DolceBlog

Below, you’ll find a selection of what’s cooking in the world of Dolce. Do you have an idea for a post on this blog? Mail to ilse@dolceworld.com.

Category: Travel

17 aug Cuines, 33* combines the original Portuguese Parus White with lacquered streaky bacon and lobster

Cuines, 33 combines the original Portuguese Parus White with lacquered streaky bacon and lobster

"Unique monocépage of the Antão Vaz grape brings elegance to the dish"

Herdade da Comporta is a beautiful farm on the southwest coast of Portugal. This magnificent nature area is surrounded by sea, island and rice fields creates, among other things, beautiful wines. The wines of Herdade da Comporta are produced in the wild beauty of nature and the tranquility of the estate. The sandy soil and the unique climate of the region, tempered by the proximity of the ocean, form the perfect environment for the cultivation of wine grapes. The grape varieties - such as Aragonez and Trincadeira for red wine and Arinto and Antão Vaz for white wine - are grown on around 35 hectares and treated with the utmost respect. Dolce presented one of the wines to restaurant Cuines, 33 from Knokke, namely Parus White: an elegant and unique wine, but with sufficient body.
 

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03 mar Martini Caffè Torino, the very first Negroni bar in Belgium

Last year, Martini brought the vermouth bar concept to Belgium with Caffè Torino. Modern Italian-style aperitifs are clearly on the rise in this country as well. One big winner in this respect is the classic Italian Negroni cocktail. That is why Caffè Torino will be the very first Negroni bar in Belgium this year.

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16 nov Free tickets to the Chefs World Summit with DOLCE WORLD

Make a note in your calendar now: the first Chefs World Summit is held at the Grimaldi Forum in Monaco from 27 to 29 November this year. This exclusive networking event brings together gourmet cooking from around the world in a three-day journey of discovery. As a partner of this unique event, DOLCE WORLD is giving away 20 free tickets worth €225. Do not wait too long: send in your details today!

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04 sep Dolce visits the Festival of the King of Ham "Parma "

Parma ham, a secular tradition.

The total production of raw hams in Italy reached approximately 25 million pieces. The "prosciutto" is made from the hind legs of pork. The name "Prosciutto" is derived from the word "Prosciugare" meaning drying. Prosciutto most sophisticated and best known is called Prosciutto di Parma or Parma ham.

Parma ham is rooted in very ancient times. The documents show that 217 BC. J.C., Hannibal stopped in Parma during his campaign to Italy where he tasted "salty pork thighs." Fifty years later Polibe speaks of those products and an important export from Parma to Rome. Today Parma ham is always produced in the region typical Parmesan and manufactured to the same tradition.

 

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12 may Bocuse d’Or Europe 2016 Tamás Széll is crowned Best European Chef

Bocuse d’Or Europe has never been been as popular as it is now around the world. It’s a great success ! The enthusiasm and support of the whole hungarian nation have boosted the show. They succeeded in promoting their gastronomic and cultural assets.
Florent Suplisson, GL events Gastronomic Events Director
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