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MessagePosté le: Jeu 6 Juil - 08:50 (2017)    Sujet du message: The Gourmet Mag The Floral Issue Spring 2017 An Italian Répondre en citant



The Gourmet Mag: a quarterly and seasonal Italian food magazine for Italian food lovers. The Gourmet Mag founder, Claudia Rinaldi, is the Rome based food blogger of Gourmet Project, a web site dedicated to Italian culture and slow food. Each issue contains: - Traditional & Authentic Italian recipes - Healthy & Seasonal Italian recipes - Easy Italian recipes - Italian Fine Dining & Festive recipes Each recipe is tested in her kitchen, after accurate search for authentic recipes, cooking techniques and tips from real Italian home cooks. Each issue has the following sections: - Italian cuisine recipes from a specific region - Stories of real life in Italy & Italian culture bites - Gatherings and Italian menu ideas - Foodie finds from Italy and around the world - Homemade pantry recipes - Sweet & Dessert recipes - Meat Free Monday recipes (mostly vegetarian and easy to make) - Lunch box recipes - Edible Hostess Gifts - Easy DIY ideas for the home The story behind: before Italy Long time since my brother and I put mayo and ketchup on our spaghetti… Under the scandalized look of our Italian grandparents, who would label us like little Venezuelan savages, unable to capture the art of Italian cuisine. Everyone had made an effort. Nonna and nonno packed their suitcases with the finest chocolates, pasta, anchovies, olives, etc. Our parents instituted homemade gnocchi or pasta nights and made us part of the process. And we did love the italic food culture… really. But there was something we missed, something we didn’t understand… in Rome Then, the time to redeem our palate came, time to experience authentic Italian cuisine, in loco. We packed, we learned the basic vocabulary (fame, mangiare, buono), and we settled in Rome. A city where everything would’ve been an adventure, where we would forever be half and half (mango lovers and pasta devourers). Where we would be eternal newbies, with the excitement and the sensibility that comes with it. And we finally understood what we hadn’t captured until then: Italian cuisine is not a technique or a few recipes, Italian food is the center of Italian culture. You’ll understand Italy when you understand Italian food, and you’ll understand food when you’ll interiorize the lifestyle. your journey Are you ready to go deeper? Are you ready to meet real Italian food and culture? I’d love to make you part of it. I’d love to be your guide inside this amusement park. I’d love to share with you the difference between mayo + ketchup and slow cooked sugo di pomodoro al basilico. Once again, are you ready for the ride? In this Issue: - Apulian Cuisine: Friselle, Riso Patate & Cozze, and more. - Spring in Rome: customs and traditions, recipes and lifestyle of the real people living the city. - Flowers: Spring flowers, their meanings and uses in Italy and other European countries Recipes: • easy, tasty and vegetarian dishes; • Italian tramezzini for your picnic basket; • a Spanish easy and speedy recipe; • homemade ketchup, with an Italian gourmet touch; • an Italian cheesecake; • Meat Free Monday’s recipe of the season • The first gelato of the year; • 5 easy ways to upgrade scamorza nights; Italian Culture: • Italians snacks; • Rome’s Modern Art National Galley • Rome’s 100 Painters street artshow; • Taranto (Puglia); Home Life: • a floral flavored salt for a perfect, unusual hostess gift; • delicious snacks, table decorations and a very Italian cocktail for a Spring dinner party; • Easter chocolate celebrations, the Italian way. Other highlights: - Recipes are both in imperial & metric measurement system. - Each recipe has at least one picture (more if necessary). - Recipes’ serving sizes are set up for cooking for two, but can be duplicated as desired.


Details:
rank:
price: $15.00
bound: 81 pages
publisher: Independently published (March 10, 2017)
lang: English
asin:
isbn: 1520804199, 978-1520804194,
weight: 7.5 ounces (
filesize:



The Gourmet Mag - The Floral Issue: Spring 2017: An Italian Cooking Magazine for Italian Food Lovers Claudia Rinaldi
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