News / Articles
Foie Gras and Gavage - Is the practice cruel?
Thursday, 18 February 2010 00:56    PDF Print E-mail

Foie GrasThe foie gras industry started to develop around 1820 and has been one of the farmer’s main profit sources ever since. The gosling sand ducklings are bred in the open air and are fed with lucerne to develop their digestive systems but are then moved to a small enclosure and well fed with flour and corn three times a day for 3–4 weeks, thus ensuring that the weight of the bird’s liver is 770–900 g for geese and 400–500 g for ducks. The notion prevails that the birds do not suffer.
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Gastronomy in Tuscany
Thursday, 02 April 2009 12:31    PDF Print E-mail
Tuscany dishTuscany is a region of excellence in the area of food and wine. Its lands produce highly appreciated wines, such as the Chianti Classico and the Brunello di Montalcino, that are known worldwide. The region produces many lesser-known wines such as the Vernaccia di San Gimignano, Morellino di Scansano and Rosso di Montepulciano. Just as important is the region's production of Tuscan olive oil and local cheeses (Pecorino di Pienza) and cold cuts (such as salumi di cinta senese). Tuscan cuisine distinguishes itself for its tasty dishes made with genuine, natural ingredients which make even the simplest dishes true delicacies to savor and enjoy (bistecca Fiorentina, cinghiale, pappa al pomodoro, ribollita).
 
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Sherry Under The Microscope
Thursday, 02 April 2009 10:41    PDF Print E-mail

Heston Blumenthal
In a world first, culinary alchemist Heston Blumenthal has put sherry under the microscope to fin it contains flavor-enhancing properties - and has unveiled a brand new, scientific, but unconventional way of food and wine pairing, with some surprising results.

 
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