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Interview J. Antonio Valls about Alimentaria


1. Tesi: Dear Toni, you are the Managing Director of the food show Alimentaria in Barcelona / Spain. Can you please tell me about your daily work and the show?

Toni Valls: I constantly deal with people which I consider to be key to the success of a show that needs almost 2 years of preparation. So I attend many internal and external meetings to develop the project and of course I answer hundreds of emails and calls. I also prepare commissions with the organizing commitees of the different shows that are part of Alimentaria and manage our team. As it evolves and the show is approaching, everything gets more and more intense to ensure its proper implementation. Finally, the four days that Alimentaria takes place I do my best to fulfill all the requirements I have: mainly, to meet the media and the members of the organizing commitee, to attend the main events of the show and to develop other PR actions.

Let's do lunch! In Bern: Restaurant Kirchenfeld


Lunch: That meal which makes for a lovely break smack in the middle of the day. It's the perfect occasion for an informal business meeting or simply catching up with a friend. And a wonderful opportunity to discover new restaurants and menus!

It's Thursday, 12:30. I've reserved a table for two in the "old" part of the restaurant. It's less noisy and cozier being smaller than the hall on the other side. I feel like I've stepped into a French brasserie in a small town in France. The waiters wear ankle length aprons, there are old style lamps, two 1930's style coat racks await patrons; the tables are wood with wrought iron legs.

A Scuola di Gusto — Where passion and practice go hand in hand in Bologna

article Scuola di gusto

Since 2010, a Scuola di Gusto has been delivering highly professional training dedicated to cooking, the world of food service, and to every activity connected to food.

Riccardo Facchini — Moving forward with strong memories

article Chef Riccardo Facchini

Although Riccardo Facchini is now a well-known TV personality and a chef from Bologna, it is some of his childhood memories that fondly fill his mind.
In 2011, he took over the historic restaurant Il Pappagallo, where he went back to the roots of the Felsinean tradition. After moving to France for a while to learn the basics of local cuisine, he joined Antonella Clerici's chef team in the TV show "La Prova del Cuoco" in 2012.

Manaresi Wines — The Process of Rebuilding for the Future

article Manaresi Donatella

Manaresi dominates its 24 hectares with views over the whole plain, from Bologna to San Luca in the Alps, on a clear day, as it sits at the center of the farm on the hill of Bella Vista, above Zola Predosa, in the heart of the Colli Bolognesi.

Love Italian: Italian language and food excellence


article Love Italian.Mortadella

In the midst of the promotion of the Emilia Romagna region and its cultural and culinary identity, the non-profit organisation Bologna Connect has recently launched Love Italian, a project that brings together language learning, culture, and food experience.
Emilia Romagna, and particularly Bologna, are a honeycomb of hidden treasures that need to be seen, and discovering them can be an demanding task. It requires a little time and an open curiosity, tempting you to discover a few places the travel guidebooks won't take you.

Trattoria Annamaria — a tribute to the art of making fresh pasta

article Trattoria Annamaria.2

Wandering through the narrow streets of the medieval city of Bologna, under the shade of one of its famous porticos, is where you'll find Trattoria Annamaria. The restaurant takes its name from the owner, a woman who has become an institution in the city, and whose fresh pasta is a must-try when visiting the city.
Defying Italian gender conventions, Annamaria set up her own business more than 30 years ago. And she has been serving her customers with excellent care since then, confronting all the challenges that female entrepreneurs have to face.

FICO Eataly World – The New Global Destination for Lovers of Italian Food

article FICO Eataly.pasta

Have you ever wondered where bread comes from? What are the different grains used in different styles of bread? When and how do you plant seeds? What's the difference between white flour and brown flour?

Where Traditions Meet — Tea and Tuscany

Tealicious for the sense

The traditions of drinking natural infusions cross centuries, oceans and cultures, with each culture offering new combinations to local ingredients as they travel, taking advantage of different gastronomic expressions.

Originally from Cordoba, Argentina, Marcela Viviana Esteban — creator of Tealicious in 2009 — is one who has combined travel and infusions.


