Museum > Taste Library

Il senso della lumaca e altre storie - Persone, Paesaggi, Prodotti (The meaning behind the snail and other stories – People, landscapes and products)

October 20, 2016

Building on a Slow Food Veneto project, Slow Food editors published an enjoyable book that narrates, with the passion that characterizes the members of our association, the stories and lives of Venetian farmers and producers. The publication is based on an idea by Gino Bortoletto, a long-standing member of Slow Food. Since the 1990s, Bortoletto has been following and supporting the ‘snail’, first as a trustee of the Treviso chapter of the association, then as the chairman of Slow Food Veneto and again as the chairman of Slow Food Promotion. This collaboration, spanning almost 30 years, has allowed him to show his skills as an original interpreter of Slow Food’s values. The texts are by Lucio Carraro, an elementary school teacher and a respected writer, while the snail illustrations are by Matteo Scorsini.


There is so much passion, energy and life in the pages of Il senso della lumaca e altre storie (The meaning behind the snail and other stories). It is a unique tale told through the mouth of several different people, who have shared particulars of the Veneto region and its so many inextricably linked realities. Truly, these are stories that speak to us of the interactions amongst people, landscapes and products, whose destinies are closely intertwined ... [read more]

Con le vostre chiavi - Storie di imprese significanti (With your own keys. Short stories on significant companies)

October 18, 2016

The Veneto region is like a big social workshop. In the most recent decades, it has experienced not only rapid growth, but also the tragic consequences of an economic crisis. At the core of its social structure are business enterprises. But what exactly is an enterprise? And what is the meaning of its identity?

This book examines enterprises under a whole new light. It is a collection of short stories featuring a number of different businesses. Following an untraditional narrative style, the businesses that inspired the short stories told here encompass everybody: men, women, their feelings, their ideas and their emotions. These literary stories were written by young voices of the Italian narrative scene and will hold the reader’s attention to the end. There is a young woman who counts ... [read more]


August 30, 2016

In recent years, Italy and Europe have experienced a craze for Macarons, the small masterpieces of pastry-making available in a number of different and extraordinary tastes and colors. The Macarons have gained fame thanks to some excellent Parisian pastry shops that have spread the Macaron culture, not only by opening boutique pastry shops all over the world, but also by publishing cookbooks and recipes.

Truth be told, Macarons were created a very long time ago. The earliest records, in fact, date back to the 18th century. On our portal InsolitoPanettone, you will find an exclusive recipe dating 1792, taken from "Il confetturiere Piemontese istruito a Napoli" (The Piedmont-born Confectioner Educated in Naples). This ancient cookbook is preciously stored in Loison Library 


The origin of the word Macaron is still unclear: some say it comes from the Italian word for ‘maccarone’ or ‘maccherone’, which in turn comes from the verb "ammaccare", or to dent, in the sense of to crush. Others argue that the meaning refers to the rounded shape of Italian macaroni. Finally, a few people go so far as saying that it derives from the Greek word for a "very auspicious confection".

Whatever its origins, the only ... [read more]

Modernist Cuisine: The Art and Science of Cooking

May 11, 2016

Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team—all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.


Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations ... [read more]

Manuale del viaggiatore goloso (The gourmand traveler’s guide)

April 14, 2016

Roberto Perrone, a top sports journalist who writes for Italian newspaper "Corriere della Sera", has had a passion for food since childhood. He shares this passion at home with his wife, who is one of the descendants of the family behind legendary restaurant "Manuelina" in Recco, Genoa.

The readers of "Corriere" are always eager to read Perrone’s descriptions of the food he experienced and the chefs he met during his travels throughout Italy and abroad.

