Nestled on the tip of the Sorrentina Peninsula, overlooking the Bay of Naples, seventeen acres of lush organic gardens and orchards provide the raw ingredients for Don Alfonso 1890. Run by Alfonso Iaccarino and his wife Livia, the restaurant is an extension of the land the Iaccarinos began cultivating 25…

Ibiza has a reputation for being a party paradise, but there is so much more to this tiny island off the coast of Spain than beach parties. If you love traditional food as I do, you’ll find many wonderful dishes like arroz a banda or bullit de peix, just to…

On a recent trip to Hungary, I had the pleasure of meeting István Szepsy, whose family has been making wine in Tokay since the Middle Ages, or, like MrSzepsy said, “since always”. The region is best known for its sweet white wines and rare Eszencia, an elixir of botyrized grape…

Speaking of über ingredients, these green peas were served at the Foodies documentary reception at Maria Cristina hotel, organized by Jon Warren from San Sebastian gourmet tours. When someone says “you must try those peas”(not Iberico ham or other gourmet food, served at the cocktail), you better do. Think of…

Some images from the tea ceremony at Happo-en gardens in Tokyo, a complex and sophisticated centuries old ritual where each gesture has a meaning.

Today I had an exceptional chance to shop at the Tsukiji market with Sugita Taka-aki who is one of the best sushi masters in Tokyo. I’ve written about Miyako sushi (or the correct way would be Miyakozushi) restaurant before and I do think that Sugita san art of sushi making is on the…

I couldn’t believe my ears when I heard somebody calling my name, “Aiste san”, in Tsukiji market this morning. It was Kimura san , the sushi master from my dinner two days ago. He had done his shopping of the day and was on his way to Tamagawa. All the…

The swimming pool on the roof of Fasano Rio de Janeiro, the view of Ipanema beach, hot fried cod balls and cold caipirinhas. Isn’t it a paradise? 😉

..as the Koreans do. Barbecue in Seoul where meat is cut with scissors. Fortunately, the clinical aspect of the cooking utensil didn’t make the meal less delicious.

Staying in a ryokan (traditional Japanese inn) in Kyoto was a very special experience. Let’s say, hoteliers who are willing to learn how to host a guest in their hotel should stay in a high-end ryokan for at least one night. The experience was “special” from the moment my taxi…