A TASTE OF VAL D’ORCIA
For our first regenerating escape after months of seclusion we have chosen Val d’Orcia, an area of Tuscany registered in 2004 as a Cultural Landscape in the list of UNESCO World Heritage Sites; a place...
For our first regenerating escape after months of seclusion we have chosen Val d’Orcia, an area of Tuscany registered in 2004 as a Cultural Landscape in the list of UNESCO World Heritage Sites; a place...
The dictionary definition of "Contamination" is "fusion of elements of different origins". And the cuisine of the Contaminazioni restaurant in Somma Vesuviana is just like that: the harmonious meeting point between Mediterranean inspirations...
The Cheese All Assaggio collective storytelling project resumes with Debora Calomino's story of the cheeses of Calabria. Debora is a journalist, deals with tourism and territorial marketing, and wrote...
A buffalo milk mozzarella with a heart of excellent extra virgin olive oil: is Cuord’Olio, brand new gastronomic product created by two high-profile Cilento companies, Tenuta Chirico and Frantoio Marsicani. Un...
Our love for cheeses has also arrived on video: we created the Cheese Tasting section for Viggìchannel in collaboration with Polyphemos – Phlegraean enoformaggeria, in which we tell the world of Italian cheeses...
La Polacca is a typical dessert from the city of Aversa, consisting of a brioche pastry wrap filled with custard and black cherries. In bassoon format – ideal for breakfast – o in...
It was presented on Thursday 26 November live streaming of the Pastry Chef Guide & Confectioneries 2021 del Gambero Rosso. The locals, a seconda del grado di eccellenza, are marked with a, two and three Cakes....
It was presented on Wednesday 25 November, the Michelin Guide Italy 2021. Three new restaurants with a star for Campania: Relais Blu Massa Lubrense (chef Alberto Annarumma), Saints and Lions kings of...