Thanks to the Istituto di Tutela Grappa del Trentino (Institute for the protection of Grappa of Trentino), and AIFB (Italian Association of Food Bloggers, of which I am a member), I’m back from a wonderful trip to Trento where the Institute organized a Food Contest dedicated to cooking with local grappas: La Grappa del Trentino nel piatto. Continue reading #ItalianFlavors :: A weekend in Trento traveling + cooking
“There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.” ~James Beard Continue reading Food Styling :: Twirling Spaghetti @ Attico7
“Ami la buona cucina e ti piace fotografare?”
Ti aspettiamo venerdi 6 aprile a Lanciano (Chieti), presso il Ristorante SPAZIO 33 per un’eccezionale “Serata #InstaFood”
Continue reading #InstaFood “L’appetito vien guardando” in Abruzzo
Vi siete mai chiesti:
– Preparo dei bei piatti ma non riesco a fotografarli bene?
– Come faccio ad ottenere l’effetto sfocato?
– Quanto tempo può resistere un piatto davanti all’obiettivo?
– Come posso migliorare la qualità delle mie foto prima e dopo lo scatto?
I nostri corsi potrebbero dare una risposta a queste e a tantissime altre domande. Continue reading Non solo in cucina :: Cibo, Fotografia e Food Styling
“Remember that very little is needed to make a happy life.” ~ Marcus Aurelius, Meditations…
And pasta is a delicious moment of a happy life.
“Food Photography & Styling”
Il workshop e’ rivolto a chi desidera approfondire le tecniche di ripresa del food, sia per chi utilizza fotocamera, smartphone o tablet.
Docenti:
~ Lucia Zeccara Photography
~ Orsola Ciriello Food Styling Continue reading Food Photography & Styling Workshops
Recipe and Food Styling: Orsola Ciriello Kogan
Styiling: Cristina Gigli | Photo: ©SerenaEller
Continue reading Springtime :: Pasta, Fava Beans and Pecorino Romano
Once upon a time, when the zero-waste attitude was an integral part of our living, there was “la frittata di maccheroni”. There are no particular recipes for this one-dish meal usually made out of leftover pasta with its sauce, beaten eggs and eventually “aggarbato” with cheese (usually the grated crust of aged-old pecorino)… Read more: Zero Waste Interlude: Frittata di “Maccarunə Carrati” via appetibilis.net
This post was first published on Appetibilis | Saperi e Sapori del Territorio
Continue reading Picnic food :: Frittata di “Maccarune Carrati” :: Zero waste recipe
You don’t need to be a musician to enjoy “spaghetti alla chitarra” [chitarra, pronounced key-tahr-rah, is the Italian word for guitar]. You just need to be a curious foodie, since spaghetti alla chitarra, or simply “chitarra” is one of the many signature dishes of the Abruzzi cuisine.
Chitarra – the artisanal cooking tool – is made of a wooden frame with steel wires stretched on it. Once you have a classic fresh pasta dough, the entire process of making spaghetti is relatively simple.
Sfoglia di semola rimacinata… Photo: Deda
First you’ll need to make a “sfoglia” (= dough rolled-out to form a sheet), then you lay it onto the the chitarra and press it with the help of the rolling pin to cut the delicious strands (by means of the pin or by hand). The outcome is this.
Making “Spaghetti alla chitarra”… Photo: Deda
Spaghetti alla chitarra is durum wheat square-shaped egg…
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