There’s nothing more organic than family. In a way, your family defines who you are and what you do. In Italy, it’s also the foundation of numerous food producers. I spent last Saturday with the Savigni’s, owners of Macelleria Savigni in Pavana Pistoiese. Read More…
Drink Different
0For most of us, too much alcohol makes us irresponsible. For Iacopo Lenci, founder of the Brùton brewery in Lucca, it was quite the opposite. It gave him a livelihood. Read More…
‘Una Bella Pizza’
0Pizza is not an original Tuscan dish, so eating a good pizza in Florence can be considered a difficult task. Fortunately for the true pizza lover, the city is home to a handful of Neapolitan ‘pizzaioli.’ And they brought with them one of Italy’s most beloved dishes: ‘Una vera pizza Napoletana.’
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The Beautiful Mind of Cristiano Tomei
1Genius. The first word used to describe him. Or Crazy. It’s a fine line. He crosses it at random, but with precision. My shutter has a tough time keeping up. Cristiano’s L’Imbuto in Viareggio is a wonderland. Read More…
Open on Sunday
2I’m not a fan of Sundays. A few things disappoint: the end of the weekend high; the slower pace of the passeggiata; the city preparing for the week ahead. And the worst part, sparse food options. I get hungry on Sundays. Read More…
The Bio of Taste
2Food is the new Fashion. There are a lot of similarities: the excitement that comes with a new season; the new, celebrity ‘designers;’ foodies or fashionistas; the mix and match of an unexpected combination that can blow your mind. The iconic Pitti Immagine group held their annual gastronomic catwalk last week in Firenze, the 7th Pitti Taste. Read More…
Zeb: The quintessential Italian diner
6Before the blog there was the queue. In Italy it’s still the best way to find a great meal. That’s how I discovered Zeb. On an early spring day I joined a line of fifteen urbanites waiting for a coveted seat inside. Read More…
A history lesson @ Sostanza [il Troia]
6A time machine. Florence can feel like that at times. But sometimes, it’s a welcome feeling. A history lesson inside every doorway. Where time stands still and things are the way they were meant to be. Read More…
J.e.f.: Rebel with a cause
0Jason Blanckaert is a culinary bad boy. He earned his Michelin Star in his twenties, and left it behind to go on his own with J.e.f. To open a restaurant in the midst of a recession is a ballsy move. But as with everything, Jason defies convention, trusts his gut and never looks back. Read More…
La Dolce Toscana: Torta Pistocchi
10Being Belgian, I have to admit I am a bit of a chocolate snob. I have a ‘dark’ side inside. I heard about this mysterious ‘Torta Pistocchi,’ but had a few reservations. What I discovered was a perfect treat for any chocolate addict. Read More…
