7 pages, PDF format, from the FIRE&FOOD magazine issue 02/2018

Contents:

The eDossier on the topic of "Italian BBQ" shows the versatility of the Italian art of grilling. At the invitation of Fabio Santo, organizer of the Italian Grill Championship, FIRE&FOOD visited the competition held in Turin. We wanted to use the opportunity to get to know Italian BBQ specialties, three of which we would like to introduce to you in this issue. Claudio Nani made a stuffed turkey leg and a flank steak for us, Danile Merli a pigeon and a "padellacia ternana" and Valter Beltrami an octopus. The atmosphere on the festival grounds was as great as the recipes were delicious.