Beneath the Sugar Coating: In Conversation with Corrado Assenza - Italy Segreta
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Beneath the Sugar Coating: In Conversation with Corrado Assenza - Italy Segreta
Taste isn't some mysterious gift bestowed at birth—it's simply what happens when you pay close attention to what moves you.
Sari Azout • What Matters in the Age of AI Is Taste
“In a world of scarcity, we treasure tools. In a world of abundance, we treasure taste.”Anu Atluru, Taste is Eating Silicon Valley
Emil Kowalski • Developing Taste
I often go to Catania, a vibrant, young city half an hour from Taormina. My destination is always Via Santa Filomena, a pedestrian street of breweries, and restaurants. My go-tos for drinks are Gloriole, Vermut, and Pamochã, which serves an irresistible combo of bread, mortadella, and champagne.
Off Season Italy: How Artist Alessandro Florio Spends Winters in Taormina, Sicily
What we know is that between 902 and 1165 during the overlapping Arab and Norman rule of Sicily the art of drying pasta, tria, was evolved and industrious. We have the enchanting description by the Arab geographer Al-Idrisi in 1154 as part of a book documenting the geography and rituals of the island he authored for Sicily’s then Norman king, Roger
... See moreRachel Roddy • An a-Z of Pasta
Il Pirata delle Cinque Terre, an endearing tourist trap, is located in the workaday zone behind and above the train station. The dynamic Sicilian duo Gianluca and Massimo (hardworking twins, a.k.a. the Cannoli brothers) enthusiastically offer a wide assortment of Sicilian pastries. Their fun, playful service makes up for the lack of a view. Massimo
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