Marco Galardi

Spring is back and Foodfrequency greets it with a “light and limited” aperitivo version that will take place in the heart of Florence, quartiere San Frediano, at the Café-Bookshop La Cité.

On Thursday the 29th of March and with a special price of 15 euros. Booking is mandatory as places are limited. You can book at La Citè.

So if any of you guys are in Florence those days we’ll welcome you with:

Season aromatic fish soup

Season vetgetable crumble

Rosso La Cité – red organic wine in barrique

And of course, surround sounds and 3D sounscapes for all.

First of the recipes Giulia created for the last Foodfrequency event with locally grown products: berries crumble – to be coocked and tasted imagining a walk in the Alpine fresh winter woods of Trentino…

For 6 people

For the dough:
150g butter
300 gr flour 00
150g of sugar cane
salt

For the filling:
500g mixed berries
sugar cane
a knob of butter
a teaspoon of cinnamon
orange zest
clove
a cup rum

For the filling:
Put in a saucepan the sugar, butter, orange zest, clove and cinnamon. Make it candy and blend with the rum.
Add the berries with caramel. Bake for 15 minutes. Leave it to cool.

For the dough: Combine the softened butter with sugar and add the sifted flour to form small crumbs quickly.
Put 2/3 of the dough on the bottom of a 24 cm diameter pan and bake at 200 C° for 10 minutes. Remove from oven and add the berries; cover with the rest of the dough. Bake for 10 minutes at 200 ° degrees Celsius.

Serve warm. Put the headphones. And press play.

Under the frozen sky of the Alpes, Foodfrequency created a unique experience for the association of their locally grown, world famous products: Melinda and La Trentina apples and Sant’Orsola berries, cheese and wine (red, white and spumante).

Our guests were involved in the Foodfrequency 3D sonic journey through the ingredients, the territory and the seasons..

Working together with our chef, Giulia, we built an immersive experience with our client’s choice of products: cranberries, strawberries, apples (green, red and gold), blueberries.

The 3D headphone sounds were recorded in the original territory during different seasona, whereas Michael worked for the surround sound either amplifying or apparently contrasting the 3D soundscapes.

All the senses were amplified: from taste to smell to even tactile and body feelings.

Here the menu’ of this new experience created by Giulia:

Green apple salad with strawberry vinaigrette

Grana pudding with ginger and apple jam

Apple and prok fresh blueberry ravioli with fennel and grana

Rasperry and cocoa broad bean tartare

Herring croutone marinated with apple

Wild berries crumble with ginger cream

In the next days we’ll publish some of the recepies with sound suggestions…in the meantime, drink a toast with us…with your headphones on, of course!

Sarah Djerf talks about Foodfrequency on the Swedish blog “Sentiamo” : traditional Italian cuisine, good wine, cosy music and 3D comfort soundscape

…the article is only for Swedish speakers!

A new article about Foodfrequency by the Toscana Gourmet supplement – the first edition of the new year – by Repubblica, one of the leading Italian newspapers.

If you read Italian, you can download the article and have a taste of Foodfrequency…

Back from a presentation tour in the Southeast Asia we’re still feeling the smells, colors, flavors, tastes and…sounds, of course, of the local cuisine.

Having some Nyona – style food at the Island One café in Pulau Pangkor, we could not help recording this amazing wok experience..and here you are.

Put on your headphones and immerse yourself in the 3D wok experience – the video shows what you can hear but for a better experience close your eyes and feel the food.

Italian media starts talking about Foodfrequency…

To download and read the article (but only in Italian), qui

The Foodfrequency crew wants to wish you a very special Christmas this year…a sonic 3D gourmet one.

So..put on your headphones and be ready to go through the menu’ chosen by our great chef, Giulia, following the Foodfrequency philosophy: season’s ingredients, comfort food, tradition and identity…and great sound.

Christmas Eve Foodfrequency menu – traditional Tuscany cuisine:

ribollita (traditional Tuscany vegetable soup)

paté di fegatini di pollo (chicken liver paté)

bollito misto con salsa verde (green sauce boiled meat)

arrosto di maiale con patate (roast pork with potatoes)

The Foodfrequency blog starts today: we’ll keep you posted with notes, events, backstage pics about food, sound, wine and synesthesia. Follow us!