Food & Cooking / page 28
Sep. 6, 2011
Nuova Zona: Italian Zone Diet Says "Sì" to Olive Oil and Pasta
There’s a new diet on the market that’s similar to the Zone Diet invented in the U.S. but with a lot more flavor: pasta and olive oil is permitted.
Aug. 31, 2011
Lungarotti: Preserving Olive Oil Heritage
A symbol of Umbrian wine since the ‘60s, when Giorgio Lungarotti founded Lungar Otti is still a family-run business, deeply linked to the land where it stands. Chiara Lungarotti and Teresa Severini lead the company today.
Aug. 26, 2011
IFIC Foundation Food & Health Survey
Questions were added to better understand food technology, fortified foods and foods with added benefits, meal occasions and restaurants, and additional insights into motivators and barriers associated with calories and energy balance, weight management, and physical activity level.
Aug. 24, 2011 Food & Cooking
Talking Olive Oil with Der Feinschmecker Food Editor Kersten Wetenkamp
Aug. 15, 2011 Food & Cooking
Aug. 12, 2011 Food & Cooking
Jul. 15, 2011 Food & Cooking
Choosing Just the Right Olive Oil at Nino Di Costanzo's Il Mosaico
Jun. 27, 2011 Food & Cooking
May. 5, 2011
Carme Ruscalleda Can't Imagine Cooking Without Olive Oil
The only female chef in the world to earn six Michelin stars, Carme Ruscalleda was in the spotlight this week for her promotion of extra virgin olive oil.
Apr. 27, 2011
Ready For Your Spanish Breakfast?
“Our goal is to see the Spanish Breakfast incorporated in the cuisine offered by catering establishments around the world." - Pedro Barato, Interprofesional del Aceite de Oliva Español
Apr. 25, 2011
How Italian Food Became as American as Apple Pie
A new book by John F. Mariani explains how Italian immigrants in the late 1800's brought ideas about food that would completely reshape the American dining landscape.
Mar. 31, 2011
Italian Investigators Uncover "Falsified Foods"
"Because Italian foods are the most prized in the world, it's clear we also have primacy in falsified foods" - Cesare Patrone, head of the Corpo Forestale
Mar. 23, 2011
We kept two olive oils in the restaurant which we used to enhance flavor in spicy dishes and which we poured over everything from hummus to big chunks of feta cheese or even yogurt.
Mar. 16, 2011
Only Extra Virgin Olive Oil at Rome's Forno Campo de’ Fiori
Ever wonder what kind of oil they use at your local pizzeria? At Rome's legendary Forno Campo de Fiori it's only fresh local extra virgin olive oil, and lots of it.
Feb. 21, 2011
The act of handling raw ingredients forms a connection. In the end, you’ve spent quality time with your dinner. And isn’t a bit of quality time what we really want?
Feb. 17, 2011
Zero Kilometer Olive Oils and More at Rome’s Urbana 47
Steps from the Coliseum Angelo Belli's "zero kilometer" kitchen has become a favorite for locals and traveling foodies seeking authentic regional cuisine.
Feb. 15, 2011
With a push into the limelight from cutting-edge pastry chefs, olive oil is becoming a favorite dessert ingredient in restaurants and home kitchens everywhere.
Feb. 15, 2011
In Italy, a Festival for Every Food (Including Olive Oil )
What the sagre lack in regular restaurant refinement, they more than makes up with authenticity, and the chance to see the exuberant congeniality of small town Italian life.
Feb. 7, 2011
Promoting (Real) Greek Food to Culinary Tourists
Industry experts, journalists, and chefs from around the world gathered in Athens to discuss the importance of food and gastronomy in Greek tourism.
Jan. 13, 2011
Wave of Experimentation in Paris Cuisine Elevates Olive Oil
In the new day that is beginning to shine on Parisian kitchens, young chefs are discovering what their southern cousins in Provence have long enjoyed.
Jan. 10, 2011
While a quality extra virgin is now essential in any decent restaurant, perhaps the full embrace of olive oil is most poignantly revealed in its new surprising role: as dessert.
Dec. 22, 2010
Star Chef Recalls the Humble Cretan Tastes of his Childhood
"When I prepare dishes that are based on wild greens and legumes, many of the locals may be offended by the simple ingredients that I use.” Yiannis Tsivourakis
Dec. 9, 2010
Joëlle Laffitte finds the holiday season the perfect time to visit a food and wine exhibition in Paris, and its purveyors of artisan-crafted indulgences.