Amatriciana Day 2017

A year on, solidarity for Amatrice (central Italy) continues to gain momentum. Twelve months from the first 'Amatriciana Day', the charity evening organised in Florence on the terrace of Forte Belvedere to raise funds for the people affected by the earthquake that has devastated central Italy, returns to Florence on September 7. The event, organised by members of the World Gourmet Society in Tuscany, brings some of the most renowned chefs in Florence and Tuscany together once again.

More Articles...

  1. Tuscany welcomes a new Local Group for Gourmands
  2. WGS Toastmasters starts in Florence
  3. Portrait Dominique Dresel - IGEHO
  4. Portrait Elisabetta Rogai
  5. Portrait Eva Sinosini
  6. Portrait Michela Botasso
  7. Portrait Sandy Swanton
  8. Portrait Filippo Saporito
  9. Portrait Marco Gemelli
  10. Portrait Daniele Ceccatelli
  11. Portrait Cecchi Family
  12. Interview Chef Valeria Piccini
  13. Portrait Armando [Andy] Cristofori
  14. Interview Chef Vito Mollica
  15. The WGS Best Plate Challenge
  16. Introduction of Tuscany as a culinary region
  17. Portrait Georg Prieler - Weingut Prieler
  18. WGS Best Plate Challenge has started
  19. A Culinary Tennis Match at The Modern Pantry
  20. Portrait Cassis Restaurant - Bariloche / Argentina
  21. Portrait The Norfolk Sloe Company
  22. Portrait Chef Dayashankar Sharma
  23. Chef Joseph Yammine - Executive Chef of the Diplomatic Club Qatar
  24. Portrait - Chef David Sosson - The president of Qatar Culinary Professionals
  25. Portrait Axel Stiegelmar - Winery Juris / Austria
  26. Portrait Michael Moosbrugger - Schloss Gobelsburg
  27. Interview Willi Klinger - Austrian Wine
  28. Interview with Pascal Schelbert ENI’T
  29. London Nightlife Update - Hyde Kensington
  30. Portrait Robert Thompson – Isle of Wight
  31. Portrait Jacob-Jan Boerma -Restaurant De Leest
  32. Portrait - Chef Seiji Yamamoto of Nihonryori RyuGin
  33. Portrait - Stephanie Simbo - Beyond Bars Akademia / South Africa
  34. Portrait - Joe Barza - Chef and Culinary Consultant from Lebanon
  35. Portrait Restaurant Simpsons - Chef Luke Tipping
  36. Historic aircraft and the highflyer of upscale cuisine
  37. Michelin Starred Thai cuisine
  38. Four hands and only the freshest ingredients
  39. Portrait La Pecora Nera Ristorante - Ayacucho 1785
  40. Portrait Michelin Starred Chef Bruno Oger
  41. Childhood Memories, Smoke, Flames and Michelin Stars
  42. Japanese Kaiseki cuisine in the middle of Switzerland
  43. Portrait Harturo Restaurant - Vicente López 1661 - Buenos Aires
  44. Interview Martin Strehle, Küchenchef – Tropenhaus Frutigen
  45. Potrtrait Casa Bianchi
  46. #CookForSyria
  47. Portrait - Tony Asseily - Chateau Biac
  49. Global Gastronomy / October 19th 2016 in London: The Ultimate Foodie World Tour
  50. Portrait - Zante Olive Oil
  51. Portrait Casa Coupage Room/La Bumón / Buenos Aires
  52. Oliver Honegger TURICUM GIN / Switzerland
  54. Top international chefs to wow guests at 2016 World Gourmet Festival
  55. The Turkish starred chef
  56. Top chef internazionali per stupire gli ospiti del World Gourmet Festival 2016
  57. Lobster & Oyster Bar at St. Gotthard
  58. Portrait - Thibault Pontallier
  59. Interview Haya Molcho
  60. Portrait Finca Es Fangar
  61. Culinary wanderlust meets local cuisine
  62. Portrait - Armin Amrein: Restaurant Glow
  63. Portrait Chef Norbert Niederkofler - Hotel Rosa Alpina
  64. Secret Valais’ recipes dating back to the era of the cholera epidemic
  65. The story of Tom Aikens
  66. Portrait Restaurant La Pergola - Chef Heinz Beck
  67. Portrait - Gaston Hochar - Chateau Musar
