continue our suggestions for Christmas presents, and of course having this blog more attention to everything that moves in the world of interesting food and wine in our area, we can not report this work Innovative by Antonella Petitti . not a simple cookbook but a multimedia publishing project carried out with the coordination of the communication and Karmastudio Bluzz.it.
This is a "snapshot" of Neapolitan cooking achieved by collaboration of seven chefs, 1 pizza, 8 sommelier and a wine tasting of olive oil. 256 pages 108 recipes for traditional bell fruit but not slaves of the same, in fact, the chef Mario Avallone, Marco De Luca, Teresa Di Napoli, Antonio Iandolo, Giuseppe Iannotti, Rosanna Martial Voria Joan and Cosimo Mogavero told the cook your own kitchen in this very "historic moment".
This team of sommeliers from Campania: for ISA, Roberto Adduono, Giancarlo Marena, Nevio Toti, Franco De Luca, for FISAR, Giovanni Calò, Carlo Iacone, Giannattasio and Alberto Gerardo Perillo. While a focus on matching with the extra virgin olive oil was Irma Brizi expert tasters enrolled in the Lazio Region.
became a book in paper and ink, "A table with the chef" was created as an application for I-Phone and Smart-phone . A response to the acceleration of demand in the catering industry by the web and new media, so a job that is halfway between a draft document and a collection of recipes that can enter the real and virtual libraries of enthusiasts and connoisseurs.
Recipes to be redone or select for their food and wine tour, an unusual way to know an area and the protagonists of his kitchen.
But we tell you more, next Tuesday the official presentation, and then all the cooking!
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