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  • August 29, 2014
  • Last updated: 6:59pm
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Results 1 - 7 of 7 for paolo di canio

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  1. 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 ...

  2. 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 ...

  3. 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 ...

  4. 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 ...

  5. 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, ...

  6. Magazines - Post Magazine - FOOD


    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 ...

  7. 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 ...



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