This book is a collection of hundreds of adventures that Perrone wrote about over the years. The book contains detailed information on restaurants, producers of good things, wineries and hotels. In addition to that, there are also useful pages prepared by the author, such as "The Ten Commandments of ... [read more]

Marketing del gusto (The marketing of taste)

March 8, 2016

This book is a collection of practical advice to small and large producers alike, as well as to entrepreneurs in the food and hospitality services. Here, along with theory, readers will find actual accounts of business experiences, for the most part Italian. Readers will take away useful examples to follow and apply to their own situation.


Chapter 31 is devoted to Loison with a recount of the business history, the production process, the company’s attention to packaging, deseasonalization, online communication and e-commerce.

Thanks to the powerful amplification effect of television and to word-of-mouth through social media, one of the most important drivers of the Made in Italy industry is the food sector. In a world where it is much easier to reach a potentially large audience and where competition is increasing, it is crucial to establish clear marketing strategies and to better manage the communication channels, starting with social media.


This book is also a useful tool for all ... [read more]

Facce da Chef (Chefs’ faces)

February 5, 2016


The Book

The result of decades of work, Renato Vettorato‘s book was largely published in Papageno, the bilingual magazine of the Alpe Adria region. This book is essentially the catalog of a 2011photographic exhibition that featured 36 portraits of the most honored and starred chefs, caught while they worked in their kitchens in Northeastern Italy.


This publication represents the first part of a project that Renato Vettorato developed into two more exhibitions: in 2013, with "Facce di… vite", featuring stories of winemakers and their vineyards; and in 2015, with "Facce di Gusto", highlighting master producers of gourmet foods from the Northeastern area of the country.


The Author

Renato Vettorato is one of the so-called "gastro-paparazzi", a curious cross between a photographer and a gourmand. In a way, his book summarizes the story of his life, spent either behind a lens, or sitting at dinner tables, or oftentimes behind the scenes, working over a kitchen stove. It is a fact that chefs express themselves through their dishes. However, it is also true that every chef sports a unique face: ironic, curious or gluttonous.


Title: Facce da Chef

Author: Renato Vettorato


... [read more]

Traditional sweet breads - How to make Pandoro, Panettone, Colomba, brioches and croissants

November 21, 2015

Panettone, a wonderful sweet bread enriched with raisins and candied fruit; Pandoro, a soft, spongy and fragrant cake; Colomba, a dove-shaped bread topped with delicious sugar crystals and almonds; brioches and croissants, symbols of breakfast in the European style.

These are the traditional desserts of the holidays in Italy that people also enjoy on so many other occasions. They are prepared following a slow process that requires patience because of the long rising time that will finally yield the softest and most mouthwatering treats! In this book, you will find tips on how to make them at home, as well as many ideas on how to use any leftovers. These sweet breads are ... [read more]

Italian ingenuity in the kitchen

September 14, 2015

As you read the book Il genio del gusto, you will find out how Italian cuisine was able to incorporate techniques and ingredients from around the world, reinterpreting them and making them its own, building a unique culture and a collective identity around food.

Giuseppe Fontana, chef at Restaurant Savini in Milan for 25 years (from 1905 to 1929) and amateur poet, composed an ode in honor of the Panettone. It goes like this: "Not too dry or withered, not too rich or sweet: you're the sweet bread that everybody likes to eat."


The above is an exerpt from “Il Genio del Gusto - Come il mangiare italiano ha conquistato il mondo” (How Italian cuisine conquered the world) by Alessandro Marzo ... [read more]

Demetrio Zaccaria and the international library ‘La Vigna’

September 7, 2015

This monograph, dedicated to the founder of the library La Vigna, was published in 2008 to mark the 15th anniversary of the death of Demetrio Zaccaria.

Demetrio Zaccaria has often been described as a business man, a self-made man and an entrepreneur of himself. These terms well describe his international and over-the-top life. And that's what transpires from the book published on the occasion of the 15th anniversary of his death. It is a journey through Zaccaria’s life, his many and varied achievements, his generosity toward the people of Vicenza and the impression he left on those who knew him.


Among the ... [read more]

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