If there is one thing that makes me really nostalgic about my country it is the tomato. At its best, not much is needed to turn it into a meal for the gods. Just a little drizzle of extra virgin olive oil, sea salt, pepper, basil and you are sorted particularly at this time of year when the peak season of the tomato is fast approaching.
Alas things have changed and it is now rather common to find imported tasteless tomatoes in supermarkets or shops which is really a pity. Many times I find myself having to ask whether the tomatoes are local or not. But here is a really interesting trick to make tomatoes taste better than they are. It is worth trying.
Chris Dwyer who writes at Fine Food Dude has a very interesting article in the CNN on the hottest Asia food trends in 2015. It is worth a read.
We love to support a good cause and this is really worth sharing. Virgin have teamed up with OzHarvest by turning food snaps on social media into real meals for people in need thanks to a hashtag #mealforameal They wanted to deliver 400,000 meals to people in need. It’s simple. Next time you are tempted to post a food snap to social media, think twice and use the hashtag above. The campaign has delivered 270,000 meals in Australia so far and we believe others should also pick up on this idea to help people in need.
Here is an article about the restaurant scene in Britain. While restaurants are booming, there is a chronic shortage of chefs and other staff which are threatening the industry. Read about it here.
There is nothing like a great steak cooked at home. Mark Bittman has the details and the best way to prepare it.
Pino Cuttaia who has a two Michelin star restaurant in Licata called La Madia. The article (in Italian) this talented chef has managed in his titanic effort to bring to this village 2 Michelin stars, a village where no one would want to return a second time. Check out the article and in particular the photos of the meal by Dissapore here.
The Milan Expo has so far been a success, it has send a muddled message. Here is a really interesting review.
Here is an interesting article about one of the world’s best sommeliers Paolo Basso who was ‘seduced by wine’ when he was at the Hotel Management School. He said that unlike cooking, which is scientific, wine is difficult to understand and is totally sensorial.
We love the wine school series in the New York Times. Here they take a look about white Bordeaux.
Italy’s best kept secret could be its sparkling wine region says Krisanne Fordham here. It is the Franciacorta wine region which lies one hour east of Milan between Brescia and Lago d’Iseo.
Have a great week.