The world’s best chefs in collaboration with food journalists, are challenged by the wildness of nature and unfamiliar destination. The modern chef is thrown back to hunter-gatherer age in this book inspired by survival.
Becoming Italy’s best chef today requires a striking culinary genius. At first unsettling the deeply traditional culinary habits in Italy by remaking its regional fare like spaghetti bolognese, chunks of […]
Massimo Bottura is the genius of contemporary Italian cuisine. We were so mesmerized by his food, that Osteria Francescana became the first three-Michelin-starred restaurant at which we dined twice in […]
Aromi had been crowning the Italian dining kingdom in Prague for many years. In 2005, the year of its opening, it was recognised as “The best new restaurant in the Czech Republic” by Condé Nast Traveler magazine