No, we were not exactly “four friends at the bar”, but four friends, one partner, and an “extra” friend who joined us—well organized with what my friends Maurizio, Daniele, and Paolo from vinodabere.it now call the “first aid kit.” (more…)
It may seem easy, but it really isn’t. Organizing a contest dedicated to artisan Easter colombe requires a considerable amount of effort. An effort that—between phone calls, logistics, and the organization of the tasting session—kept Maurizio Valeriani and Daniele Moroni of Vinodabere.it quite busy, the true architects of this initiative. (more…)
We asked the question to Felice Venanzi, master pastry chef of Pasticceria Grué: what should we pay attention to in order to recognize a high-quality Easter colomba? No, we won’t give you any spoilers. (more…)
Maybe it’s because I’m Roman, or simply because I grew up with a home kitchen made of garlic, parsley, and rosemary. Or perhaps it’s because I tend not to use overly constructed or “manufactured” language. Or maybe, quite simply, because of my character, I find it more natural to express myself in a way that can be easily understood. (more…)
Yes, I admit it—the idea of having to taste 100 artisanal panettoni from all over Italy is a bit intimidating. But with the friends from vinodabere.it, you don’t back down, and fortunately the tasting is organized into three panels, which reduces the number of samples. Not by much, but still… (more…)
To have dinner at Lele Usai’s, in Fiumicino, you have to be ready to be surprised. Lele’s cuisine is not something you can respond to with indifference—especially when dishes like his “iodized garden” arrive at the table, as beautiful to look at as they are ready to explode on the palate. (more…)
By now, I’ve gotten used to seeing Joe Bastianich in the role of a judge, just as I’ve grown accustomed to hearing my son Federico say—every time I put a not-so-perfect dish on the table, and with a spot-on imitation of Joe’s voice—“for me, this is a no…” (of course, spinning the plate halfway before setting it down).
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