FRIGO - 4 chiacchiere con chi insegna la cucina
FRIGOIl podcast di Frigo Magazine. Ogni puntata facciamo quattro chiacchiere con una scuola di cucina o un'associazione che si occupi di spiegare o divulgare la cucina del territorio.
| Publishes | Monthly | Episodes | 27 | Founded | 4 years ago |
|---|---|---|---|---|---|
| Language |  Italian | Categories | FoodArts | ||
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Latest Episodes
Abbiamo incontrato il responsabile Marketing di Olio Clemente, Dino Clemente, che ci ha fatto capire un po' di più su cosa significa essere sostenibili nel mondo oleario e delle cultivar pugliesi.
Abbiamo incontrato Davide Brusa, titolare di Riso Margherita che ci ha fatto capire diverse cose sul "mondo" riso e su quanto la passione può raggiungere risultati eccellenti.
Piero Sassone, Presidente della Scuola professionale di cucina italiana ICIF, ci spiega come è vissuta la cucina italiana dai professionisti all'estero.
Abbiamo incontrato l'Amministratore Delegato del Gruppo Salov in occasione della presentazione del report di sostenibilità nella Villa Filippo Berio.
Abbiamo incontrato il Master Blender di Filippo Berio che ha sfatato tante "credenze" sull'olio Extravergine d'Oliva e spiegato i prodotti Filippo Berio.
Abbiamo incontrato l'Amministratore Delegato del Gruppo Felsineo, la Dott.ssa Emanuela Raimondi, che ci ha spiegato il percorso dell'Azienda tra tradizione, innovazione e sostenibilità.
Il presidente di FelsineoVeg ci ha fatto un po' di chiarezza sugli alimenti plant-based.
Con noi il Presidente di Felsineo ci ha spiegato le caratteristiche della Mortadella 1963, nata per ricordare un anno importante dell'azienda.
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Apple Podcasts | #249 | Italy/Arts/Food |
Apple Podcasts | #60 |  Poland/Arts/Food |
Apple Podcasts | #102 |  Russia/Arts/Food |
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