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  • September 21, 2014
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Results 1 - 8 of 8 for paolo di canio

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  1. Magazines - Post Magazine - FOOD

    Q&A: Paolo di Croce

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

    ... Bernice Chan The secretary general of Slow Food International talks to Bernice Chan about why Hong Kong needs to change pace when it comes to how we eat Paolo Di Croce You've been here for less than 24 hours. What are your impressions of Hong Kong? "We had a good dinner at Kin's Kitchen. It was interesting to see such attention being paid by the chef. He cares ...

    http://www.scmp.com/magazines/post-magazine/article/1583771/qa-paolo-di-croce
  2. Magazines - Post Magazine - FOOD

    Snack attack: base instinct

    Posted Mar 16th 2014, 12:30am by Susan Jung

    ... it's a cracker-like crisp base, the thin but chewy type (my favourite) or a thick-crust pizza. Italians are so obsessive about pizza that certain types are made under denominazione di origine ...

    http://www.scmp.com/magazines/post-magazine/article/1447008/snack-attack-base-instinct
  3. Lifestyle - Food & Wine - FOOD

    White truffle season comes to Hong Kong's Italian restaurants

    Posted Nov 27th 2013, 06:18pm by JANICE LEUNG HAYES

    ... truffles is with diced raw beef from the Fassone, the Piedmontese cattle. “The flavours are simple; it’s the best way to enjoy something so expensive and precious,” he says. Paolo Montanaro, CEO ...

    http://www.scmp.com/lifestyle/food-wine/article/1367205/white-truffle-season-comes-hong-kongs-italian-restaurants
  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. Magazines - Post Magazine - FOOD

    Book: Polpo- A Venetian Cookbook (of Sorts)

    Posted Apr 28th 2013, 12:00am by Susan Jung

    ... "invention" is attributed to the city's Harry's Bar. Other recipes include cavolo nero with gnocchi and pecorino romano; rabbit cacciatore; mackerel tartare with horseradish and carta di ...

    http://www.scmp.com/magazines/post-magazine/article/1221510/book-polpo-venetian-cookbook-sorts
  6. Magazines - Post Magazine - FOOD

    Seasons: worth its salt

    Posted Apr 07th 2013, 12:00am by Susan Jung

    ... Susan Jung Susan Jung The first time I ate salicorne was several years ago, at DiVino in Central. The vegetable, served as an accompaniment to a meat course, was so delicious it almost surpassed the main dish. I was told it was samphire, which is just one of the many species of salicornia- a family of edible succulents that thrive in salt marshes and on coastlines. The slender, ...

    http://www.scmp.com/magazines/post-magazine/article/1205532/seasons-worth-its-salt
  7. 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 ...

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

    Cheese board: fontina

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

    ... 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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