion weeks that have made […]