Last night I attended the second of Pentimento Restaurant’s monthly “Passport to Italy” dinners. For February, chef Massimo Fedozzi took his 36 guests to Lombardia in the country's far north. Among ...
There is nothing hard about making risotto; it simply requires supervision and constant stirring to create the proper creamy texture. Risotto is ready when the individual grains are tender but with ...
There are plenty of restaurants across the world that claim to serve risotto on their menus, but how authentic is it really? Chances are, not very. Risotto is part of the Milanese DNA, a reflection of ...
Isetan Shinjuku will be hosting an "Italian Exhibition" from September 30th, showcasing the latest Italian cuisine. The main venue, the event hall on the 6th floor of the main building, will have a ...
There is nothing hard about making risotto; it simply requires supervision and constant stirring to create the proper creamy texture. Risotto is ready when the individual grains are tender but with ...
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