How Tech Companies Disrupted Silicon Valley’s Restaurant Scene: It wasn’t so long ago that the aroma of Moroccan spiced prawns and wood-oven pizzas wafted out to a downtown street here from the open-air patio of a once popular eatery called Zibibbo. Today that patio is behind locked doors, obscured by frosted glass. The pizza oven is gone. The formerly crowded bar has been converted into a sparsely populated start-up space of a dozen engineers, their bikes and whiteboards. After 17 years in operation, the restaurant closed in 2014. The space is now an American Express venture capital office and a start-up incubator.
Milanese pupil made to eat homemade lunch alone sparks ideological battle: Lunchtime at school can be lonely and excruciating for any 10-year-old. But for a pupil in Milan who brought a homemade sandwich to school – tunafish in wholegrain bread with sliced organic tomatoes – it led to isolation. In an episode that made the front page of Italian newspaper Corriere della Sera, the child was removed from the cafeteria and taken to a classroom to eat on her own after her parents knowingly defied local rules that forbid any child from eating anything other than lunch provided by school.
How America became a global cheese power: Forget about orange plastic slices. A new breed of young, edgy cheesemonger is transforming the way that Americans eat their cheese
Grey matters Sauvignon Gris: I’m going grey — as far as white wines go anyway. The grapes responsible for more and more of the seriously interesting wines that I come across end not with a Blanc for white but a Gris for grey. Sauvignon Gris is greatly in vogue thanks to its softer appeal and perfume compared to Sauvignon Blanc — both in Chile and in France. There I see it has been added to the list of permitted varieties for virtually all appellations previously dominated by Sauvignon Blanc.
Burgundy 2016 harvest: ‘Every grape counts’: Burgundy growers are fighting to salvage as many grapes as possible from a year that has seen several areas blighted by extreme weather, according to the region’s official wine body.
Italy’s best-kept food secret: the sagra festival: Italy’s best-kept food secret is the sagra. A festival organised to show off a local food or drink (or both), a sagra is a place where you’ll eat well – and learn. Most sagre have local producers selling the goods, but there are also tastings, competitions, demonstrations and special menus. And they’re not just about the food: many sagre have their roots in old country fairs or pagan festivals celebrating the harvest and have been running for decades, even centuries. And while some have soared beyond local status to that of crowded international festivals, hundreds remain events where you’ll dine and drink elbow-to-elbow with locals. Here are seven autumn sagre that are both bustling but still true to their roots.
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