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Food & Wine -

Restaurants May Be Dying Thanks to Covid-19, but Personal Chefs Are Thriving

Pasquale’s approach to cuisine and the tremendous respect he has for natural ingredients can best be illustrated by his quip that the difference between being a chef in the USA and in Italy is that, “here in the USA we are the chefs, whereas in Italy we are all sous chefs because God is the 'executive chef'”. From planning to shopping, to serving it in the safety of your home, the meal that Pasquale can prepare for you will be a memorable and authentic experience.

Food & Wine -

Kenny Dunn: the Founder and Ceo of “Eating Europe” Tours

Kenny Dunn was born in Upper Dublin, a suburb north of Philadelphia. In 2009 he moved to Rome with his Mexican wife and in 2011 he founded "Eating Europe", which has agreements with the industry’s leading distribution platforms including Expedia, Viator, and Tourico: "Our mission is to leave travelers with an unparalleled, non-touristy, food-related experience in undiscovered neighborhoods of the most fascinating cities in the world," Kenny Dunn says.

Libri -

Mariella Carrossino: per capire il mondo, mangiamo la storia con gli occhi!

Il cibo si è ritagliato durante la storia ruoli diversi: da esperienza a peccato, da speculazione estetica a metafora. E oggi? "Più che negli alimenti di pregio, che sono a disposizione di fasce sociali sempre più ampie e a costi inferiori, lo status symbol oggi è dato sempre dai ristoranti di lusso, a patto, però, di avere chef stellati, le nuove vere star del nostro tempo in fatto di cibo", ci dice Mariella Carrossino

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