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projectfoodlab
Florence, Italy
Project Food Lab hopes to explore modern Italian food possibilities, creative, but also traditional, backed by thorough research into traditions, product knowledge, and techniques.
Recent Activity
cantuccini ripieni - cantuccini biscuits filled with vin santo rehydrated raisins
Posted Feb 22, 2013 at projectfoodlab : italy
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finally we are back.
it's been a difficult 9 months. and unfortunately we haven't been able to work on project food lab. but finally we are back...! after being removed from the blog for so long. it is good to see it again with fresh eyes. we ll be revamping the site. and starting on some new projects: cantuccini ripieni. (this one should be fun) pici al aglione crostini ai carciofi some research on produce: vin santo garlic (!) plus some new pages on books and equipment that we like. we hope you enjoy it! Continue reading
Posted Feb 19, 2013 at projectfoodlab : italy
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cantuccini di prato - biscotti of prato
Posted Apr 19, 2012 at projectfoodlab : italy
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sacher italian style - sacher alla italiana
Posted Apr 10, 2012 at projectfoodlab : italy
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projectfoodlab added a favorite at projectfoodlab : italy
Apr 6, 2012
yes until it gets turned into a risotto in the nxt couple posts...!
baccelli e pecorino - raw fava beans and pecorino cheese
baccelli e pecorino - raw fava beans and pecorino cheese there are few things that herald spring in florence like this simple dish. especially because eating fava beans raw requires that they are young. in a few months the beans become too large and are covered in a thick skin that is unpleasa...
baccelli e pecorino - raw fava beans and pecorino cheese
Posted Mar 31, 2012 at projectfoodlab : italy
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insalata di finocchio e arance - fennel and orange salad
Posted Mar 26, 2012 at projectfoodlab : italy
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burrata
Posted Mar 26, 2012 at projectfoodlab : italy
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cherry tomatoes - pomodorini
Posted Mar 26, 2012 at projectfoodlab : italy
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bocconcini di pomodorini, burrata e basilico - burrata filled cherry tomato bites
Posted Mar 23, 2012 at projectfoodlab : italy
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trenette di farro in cacio e pepe - cacio e pepe with long farro pasta
Posted Mar 15, 2012 at projectfoodlab : italy
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pistachios - pistacchi
Posted Mar 13, 2012 at projectfoodlab : italy
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projectfoodlab added a favorite at projectfoodlab : italy
Mar 3, 2012
crostata di ricotta, limone e pistacchio - italian short crust, fluffy lemon and ricotta filling, pistachios
Posted Feb 29, 2012 at projectfoodlab : italy
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the best food science blogs
the best blogs on food science: cooking issues (the food science and tech site from the french culinary institute) curious cook (the website from harald mcgee. enough said) ideas in food (another great blog with a big emphasis on understanding the science and the technique.) khymos (excellent food science, molecular gastronomy blog.) the quenelle (the pastry blog of the CIA's francisco j. migoya. more tech than pastry.) ruhlman (not exactly a food science blog. but the spirit is definately in that direction.) Continue reading
Posted Feb 24, 2012 at projectfoodlab : italy
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the best food blogs
it was hard to narrow this down. and really there are many many other sites I visit regularly and really appreciate, but i wanted this to be more of a resource. it was not enough that I simply like the site. anyways it is still to be updated.. the best in general: a meandering mango (simple but well done.) delicous days (well photographed, good sense of culinary traditions. all in all a well done blog from munich) no recipes.com (beautiful blog. an emphasis on technique. cutting across/working within many different cuisines, a difficult task, perfectly executed.) playing with fire and water (mind bogglingly creative. always full of surprises beautifully photographed.) smitten kitchen (the premier home food blog. few do it this good.) studiokitchen (food blog to food project to restaurant, it's awe inspiring, as is the food, as is the photography. highly technical/molecular technique but all that equipment works for the food not the other way around.) wrightfood.com (well done blog from seattle, seafood and chracuterie) victory or death (a little geeky title but this blog on food and travel is well photographed and well written.) zen can cook (beautifully photographed, well explained technique, cuisine : modern american(??), always inspires.)... Continue reading
Posted Feb 22, 2012 at projectfoodlab : italy
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best baking and pastry blogs
on baking and pastry (if not entirely at least in emphasis): davidlebovitz.com (no comment is really necessary. excellently weaving food, pastry, wine and parigian culture with speckles of his personal life. pastry though is definately where this blog shines brightest.) doriegreenspan.com (another authoratative site on food in france. more balanced but for me a stronger pastry resource) joepastry.com (my absolute favourite pastry site. informative. heavy on the technique and then some history lest you get lost..) michael laiskonis (words of wisdom from one of the best pastry chefs in the world) and his other workbook. scarlettabakes.com (very well done baking blog) UPDATE: (added to pages) eggbeater.typepad.com (thoughts from a professional pastry chef. she's hardcore careful.) Continue reading
Posted Feb 20, 2012 at projectfoodlab : italy
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best italian food and culture blogs and sites.
