Category: Uncategorized

22.09 | Drying Masterclass with Paolo Dalicandro

A new course by Paolo Dalicandro is coming! Given the great success of the previous edition, the chef is back in Rutigliano (BA) with a theoretical-demonstrative lesson dedicated to drying, from preservation to candying. On this occasion he will imp...

02.12 | New drying course in Rome with chef Dalicandro

By popular demand comes the second date of the specialisation course on drying, with Paolo Dalicandro. Same place and time: on 2 December, in Rome, from 10 a.m. to 1 p.m., at the A tavola con lo chef school, chef Dalicandro will hold a specialisation course on drying.

Supporting Melaleggo crowdfunding in one bite

Shall we support the printing of Melaleggo in a Bite, a book that collects seven fables illustrated by Tania Giacomello and written by Elisabetta Angelin, with twenty-eight 100% vegetable recipes, created and prepared by Sara Cargnello? We at Tauro have already...

Apple chips, full scronc!

An all-time classic, the dried apple. Easy to make, but not to store... because they run out quickly! But let's take a look at the basic steps to dry this wonderful fruit and to keep all its properties intact thanks to the...

The five dried products to try now

There are products that can truly be considered the fundamentals of drying, to be prepared and kept in the kitchen, ready to use and to be prepared again whenever they run out. Strawberries Using seasonal, fragrant and ripe ones,...

Jerky Beef, that is... strips of beef jerky!

To translate it into Italian, we are talking about dried meat 🙂 try it at least once in your life if it has not yet entered your drier! Ingredients 800 g very lean beef 65 ml Worcestershire sauce 65 ml Worcestershire sauce ...

Puffed delights, Chef Corelli's workhorse

We are talking about foodstuffs that are cooked for a longer time (compared to normal cooking), then reduced to puff pastry with a rolling pin, dried, broken into small pieces and sautéed in a pot with boiling oil. Strange but highly app...