Top 5: Classifica Migliore Carne alla Brace - Griglia, Parma - Eat Ranks

Deadline 15-06-2018

Ranting spot with warm heart, generous in bricks in which fire is governed by wise hands. A fire that transforms meats into juicy dishes. Fire and meat are closer, and the heat it arrives from the lower part, a fast cooking method at hight temperature. There is who uses the charcoal and who the firewood or both, without risking the choice between romanticism or pragmatism

About The Author

Andrea Grignaffini

Andrea Grignaffini is born in Parma in 1963. From 1990 he begins to collaborate with Gino Veronelli, writing the guide “Buone Cose d’Italia” and many articles for the magazine Etichetta. Then he becomes co-director of the bimonthly magazine Spirito diVino and reach the chair of Methodology of critical Tasting in various athenaeums (Parma, St. Raffaele, IULM), all under Gastronomic Sciences matters. He is member of executive direction for Guida Ristoranti, L'Espresso, and trainer and advisor for ALMA "The international school of Italian cuisine" from its birth. He is also co-administrator of wines and meats Guide for L'Espresso, and co-author of the Enciclopedia del Vino (Dalai Editore). With the book La Dispensa di Don Camillo (Tommasi Editore) he is awarded of the second place of Bancarella prize and winner of the Luigi Veronelli prize for journalism. In 2010 he is finalist in the Oscar of the wine and becomes a public persona as juror or opinion leader in TV shows such as La Prova del Cuoco, Matrix, Masterchef, Cuochi e Fiamme. He has also collaborated as help-scriptwriter with Taodue in the television series Benvenuti a Tavola. In 2012 he has organized the Best Italian Wine Awards with Luca Gardini. In the same year he wins the Prix du Sommelier of the Académie Internationale de la Gastronomie. He weekly collaborates with Gazzetta di Parma and Gazzetta dello Sport and in 2016 for the second time he becomes finalist of the Bancarella Prize with the book Il Cuoco Universale (Marsilio Editore). He is also the founder of Future Cooking Lab spin-off at University of Parma