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You could win a
trip to Napa Valley
to attend the 2011 S.Pellegrino®
Almost Famous Chef® finals as the guest
of Chef Fabio Viviani.
Plus, weekly drawings for a year's free subscription to Food & Wine magazine. Official rules
on two (2) 750 mL bottles of Acqua Panna® Natural Spring Water or S.Pellegrino® Sparkling Natural Mineral Water — each a perfect pairing for figs and a hardy cheese.
S.Pellegrino® and Share Our Strength®
Share Our Strength® is a national organization that works to make sure no child in America grows up hungry. This spring and summer, S.Pellegrino® is proud to once again be a sponsor of Share Our Strength's Taste of the Nation events. These events bring people together to enjoy food, wine and spirits prepared by some of the country's most innovative chefs and mixologists. Best of all, 100% of ticket sales supports Share Our Strength's efforts to end childhood hunger.

We invite you to participate in this year’s Taste of the Nation. For an event in your area, please click here.


Learn More about the unique
character of the S.Pellegrino®
family of products.

Bacon-wrapped halibut tournedos Bacon-wrapped halibut tournedos

This award-winning gourmet recipe from the S.Pellegrino® Almost Famous Chef® North Central Regional Winner Brian Schreiber features bacon-wrapped wild Pacific halibut tournedos, Parmesan polenta wedges and Dijon peppercorn sauce.

Get Recipe

Try another award-winning dish:
Pan-Bronzed Supreme of Chicken, from S.Pellegrino® Almost Famous Chef® South Central Regional winner Johnathan Lynch.

S.Pellegrino® Presents
Chef Fabio's Secrets

What are Chef Fabio's secrets for
keeping potatoes fresher longer?

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If I only have one fresh herb on hand, what should it be?


Well, flat leaf parsley is probably the most universally useful fresh herb, but our choice would be basil which will stand you in good stead in a delicious variety of dishes from bruschetta, to marinara and pesto sauce to pizza.

Ramekin

A small baking dish resembling a soufflé dish, a ramekin usually measures from 3 to 6 inches in diameter and is used for individual servings.



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This is the spice that gives Spanish cooking its olé—pimentón de la Vera or Spanish paprika. It is a smoky, brick-red powder stone ground from peppers harvested in the La Vera region west of Madrid. Ironically, the peppers originally came from the Americas, brought to Spain by Columbus himself. Pimentón comes in three versions: dulce (sweet), agridulce (medium hot) and picante (hot). Spanish chefs use it to wake up everything from eggs to stews. This summer, taste what it can add as a spice rub for grilled meats.



For nine years, S.Pellegrino® has been mentoring student chefs through the S.Pelegrino® Almost Famous Chef® Competition. 45 culinary schools from 11 regions around the world sent students to compete in the 2010 competition, with even more expected in 2011.


Find out more