CHEESE FROM CALABRIA
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...
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...
It was presented on Monday 23 November live streaming of the Italian Restaurant Guide 2021 del Gambero Rosso. In this very difficult year for the catering sector, it was decided to eliminate votes and numbers, and...
Pizza napoletana, Pizza in baking tin, pizza in shovel and tasting pizza: a highly articulated offer is that of the Pizzeria I Vesuviani in Castello di Cisterna (municipality bordering Pomigliano d’Arco, less than 30 kilometres...