Get inspired to prepare your own homemade Pandoro!
We encourage everyone to make his or her own Pandoro at home: it is much easier than it seems; although somewhat laborious, you achieve a great sense of satisfaction in the end. The smell of freshly baked Pandoro is unforgettable
Paolo Bea Winery, Sagrantino DOCG: story and anecdotes of a vignaiolo in Montefalco. Part I
Paolo and Giampiero Bea: the Sagrantino natural wines Browsing around the Montefalco wine bars, a few miles from where I was born, Paolo Bea’s bottles always called my attention, with those special labels, similar to a vigneron’s notebook. They look hand written.
Paolo Bea Winery, Sagrantino DOCG. Part II: The wine tasting
When I return to my homeland around Christmas time, I cannot keep myself from visiting Giampiero Bea, who always honors us with spectacular tastings. At this time of year, the Sagrantino bunches destined for Passito are resting on mats waiting to reach the
Restaurant In De Wulf: Kobe Desramaults and the Essence of the New Flemish Cuisine
Early June, evening sets in. The days are long. We just left Lille, but we are still in France, bordering Belgium. I know this area well. I spent a beautiful period of my life here. We drive along narrow back
Shanghai: Gastronomic Observations
Before traveling to Shanghai I had tried to carefully prepare my gastronomic research plan. From my hotel room in Pudong, I can see the entire finance district showcasing the city’s economic power, which is the second or perhaps the first
Alfredo Maestro and the Ribera del Duero as it was before the 80s
“That was the Ribera del Duero before the 80s,” says our friend Master Alfredo. We are in a newly planted vineyard situated on a hillside with extraordinary views of Peñafiel and its castle. In the 80s, pioneers like Jesús Anadón,
Xiao Long Bao, dumplings stuffed with broth. For those who want to know authentic Chinese food
Shanghai. We enter a fast food stand. Everything is happening in the moment. An enormous pile of bamboo baskets arrive from the kitchen, filled with freshly steamed Xiao Long Bao. The people crowd around the counter, with tickets in hand, trying
David Muñoz, Diverxo Restaurant, Madrid
We are reposting this entry, written last year, a little after the Michelin Guide awarded Diverxo its second star. David Muñoz continues to rise in his profession, having just entered the gastronomic Olympus with his third star. We already expected
In search of the best croissant in Paris
Is there anything more delicious to start the day than breakfast with a good croissant? I am in Paris and I cannot be satisfied by just any kind of croissant. I want breakfast with the best! I decide to go
Cantuccini or Biscotti di Prato: the perfect recipe!
All traditional Tuscan meals end with the customary dipping of the Cantuccini in a small glass of Vinsanto, the sweet wine of this region. Cantuccini is a very crunchy type of biscuit with almonds that melts in your mouth after
