salse di pomodoro
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Italy is made of two different tomato sauces

Generalizing, we could say that there are two types of tomato sauce in Italy: one is typical of the Centre-North, ...
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Book The art of cooking separately 31,50 € (free shipping within Europe)

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carne al rosa
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An empirical method for achieving perfectly cooked medium-rare meat every time

Cooking meat medium-rare is different from cooking rare meat. Simply put, it’s like cooking meat rare, and then leaving it ...
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cozze
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Mussels in the summer and mussels in the winter

As a rule of thumb, fish should only be eaten in the months between October and March. Indeed, during the ...
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lamaCarbonio kitchen knives: the Paring Knife

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trippe cozze cotiche
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What do tripe, mussels and pork rind have in common?

Nothing, or rather, everything. I’m going to show you three apparently very different recipes: a traditional soup from the Centre ...
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senape
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Broccoli with anchovies, raisins, and pine nuts

...or how the raisins’ metallic sweetness and the pine nuts’ resin flavour combine perfectly with everything that has a predominantly mustard taste ...
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fotografia giuliano cingoli
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Submitted photo project: Art Photography Awards 2019

Have a look at the photo project submitted for the Lens Culture's Art Photography Awards 2019 ...
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Il miele della lupa
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Wolf honey

I first heard of “wolf honey” from Friederike, director of the Wolf Science Centre in Vienna (http://www.wolfscience.at/). It is chilli ...
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