Berries, roots and forgotten fruits become precious spirits in his hands. One hundred pounds of fruit for one and a half liters of pure alcohol. But it's worth it.
To have less food waste we need more love, for people and for food. And when we cook we must make full use of the raw ingredients, because it’s a crime to waste them. This is the message given to Expo Milano 2015 by Regina Tchelly, founder of the movement Favela Organica.
Chocolate? In a few years it could become a status symbol, an elite food, a luxury that not everyone can afford. The 2.50€ chocolate bar at the supermarket? A thing of the past. The President of Eurochocolate Eugenio Guarducci explains why.
Elaborate dishes, slow cooking and expensive ingredients? Forget it. The most acclaimed chef of the moment, Carlo Cracco, when he's hungry eats bread and salami or a piadina, and as for his kids (all four of them), he cooks them lasagne. But the bottom line is clear: respect what you eat.
Chocolate is not only a "sin of gluttony", but a multi-million dollar a year business. Here are the rankings of the three confectionery companies that sell the most chocolate and the product that will conquer the market in the coming year.
A sweet pastry that is a mix of croissant and donut, fried, iced with a cream filling. Stars are crazy for it and it is so popular that they can’t buy more than two each.