We want to discuss flavours, taste, contamination, differences and similarities in the large and fascinating melting pot of the Mediterranean cuisine, and chef Musa Dagdeviren doesn't wait to be asked twice. "Turkey is not a uniform nation from a gastronomical point of view Tangible [...]
The great Marseille writer Jean-Claude Izzo, in his fiction "Garlic, Mint and Basil", identified in these three spices the final, REPRESENTATIVE, emblematic flavors of the Mediterranean. He looked at our world from Marseille, and therefore we can understand the reason for this choice. [...]
Mediterranean food. Food as cultural identity, as expression of people’s history, tradition and innovation, melting tastes and flavours. Progetto Mediterranea sails and invites on board the leading figures of Mediterranean cooking, it tastes and experiences, it listens to, it speaks to, it gathers [...]
Summary of flavors between Italy and the Mediterranean sea Mediterranea, during its long journey along the Mediterranean coasts, captures the best opportunities to meet, participate in several events, as protagonist or as guest of honor, relaunches messages, adheres to all the most important [...]
And he thereon, belabouring his pumpkin: “The flatteries have submerged me here below, wherewith my tongue was never surfeited” (Hell, XVIII v. 124) If in these days you go around in the markets, you see it anywhere, on the stand. Between the apples and the [...]
“..to perceive itself same as interprets that they receive a witness to rebroadcast it to own time..” (Pietro Mastroberardino) The history of a family. A family that is also a wine and of a wine that is the territory in which it is born: the [...]
“Here’s your coffee, Sir, coffee in Saudi born, / from Ispaan brought in by caravans. / The Arab is certainly always the best coffee (…) You want to do little; / Put you your dose, and not be paid to the fire. / Far rouse [...]
” The Greeks called it Selene, perhaps because of the crescent shape of the coast..” (from “The balance of the Butterfly” by Simone Perotti – Ed Garzanti, 2012) When you think about Liguria, you can think of a thin strip of land, overlooking the [...]
