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  • April 19, 2014
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Results 1 - 10 of 21 for italy

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  1. News - World - FOOD

    Minister's remarks on Italian food raise ire

    Posted May 26th 2013, 12:00am by GDN

    ... Especially when your brief is culture, your country is Italy- and the subject is food. But in an interview that provoked dismay in gastronomic circles, Ilaria Borletti Buitoni, the junior minister ... the French. "In Italy we have not eaten well for a long time, unfortunately. We have chased after the trends, the French, moving away from our idea of cooking," Panorama magazine quoted ...

    http://www.scmp.com/news/world/article/1246159/ministers-remarks-italian-food-raise-ire
  2. News - World - FOOD

    EU poised to ban US use of cheese names in trade deal

    Posted Mar 12th 2014, 09:10pm by AP

    ... The Europeans say Parmesan should come only from Parma, Italy. Feta should only be from Greece, even though feta isn't a place. The EU argues it "is so closely connected to Greece ...

    http://www.scmp.com/news/world/article/1447238/eu-poised-ban-us-use-cheese-names-trade-deal
  3. News - Hong Kong - FOOD

    Celebrity chef Jamie Oliver plans to open Italian restaurant in Hong Kong

    Posted Mar 04th 2014, 12:40pm by Vivienne Chow

    ... from around the world, and imports of ingredients from Italy would not be a problem. He said the Singapore branch imported much of its ingredients. Asked whether ingredients would be sourced ...

    http://www.scmp.com/news/hong-kong/article/1440004/celebrity-chef-jamie-oliver-plans-open-italian-restaurant-hong-kong
  4. Magazines - Post Magazine - FOOD

    On the shelf

    Posted Oct 13th 2013, 12:00am by Susan Jung

    ... Susan Jung Susan Jung I expect it's going to take me a long time to use up this jar of Casa Rinaldi nero di seppia (left) - a small amount of cuttlefish ink goes a long way when it comes to colouring a batch of pasta or risotto. This brand - which is made in Modena, Italy, uses water, salt and thickener, in addition to the primary ingredient of cuttlefish ink, and it needs ...

    http://www.scmp.com/magazines/post-magazine/article/1327525/shelf
  5. Lifestyle - Books - FOOD

    Book review: On the Noodle Road

    Posted Aug 11th 2013, 12:00am by Mischa Moselle

    ... for an interesting book. Certainly Lin-Liu does the food bits well. Her enthusiasm for the much richer culinary heritages of Iran, Turkey and Italy is evident and catching. Her recipe for Iranian saffron ... similarities and differences across the length of the Silk Road, but she comes to the slightly lame conclusion that while it is certainly untrue that Marco Polo brought noodles from China to Italy ...

    http://www.scmp.com/lifestyle/books/article/1295500/book-review-noodle-road
  6. News - World - FOOD

    Matsutake mushroom Mecca goes from boom to bust

    Posted Oct 04th 2013, 12:00am by NYT

    ... world of the fungal economy, titled The Mushroom Hunters . China, he said, now even exports porcini to Italy, where mushroom risottos were invented and perfected. Cambodian immigrant Dee San, ...

    http://www.scmp.com/news/world/article/1323737/matsutake-mushroom-mecca-goes-boom-bust
  7. Magazines - Post Magazine - FOOD

    Q&A: Giorgio Nava

    Posted Sep 29th 2013, 12:00am by Keira Lu Huang

    ... Keira Lu Huang This year's World Pasta Champion was in Hong Kong to cook his award-winning dish at Domani restaurant, in Admiralty Giorgio Nava How did you become a chef? "Because of my passion for food, of course! It's in my blood, my genes, my culture. If you are born in Italy, you grow up eating great food. I am from Milano. I learned from a good chef. ...

    http://www.scmp.com/magazines/post-magazine/article/1317439/qa-giorgio-nava
  8. Magazines - Post Magazine - FOOD

    Truc

    Posted Jun 02nd 2013, 12:00am by Susan Jung

    ... bottles. True denominazione di origine controllata (DOC)-approved balsamic is made in Italy in just two areas- Modena and Reggio Emilia- and the labels on such products will state how old ... It's no longer made only in Italy, either- I've tasted good, moderately aged (and moderately priced) balsamic from California, in the United States, and Australia.   Truc (tryk): noun, ...

    http://www.scmp.com/magazines/post-magazine/article/1248241/truc
  9. Magazines - Post Magazine - FOOD

    Q&A: Ika Butoni

    Posted Sep 01st 2013, 12:00am by CLAIRE HUIBONHOA

    ... Claire HuiBonHoa The Bali-born local designer matches her appetite for fashion with that of food, writes Claire HuiBonHoa Ika Butoni Your job involves a lot of travel - what's your favourite cuisine? "I started my label, Butoni, in Hong Kong in 1983 as a made-to-order company. In 1985, I began exporting to Japan and by 1990 had extended to Italy, France and Germany; so ...

    http://www.scmp.com/magazines/post-magazine/article/1299751/qa-ika-butoni
  10. Magazines - Post Magazine - FOOD

    Cheese board: fontina

    Posted Nov 11th 2012, 12:00am by Susan Jung

    ... Valle d'Aosta), so named because it's made in the Aosta Valley, northwest Italy, is an unpasteurised, washed-rind, full-fat cow's milk cheese that is aged in caves for three months or longer. The stuff made outside Italy is fontina in name only- it's softer and milder, without the intensity of the DOP (Denominazione di Origine Protetta) cheese. Fontina, when ...

    http://www.scmp.com/magazines/post-magazine/article/1077011/cheese-board-fontina

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