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Franco Colombani e la Locanda del Sole

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Angelo Paracucchi and the Locanda dell’Angelo

In the 1970s, at the beginning of my gastronomic adventures that led me the Michelin guide, a certain important restaurant in Sarzana,...

Georges Cogny and the “Antica Osteria del Teatro” (Piacenza)

Going back few years through my culinary life, I realize how fast the wheel is turned! Events, emotions, characters, gastronomic evolutions...

Giancarlo Godio’s Restaurant, “Genziana” Val d’Ultimo (BZ)

“The year was…I don’t remember! It’s been years since I drove with my white car “FIAT 127”. It was the...

The Editorial by Fausto Arrighi

It is all Luisa Del Sorbo’s fault! We had been coming back from Croatia when Luisa asked me to design a publishing project. At first,...

Med Cooking Congress 2019, una pluralità di interessanti confronti culinari

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Associazione Pizza Napoletana Gourmet protagonista dei laboratori del Med Cooking Congress 2019

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“Il Grano che Cresce”: al Med Cooking Congress 2019 sarà presentato il progetto Fior di Grano 100% Campania del Pastificio Artigianale Leonessa di Cercola

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Mangiar bene e mangiare sano, il Ristorante Falernum dedica una serata ai sapori della tradizione e della Campania

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La Primavera e mangio: nuovo evento da Dodici ad Aversa

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Sabato 23 marzo, la cena spettacolo dedicata al ruolo del cibo nel teatro napoletano, apre la VI edizione del Mediterranean Cooking

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Anche la birra sarà tra i protagonisti della sesta edizione del Med Cooking Congress 2019

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Il pasticciere Roberto Ruggiero della Pasticceria Giulia di Sant’Anastasia, racconta la sfogliatella alla mela annurca

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Latte di Mandorle, quanto lo conosciamo?

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Associazione Pizza Napoletana Gourmet tra i protagonisti del Med Cooking Congress 2019

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