Categoria: STREETS | Perry S

A Japanese professor has given free rein to his imagination to invent an extremely innovative device, a literally “lick” screen, which allows you to enjoy food directly from the display. What it would be like to watch the numerous cooking programs that follow one another between the different television channels, being able to perceive their aromas and smells. Until now all this was unimaginable, now not anymore. The device features ten different flavor containers that spray a combination of flavors onto a plastic film placed on a flat screen TV.

Here is an idea born from two great masters, each in his artistic field a “tactile” sculptor and a maître chocolatier, who have conceived and created different works to savor and not only. Haute patisserie and art met to create a project that speaks of creativity, goodness but above all inclusion, expressing themselves through greedy chocolate bars that wish to convey a message even to blind people. In fact, the peculiarity of these bars is that not only are they prepared with delicious chocolate, but they are also beautiful to look at and communicate something even more for those who have no sense of sight, as each one has some braille writings in white chocolate.

Today we are talking about a one-of-a-kind book that was born from a research that lasted several years by various slow food in Italy, on a fundamental and millenary theme of Italian cuisine, capable of uniting north and south, namely pork. “A King in the Kitchen, the Pork: recipes, stories, curiosities” is an essay, but also a cookbook, traditions and recipes relating not only to pork, but to Italian culinary culture. To make you understand better, I tell you that the introduction to the book quotes: “People, especially in this difficult moment, seek sharing, support, solidarity. In these pages concrete examples are told of how it is still possible today to ensure that food is capable of weaving relationships, promoting traditions and defending the beauty of cultural biodiversity: all in full respect of animal welfare “.

Would you like to take an enchanting journey into the kitchen from the fifteenth century to today with images, objects and explanations on the origin of many foods at the basis of our food and wine culture? Well we have what’s right for you, the first Museum of Cuisine has been inaugurated in Rome with an adjoining library and a spectacular view of the Circus Maximus. Inside, unique books, treatises and recipe books that tell how the way of living cooking has changed over the years, together with tools that have made the history of our gastronomy.

Among the many technological innovations of recent periods, an app that combines music and wines could not be missing, but there isn’t just one! Wineries and vineyards increasingly resemble galleries with installations and works, and for some time now there have been cellars that have played classical music in their barrels so that the sound improves their consistency. But beware there are also the sound sommeliers who combine wine and music, in fact it would seem that tasting wines while listening to good music makes them better.

Italy will be the first country in Europe to issue a standard linked to the sustainability of wine, a unique green certification and a way to inform consumers about more sustainable and environmentally and nature-friendly choices. In order to obtain certification, the wine producers must strictly use agropharmaceuticals according to ecological sustainability criteria. Another luster for our country as the first to have a sustainable standard for this sector.

Last week, “Spessore” has returned, a journey between taste and improvisation, an initiative by Fausto Frattinato born in 2013. After an itinerant 2020, last week the event returned to Romagna in the park dedicated to the poet Pascoli. The aim of the initiative was once again to enhance the synergies between chefs, producers and territories of Italy. Once again a great success for an event that saw the beauty of 50 chefs, but also pastry chefs, ice cream makers and pizza chefs, with two days dedicated to Italian flavors from North to South.