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  • April 22, 2014
  • Last updated: 11:58pm
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Results 1 - 10 of 82 for paolo di canio

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  1. Magazines - 48hrs - FOOD & WINE

    Wine tasting: a bad year results in some good wines from Rocca di Montegrossi

    Posted Apr 16th 2014, 10:39pm by Sarah Wong

    ... Sarah Wong April to October is a stressful time for winemakers as it only takes one hour for nature to destroy all their hard work. Marco Ricasoli of Rocca di Montegrossi counts 2013 ... scared but very excited. In the end, hope is very important."     Rocca di Montegrossi Rosato IGT Toscana 2012 Rosé wines can be hit and miss affairs. But this Tuscan rosé is refreshing, dry ...

  2. Magazines - 48hrs - FOOD & WINE

    First served

    Posted Apr 16th 2014, 10:39pm

    ... jalapeño chillies, mozzarella di bufala and Gorgonzola.   Opening a restaurant or bar? Contact 48hours@scmp.com   ...

  3. Magazines - 48hrs - FOOD & WINE

    Table talk

    Posted Apr 16th 2014, 02:29pm by Susan Jung

    ... includes spaghetti alla chitarra with basil chlorophyll, baby squid stew and black olive oil (above) served with Vermentino di Gallura Classico 2011; and a choice for main course of aged rib-eye ... for a pop-up event in the Tian and Di function rooms. Michelin three-star Spanish chef, Eneko Atxa, from Azurmendi in Spain and Aziamendi in Thailand, will be guest chef from May 12-14. ...

  4. Magazines - Post Magazine - TELEVISION

    Film focus: Beautiful Creatures

    Posted Apr 20th 2014, 12:36am by Mark Peters

    ... DiCaprio impression) dreams of one day escaping his small-town bible-belt community- until, that is, he becomes enamoured with a sullen and mysterious new classmate, Lena Duchannes. Bonding over ...

  5. Magazines - Post Magazine - FOR MEN

    Dandy & Dapper

    Posted Apr 12th 2014, 11:17pm by Sofia Suarez

    ... much? OK, maybe Jil Sander's black and white, kind of scribbled floral print is more your style (HK$7,500; Ocean Centre, tel: 2118 2505). Or check out the retro prints by Cesare di Pino ...

  6. Magazines - 48hrs - FOOD & WINE

    Review: Fish & Meat

    Posted Apr 09th 2014, 10:52pm by Susan Jung

    ... amounts. Sea urchin bruschetta with lardo di Colonnata (HK$120) was a fine starter, although we all thought the toast was too dry and firm. The crunchiness was almost jarring against the softness ...

  7. Magazines - 48hrs - SEE/HEAR

    Film review: The Great Beauty is a humanistic movie with Felliniesque touches

    Posted Mar 19th 2014, 11:19pm by EDMUND LEE

    ... Edmund Lee edmund.lee@scmp.com Edmund Lee When in Rome, amble aimlessly The Great Beauty Starring: Toni Servillo, Carlo Verdone, Sabrina Ferilli Director: Paolo Sorrentino Category: IIB ... Oscar winner. Italian director Paolo Sorrentino (This Must Be the Place) takes this notion so literally that he even makes a contemporary flâneur his protagonist. Jep Gambardella is a jaded ...

  8. Magazines - 48hrs - SEE/HEAR

    Arts preview: Masks and sparks at The Venetian Macao’s Carnevale 2014

    Posted Mar 26th 2014, 11:35pm by AUDREY SZE

    ... Audrey Sze 48hours@scmp.com Audrey Sze Electric beams CARNEVALE 2014 Venetian Macao   Grab your feathered mask and let the festivities begin- it's time for The Venetian Macao's Carnevale di Venezia festival, two weeks of food, wine and fun. What will make this year's event different is the "Lords of Lightning" performance featuring Kino McDonald and Joshua ...

  9. Magazines - 48hrs - EAT/DRINK

    Table talk

    Posted Mar 12th 2014, 10:42pm by Susan Jung

    ... served with Molino di Sant'Antimo Rosso di Montalcino DOC 2010; and pheasant stewed in spices and red wine paired with Molino di Sant'Antimo Romito dei Viottori Sant'Antimo DOC 2007 and the Brunello di Montalcino DOCG 2008. The dinner is HK$738 plus 10 per cent. Bookings: 3550 0262 Gaia Gaja, of the family-owned Gaja super-Tuscan vineyard, will host a dinner on March ...

  10. 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 ...




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