Forno Condiviso del Corvetto wants to be a meeting point, a place for a community that revolves around the world of bread. A center where neighborhood residents, students, enthusiasts, producers and craftsmen find their meeting point.
In recent days a conference was held in L’Aquila on the meaning of “local food”. Professors, industry experts, chefs, journalists and enthusiasts wondered about the meaning of this term.
Last year I met Lisa Ghezzi after reading a cookbook, Le cuoche di casa mia. The project seemed immediately interesting to me: to involve 10 women from the family home, making them tell the recipe of the heart.
The guys of La Bottega del Vinaiolo, who have two stores, one in via Washington and one in via Piero della Francesca, have chosen to keep only wine from small wineries and above all are very careful about waste and recycling.
Pleasant evening at the Circolo Ristoro La Torre di Albaretto la Torre nelle Langhe, in the province of Cuneo. Classic Piedmontese cuisine well cooked, chef and very kind staff.
I read an interesting review by Mariella Tanzarella on the column Sapori of Repubblica newspaper on this restaurant. I was intrigued by the fact that the place was called ramen by hand, but in reality they serve the lamians there.
You know, the night of San Lorenzo is magical, but I was lucky enough to make it even more magical by participating in a wonderful evening at the Fattoria dei Barbi in Montalcino.
What immediately intrigued me about this place is that it is a farm that produces rice. And so far nothing new. But it produces it in Tuscany, precisely in the heart of the Maremma within the Uccellina Park.
Its peculiarity is that it serves Okonomiyaki, a kind of egg, cabbage and flour omelette, cooked on a plate to which other ingredients are added.
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