NARISAWA DOES GELINAZ!
Sabato 3 dicembre, Yoshihiro Narisawa, nel suo ristorante di Tokyo, ha dato il via al primo spettacolo di GELINAZ! “NAH BGM” …
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Il W Barcelona fa rivivere i ruggenti anni ’20 per festeggiare il nuovo anno
Barcellona è una città cosmopolita e mediterranea, ricca di interessanti attrazioni da godere, culturali, gastronomiche, per il tempo libero e per lo shopping. Dispone, inoltre, di una vasta gamma…
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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…
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Barcellona, capitale mondiale dei cocktail
La classifica World's 50 Best Bars 2022 ha incoronato Paradiso (Barcellona), gestito dall'italiano Giacomo Giannotti…
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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…
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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 50 restaurants in the MENA regions.…
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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…
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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.…
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When one is much more than one – Luigi Lepore’s Restaurant tale
Children’s laugh, a rainbow, a puppy in the sun. Nothing is more pleasant than the feeling we get when we know we’re right…
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Finally – The European Food Summit 2021
The start of November saw the European Food Summit 2021, held in the creeping winter sun of Slovenia’s sweetly…
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