South China Morning Post June 25, 2015

areté food and wine marketing consulting

far nascere un piatto o produrre un vino sono attività che si assomigliano intimamente perché entrambe combinano odori e sapori per aprire scatoline dentro di noi piene di ricordi, immagini sconosciute, viaggi emozionanti che durano il tempo di un assaggio. E ci lasciano un ricordo confuso ma ricco di esperienze e slanci di ricerca Creating a dish or a wine is a quite similar activity, since both try to mix flavours and herbs in order to let people travel through memories, images, trips which last the time of a simple byte. They leave us with a memory confused, but full of experience

The interview

http://www.scmp.com/magazines/48-hours/article/1823775/food-consultant-and-writer-maria-pranzo-shares-her-go-restaurants

Tags: 8 ½ Otto e Mezzo Bombana, Alto88, areté, arete food and wine, Bombana, China, ciak, cina, Eat.it, food snob, gourmet, Hong Kong, IFC Mall, Imamura, Michelin Guide, Monteverdi, Oak Tree, Pino Lavarra, restaurant, ristoranti, SCMP, South China Morning Post, Sushi, tartufo, Toscana, truffle

One thought on “South China Morning Post June 25, 2015”

schini27@libero.it on June 25, 2015 at 8:56 am said:

Gli amici, nessun commento? Baci mamma

Reply ↓

Leave a Reply Cancel reply

Enter your comment here...

Fill in your details below or click an icon to log in:

Email (required) (Address never made public)

Name (required)

Website

You are commenting using your WordPress.com account. ( Log Out / Change )

You are commenting using your Twitter account. ( Log Out / Change )

You are commenting using your Facebook account. ( Log Out / Change )

Cancel

Connecting to %s

areté food and wine marketing consulting