Welcome to Cucina.gr

Alexandros Tsiotinis

Degustation Menu by the Greek Chef

Cucina.gr, presents Greek Chef Alexandros Tsiotinis.

Meet the Chef and read the Degustation menu he proposes.

Thanasis Tsagliotis

Interview, Proposed Menus & CV

Cucina.gr, presents Greek Pastry Chef Thanasis Tsagliotis.

Meet the Pastry Chef, and see the Desserts he proposes.

Ferran Adria: 'In 2013 We Return to Gastronomy'

What 'LaBullipedia' is all about

Ferran Adria, the king of cooking, the man with a plan, the chef who can. He is exciting, passionate and always moving - forever inventing, forever innovating and forever exploring.

Since the elBulli restaurant closed it's doors to the public back in July he has been busier than ever.

Busy with plans for his The elBulli Foundation, a place for students, chefs, artists, designers and architects to come together and share ideas, plans for a Wikipedia cooking website 'Labullipedia', busy meeting with the UN to promote the culinary revolution of Peru with his friend and fellow Chef Gaston Acurio. Surely one of the busiest men in the industry.

At Table

Alain Ducasse's Nature

Alain Ducasse is the first chef in the world who has had three different restaurants (in three different cities) earn the most coveted three Michelin stars.

And with 27 restaurants in eight countries, a cooking school (that instructs home cooks and professional chefs), three inns, upwards of 10 cookbooks, a line of cooking supplies, and a company of 1,400 partners, its safe to say he has plenty on his plate.

Trending: Jamie Olivier's pukka tucker...

...takes to the air (port)

Is Jamie Oliver about to change our experience of in-flight food?

He hasn't become an airline caterer, and no, I don't mean that in future your choice of stewed black beef or hunt-the-flavour chicken will be offered in a chirpy, cockney-geezer voice. But Oliver has just opened a restaurant-cum-bar at Gatwick airport that could make life happier at 30,000 feet.

Jamie's Italian Bakery, in the North Terminal, offers "Anglo-Californian" breakfasts, pasta lunches and dinners, together with home-made pizza and charcuterie you can take to eat on the plane.

It's called, in Jamie-speak, "grab'n'graze".

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News

Dear Professionals,

Cucina.gr, after 15 years of presence online, welcomes you to its new, updated website. Your response and participation all these years made this update imperative, with the unique objective of your continuous and sound information about all current issues in your field.

Through the pages of "Cucina.gr", you will have the opportunity to learn everything about... kitchen, your natural area of expression and creation!

Presentations of fine products, cooking tools and professional cooking editions, from Greece and abroad, as well as the new section "Recipes", are only few among the data you can search for.

Moreover, cooking and pastry professional seminars organized in Europe, Greece and Cyprus will be first announced here, so that you, the friends of Cucina.gr, will have the privilege of prompt participation.

Throughout your professional career we will be by your side, so that Cucina.gr will become for you a "working tool", which will help you stand out in your field.

Sincerely,
The Cucina.gr Team.

Did you Know

In 62 A.D., Nero sent slaves to the Apennine Mountains, to bring him fresh snow. When the slaves came back, Nero took the snow, added fruits and honey to it and ate it like an ice-cream.

Cucina.gr

All About Kitchen

Cucina Menu

Welcome to Cucina.gr

Alexandros Tsiotinis

Degustation Menu by the Greek Chef

Thanasis Tsagliotis

Interview, Proposed Menus & CV

Ferran Adria: 'In 2013 We Return to Gastronomy'

What 'LaBullipedia' is all about

At Table

Alain Ducasse's Nature

Trending: Jamie Olivier's pukka tucker...

...takes to the air (port)

News

Did you Know

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