This article featured in Cibus edition of November 2012. Bizarrely dressed in white polypropylene overalls and sky-blue plastic shoe covers I shuffled behind Giovanni Roncalato, eager to discover the artisan cheese making process at La Casara. Accompanied by the warm September sun, as it was breaking through the wispy morning clouds, we made our way […]
Category Archive for 'Technique'
This article was first published on CIBUS magazine / April 2012. It’s easy to get it wrong and end up with a messy, mushy mass on your plate. But if you learn about the three decisive elements of how to make the perfect risotto then you can enjoy the versatility of this Italian dish. Risotto […]