Every year in October the Chestnut Festival in Soriano nel Cimino attracts hundreds of tourists thanks to the fabulous local product and the evocative medieval atmosphere that is masterfully recreated, thanks to the commitment and the heart of all the people who work on this project. During the event, the village abandons modernity to go back 700 years: nothing is…
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The Birra Perugia factory was born in the second half of the 19th century by the will of a man from Milan, who moved to Umbria, who brought with him and introduced, for the first time there, the beer skills typical of the Austro-Hungarian areas. From there the history of the new Perugia beer starts. Antonio and his partners, in…
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Excitement is mounting amongst American craft brewers as the hops harvest in the United States nears completion. It’s not only brewers who are excited, beer lovers around the world wait in heady expectation for yet more innovative, incredible tasting American craft beers packed full of the highest quality raw materials, to be launched. In the 1980s American craft beer innovation…
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Summer means the scent of the sea, even on the plate! La dispensa di Ilenia, this time makes us dream with a simple and tasty first course: linguine pasta with mussels and cherry tomatoes. Let’s see how to cook it to bring a smile on the table! Ingredients for 4 people: – 1 Kg. Mussels – 350 gr. Linguine pasta…
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By-lined to Adam Dulye, Executive Chef for the Brewers Association, the not-for-profit trade association dedicated to small and independent American craft brewers. Dulye is one of the world’s leading experts on beer and food pairing and in this article he explains how to create mouth-watering pairings without any cooking! With eating-out options limited in the current climate we’re looking to…
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The recipe of Focaccia with burrata cheese, mortadella and pistachios is a delicious idea suggested by La dispensa di Ilenia, that, in its simplicity, offers a complexity of perfumes and aromas that tell about the products of excellence of the Italian peninsula. The soft focaccia, which owes its name to the Latin focus (fire), has origins that could even date…
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Adam Dulye, Executive Chef for the Brewers Association, the not-for-profit trade association dedicated to small and independent American craft brewers, is one of the world’s leading experts on beer and food pairings and the author of The Beer Pantry. Here, he explains how to cook at the intersection of craft beer and great food: “Pairing American craft beer with food…
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