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The Culinary Brotherhood ‘Bocca’

ponier middle

1. Dear Wolfgang, you are very active in Austria's gourmet world and organise various culinary events. Please tell us about you and your activities.

My activities, on the one hand include my work at the school, where I always try to bring interesting personalities for our students to meet. This year, food historian and food scout Dominik Flammer from Zurich (The culinary heritage of the Alps) and Martin Klein - Executive Chef from Ikarus Restaurant, Hangar-7 were our guests.
With regards to events, after Chef's Table at the Gustav Fair in 2013/14/15, we are currently planning bocca-villa 2018 for the first time.


WorldFood Istanbul and World Gourmet Society Presents: Turkey’s Best Plate Challenge


The gateway to Turkey's food&drink industry WorldFood Istanbul has become the exclusive partner of the international "Best Plate Challenge" competition in collaboration with World Gourmet Society, a prestigious society consisting of the world's leading chefs, gourmets, food writers, journalists and restaurant managers.
With Turkey's first "Best Plate Challenge", WorldFood Istanbul invites chefs from all around Turkey to send videos showing their best and most creative dishes.
WorldFood Istanbul seeks to become a bridge for chefs all around Turkey in supporting them with their recognition in the international platform, promotion of local products and sharing of their culture.


Noventa di Piave (Venezia)

Where sand & turf meet tradition.
(See Italian version below)

article Shield - Noventa di Piave

Every corner, street and square in the small city of Noventa di Piave has stories to tell of its origins and long history. To tempt locals and travellers, tales of the culinary tradition that has accompanied the city's evolution over the centuries are ready to be told, and served, daily.

Situated in the heart of Veneto's lush countryside near Venice, it is close enough to both the sea and the mountains to be amongst the first to receive their fresh produce.


Review Restaurant WART Hünenberg

1 kl

1. Tesi: Dear Peter, you are the owner of the restaurant WART Hünenberg in Zug/Switzerland which just opened in 2017. Please also tell me more about your background and the philosophy of the restaurant.

Peter Egli: We are lucky having some of the best farms in Switzerland in close proximity to us. We work very regionally. In addition to milk and eggs, we even get a unique Jersey Joghurt from the region. Of course, meat and fish also comes from the surroundings. If there is something we do not get than it is nevertheless from Switzerland. In addition to the focus on the products, we celebrate a very modern weilkitchen. Nose to tail and leaf to root are our standard. With the wines we focus on Europe. Mostly on small and selected wineries whose names are partly still unknown. With this we try to set new standards.


More international business and unique gastronomic experiences at Alimentaria 2018


The International Food, Drink and Food Service Exhibition, organized by Alimentaria Exhibitions, a Fira de Barcelona company, is preparing a unique exhibition with renewed content, mainly aimed at expanding its business character and projecting gastronomy as its differential value. It will take place from 16 to 19 April next year at Fira de Barcelona, Spain.


Interview J. Antonio Valls about Alimentaria


1. Tesi: Dear Toni, you are the Managing Director of the food show Alimentaria in Barcelona / Spain. Can you please tell me about your daily work and the show?

Toni Valls: I constantly deal with people which I consider to be key to the success of a show that needs almost 2 years of preparation. So I attend many internal and external meetings to develop the project and of course I answer hundreds of emails and calls. I also prepare commissions with the organizing commitees of the different shows that are part of Alimentaria and manage our team. As it evolves and the show is approaching, everything gets more and more intense to ensure its proper implementation. Finally, the four days that Alimentaria takes place I do my best to fulfill all the requirements I have: mainly, to meet the media and the members of the organizing commitee, to attend the main events of the show and to develop other PR actions.


Let's do lunch! In Bern: Restaurant Kirchenfeld


Lunch: That meal which makes for a lovely break smack in the middle of the day. It's the perfect occasion for an informal business meeting or simply catching up with a friend. And a wonderful opportunity to discover new restaurants and menus!

It's Thursday, 12:30. I've reserved a table for two in the "old" part of the restaurant. It's less noisy and cozier being smaller than the hall on the other side. I feel like I've stepped into a French brasserie in a small town in France. The waiters wear ankle length aprons, there are old style lamps, two 1930's style coat racks await patrons; the tables are wood with wrought iron legs.


A Scuola di Gusto — Where passion and practice go hand in hand in Bologna

article Scuola di gusto

Since 2010, a Scuola di Gusto has been delivering highly professional training dedicated to cooking, the world of food service, and to every activity connected to food.


Riccardo Facchini — Moving forward with strong memories

article Chef Riccardo Facchini

Although Riccardo Facchini is now a well-known TV personality and a chef from Bologna, it is some of his childhood memories that fondly fill his mind.
In 2011, he took over the historic restaurant Il Pappagallo, where he went back to the roots of the Felsinean tradition. After moving to France for a while to learn the basics of local cuisine, he joined Antonella Clerici's chef team in the TV show "La Prova del Cuoco" in 2012.


Manaresi Wines — The Process of Rebuilding for the Future

article Manaresi Donatella

Manaresi dominates its 24 hectares with views over the whole plain, from Bologna to San Luca in the Alps, on a clear day, as it sits at the center of the farm on the hill of Bella Vista, above Zola Predosa, in the heart of the Colli Bolognesi.


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