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  • October 1, 2014
  • Last updated: 4:51am
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Results 1 - 10 of 25 for italy

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  1. Magazines - Post Magazine - FOOD

    Q&A: Paolo di Croce

    Posted Sep 06th 2014, 10:50pm by Susan Jung

    ... system." You fly a lot. When you go home, what do you like to eat? "When I go home, I like to rest! I'm lucky because I live in the northwest of Italy, in a town called Bra, near Turin. ...

  2. Magazines - Post Magazine - FOOD

    Book: Culinary Highflyers- The Hangar-7 Cookbook 2010

    Posted Aug 16th 2014, 11:31pm by Susan Jung

    ... and others from South Africa, Finland and Italy. Obviously, these chefs aren't being asked to cook at Ikarus because they make good, home-style food; what they prepare is beyond what most of us ...

  3. 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 ...

  4. News - World - FOOD

    White House chef tours Asia in hope of luring foodies to the United States

    Posted Jun 27th 2014, 11:23pm by AFP

    ... Italy, a State Department statement said. Obama has set a goal of bringing 100 million international tourists to the United States in 2021, up from a record 70 million who visited last year. ...

  5. Magazines - Post Magazine - FOOD

    Q&A: Michelin three stars chef Yannick Allen talks French fusion food

    Posted Apr 26th 2014, 11:07pm by GRACE MW WONG

    ... of France was when I was 18 and I went to Japan. French chefs use a lot of Japanese producers. French food is a science and it combines many things. France borders Germany, Italy and Spain ...

  6. 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 ...

  7. 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 ...

  8. 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 ...

  9. 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 ...

  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 ...




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