by Gino De Blasio | 5 Minute Read Travel guides are a funny thing. Depending on the writers and the publication you can be sure of some things; some have been asked to eat there, others, given very special service. The impartiality of review has always left you wondering, should I or shouldn’t I visit. … Continue reading We Don’t Need More Deconstructed Food
by Gino De Blasio | 5 minute Read Cereal is the new thing, apparently. “According to Kellogg’s, one-third of cereal consumption happens outside breakfast hours. And cereal hasn’t just become a snack, it has become the ultimate hipster snack; representing a sort of prepackaged, nostalgia-laden ennui.” (The Guardian, 2016) This culinary revelation is now where … Continue reading When Food Nostalgia Can Be A Bad Thing
6 Minute Read | by Gino De Blasio Dear Giro Food fans, I’m really sorry but yesterday’s edition is today. Why? I was busy travelling from one country to another and hadn’t realised that the post didn’t… post. Anyway yesterday’s stage/today’s read is all about chocolate, one of the invention’s of the century and… cake. … Continue reading Stage 18 – May 26 Muggiò-Pinerolo – How Melted Chocolate Got Us To a Cake In a Cup
10 Minute Read | By Gino De Blasio Today’s Giro Food is all about coffee. Actually, one city, one man, and a bunch of teenagers taking pictures of their coffee. It’s about Starbucks, but where did the idea come from and how has the news of it going to Italy been received… Stage 17 sees … Continue reading Stage 17 – 25 May – Molveno-Cassano d’Adda – How A City Influenced Generation Coffee
8 Minute Read | By Gino De Blasio Stage 14 and today is a real treat, in more way than one. Firstly in terms of pure racing, this stage is set to really, really, bring to life the battle for first in the Giro. It’s the mountains and anything can happen. Secondly, we’re talking strudel … Continue reading Stage 14 – May 21 – Alpago to Corvara – When Texas became home of the Strudel
5 Minute Read | By Gino De Blasio Stage 12 and we are getting more extreme both in foods and in tenuous links, but that’s why you read this, right? Anyway, today we tackle the 1980’s food conundrum that was, fizzy water. Moreover, what is the way that we have moved away from such exotic … Continue reading Stage 12 – May 19 – Noale to Bibione – When Perrier isn’t good enough!
5 Minute Read | By Gino De Blasio Stage 11 of the Giro and we are at that weird halfway stage. Today is all about the unknown hero of the day, even though they may be considered the weaker of the bunch they end up winning. It’s the tale of many a successful business, person … Continue reading Stage 11- Modena-Asolo – How Prosecco Became The Average Man’s David to Golliath
When it comes to eating fish and chips, we all love that first taste of biting into that glorious, golden, fluffy chip. The amount of times we have stood at a counter at the local chippy scoffing on any the kind people behind the counter are willing to dish out whilst you wait has left … Continue reading What Makes A Chip, A Chip?
Hi there, and we’re back. Ever wondered how and why people in different countries make and eat pancakes? Well, wonder no more, as we, at Eatosi may just have the answer. Be sure to check in on Sunday for the food news round up with some brilliant tales to catch up on!
Today’s Eatosi is all about Al Pacino, meatballs and how Francis Ford Coppola added a scene to make the audience learn something. Stranger things have happened in the film world. “Come over here kid, you may learn something. You’ll never know when you’ll need to feed twenty guys some day”. Peter Clemenza stared at his … Continue reading How Meatballs Made Al Pacino A Movie Legend