Are you curious to find out how a chef lives and works? Would you like to know the stories behind the food industry? In this section you can read interviews to chefs and food and wine experts.
Apulian chef Vincenzo Elia from Mesagne, in the province of Brindisi, will be at the EXPO 2015 on August 1-31. Chef Elia uses a lot of Slow Food ingredients in his dishes. In Milan he will prepare a special fish soup (the “Boccaccio”), handmade stuffed pasta and a dessert made with Toritto almonds. ...
Apulian chef Nazario Biscotti from Lesina (FG) will be at the EXPO on June 1-30. Biscotti and his wife Lucia Schiavone will bring some of their special recipes from Lake Lesina to Milan. Lake Lesina is a salt water lake on the promontory of Gargano, in the north of Puglia. The lake is populated mostly by eels, the main ingredient of Nazario Biscotti’s recipes. Here...
Angelo Di Biccari (aka Trilussa) is going to the EXPO in Milan on May 3rd with his famous bread made inside an historic 1526 straw burning oven in Orsara di Puglia (read here about it). He will share his stories and his bread with all Italian Pavilion visitors through a “spiegapane” (literally “bread explainer”). Take a look at our exclusive...
