Interview with Michael Pollan
Food, beyond apperances
Michael Pollan was born in Long Island, NY in 1955. After studying English literature and receiving a Master's degree in the subject from Columbia University, he began writing for and editing some of America's most notable magazines, including ...
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The Opinion
"Food Rules" according to
Carlo Petrini
Particularly interested in the subjects addressed by Michael Pollan in his latest book “Food Rules”, Carlo Petrini, the founder of Slow Food, back from a trip to Brazil for Terra Madre, comments on Pollan's rules. Here is an extract of ...
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Il Calandrino Pastry
New Mediterranean pastries
“Never have I eaten a pastry this fragrant, flavorful and, above all, light!” These are the words that come to mind when tasting Massimiliano's new “Mediterranean” breakfast pastries. In addition to the classic butter ...
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Il Calandrino
Special dinners this summer
Summer vacation is on all of our minds. To celebrate the summer, the Alajmo family invites you to Il Calandrino for a series of festive dinner parties. On Thursday, July 22, the theme of the evening will be carne cruda. Enjoy raw beef battuta, ...
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August Hours of Operation
Summer vacation
Our restaurants will be closed for the following days this summer: Le Calandre: closed from August 8 until lunch on September 2. The restaurant will reopen for dinner on September 2. La Montecchia: closed from August 8 to 26. The restaurant will ...
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The first sparkling wine in history
Blanquette from Limoux
The history of the Languedoc vineyards dates back to the 5th century when the Greeks planted the first grape vines in the area, also introducing their cultural practices. However, it wasn't until 1531 that the wines from Limoux became a part of ...
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The wine of the month
Première Bulle Rosè
Now that you know the history of France's first sparkling wine (see above), it is time to taste our wine of the summer: Première Bulle Rosè from Sieur d'Arques in Limoux is both elegant and captivating. Cherry red in color with fine, persistent ...
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The Product of the Month
Designer prosciutto
The star of the salumi counter at In.gredienti is the sweet prosciutto, aged 48 months, produced by D'Osvaldo lin Cormons (GO), Friuli. This prosciutto is produced in very limited quantities and, compared to D'Osvaldo's other hams, is not smoked. ...
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Il Calandrino and La Montecchia
New summer menus
After having whet your appetite with the new summer menu at Le Calandre, it is now time to discover Massimiliano's new dishes at Il Calandrino and La Montecchia. At Il Calandrino, you can choose between classics like eggplant ravioli with cherry ...
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SPECIAL EVENTS
CALENDAR CALLING
ALL READERS
We invite you to send us your opinion on the ban against the use of additives in Italian restaurants
MASSIMILIANO'S RECIPES
Discover Massimiliano's kitchen secrets: Watch Max prepare his signature dishes and download your favorite recipes
THE LIGHTNESS OF ESSENCE
THE LIGHTNESS OF ESSENCE
Watch the complete video of the remaking of Le Calandre
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IN.GREDIENTI
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Massimiliano and Raffaele Alajmo's first cookbook and winner of the Gourmand Cookbook World Award 2007
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Alajmo S.p.A. - Via Liguria, 1 35030 Rubano (PD) - telefono 049 630303 - 049 633000 - fax 049 633026 - e-mail: info@alajmo.it - web: www.alajmo.it
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