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So Good 'R'

A New Edition of So Good. So Good 'R' has published!

So Good 'R'

It isn't a standard issue.

It's a special edition in which we have included ALL the recipes from So Good #1 to #8.

The recipes can be found by FAMILY of PRODUCTS and AUTHORS.

It doesn't contain the pictures of the recipes.

We are sure that it's an excellent tool for the professionals as they will have more that 1.000 recipes in one volume.

Five 2013 Food Trends that will Effect 2014

Highlight and interesting trends of 2013 with a nod towards 2014

Five 2013 Food Trends that will Effect 2014

The influence of food and chefs continued to grow throughout 2013 as an ever expanding food conscious public focused their attention on what has to be one of the most creative industries in the world.

Crowdfunding paved the way for new, exciting and previously unachievable projects and the worlds of tech and food converged closer each day.

Alain Ducasse Education. 10-12 Febr. 2015

New Trends: Modern Finger Food - Street Food

Alain Ducasse Education. 10-12 Febr. 2015

A 3day training program from Alain Ducasse Education of the most well known Chef Alain Ducasse, will take place in Athens for Chefs & cooks on 10-12 February 2015.

Program is concentrated in the new wave globally today which is Street Food, presented under the philosophy and techniques of the French Chef.

Grand Gelinaz! 9th July 2015

Shuffle: A flight "beyond Food and Evil"

Grand Gelinaz! 9th July 2015

By Eleftheria Vasiliadi

A "gang" of the word's foremost culinary leaders participates in an unprecedented event which will take place on some of the world's renowned restaurants at the same time.

Ode to creativity.

The ambitious project, supported by San Pellegrino, will finally be brought to life in July 9th and its creators intend to explore the individual creative culinary identity of 37 chefs, but not any chefs...

Grand Gelinaz! Shuffle, that's what I' m talking about...

Sugar as 'Toxin'

... and other 2013 Food Culture Trends

Sugar as 'Toxin'

"Sugar’s vilification as "toxic" is one of the food-culture trends shaping up to have significant implications for food makers/marketers and retailers in 2013, according to a new report from The Hartman Group".