  68. ‘Mexico - The Cookbook’ by Margarita Carrillo Arronte.
  69. Restaurant Sommerlust - Switzerland
  70. Omar Vitullo from Cantina don Carlos / Buenos Aires
  71. Company Portrait - Rochini - Austria
  72. WGS Switzerland has cooked: Swiss Star Chefs for Africa
  73. A twist on the national dish of Switzerland „cheese fondue"
  75. Portrait Hunan - London
  76. Portrait Alain Ducasse at The Dorchester – Chef Jean-Philippe Blondet
  78. Novanta - A Popup Hotel and Restaurant in Tuscany and Amsterdam
  79. Laura and Fabia Löw – Löw Delights
  80. Coconut Blossom Sugar, Bamboo, and Transparency in the Food Industry
  81. The World Gourmet Society Group in Paris is starting the culinary year 2016
  82. Portrait - Pascal Aussignac - Club Gascon
  83. JRE - The generational values of Europe’s next Master Chefs
  84. Portrait Philip Angst - co-owner of the restaurant Stubä in Zurich
  85. Interview Dominique Landolt Ortiz and Maria Dolores
  86. Will you stay at New Year in Paris?
  87. Portrait Linny Kenney - Leather Studio
  89. Company Portrait - Atelier V Pur - Switzerland
  90. Portrait Jose Pizarro / London
  91. WGS Switzerland: Who is who? Part II
  92. Miguel Angel Hernandez - Sake Sommelier
  93. Portrait Peggy Porschen - Wedding Cakes
  94. Culinary Sustainability Paired with Innovative Spirit on the Shores of Lake Zug
  95. Portrait Relais & Châteaux Restaurant Hotel Tennerhof - Stefan Lenz
  96. Portrait Andreas Gugumuck, Owner of Wiener Schnecke
  97. Company Profile - Truffle and Wine from Australia
  98. Portrait Gourmet Festival Vila Joya - Chef Dieter Koschina
  99. Panel Discussion: Aesthetics in Top Restaurants
  100. The Gourmesse 2015: Gourmet Enjoyment – also in the Special Vegan Section
  101. Portrait Restaurant Fleur de Sel - Alex Verhoeven
  102. World Gourmet Society Switzerland: Who is who? Part I
  104. Why we are all missing out on the best restaurants
  105. Portrait Andreas Caminada
  106. Portrait: Martins Rittins and Restaurant Vincents in Riga / Latvia
  107. Portrait Martiņš Sirmais - Restaurant 3 Pavaru in Riga / Latvia
  108. Interview Paolo Basso - Best Sommelier of the World 2013
  109. PORTRAIT Jean Paul Bondoux - BUENOS AIRES
  110. New WGS local gourmet group has started in SE Queensland / Tweed Coast in Australia
  111. PORTRAIT Crizia Restaurant - Buenos Aires
  112. Portrait The Culinary Beirut - Chef Armando Codispoti
  113. Portrait Hof Van Cleve - 3 Michelin Starred Chef Peter Goossens
  114. Portrait The Restaurant Dysart - Petersham - United Kingdom
  115. Living the dream in Paradise?
  116. Portrait Nicolas Glumineau – General Manager of Château Pichon Longueville Comtesse de Lalande
  117. Portrait Château Calon-Ségur– Managing Director Laurent Dufau
  118. Lynch Bages & Cordeillan-Bages – Meeting an old friend I had never met before…
  119. I was accidently locked in the wine cellar of Château Margaux overnight
  120. Portrait Grillwerkstatt (BBQ workshop) - Tom Heinzles
  121. Invitation: Paris WGS group holds a private summer dinner
  122. Portrait El Federal - A restaurant in Buenos Aires
  123. Portrait Bledar Kola – a Chef from Albania
  124. Portrait RÜSSELs Landhaus - Ruth und Harald Rüssel
  126. Portrait Simon Majumdar
  127. Pairings in Paradise: Selecting Wines, Infusing Cocktails and Satisfying Palates on Grand Bahama Island
  129. Portrait Dino Joannides
  130. Portrait Restaurant Doc Cheng´s - Chef Phillipp Troppenhagen
  131. Portrait Peter Marx
  132. Portrait Serena Sutcliffe – Sotheby’s
  133. The Biggest Mistake Home Cooks Make
  134. Champagne Day
  135. Interview about the consumers of high end wines in Argentina
