Xesc Reina
Se Leonardo Da Vinci fosse stato un norcino… Testo di Xavier Agulló Foto di Álvaro Imbert “Al cabo de los años he observado que la belleza, como la felicidad, es…
International
54 posts
David Zilber
Fermentation as pleasure Testo di Alisa Larsen Foto di Michael Jepsen Author, chef and former Head of Fermentation at restaurant Noma David Zilber is perhaps best known for his work…
The Wonderfulness of Memory
I started writing this in December 2021, so not quite yesterday. Memories of Ljubljana my phone prompts me, - and I scroll through them, both glad for the reminder and a little irritated that a 12mp iphone lens tells no true tale of what this time was, a sprightly November evening...
Harvest – Asif, the Culinary Institute of Israel
It has been more than 15 years that Naama Shefi, an Israeli who lives in New York, has been searching for the roots of Jewish Cuisine...
It’s all abut the way – Chef Raz Rahav
Text by Oded Tshesly This February History was made in Abu Dhabi. At the peak of a week-long event, the media company 50 Best revealed the list of the top…
Flour, water, heat – and a grain of hope
One of the disadvantages of being an adult is the need of learning how to delay gratification. Sometimes this ability is needed...
Flour with Soul
Three years ago, when we lived in Barcelona, I started to bake bread. Back then I cared less about what the label said, so I can just guess that it was Spanish: flour, yeast, water, and salt. Sorry, Cataluña...
Il caviale affumicato
Rooftop Smokehouse è il progetto nato su una terrazza di Barcellona, tra buoni amici, usando una botte di vino vuota per l’affumicatura. Dopo molte risate e il desiderio di fare le cose per bene...
Picasso e il suo legame con la cucina
Pablo Picasso (Malaga, 1881 – Mogins, 1973) è, senza ombra di dubbio, una delle figure più rilevanti dell’arte del XX secolo. La densa opera picassiana è infarcita di cibo...
Julie’s Kopitiam
The City of Glasgow is one that does not famously announce itself onto the culinary scene with performative flair. In central Scotland it sits quite happily with a quiet buzz of busy, fulfilled by itself perpetuating creativity and earnest diligence...
Roberto Costa – Meat as theatre
The curtain has risen for the newest incarnation of a concept restaurant that brings Italian flair to London’s most exciting district, Soho...
FRIEDERIKE GAEDKE, DIE GEMEINSCHAFT
I met Friederike Gaedke (Frieda), gastronome, local food advocate and executive director of Die Gemeinschaft, at her charming flat in Berlin, where we talked over a warm cup of coffee about her life, work, and of course, her passion for good food...
A CHOCO X COOK_INC. CHECKLIST: SHARED VALUES ON INCLUSIVITY AND CONNECTION
As we approach our 10 year anniversary, we are reaching out to collaborate with our global Cook_inc. family. And so Cook_inc teamed up with Choco, and together we created a “checklist” of our joint principles to share with our communities of chefs, producers, and gastronomes worldwide....
GREEN MINDS THINK ALIKE
The third and final in the online series hosted by Mad about Denmark in collaboration with the Danish Agriculture & Food Council was held on the 20th of April. Andrea Petrini once again graces our screens as creator and moderator...
THE RELÆ FUTURE. A CHAT WITH CHRISTIAN PUGLISI
On the 13th of April the gastronomic world awoke to the statement from Christian F. Puglisi that he was taking applicants to run the infamous Relæ for a three-month period. We had a brief conversation with the esteemed Chef and restauranteur who shared his thoughts on the upcoming project...
HOLY CANNOLI!
Somewhere between folklore and history lies the rumour that cannoli first came into realisation around 1000AD, evolving into not only a Sicilian staple but a gastronomic symbol of national pride...
CORRUTELA ENCERRA POR TEMPO INDETERMINADO
Quando no início de 2020 propus que o título da reportagem sobre o Corrutela na Cook Inc fosse a fala retirada do filme Joker, de Todd Phillips, "Is it just me, or is it getting crazier out there?
TO SUSTAINABILITY AND BEYOND
The second in the online series hosted by Mad about Denmark in collaboration with the Danish Agriculture & Food Council was held on the 30th of March. Andrea Petrini...
