Happy Easter with Vinitaly’s designer recipes

A preview of Vinitaly with the menu created by chefs Enrico Bartolini (starter), Piero Bertinotti (first course), Fabio Baldassarre (second course) and Massimo Spigaroli (dessert) – the stars of “Designer Restaurant” during the most important professional exhibition dedicated to wine scheduled in Verona 7-10 April. Verona, 29 March 2013 – Haute cuisine recipes for Easter lunch … Continue reading

El Bulli is closed: World’s best restaurant’ served up extravagant 49-course last supper

The doors of El Bulli, one of the world’s most famous restaurants, have closed leaving 50 lucky diners with the taste of ‘clam meringue’ and ‘gorgonzola balloon’ lingering on their tastebuds. The few diners fortunate to eat at the three Michelin stars restaurant feasted on a 49-course menu which dazzled their palates with gastronomical delights … Continue reading

Triumph of Herbs – Majerija (Slap, Vipava Valley, Slovenia)

When we arrived to Majerija rain was falling and no sun was on the horizon. We were searching for the entrance after being refreshed by a shower of  raindrops and strong wind (burja/bora) which was combing the nature around the house and spreading the perfumes of herbs. The inside was warm and cosy, interior is made … Continue reading

Duck liver escalop with melon, aceto balsamico, Parmigiano Reggiano ice-cream and crispy Prosciutto di Parma – by Gaetano Trovato

. . . . . . . . . The Michelin Guide awarded his cuisine two stars, the Veronelli Guide bestowed three of its coveted étoiles, and the Gambero Rosso granted him two forks. ‘Cooking is simple with the right produce’, is one of his mottos. What Gaetano Trovato means by ‘cooking is simple’ can … Continue reading

Evolution, not Revolution – Massimo Bottura

“Avant-garde cuisine has enabled some chefs, such as Ferran Adrià and Massimo Bottura, to be recognised not only as chefs, but as artists both inside and outside their kitchens. In recent years, Bottura’s work has gained recognition in the international “gastro-community”, and also among artists and art lovers. His presentations at gastronomy congresses give food a unique artistic and … Continue reading