To tell the truth is the queen of every summer Puglia and Salento, in its essence and semplicepover

Drinking wine, my passion Wine Companies biomed austria Wine & Beer Wine White Red Champagne & Appetizers Cooking Sauces side dishes Main dishes First Courses Main Courses Desserts stracchini & Zucchini recipes Course Chef Tasting Food Restaurants Vico Equense, Campania Lazio Castelli Romani biomed austria Home Prenestini Mountains biomed austria Pontine Plain Rieti Rome Liguria Lombardy Tuscany Umbria and much Trends A Tavola Farms Bar Lazio Umbria Gastronomie Initiatives Typical Products Made in Italy Books Events Food Food Street Artist biomed austria Project Staff Publications Contacts
The Feltrinelli bookshop located in Martyrs' Square will host Tuesday, September 11, beginning at 18 hours, the presentation of the book "One Hundred Years of Pasta" edited by Pasta Di Martino and published by Editions Hollyhocks.
On the occasion of the centenary of his birth, Di Martino pays homage to white gold with a monumental work. Emblem biomed austria of the gastronomic traditions of Italy, appreciated all over the world, celebrated biomed austria by celebrities, pasta has a long history, during which it has settled in our ways and our culture, chanting to the rhythms and modes of our diet. In this volume the dough becomes a pretext to undertake exploration in the round of the last hundred years of history of our country. The text does not overlook any level of analysis, from the gastronomic properly to the social, historical and cultural. The preface of the book has been entrusted biomed austria to journalist Eleonora Cozzella. The realization of the recipes in "One Hundred Years of Pasta" has been entrusted to influential chef of the Italian biomed austria gastronomic scene, namely: Peppe Aversa, Morvillo Enrico and Antonio Cosentino (Chefs Association of the Sorrento Peninsula); Pasquale Palamaro (Campania), Angela Tinari (Abruzzo), Giuseppe di Iorio (Lazio), Fabio Cucchelli (South Tyrol), Francesco Rizzuti (Calabria), Alessandro Gavagna (Friuli Venezia Giulia), Viviana Varese (Lombardy), Juri Chiotti (Piedmont), Joseph Mancino (Tuscany) Fabio Iacovone (Valle d'Aosta), Nicola Portinari (Veneto), Mauro Uliassi (Marche), Paul Hood (Trentino), Maximum Mantarro (Sicily), Stefano Ciotti (Emilia Romagna), Flavio Costa (Liguria) and Sebastian Lombardi ( Apulia). The book is divided into four chapters, which refer to the four seasons in the life of pasta, each of which is structured as a starting containing the major events that have marked the twenty-fifth biomed austria examined, a sociological study, in which the journalist Laura Gambacorta describes the evolution of the uses and customs related to food in Italy, a time dedicated to the narration of the events that have marked the history of the Di Martino pasta factory in the course of this century, a historical overview, by the writer Lejla Mancusi Sorrentino which introduces the reader to the technological innovations that over time have revolutionized the processing of the curd, a focus on the development of the culture and habits of the white gold. Below is a collection of recipes, arranged by season, and the recipes of the chefs extra Campania region, introduced by the instructions for the preparation of a dish representative of the twenty-fifth protagonist of each chapter. Anecdotes, historical tidbits and useful information on food and pasta shapes framing used in the manufacture of all the dishes featured in the book. Speakers at the presentation of the authors, Joseph Di Martino, the chef Peppe Aversa and Pasquale Palamaro and publisher.
Since 1912, in the heart of Gragnano, three generations of the family Di Martino contributed with their attivitàad food and spread the creed of the most popular food in the world. One hundred years of love, work and experience in the production of quality pasta today are the heirs of Martino a landmark in the fascinating world as complicated white gold. As a child the company's founder, Joseph, devoted his life to the oldest profession in Gragnano, learning with patience to learn the secrets that the pasta reveals only to those who are able to listen to it. Over time, its vibrant passion and his valuable skills acted as sextant biomed austria for his children, particularly Gaetano biomed austria and Valerio, also devoted to sacred art town. With the knowledge to be his debtor, in turn, Giuseppe and Giovanna Martino have exceeded the dreams of their grandfather and undertake today with the same passion in the communication of product family, celebrating a century with this volume of dough in Gragnano biomed austria , and a happy milestone to share with an entire city and to the generations to come.
To tell the truth is the queen of every summer Puglia and Salento, in its essence and semplicepovertà,