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Tag: gastronomy

Expo 2015: empanadas street food with many stuffed

Among the most famous dishes of Argentinean cuisine there are empanadas, dumplings filled with meat, vegetables or cheese.

Expo 2015, guide to eat well and spend little

In the kiosk behind the Zero Pavilion, dedicated to the Risotto Milanese, there’s the signature dish of Expo 2015: the saffron risotto.

MERENDA REALE ® a delicious dip in ancient atmospheres

La Merenda Reale ® is a real ritual greedy born in the city in 700 ‘in the courts of Savoy.

Secrets of sea raw to Bari

The tradition of sea raw has spread from the banks dell’Ofanto in Mola di Bari, via Barletta, Molfetta, Trani.

Discovering enogastronomy of Puglia

During the SMA, in Bari 16 to 18 April we discover the food and wine from Puglia.

Ravenna at table, between land and sea

The typical dishes of the beaches of Ravenna are influenced by the proximity of the pine forest of San Vitale and the sea.

In Udine between markets and goodies

Udine has in it the charm of history, has typical rhythms most of the countries of the city, but also the vitality of university centers.

We discover the wines of Diana’s Farm

The farm Diana, founded by Angelo in 1928, is located in Castana Oltrepò Pavese and, as always, produces excellent red wines.

At EXPO 2015, the big food research

The project MED DIET EXPO 2015 will be presented May 14, 2015 at the Italian pavilion in the programming of the CNR, an ambitious event that will be organized throughout the day, and then developed within 6 months of EXPO 2015, through initiatives cultural / scientific.

Discover the Verona cuisine

The culinary tradition of Verona has plenty of dishes that are born from the union of the local products and the imagination of the chefs.

His Majesty the Parma ham

Parma Ham contains no preservatives, the only allowed is salt, plus smaller quantities than other types of ham.

Parma, a temple of gastronomy

Parma, the headquarters of the Food Security, is a temple of gastronomy: Parmesan cheese, Parma ham, salted pork.

The tagliatelle, a delicacy of Bologna

According to legend, the tagliatelle were invented in 1487 by the Bolognese master Zefirano, personal chef Giovanni II Bentivoglio, on the occasion of the marriage of Lucrezia Borgia

Bologna record

Eating and drinking are two of the main prerogatives when choosing a travel destination.
Bologna is a city of grandma’s kitchen. The city that invented, of course, the meat sauce.

Peking Duck

The Peking Duck can be served in restaurants around the world, but you’ll never be better than Beijing.

Curiosity about Chinese cuisine

Given that Beijing is a big city, and as such has a wide variety of international restaurants, we must say that it is really difficult to resist the temptation to taste the authentic Chinese cuisine when you are tourists in the capital.

In the kitchen with #GisinTour

Sardinian kitchen satisfies the most demanding palates with its simple and natural ingredients, and with its delicious recipes made with the delicate and strong local products. The main ingredient is wheat, used to make the famous pane carasau, but also the well-known malloreddus, culurgiones and fregola.

Apulian cuisine with #GisinTour

Apulian cuisine has always been defined as “poor” for its simple ingredients; yet, it satisfies any palate. Its basic elements are three: durum wheat, vegetables and olive oil, combined with meat and fish to create original dishes with genuine and unmistakable flavors.

The typical gastronomy of Campobasso

The typical gastronomy of Campobasso is based on genuine, organic ingredients like zucchini, caciocavallo (cheese) and sausages.
Appetizers include soups made with the legumes grown in the area, such as lentils, pearl barley, and beans, especially fava.

Lake Trasimeno and Its Villages

Lake Trasimeno is located in the green heart of Umbria, amidst beds of reeds and charming white water lilies. It’s a true natural paradise home to wild ducks, cormorants, kites and kingfishers. Beyond the downward slope, gentle hills form the backdrop to the lake, along with sporadic woods and sunflower and corn fields, vineyards and olive groves

Herbs and flavors: the pride of the Ligurian cuisine

The Ligurian cuisine influenced by the characteristics of the land.
Therefore, the cuisine is of sea and land, according to the natural union of two souls that distinguish the Ligurian territory: the coast and inland.

#GisinTour: a journey to discover Italy

I finally started the holidays, businesses are closing down and all start for the sea, the lakes and the mountains.
GISI has decided to make a gift to all readers of the blog inaugurating #GisinTour

Milan, 10 traditional recipes

The milanese cutlet has always existed. Or almost. But despite the city has long been mistreated, the Milanese cuisine includes many pearls, well beyond the famous cutlet: Milanese risotto, osso buco, boiled, nerves, tripe.

Discover the gastronomy of Piemonte

Turin is the heart of the “piemontese” gastronomy. A land of great chefs and great gourmet.

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