Tagliatelle are a type of fresh egg pasta, known worldwide and particularly famous in the Emilia-Romagna region, their territory of origin. Their birth is surrounded by mystery and legend and as often happens, behind the secret of their origin lies a...
The restaurant Ovest is looking for you as a chef (m/f/d)! Are you looking for a job in Berlin? Restaurant Ovest is looking for a full-time chef with experience in Italian cuisine. Located a few steps away from the Kurfürstendamm, Restaurant West offers traditional...
The not-waste-leftover of the meals is an important concept in Italian cuisine. Italian rural tradition has taught us that leftovers can be used to prepare many other tasty recipes, instead of throwing them away! The main ingredients of this type of anti-waste cuisine...
Italy, the country of food, tradition and culture, with its 23.5Kg of pasta consumption per person, per year, gives us another battle on food. What is the type of Penne Italians prefer? Lisce (smooth) or Rigate (with little grooves on it), and why do they choose one...
A dissenting voice to the fast food trend: slow food, born in Italy in the 1980s, set light on the importance of a full, sit-down meal and its physical as well as mental benefits. The concept of slow food was born in Italy in 1989, when Europeans decided to face the...
What happens if two friends and chefs from Apulia meat again in Berlin? They build up one of the best Italian restaurants in town! Zum Heiligen Teufel is the result of a constant research about flavours and recipes, and the same attention that Antonio and Nicolas...
