Food – Pagina 3 – Foodismo: Experiencial Tour in Salento

Olive Pearls: social agriculture of Tenuta Castellana and Amici di Nico Onlus

Agricoltura Sociale Foodism likes social agriculture, when it is made with the heart.Today it is Valentine’s Day and, the story we are telling you is a love story: love for life, for special children, love for secular olive trees. Olive Pearls: Amici di Nico Onlus and Tenuta Castellana, united together to produce a delicious Evo […]

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Tabisca: a new concept for the restaurant in Lecce

Lascia un commento / Food, Lecce / gianfranco

We visited Tabisca, an innovative concept for the restaurant in Lecce: tastefully and carefully furnished restaurant, selection of excellent raw materials, first quality cold cuts, wine cellar well assorted with exceptional wines. The interior design project is interesting: high seats (whose backrest recalls the “t” of the logo) comfortable and custom-made furniture in wood and wrought

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Bros: it’s a family business

Lascia un commento / Food, Lecce / gianfranco

The story that we are about to tell you has touched all the emotional strings of our heart because we talk about Lecce, we talk about Puglia, we talk about cultural and culinary contamination always respecting the territory, our land. Bros: in the heart of Lecce, there’s a family business When we talk about innovation in the

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Soft nougat, panettone foam and liquorice ice cream from Atri

Lascia un commento / Ivan Tronci / gianfranco

Last but not least the sweet…. and what sweet. The soft, delicate nougat, accompanied by a froth of gelato panettone with liquorice. Chef Ivan Tronci has created two variants of this masterpiece (which we have obviously tasted and told you): with ice cream and liquorice mousse. Preparation of the soft nougat Tighten the almonds to 90° in

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Tataki of swordfish with fennel, pomegranate and lime

Lascia un commento / Ivan Tronci / gianfranco

The taste of the sea, in this dish, is enhanced by swordfish. Fennel, pomegranate, mirin and hemp oil create an unicuum of flavours. The goodness of this dish is incredible. Follow the suggestions of Ivan Tronci and you will enjoy a truly unique dish. Ingredients A piece of swordfish with two and a half fingers thick Fennel

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ORZO PERLATO

Lascia un commento / Ivan Tronci / gianfranco

Abbiamo chiesto, al nostro chef Ivan Tronci, di deliziarci con qualcosa di speciale. Il risultato, veramente stupefacente, è questo piatto giovane, fresco, dinamico. Siamo rimasti a bocca aperta (è il caso di dirlo), stupiti. L’orzo perlato, i gamberi rossi di Gallipoli e tutti gli ingredienti sono bilanciati in modo unico, fresco. Se volete stupire i

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Orecchiette and macaroni, Cicerchia chickpeas, mussels

Lascia un commento / Ivan Tronci / gianfranco

This is a full-bodied, substantial dish. Rich. It recalls tradition, the link with our land, Salento, it recalls the flavour of the Adriatic sea, the real taste of the sea of Otranto. A dish that is characterized by its simple, distinctive taste. A versatile recipe that can fit into different types of menus: total veg, land and

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Smoked mackerel, apples, ginger and walnuts: Salento sea

Lascia un commento / Ivan Tronci / gianfranco

Ivan Tronci has created this first course, to make you dream about the true flavours of the Salento sea. The mackerel, prepared with love, will surely give you satisfaction and will touch the hearts of your guests because it is a fresh, genuine and rich flavorful dish. The scent of fresh, freshly caught fish will give

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A return to the origins of a globetrotter chef: Otranto & Ivan Tronci

Lascia un commento / Ivan Tronci / gianfranco

A real return to the origins for our chef Ivan Tronci who, after 11 years, returns to his school, the IPSSEOA of Otranto (the State Professional Institute “Services for Enogastronomy and Hospitality”), during the annual meeting “Student Protagonism”, organized by the students, coordinated by Prof. Giulia Bello and supervised by Augusto Specchiarello, the director of the school.

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