Ci sono aziende che progettano attrezzature di altissima tecnologia per soddisfare le esigenze dei cuochi più attenti ai migliori risultati. È il caso di Unox che da oltre 25 anni ricerca per arrivare a produrre soluzioni di cottura di eccellenza e che garantiscano la ripetibilità del risultato desiderato in ogni condizione di carico e lavoro.
Non sempre, però, si rivela semplice per un cuoco apprendere velocemente come utilizzare nel miglior modo possibile tutte le funzioni che offrono gli strumenti tecnologicamente più avanzati.

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If a library is a mirror of a personality, then a photograph of a shelf is a sort of selfie.  In that spirit we bring you the shelfie: a series of self-portraits with books. 
Today we explore the library of  Luigi Caricato, author, journalist and creator of the cultural forum Olio Officina. A much sought after lecturer, he is also an organizer of various cultural events. Since 2012 he has been the guiding force behind Olio Officina Food Festival, billed as the world’s largest and most authorative event dedicated to condiments. In addition to several books, Luigi Caricato is the author of the blog “Olivo Matto” and director of the publications “Olio Officina Magazine” and, in the English language, “Olio Officina Globe”.

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If a library is a mirror of a personality, then a photograph of a shelf is a sort of selfie.  In that spirit we bring you the shelfie: a series of self-portraits with books. 
Today we explore the library of Leonardo Di Carlo, master pastry chef, teacher, author and television personality. In more or less perpetual motion, his consulting business takes him to destinations around the world where his expertise is avidly sought by companies and chefs in the pastry sector. A highly personal didactic style has made him a much requested teacher, one who combines empathy and strong communication skills with a deep scientific understanding of his trade.  A great success on the home front, his book Tradizione in Evoluzione has recently been translated into English.

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If a library is a mirror of a personality, then a photograph of a shelf is a sort of selfie.  In that spirit we bring you the shelfie: a series of self-portraits with books. 
Today we explore the library of Paolo Marchi, the man who literally transformed food journalism in Italy. Creator of Identità Golose, the first Italian congress format dedicated to the movers and shakers in the country’s fine cuisine and pastry making scene. Highly successful, the event now exports Italian know-how with editions in London and New York.

Paolo’s collaborations with Bibliotheca Culinaria are multiple: Dessert al Piatto, Cucina di Montagna – Le Alpi Centrali e Cucina di Montagna – Il Trentino. His latest book is: XXL 50 piatti che hanno allargato la mia vita.

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A well organized exhibitions possess, I believe, a double tier of interpretation. This is certainly the case for the fine show at the Milan Triennale until 22 February. After that date it will move on to Bergamo where it will remain until the end of October.
Camminare la terra, curated by Aldo Colonetti, Alberto Capatti and Gian Arturo Rota, is dedicated to Luigi Veronelli. Not a large exhibition, it has been mounted in a small space on the first floor of the site. In fact, a single glance will suffice to understand the style of the initiative and to be moved by the rich and fertile terrain covered. Here is a life lived intensely, packed with interdisciplinary activity and wide-ranging stimuli, a personal and professional profile of great stature. It is possible to approach the exhibition from a more philological standpoint, moving from photograph to photograph, text to text, book to book. For those fortunate enough (as I was) to be professionally active in the 70s, the show will solicit many memories. Books and objects, perhaps many of them familiar and cherished, offer countless opportunities to connect with the past and it is surprising to discover that they are traceable to a single individual. Camminare la terra offers a fine entry point to relatively recent enogastronomical history, unwinding through the life’s work and personal testimony of one of the most significant figures to address Italian material culture of the twentieth century. Don’t miss it.

If a library is a mirror of a personality, then a photograph of a shelf is a sort of selfie.  In that spirit we bring you the shelfie: a series of self-portraits with books.  We’re kicking off the series with Valerio Massimo Visintin, the  (ever icognito) gastronomic critic for the Corriere della Sera, author of the guide Pappa Milano, the novel L’ombra del cuoco e the unforgettable , Osti sull’orlo di una crisi di nervi.

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Cuoco senza stelle is an autobiography or perhaps a literary critic might call it a coming-of-age story because it recounts the experiences and emotions that transformed a young man into a professional chef. It’s also an open letter to those contemplating the profession. With its advice for career strategy, the book offers concrete information to those facing the hard climb to chef status.

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A pantry is a sort of mirror. If you’ve ever found yourself searching for coffee in a kitchen that is not your own, you’ve undoubtedly discovered the odd sort of intimacy provoked by such exploration. A quick foray among the canned goods and the flour and you will come away with very precise information: is the cook organized or distracted, a creature of habit or a gastronomic explorer, a compulsive purchaser of jam, a faux gourmand, an organic food fanatic?

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Cuoco senza stelle is an autobiography or perhaps a literary critic might call it a coming-of-age story because it recounts the experiences and emotions that transformed a young man into a professional chef. It’s also an open letter to those contemplating the profession. With its advice for career strategy, the book offers concrete information to those facing the hard climb to chef status.

(altro…)