Alessandro Gavagna is chef at the family restaurant & estate La Subida in Cormons in the North-East of Italy, close to the Slovenian border. He has married into the legendary Sirk family (he is married with Joško Sirk’s daughter Tanja) and is following the Sirk family tradition with all his passion and talent. This young chef which cultivates a big respect for the tradition and territory unites great technical skills with deep sensibility and a lot of creativity and is more then worth the Michelin star which La Subida carries with pride.
Amberto Ruggeri is ambassador of the presigious family winery “Le Colture”, which creates on the picturesque hills of S. Stefano in Valdobbiadene, covered with vineyards of a stunning beauty, excellent “Prosecco di Valdobbiadene”.
The Italian chef Massimo Bottura has a seemingly inexhaustible capacity for enthusiasm and kindness, and he doesn't hesitate to talk about his cooking in artistic and philosophical terms. Since opening Osteria Francescana in Modena seventeen years ago, he has become Italy's most renowned chef, climbing up the ranks of the San Pellegrino list (this year, the restaurant is ranked 5th in the world), earning three Michelin stars, and becoming a fixture of the international scene of gastronomic congresses and festivals.
As is the case with many of his colleagues around the world, Bottura has done it with a style of cooking that aims to be personal and emotional. In his case, there is a specific emphasis on Italian tradition and the potentials of abstraction. In the following interview, Bottura talks about his presentation at last week's MAD Symposium, his cooking at Osteria Francescana, and how to look at tradition "critically and not with nostalgia."
How sousvide cooking has risen from a professional cooking technique in the world's best kitchens to the homes of amateur chefs.
When Georges Pralus championed sous vide cooking back in the 1970s it was because he believed the technique produced the best possible foie gras.
Through cooking using low and constant cooking temperatures, over a long time, with precise water baths. He found the finished foie gras was moist, maintained it's original appearance and had a much better texture. Pralus claimed to many that sous vide was the future but, as with most visionaries, no one listened.
Jump forward more than 30 years to 2005 and sousvide equipment was being used by some of the worlds best chefs and no longer just for foie gras. Heston Blumenthal, Ferran Adrià, Grant Achatz and Thomas Keller had all cottoned on to the virtues of sous vide cooking and were now using water baths for meats, fish and vegetables. Spreading this super soft, succulent and flavor enhancing method of cooking to the world.
This is not the end of the sous vide story. Over the next ten years - a technique once seen as high-end and reserved only for the science savvy chefs of Michelin kitchens - slowly became more appealing to the home cook of the 21st century.
In order to appreciate wine, it's essential to understand the characteristics different grapes offer and how those characteristics should be expressed in wines. Cabernet Sauvignon, Merlot and Zinfandel are all red grapes, but as wines their personalities are quite different.
Each year, Wine Spectator editors survey the wines we've reviewed over the past 12 months and select the most exciting for our Top 100. See details and videos on the Top 10 Wines of 2011 and get the full list of the Top 100.
Following Chateau Latour's decision to leave the en primeur system after the 2011 vintage, Jeannie Cho Lee MW spoke to Latour's president, Frédéric Engerer, about what the future now holds for the First Growth.
European destinations have been the choice of holiday for any traveller, be it backpacking through the countryside or living in some of the finest hotels around the world.
If expensive is what you are looking at, we suggest you extend your vision beyond the Atlantic and onto Latin American cities. Hogg Robinson Group (HRG), a travel service provider, recently released their bi-annual survey and according to their analysis of the first half of 2012, Latin American cities have shown a steep rise in room rates. Mexico City, Rio de Janeiro, and Sao Paolo have all shown 30%, 15%, and 23% rise in average room rates in the first half of 2012. Although Moscow still tops the list for most expensive rooms, the rate in increase of the room rates is a mere 3%.
Fruit and nut superfoods are high in anti-oxidants that fight free radicals in the body. Free radicals may sound a little like an extremist terrorist sect evading capture and wreaking havoc across the globe and in fact within the context of your body this would be right. They are, in part, a natural occurrence through metabolism however extra and unnecessary free radical load can be put on our bodies by external factors including pollution, cigarette smoke, radiation, burnt foods, deep fried fats and cooked foods. When enough of these free radicals invade our immune system problems occurs. This is when you need antioxidants to build up the immune system and fight off the free radicals in the form of superfoods or supplements.