Chef Mark meets several people involved in Slow Food, which got it’s start in Piemonte
A few quick videoblogs from Chef Mark’s trip to Piemonte
Chef James Staiano prepares dishes to pair with the 2004 vintage of Brunello di Montalcino.
Judy Witts Francini, of Divina Cucina in Tuscany, shares the holiday foods of Siena and Firenze.
This week, we speak with 2 experts in Balsamic Vinegar: Christina Crotti from Il Borgo del Balsamico and Cesare Mazzeti of the Consorzio Balsamico
While in Palermo, Sicily, we were treated to a gala dinner in a medieval palazzo. For dessert, the chef showed us how to make a classic Sicilian dessert, the Cassata.
Jennifer and Chef Mark explore the stalls of Capo Street Market in Palermo, Sicily
Chef Mark is joined by Penny Murray of the Planeta Estate in Sicily, who describes the qualities of their 3 olive oils, and their unique process for extracting the oil from their olives.
Jennifer learns the proper way to smell and taste olive oil from Sylvia di Vincenzo of the Mandranova Estate in Sicily.
Highlights from our trip to Sicily with GRI, the Gruppo Ristoratori Italiani.
We visit SpeckFest, the Annual festival celebrating Speck, a cured ham product of the SudTirol-Alto Adige region of Northern Italy.
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