This week I was really excited to shoot at one of my favorite restaurants. Il Santo Bevitore serves inventive Mediterranean plates in a lively atmosphere. This month the chefs created a delicate new menu in honor of the ‘Denaro e Bellezza’ exhibition in Palazzo Strozzi. In typical Santo Bevitore fashion, the dishes are deliciously inviting, but for this occasion, embellished with a dash of gold dust. Read More…
Pasta with figs and sausage Calabrian style
12Last week I met with Gabriella Mari, one of the co-founders of the Scuola di Arte Culinaria Cordon Bleu. Together with Cristina Blasi, she runs a successful cooking studio in the center of Florence. I asked Gabriella to share one of her most simple and favorite recipes with us. We decided on pasta with fresh figs [currently in season] and Nduja [spicy soft sausage from Calabria]. The result was delicious light pasta, flawlessly balancing sweet and spicy. Read More…
Electrified by Volta
3This summer, i went back to one of my favorite cities: Ghent. Over the last few years, Ghent has transformed itself into a happening place with a modern pulse. Museums, galleries, retro stores and bars are popping up, while the city also manages to stay true to it’s roots. Ghent is also exciting from a culinary point of view. Young inventive chefs, artisanal breweries, coffee bars, trendy restaurants are complimenting culinary tradition.VOLTA is the perfect example of this excitement. Read More…
Under the arches in San Quirico
0San Quirico Val d’Orcia is not as famous as its neighboring towns Montalcino [Brunello] and Pienza [Pecorino], but it’s a perfect location for those who like to explore less-travelled villages in Tuscany. This little town is situated in the center of the Val d’Orcia region, famous for it’s lonely cypresses atop rolling hills of farmland. Read More…