  136. Who will be the next Iron Chef Gainesville / Florida?
  137. Portrait Chateaux Rollan de By
  138. The World Gourmet Society Festival 2015 has started
  139. Portrait of Ernesto Iaccarino, two star chef of Don Alfonso 1890
  140. Dream My Destiny in Morocco
  141. Portrait Anthony Courteille - The baker who became a chef (Paris)
  142. Portrait Wine Shop Berry Bros & Rudd - Francis Huicq
  143. Portrait A Taste of Spain
  144. Interview Gianfranco Chiarini – An Update from a friend
  145. Portrait Enrico Bernardo (Meilleur Sommelier du Monde 2004) - Paris
  146. Enrica Rocca's Cooking School
  147. Thank you for 2014 and all the best for a culinary 2015
  148. 1893 Pizza & Pasta - A special place in Buenos Aires
  149. Portrait Klaus Buttenhauser (Austria) – Koch Kampus
  150. Review Restaurant La Locanda - Buenos Aires
  151. Pastry-Pastelería
  152. Interview Harry Otto Brünjes / Deckchair Productions
  153. Review Cuestionario RESTAURANT (Buenos Aires)
  154. Review LA CABRERA (Buenos Aires)
  155. Review RESTAURANT CONTRALUZ (Buenos Aires)
  156. Portrait Corinne Mentzelopoulos- CEO and owner of Chateau Margaux
  157. Portrait Mayur Sharma
  158. Portrait Restaurant Alfresco / Peru – an article from Jacobo Vitko
  159. Let Rick Zouad Guide You Through Sake at Sushi Nakazawa
  160. Portrait Ridgeview - Mardi Roberts
  161. Interview Alexis Meszoly / D&D Group - London
  162. Portrait Aymeric de Gironde - Cos d'Estournel
  163. Interview Jason Smith / Steak954/ Fort Lauderdale, Florida
  164. Portrait Restaurant Steiereck - Chef Heinz Reitbauer
  165. Portrait: Jose Sol / Spanish Ham Master
  166. Interview Katherine Larsen – UK Sommelier of the Year 2014
  167. The love story of Cabrales Cheese
  168. Cretan Food and Nutrition
  169. Portrait Restaurant Hubertus – Johanna Maier
  170. Portrait Restaurant Esszimmer – Chef Andreas Kaiblinger
  171. Portrait Restaurant Carpe Diem – Chef Franz Fuiko and Sommelier Roland Neulinger
  172. Portrait Restaurant Ikarus in Hangar-7 – Michelin Starred Chef Martin Klein
  173. Portrait Restaurant Pfefferschiff – Michelin Starred Chef Vigne
  174. Portrait Restaurant Mayer’s in Schloss Prielau – 2 Michelin Starred Chef Andreas Mayer
  175. Interview Pastry Chef William Mccarrick
  176. Chef & Partner Markus Glocker Talks Opening Bâtard, Reinterpreting Classical Cuisine, and Memories of Charlie Trotter
  177. Meet 3 Michelin Starred Demon Chef Alvin and learn about his X-Treme Chinese cuisine
  178. Portrait Roger Parker – Wild Food from a Native Forrest in New Zealand
  179. Portrait Restaurant Bodendorf’s – Holger Bodendorf
  180. Portrait Restaurant Anna Sgroi
  181. Portrait Restaurant Joerg Mueller on Sylt / Germany
  182. Portrait Michelin Starred Chef Gaetano Trovato and Restaurant Arnolfo
  183. Meet Chef Ollysan from the restaurant The Magazine, Serpentine Galleries in Hyde Park London
  184. BETWEEN THE COVERS OF THE WRITING ROOM - by Gail Green, Gail Green Interiors
  185. Du Bonheur - A location of culinary happiness in Berlin
  186. Portrait Chef Marco Calenzo – an Italian Chef in Beijing
  187. Horchata: Valencia and Catalonia Summer Gold in a Glass
  188. The Cookbook Fair will take place for the first in Beijing
  189. Interview with Wolfgang Neuhuber – Chairman of Jeunes Restaurateurs d’Europe Austria
  190. From the 25th to the 27th of April wine and culinary is presented by the SAVOIR-VIVRE - GOURMET FAIR 2014 in the stock market halls of the Hamburg chamber of commerce.
  191. Osteria di Rubbiara - A Hidden Gem near Modena
