from France we then move on to the vision of the "maestro" Niko Romito

processing techniques

The latest issue of the magazine 2022 is fresh off the press

with its cuisine rich in history

Rice, the Italian Way lang-en from France we then moveThis book is the first of its kind, dedicated to Italian rice culture in all its forms, whether traditional or contemporary. It features masterclasses and recipes from over 100 chefs to help you cook as an expert in the field. The book covers the history, selected varieties and use of rice, the role of broths, the passion for mantecatura, and the different rice cooking techniques invented in Italy. Masterclass are curated by chef Christian Costardi.