What Will We Be Eating In 20 Years’ Time?

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Volatile food prices and a growing population mean we have to rethink what we eat, say food futurologists. So what might we be serving up in 20 years’ time? It’s not immediately obvious what links Nasa, the price of meat and brass bands, but all three are playing a part in shaping what we will … Continue reading

Golden Stars and Golden Crowns for Slovenian wines in Italian wine guide Vini Buoni D’Italia

Copyright: Slovenia.info, Foto: Ubald Trnkoczy

For the first time Slovenian wines of Primorska region (so Istria, Karst, Vipava and Brda – regions which are bordering with Italy) will be included into Italian wine guide Vini buoni d’Italia (Touring Club). Slovenian wines got excellent votes – many of them received 4 stars, 12 wines instead went even to finale for the … Continue reading

Wild gourmet evening at Pavus

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Marko Pavčnik, chef of the restaurant Pavus from the castle of Laško, had a great idea. He decided to organize an wild gourmet evening – a dinner created from the wild ingredients he will find around his location in forrests, fields, rivers … plants, mushrooms, the wild … The creations of the chef will be … Continue reading

April event: The Čotar Experience – a traditional wines journey

Cotar Klet

“A rocky limestone plateau between the Vipava River Valley and the Bay of Trieste. Similar landforms around the world are called karst, named after Slovenia’s Karst region. The landscape is rocky and wild, but for those of us who live here, cultivated and domestic. Here is where the sun dwells. From the north the fierce … Continue reading

Same wine, different price – depending of the day of the week

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“A large and extensive wine list is a luxury and requires care and effort in its management.” So says Sebastiano de Corato, sales and marketing manager of Cantina Rivera, who also suggests that managing a wine by the glass service is demanding for most restaurateurs. It is preferable, inasmuch, to have fewer labels, as suggested … Continue reading

“Dalla Slovenia con amore” in Milano (Italy)

Carlo Vischi and Andreja Lajh with the Slovenian winemakers - Foto: Dean Dubokovič

After the big success in Rome (photos) were 20 best Slovenian wine makers and 5 of the best Slovenian chefs on Sunday 5th January at 20.30 inviting their colleagues and friends chefs, food & beverage managers, other food & wine professionals and journalists for an evening in Milano, at the Westin Palace hotel where they … Continue reading

Oona, the first Swiss-made caviar is dubbed as black gold

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Caviar is said to be the most exciting and expensive meal to enjoy in the world. Even when it comes to caviar, you can opt for lavishness beyond comprehension. And now it’s time to look at higher levels of luxury that the exotic food can take to. And that is exactly what first Swiss caviar “Oona” (Celtic for “extraordinary”) is all set to be. Created by Peter … Continue reading

Interface by El Bulli

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INTERFACE Bulli, is a project that began with the collaboration of Ikonic (Pere Gifre and Daniel Molina) and Ferran Adria with his restaurant elBulli. Initially the project was based on a charge of Ferran Adrià to design its new dishes, but then they realized that they can actually go further and the goal became to design … Continue reading

Louis Vuitton’s first Batch of La Belle Jardiniere Honey

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    Back in the summer of 2009, Louis Vuitton installed three bee hives on the roofs of its headquarters in Paris. This year marks their first harvest and they have bottled and packaged them to send to select “friends and family” of the House. Louis Vuitton’s love for honey is not new; they have experimented with installations around the sweet … Continue reading

A Walk Around Cheese: Italy, Piedmont, from September 16 to 19, 2011

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  Cheese is back in Bra, Piedmont, Italy from September 16 to 19, 2011. The international biennial event organized by the City of Bra and Slow Food is now in its eighth edition. Cheese unfolds around the streets of Bra’s historic center, and the open-air stalls, food kiosks, live entertainment and opportunities for tasting and … Continue reading

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