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‘Pancit,’ chicken ‘adobo’ and ‘atchara’ delight guests at food fair in Italy

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PANCIT guisado ANTHONY PRUDENCIO

Celebrity chefs Jamie Oliver and Alice Waters weren’t the only ones people made a beeline for recently at Turin, Italy. They also queued for our kalderetang baka, pansit guisado and lechon kawali.

Posted: October 30th, 2014 in Editor's Pick,Featured Gallery,Food,Headlines,Lifestyle Stories | Read More »

A strong vote for Filipino food

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Gisa(sauté), kulob (cover), pakuluan (slow cook by continuous boiling) are three of the techniques of Filipino cookery said to be derived from the ancients.

Posted: July 10th, 2014 in Food,Headlines | Read More »

Fores’ team makes headlines in Italy

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AS SEEN in Il Resto del Carlino

The last week of June saw Philippine cuisine being recognized yet again. The team behind Cibo and Cibo di M, represented by Patricia Locsin, Mariel Bustamante and Anthony Prudencio, served Chicken and Pork Adobo and Sotanghon Guisado to thousands of Italians and foreigners at the recent Artusi Festival in Forlimpopoli, Italy.   Held annually as […]

Posted: July 3rd, 2014 in Editor's Pick,Featured Gallery,Food,Headlines,Photos & Videos | Read More »

To go global, Filipino cuisine should not compromise


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In town last Tuesday for the Nespresso Food Forum’s The Next Big Thing were David Thompson, chef of Nahm, which bagged the No. 1 spot at this year’s Asia’s 50 Best Restaurant Awards; Leisa Tyler, regional chair of the World’s 50 Best Restaurant Awards; and Raymond Lim of Les Amis, a restaurant in Singapore that has constantly made it to various lists of Asia’s best.

Posted: March 27th, 2014 in Columns,Food | Read More »

2nd edition of ‘Kulinarya’ expands sections on Filipino cuisine, food business


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t1128micky_2

When asked to be involved in the second, expanded edition of “Kulinarya,” published by Anvil Publishing, I thought it was going to be another long process. The first one took about three years to finish.

Posted: November 28th, 2013 in Columns,Food | Read More »

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