Spring risotto

Despite the weather hasn't made up its mind yet, we are in the spring and some days are getting really warm. To enhance our spring mood we are sharing our lemon and ginger risotto recipe 😋 However we would like to underline how oranges, mandarins and lemons make for great all year long risottos!

By the way, this will be our Easter risotto 😜

our curry rice

As per our followers' request, we are sharing our 2018 flu go to rice recipe.

As at Turin Epicurean Capital we drink quite a lot of tea it is rather unusual we fall sick or catch the flu, apparently though, this year's strain has been rather virulent and, as we are burning the candle on both sides, we fell sick too.

Fever, cough, mucus, shivers, the ever-ending exhaustion feeling, the list of symptoms is long and we decided to kick it out of our system with some true soul food packed with all powerful ingredients: our curry rice with raisins and chopped hazelnuts just for a Piedmont twist 😜

This recipe is perfect for all the times you have no strength, will or time to cook something highly nutritious.

spicing up Piedmont cuisine

On June 23 at 3pm the Turin Epicurean Capital cooking class taught by Patrizia Nobile of Tastinglife and Chef Lamberto Guerrer, started at the Associazione Cuochi Torino.

Patrizia and Lamberto decided to put together their know-how and offer a class about the best of the Piedmontese cuisine and a couple of ingredients ordinary in other world's cuisines but yet totally unknown in Italy.

Chef Lamberto Guerrer, ACT presdent and Patrizia Nobile of Tastinglife