Beer and craft devils
That is, the grab for craft beers: even winelovers fall for it, but it’s nonsense. Stefano Milioni is really sure of this. A devil in the guise of a tempting angel prowls around the purest admirers of good wine and...
Author: Stefano Milioni
Miseries and nobility of pasta, last part
From a curious tool used occasionally by the nobility, to an everyday utensil found on every table: Stefano Milioni tells us about the rise of the fork thanks to pasta. We saw last Wednesday how in the first half of...
Miseries and nobilities of pasta: part five
Today Stefano Milioni tells us about the happy marriage between pasta and tomato, which led to the birth of pasta as we know it today. Only when it was combined with tomatoes did pasta become a real “dish” and a...
Misery and nobility of pasta: part four
This Wednesday, Stefano Milioni takes us to Naples to find out that the “mangia mangiiamaccheroni” became such only through Spanish rule. And that dry pasta awaited a foreign guest to become a gourmet dish. Contrary to what anyone would imagine,...
Miseries and nobility of pasta: part three
Stefano Milioni ‘s excursus on pasta continues. We go through literature to discover the differences between dry and fresh pasta. As we have seen in past episodes, pasta is a poor, humble product, invented to preserve the food staple from...
Miseries and nobility of pasta: part two
Today Stefano Milioni explains the secrets of grain procurement and storage in ancient Rome. He thus takes us to discover the origin of pasta. We have seen in the previous installment, how Rome had reached 1.5 million inhabitants. Feeding a...
Miseries and nobility of pasta: part one
A rich excursus by Stefano Milioni on Italy’s most beloved food, pasta, starts today. From its humble origins in ancient Rome to the refinements of contemporary cuisine. Follow us every Wednesday to learn more and more. Throughout the world there...
The standing dinner
The celebration of friendship on the altar of uncomfortableness. This may be the most fashionable definition of “standing dinner.” We live in the age of friendship. Never has so much importance been placed on friendly relationships of all kinds as...
One wine is born, another is made
From son to father. That is, the reversal of roles in the dynasties that thrive in the shadow of the new wineries. Born one wine is made another. There is no doubt that in the great epic of the renewal...
Pasta Design: the beauty and goodness of pasta
The first mass-produced industrial product, pasta-aside from being good-is also beautiful: credit to Pasta Design, the industrial design of applied to pasta. The first mass-produced industrial artifact was the book. Il torchio e i caratteri mobili permisero di produrre libri...
Identikit of partners in (mis)fortune in the starred restaurant
Have you, like good readers, witnessed the entrance to the room and the reading of the menu (in the first article) and the scenic arrival of the first courses (in the second) in the starred restaurant? Then relax and enjoy...
Flying cloches in the divine restaurant
If, last week, you read The Divine Restaurateur, don’t miss this “second installment,” again dedicated to the unfortunate person who arrives at a “divine restaurant,” or perhaps a starred restaurant. Flying coches in the divine restaurant. Here are the first...
The divine restaurateur
The road to starred dining at the divine restaurateurs is paved with delights, surprises, and bitter disappointments. If you want access to the exclusive world of the “divine restaurateur” never make the mistake of showing up unexpectedly. It is an...
The invasion of alien foods
On the left and right we complain about new “foods” landing in our country: the blue crab, the torpedo fish, the wakame seaweed… But “colonization” from outside has always happened. The egos of peoples are-although it seems foolish to imagine...
The wine-image
Different typology from the previous ones, which does not talk about the wine itself but about what it represents and its ability to fulfill expectations that are not tasting but status symbol. This sixth macro-typology would be worth serious consideration...
The wine-earth
After wine-alcohol, wine-sugar, and wine-fruit, here we come to the fourth “category”: wine-earth, the one that puts its connection to the territory of origin before everything else. If you reread the rating sheets published in the old vintages of the...
The wine-wood
We came to the third category identified by Stephen Millions, that of wine-wood. A type of wine that corresponds to a world taste standard, as long as the wood is well dosed. Wine-wood has dominated the scene for a few...
The wine-fruit
Here we come to the third category of wine identified by the author: wine-fruit, that which releases aromas and flavors of fresh fruit. There is not a person in the world, expert or novice, regular or occasional drinker, who does...
The wine-sugar
From wine-alcohol we moved to wine-sugar. Because the sweet taste is the one most likely to meet people’s taste buds. If wine-alcohol has been the dominus of the wine scene for millennia, in each time it has had to cede...
Wine alcohol
For millennia, alcohol was the parameter by which wine was judged, made and drunk. Today, things have radically changed thanks to evolving winemaking techniques. Alcohol wine is that wine that has trod the scene as a protagonist for a few...
The six faces of planet wine
In addition to classic categories, remembering to unconventional parameters can guide us to enjoy even more fully what we pour into our glass. The primary supplier of raw material of any form of communication has a specific identity: it is...
The sense of discovery
The sense of discovery in gastronomy is nothing more than the application of the classic sixth sense. Not an innate talent, but an aptitude to be developed and cultivated. Our five senses are an extraordinary physiological resource but they can...