FoodChocolate Desserts for Two |
WineWine served the right way! |
FoodChiacchiere: What's all the chatter about? |
GastronomyEntrevue avec la Chef Annie Féolde Pinchiorri |
FoodPolenta: piatto da re |
Un rosso di pregio che per la sua versatilità non passa inosservato. Maturato in barrique e affinato a lungo in bottiglia compete alla pari con vini francesi e italiani. Mille ettari di vigneto, 150 produttori e 4.000 viticoltori per una realtà vitivinicola che dagli anni ‘80 è in costante crescita qualitativa.
La «diva de la cuisine toscane», Annie Féolde, copropriétaire avec son mari, Giorgio Pinchiorri, du mythique restaurant trois étoiles Michelin Enoteca Pinchiorri de Florence, était récemment de passage à Montréal pour promouvoir l’événement épicurien Grands Chefs Relais & Châteaux, qui aura lieu en avril prochain au profit de l’Institut de tourisme et d’hôtellerie du Québec (ITHQ). Niçoise d’origine, Annie signe une cuisine de produits, alléchante et réjouissante comme son Italie d’adoption. Afin d’en savoir un peu plus sur les tendances de la haute gastronomie italienne, Panoram Italia s’est entretenu avec cette cuisinière moderne, parvenue au sommet de la profession avec une recette simplissime: «le meilleur, tout bonnement».
An unfortunate reality about drinking wine at home is that it’s all too often consumed at the wrong temperature. When too cold, white wine tends to lose all expression as its bouquet and flavours get neutralized. When too warm, red wine releases more alcohol which bring out its acidity and its flavours also tend to fall flat.
Instead of buying a box of chocolates for your honey bunny, why not make something sweet for your sweetie this Valentine’s Day.
La polenta è quella cosa che si intinge nei sughetti bianca o gialla essa si sposa con salumi e con funghetti con le uova e coi formaggi saporiti oppur piccanti con le salse sostanziose con le zuppe più fragranti.
Carnevale, a time of celebration and indulgence, where masquerades and merriment take precedence and when the expression "fare due chiacchiere” takes on a whole new meaning.
The pistachio, that little green gem of a nut with an earthy and rich flavour, has the ability to elevate and marry with other ingredients, both savoury and sweet. From the lovely specks that dot a slice of mortadella, to a beautiful crust on an involtino, to a luscious and creamy spread, its taste is sublime and its creativity in the kitchen incredible.
A New Year’s Eve toast would not be the same without a glass of chilled Spumante. You can bet that most Italian dinner tables will have a bottle or two of this bubbly wine ready to be popped at the stroke of midnight.
Bologna la rossa, la rouge en référence à ses toits et bâtiments ainsi qu’à ses anciennes allégeances de gauche. Bologna la dotta, ville savante, hôte de la toute première université européenne. Bologna la grassa, pour son abondance de produits du territoire, sa variété gastronomique, son opulence et sa cordialité.
There are two very distinctive styles to life’s lessons. They can be straight forward: follow the instructions, complete the steps, achieve the desired result. They can also be shaded in nuance and subtlety.
