IPSSEOA Tor Carbone – Roma
That salmon with citrus truffle
Sustainability: thanks to the use of the entire orange peel we can say that we have used the entire orange with its associated nutritional properties.
IPSSEOA Tor Carbone – Roma
IPSSEOA Tor Carbone – Roma
Full shrimp
The importance of using the whole prawn and not only the commonly edible part, but also the carapace where important nutritional principles are contained, even the prawn shell can reduce the absorption of cholesterol and dietary fats. This is stated…
IPSSEOA Tor Carbone – Roma
Maritozzo with cod and truffle
Eating the skin from a variety of fatty and lean fish can help ensure adequate nutrient intake. Fish, therefore, including its skin, is an excellent source of dietary protein, an essential nutrient that serves as the building blocks for tissues…
Why did we choose to collaborate with Liquigas?
Why did we choose to collaborate with Liquigas? Our Partner and Head of Communications and Food Safety Lidia Marchetti explains it to us in this post.
Interview with Roberto Franca – Headmaster of the Santa Marta Institute of Pesaro
Interview with Roberto Franca - Headmaster of the Santa Marta Institute of Pesaro https://youtu.be/fSCYzpBqxK0
Food Genius Academy – Milano
Chicken in two servings
Chicken in two servings - Roasted breast with truffle and herb crust, black cabbage and stock - Confit thighs and wings, brick pasta tartlet and truffle
Interview with Lorenza Marchetti of the T&C Tartufi company in Acqualagna
On the occasion of the cooking contest at the Santa Marta Institute in Pesaro, we interviewed Lorenza Marchetti, Head of the fresh truffle department, research and development, trade fairs and commercial events of the T&C Tartufi Company, who told us…
