• Monday
  • October 20, 2014
  • Last updated: 5:52pm
Hong Kong




Refine Your Search

Sort by

Search Results

Results 1 - 10 of 56 for paolo di canio

Related topics matching your search

Search results

  1. Paolo Predonzan

    Posted Aug 31st 2008, 12:00am by Vivian Chen

    ... Vivian Chen The 42-year-old Italian started making gelato at the age of 19 and now produces 6,000 litres of the frozen treat a week for his company, i Scream. You've been making gelato for more than 20 years. What does gelato mean to you? 'It� ...

  2. La Piazzetta

    Posted Oct 14th 2010, 12:00am by Staff Reporter

    ... Mike McGrath Fare Traditional and regional Italian classics, some with modern twists. Ambience Relaxed, like going into your neighbourhood trattoria, with owner Paolo Donati adding to his ... with a sauce of mayonnaise and tuna served on green salad) and fagottini di bresaola (a Lombardy parcel made with a slice of cured beef, stuffed with creamy cheese and served on a bed of rocket). ...

  3. DiVino

    Posted Jul 11th 2003, 12:00am by Mirjana Jovetic

    ... Wine Bar and Restaurant G/F, 73 Wyndham Street, Central Tel: 2167 8883 Opening hours: Noon-late There is nothing more satisfying than walking into a restaurant and being struck by a sense that you are going to enjoy yourself. Such welcomes are rare in Hong Kong, with its obsession with million-dollar interiors that are often as warm as Siberian gulags. What makes DiVino so good ...

  4. DiVino

    Posted Oct 08th 2004, 12:00am by Reggie Ho, Stephen Downes

    ... Stephen Downes, Reggie Ho Stephen A LOT OF trendy places deliver in looks alone. DiVino is hugely popular as a meeting and matching place for Mid-Levellers, and has the rust-red velour booths, stone tables, funky music and sensual curves to go with it. But its Latin leanings in the culinary department are also worth your dollars. This place, its connections stress, is not just ...

  5. Il Posto 97

    Posted May 31st 2012, 12:00am

    ... the octopus, which was delicate and tender and came with a dusting of paprika. The insalata di stracciatella di bufala (HK$128) didn't disappoint, with buffalo-milk cheese from Italy that was supple and rich, and cherry tomatoes that tasted like the real deal. Gnocchi di cotechino (HK$168) and tortellini capesante e gamberi (HK$178) made up the pasta course, and were the most ...

  6. 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 ...

  7. Grand brunch concludes a tasty week of celebrating the best of Italian hospitality

    Posted Nov 09th 2011, 12:00am

    ... that they had never had such a great Italian feast before. That was wonderful feedback.' Proving that not only can he cook but also belt out a song or two, host chef Paolo Monti sang traditional ...

  8. Recipes from an Italian Summer

    Posted Aug 14th 2011, 12:00am

    ... there are dishes for picnics, barbecues, summer entertaining, and ice creams and drinks. There's the expected caprese di mozzarella di bufala, vitello tonnato and beef carpaccio with radish; as well ...

  9. Italian food made easy

    Posted Dec 31st 2011, 12:00am

    ... extra virgin olive oil and fresh vegetables. It's a perfect mix that is very appealing to food lovers,' explains Paolo Fassina, cooking class co-ordinator at the Dante Alighieri ...

  10. Pasta sauce

    Posted Feb 07th 2012, 12:00am

    ... Le Ricette di Montanini Bolognese Ragu 190 grams for HK$32, City'super Don't expect chunky American-sized mince; this sauce (right) is much better than that. The beef and pork ...




SCMP.com Account