so i've finally begun the task of compiling what i think are the best food and culture sites. here's a preview on the best italian related... aglio, olio e peperoncino (one of my favourites from the eternal city) caput mundi cibus (another well written blog from rome) dissapore (well respected italian food and restaurant blog (more a magazine really) in italian) eataly (italy. food. wine. culture. period.) food-o-grafia (beautiful italian food blog, what i wish my blog would look like... in italian) ganzo magazine (about 'vera' italian style and culture, in america) gazzetta gastronomica (italian magazine on food, restaurants, chefs etc. in italian) il cavoletto di bruxelles (creative italian, with a belgian infusion, in italian) jul's kitchen (from the tuscan countryside) la cuisine de fabien (creative italian cuisine. in italian) in support of some local artists/designers: eddiespanier.org kappio UPDATE: have added to the pages.. anice&cannella (very well done italian food blog, in italian) essen.com (italian, food, culture, art magazine, in both english and italian) Continue reading
Posted Feb 9, 2012 at projectfoodlab : italy
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spaghetti pesto al pistacchio - spaghetti with pistachio pesto
Posted Jan 5, 2012 at projectfoodlab : italy
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the new year
well its the new year. and there is finally some time again to focus on the blog. its been an incredibly busy fall-winter. and project food lab certainly did not expect to be in a situation where it was literally not possible to free up some time for the blog. regardless, it catered its first event as project food lab late november and there will be a retrospective update on that later. as well as some brainstorming for the next event. savory cannoli, maybe? upcoming food posts: pesto al pistacchio - pistachio pesto risotto gamberi, zucchine e vaniglia - shrimp zucchini and vanilla risotto panelle e fritelle di bianchetti - sicilian chickpea and white bait fritters torta di banane, cioccolato e nocciola- banana, chocolate and hazelnut tort as well as the usual on ingredients, books etc. happy new year! Continue reading
Posted Jan 3, 2012 at projectfoodlab : italy
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ruhlman: ratio
this book maybe becomes a little repetitive. and some of the ratios are less fundamental than others. but it will change the way you look at recipes and your approach to cooking in general. the point is that it is the ratios of ingredients which are important. which change the nature of what it is you are cooking. an eye opener, and approach-changer, especially for pastry and baking. Ruhlman, Michael., Ratio: The Simple Codes Behind the Craft of Cooking Continue reading
Posted Sep 18, 2011 at projectfoodlab : italy
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panna cotta alle pesche con salsa di zafferano - panna cotta with peaches and saffron custard sauce
Posted Sep 11, 2011 at projectfoodlab : italy
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melanzane - eggplant
Posted Sep 10, 2011 at projectfoodlab : italy
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bugialli: on pasta
this book was first published in 1988 and revised and updated in 2000. as is obvious from the cover picture it is a book in tune with the culinary mood of the time. spaghetti al pomodoro deconstructed. circular and very minimalist. but yet this book is written with such attention to tradition and authenticity, that with the right eye it remains astoundingly modern. the absolute best book on pasta in the english language. the amazing: Bugialli, Giuliano., Bugialli on Pasta Continue reading
Posted Sep 4, 2011 at projectfoodlab : italy
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