Oyakodon, a Japanese dish with egg, onion, chicken and rice

Oyakodon is a healthy dish that only bears eggs, onions, chicken and rice. It stands out for its gelatinous texture, which is formed by combining the egg, passed through water, with the sauce, a basic element of traditional Japanese cuisine. The popularity of oyakodon is such that there are even…

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Recipe of onigirazu, the onigiri with sandwich form

The onigirazu are a kind of onigiri or rice ball but we have not shaped it with hands by comparing the rice (hence the name, that is, ‘unpressed’). In this case, instead of giving it a ball or triangle shape with the hands, we spread the rice on a sheet…

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The life of the pizzeros of Naples receives the recognition of the Unesco

“It’s an art,” said Sorbillo. “It began in Naples and survived centuries, despite the difficulties, earthquakes, Vesuvius, war, wars.” Sorbillo says that the path towards Unesco’s recognition began some 300 years ago, although it actually started more recently, in 2009, when Pier Luigi Petrillo, a professor and Italian expert on…

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Stew of chicken over a wood fire

Wood-fired chicken stew is a specialty of northern and northeastern China although today it can be found all over the country. One of its distinctive features is that both the boiler and the pot are at the base of the table where the stew is cooked and eaten, which makes…

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