Squid Cacciarolo roasted piquillo peppers with nuts and chocolate
The chef of the restaurant's food teaches us the recipe for squid Cacciarolo roasted piquillo peppers with nuts and chocolate.
Food & Wine
Warm salad with bass
A simple recipe and very healthy with seasonal ingredients. Starring alongside sea bass with vegetables.
Il White Summer Ruinart al Magna Pars Hotel
Magna Pars Hotel at the White Summer Ruinart event that inaugurates a series of summer events that will take place in exclusive White Lounge. Nine particular location in different post of Italy, where fans of the oldest Champagne Maison of the world will be able to savor the Blanc de Blancs
La sommelier Eva Kottrova
L’ex modella Eva Kottrova oggi affermata sommelir, conquista l’oro e il platino nei concorsi d’élite e diviene griffe per i palati più esclusivi del pianeta
Thinly sliced zucchini
A quick and tasty recipe perfect for the summer and with the arrival of the heat: Thinly sliced zucchini. As always prepared by our personal chef Lisa Florentine bankers
I 40 anni della Distilleria Nannoni
Ricorrono i 40 anni della distilleria toscana Nannoni fondata da Gioacchino Nannoni nei pressi di Paganico (GR). Per ricordare l’anniversario, sarà organizzato in distilleria un grande evento celebrativo e conviviale nella serata di sabato 13 July 2013
White Lounge Ruinart le location in Italia
Ritorna White Loung Ruinart 2013, l’appuntamento che celebra l’eccellenza culinaria italiana e l’arte dello Champagne. Un momento esclusivo, dedicato ai palati più raffinati per celebrare la Cuvée Blanc de Blancs Ruinart e brindare all’Estate 2013
The timeless Apple Pie
Like every week, here is the new recipe of our friend Lisa Bankers, the personal chef of Florence. A timeless classic: apple pie
Moët Ice Summer Escape Trunk
For the estate 2013 MOËT & CHANDON presenta MOËT ICE SUMMER TRUNK il bar-à-porter in limited edition dedicato a MOËT ICE IMPÉRIAL, un baule che aperto si trasforma in bar per servire ovunque lo champagne estivo della maison al meglio
Scallops with vegetables
This week Lisa Bankers, personal chef in Florence, teaches us how to prepare a second simple but very tasty. Paper, pen and go to the market to buy ingredients