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qui a des idees de poissons crus en marinade?

Replied Apr. 2, 2008

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Profile Information

Preferred foods: Truffle, Wild Mushrooms, Cheese, Venison, Fish, Fusion, Slow Food

Preferred wines: Structured red, in Purezza

Your Hometown: Argegno (CO)

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Marcello Cividini's Blog

Miso-stewed tripes (nikomi) in Tokyo

Searching yakitori spots under the Yurakucho Station we have found an old popular standard, nikomi, tripes with vegetables and little squares of pig skin, piping in hot copper pot taking at least 6 hour to cook.

sprinkled with fresh leeks ...

… Continue

Posted on March 26, 2008 at 2:30am — 2 Comments

Where Lombard tradition meets Chinese taste

Monday March 3th we participated at the presentation of an interesting cultural event: a book of Chinese - Lombard recipes.
A number of professional cooks from Cina elaborated chinese recipes using DOC local lombard quality products.
Stay tuned.

Oggi abbiamo partecipato… Continue

Posted on March 3, 2008 at 5:30pm — 1 Comment

Cooking around the world

Some of us are home exchangers.
We spend some time meeting together, generally in gorgeous homes where we can share love for wines and foods.

The first unofficial meeting was in last August 2007 in Martha's Vineyard.

… Continue

Posted on February 29, 2008 at 11:00am — 2 Comments

Last Bollito Misto in Argegno

The Bollito misto is a specialty of the Norrth of italy.
SEVEN kind of meat, selected parts of beef, veal, pork and poultry,
SEVEN "ammeniccoli" that means Tongue, head salami, Zampone, cotechino, liver mortadella, animelle, bones with marrow and at least SEVEN sauces in… Continue

Posted on February 26, 2008 at 5:30pm —

Comment Wall (23 comments)

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At 8:25pm on August 21, 2009, Yves Verheyen said…: Hi Marcello, my picture is taken at the new Feria Milano exhibition center. Impressive design!

At 11:09pm on August 20, 2009, Yves Verheyen said…: Too many choices for great kitchens in our little 'Belgium'. That is why some dynamic young chef's are moving South. Our latest unique experience was in Laroque des Alberes/France/Perpignan area at Les Palmiers where Belgian Bart Toelen and his wife gave us a superb evening. http://www.lespalmiers.eu/. Check it out when you are in the Argeles area or just find a reason to pass there like Michelin and Gault-Millau did, its worth it.
Ok here one in my neighborhood where last time we found even our King, incognito taken care off by chef J-M Dienst, a real artist see picture here http://www.lespiedsdansleplat.be/Cours2.jpg; dont forget to visit the nearby smallest city of the world Durbuy when in the Ardennes. A bientot

At 5:02am on August 20, 2009, Vicky Mohler said…: Ciao Marcello,
Yes I enjoy cooking and my husband as well. We will begin adding our favorite recipes and creations soon. One of my favorite recipes is Gnocchi with meat sauce. Yum!

At 5:16pm on August 1, 2009, frances said…: Hi~ this network is so wonderful. I love it, thank you ~~~

At 4:13pm on June 21, 2009, Sergio said…: Sei mitico! Riesci a farmi venire l'acquolina anche se ho appena finito di pranzare :-)

At 12:09pm on February 10, 2009, Kim T said…: Hi, thanks for the welcome. Richard (my husband) will love this group.
Kim

At 12:20pm on December 10, 2008, Marko Radeta said…: Main Serbian, Croatian (and Yugoslavian) dishes:
1. Cevapi http://en.wikipedia.org/wiki/%C4%86evapi
2. Skembici (unfortunately, no translation, feel free to ask me) http://kuvar.krstarica.com/l/glavna-jela/tradicionalna-jela/skembici/
3. Burek (traditional, derives even from Osman Empire) http://en.wikipedia.org/wiki/Burek

About enterier and food itself (photographs) more on: http://www.portal-srbija.com/index.php?option=com_content&task=view&id=1312&Itemid=455

At 12:10pm on December 10, 2008, Elena Giffoni said…: Certamente! ehm...spero di essere all'altezza dei palati esperti e meno esperti! ;-)
A presto!

At 11:02pm on November 25, 2008, Siyu said…: Grazie per il commento prof.:D
Ho visto che il slowfood ha un branch che è già registrato in Taiwan, però neanche io ho trovato nulla in mainland China, non so che tipo di "guanxi" potrebbe essere utile....ma sono curiosa come lei pensa al "guanxi"?? una cosa brutta o culturale o ...???

At 11:19pm on November 24, 2008, Siyu said…: Ciao Professore!!! Grazie mille per la proposta di Slow food che mi piace un sacco e ho scoperta tante cose interessanti su questo tema! ma posso imparare la cucina con lei invece di marketing..? :P
p.s.: un'altra domanda è: why there doesn't exist a branch of slow food in mainland China yet? we should set up one, definitely!