BRUSSELS: A new book written by food writer René Sepul and published by Sh-op Editions puts Wallonia, the French speaking part of Belgium, in the spotlight. La Wallonie, à pleines dents is the follow-up to the book Mange Wallonie published six years ago. "A lot has changed in the past six years in Wallonia. The book is a portrait of some of the positive developments in … [Read more...]
Trattoria dell’Acciughetta: an innovative touch in Genova
GENOVA: No one goes to Liguria and Genova, the region’s main city for its food. At least no one did for many years. But young chef Simone Vesuviano and Giorgia Losi of Trattoria dell’ Acciughetta are working to change this. Ask many Italians who know their food and they would struggle to give you recommendations of where to eat in this region of Italy. Despite giving the … [Read more...]
Michelin adds Malta to its list of restaurant guides
MALTA: Amid the largest political crisis to have ever hit the tiny Mediterranean island of Malta, Michelin announced the release of an online guide on Maltese restaurants. The guide will be available free of charge. The Michelin guide will be revealed on 26 February on Michelin's digital platform guide.michelin.com Malta joins 32 countries that will be covered by the … [Read more...]
Massimo Bottura, Antonia Klugmann, Franco Cimini and Gabriele Bonci triumph in new 50 Top Italy guide
ROME: Osteria Francescana, in Modena, with chef Massimo Bottura; L’Argine a Vencò, in Dolegna del Collio (GO), led by Antonia Klugmann; Antica Osteria del Mirasole, in San Giovanni in Persiceto (BO), by Franco Cimini; and Panificio Bonci, in Rome, by Gabriele Bonci triumphed at the 50 Top Italy which was announced at the Teatro Eliseo in Rome on Monday 2 December. This free … [Read more...]
GELINAZ stay at home shuffle: The tofu camembert that gave the game away
BRUSSELS: On November 17, an innocuous post was published on Inua's Instagram page. It was a repost from one of the restaurant chefs. "After 60 or so trials and variations (some of which were the worse things I've tasted in a very long time we've finally reached consistency in something we're pretty happy with." With it they posted a photo of tofu treated like camembert made … [Read more...]