  192. Imli Street: A restaurant concept to bring the variety of Indian street-food culture into the heart of Soho London
  193. Discover Alpine Cuisine from Döllerer’s Genusswelten during WGS Festival 2014
  194. Official Guide of the World Gourmet Society Festival 2014 featuring all participating Chefs including Michelin Starred chefs and menus created exclusively for the festival is online!
  195. Welcome to Scotland
  196. Discover New Culinary Landscapes at De Kromme Watergang during the World Gourmet Society Festival 2014
  197. A menu from Michelin Starred Chef and Ambassador of the World Gourmet Society Festival Gianfranco Chiarini
  198. A Moving Feast at two restaurants from Executive chef and Television Personality Dharshan Munidasa
  199. Discover New Culinary Landscapes at Tamarind of Mayfair during the World Gourmet Society Festival 2014
  200. Discover True Bahamian Food at the World Gourmet Society Festival 2014
  201. Portait Michelin Starred Chef José Antonio Campoviejo
  202. A great Brazilian menu from Executive Chef Marcilio Galeano (Campo Grande) created for the World Gourmet Society Festival 2014
  203. What happens when a top French chef creates a plant based menu in the heart of exciting Berlin for WGS Festival 2014?
  204. Yes – Germans can cook! Discover German culinary landscapes and what “Geschmorter Kalbstafelspitz” might be.
  205. Portrait Michelin Starred Chef Xavier Franco
  206. Greve in Chianti
  207. Portrait Joerg Lehmann - Award winning food photographer from Berlin
  208. Interview with Tatiana Fokina from the legendary wine shop Hedonism in Mayfair
  209. Portrait Patrick Rougereau– Food Photographer from France
  210. Bodega Urium, sherry archaeologist
  211. E-Numbers vs. Clean Label – The Food Battle of the 21st Century
  212. Gothenburg Food Summit visit
  213. Portrait Isabelle Rozenbaum – Food Photographer and Videographer from France
  214. Sherry wines, pure art at Bodegas González Obregón
  215. Do Corn and Other Grains Have Gluten?
  216. The WGS September recipe: Avocado-Shrimp Salad - from Frankie Harvey
  217. Scotland, Sweden, Peru, Ecuador Leading Foodie Destinations
  218. Green Harvest
  219. Portrait Alexandre Schneider – a award winning food photographer from Brazil
  220. Interview with Michelin Stared Chef Alfred Prasad - Director Cuisine & Executive Chef, Tamarind Collection
  221. Interview with Stefano Chioccioli and Niccolò Chioccioli – from the famous award winning Italian wine family
  222. Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup
  223. Interview with Andy Hayler - the only Food writer who visited all 3 Michelin Star restaurants worldwide
  224. Globally Gluten Free - Practices and Perception Around the World
  225. Interview with Chef Gianfranco Chiarini
  226. 1,001 eggs for breakfast
  227. WGS July Recipe: Heirloom Roasted Tomatoes in an Almond Tart
  228. Wild Foods by any Other Name Would Taste as Good (with apologies to Shakespeare) - An article series about authentic Australian ingredients
  229. Interview with Chef Hans Susser
  230. Practical Guidance for Gluten-Free Food Preparation - a Tutorial
  231. An Introduction to Gluten Sensitivity for Food Professionals
  232. Emulsification and Foaming
  233. Wild life Cuisine in Canada's North
  234. Interview questions Frankie Harvey – Owner of “The Elegant Gourmet”
  235. Slovak Canadian Cuisine
  236. Origin and Concepts of Molecular Cuisine
  237. "Tell me what you eat..."
  238. Interview with Diane (DeAnna) Johnson about her cook book “A TUSCAN TABLE”
  239. An interview with Edouard Cointreau
  240. Interview with Sara Baer-Sinnott from Oldways
  241. The idea of the World Gourmet Society