Tag: italiasquisita
Fried Seafood: the perfect frying and the way of preserving it by chef Pasquale Torrente
Fried Seafood is a simple dish where raw materials and few essential technical gestures make the difference. Pasquale Torrente, an authentic sea cook from the Convent in Cetara (Amalfi Coast), illustrates all the secrets to obtain a perfect Italian frying...
Le Salse Madri in un 2 stelle Michelin francese con Giuliano Sperandio - Le Taillevent
Mother sauces are the keystone of the great French cuisine. Coded for the first time by Auguste Escoffier in 1903 inside the Guide Coulinaire, mother sauces represent the essential element of countless preparations and a vast field of experimentation for...
Beef Wellington in a 3 Michelin stars English Restaurant with Marco Zampese
Beef Wellington is an English recipe of uncertain origin, extremely scenic, opulent, that became worldwide popular thanks to the web. In the new episode of the series "Italians in ..." we find ourselves at the Connaught Hotel in London, one of the most fa...