Andrea Bezzecchi: The Real King of Balsamic Vinegar

Andrea Bezzecchi: The Real King of Balsamic Vinegar

By Edoardo Celadon and Phoebe Hunt For those passionate about Italian cuisine, meeting Andrea Bezzecchi at his Balsamic Vinegar factory is similar to how meeting Michelangelo might feel for an artist. The man, the artisan, the location and the end products make Andrea one of the true custodians of the…

27
Mar
Topic: Ingredients
Rachel Roddy: An A to Z of Pasta

Rachel Roddy: An A to Z of Pasta

Luxeat Insider · 8th ED.

Rachel Roddy: An A to Z of Pasta

Luxeat Insider · 8th ED.

By Phoebe Hunt There is perhaps no better way to tell the story of Italy’s culinary diversity than through pasta. Not only are there many hundreds of different shapes originating from the country’s 20 regions – often with multiple different names depending on where they’re being eaten – each pasta…

27
Mar
Talking Truffles with Christopher Poron, Maison Plantin

Talking Truffles with Christopher Poron, Maison Plantin

Luxeat Insider · 7th ED.

Talking Truffles with Christopher Poron, Maison Plantin

Luxeat Insider · 7th ED.

From Antiquity to today, truffles, the diamonds of the kitchen remain a highly-prized mystery. While truffles can be cultivated, the harvest is as unpredictable and uncontrollable as anything coming from nature. It is this enigmatic quality, and the unique, deep musky yet indescribable taste, that drives prices upwards of 850…

13
Feb
Chirashi Sushi at Home

Chirashi Sushi at Home

Luxeat Insider · 5th ED.

Chirashi Sushi at Home

Luxeat Insider · 5th ED.

Written by All Nippon Airways and Luxeat for a project We Are Japan. I first met Yoshinori Ishi at 2 Michelin-starred restaurant Umu. One of the best Kaiseki masters in Europe, he was the former head chef at this London mecca of Japan cuisine for 11 years. Originally from Saitama,…

13
Nov '20
Salt + Fat

Salt + Fat

Salt + Fat

There is something beautiful and irresistible when Salt meets Fat. A perfect pairing to stimulate the deep appetite. When done well, there is a warmth, a total engagement of the palate, a consensus between texture and taste. Think of the Anchovy. Best consumed most simply, on rustic bread, a slash…

4
Nov '20
About the Perfect Ingredient with Matt Goulding and Maria Canabal

About the Perfect Ingredient with Matt Goulding and Maria Canabal

About the Perfect Ingredient with Matt Goulding and Maria Canabal

On September 19th 2020, Luxeat started the first Luxeat panel about the Perfect Ingredient.Panel participants were discussing ingredients from the childhood memories and the importance of ingredients in home cooking and in restaurants, also asking the question if we must always be using local and seasonal produce. The group was…

21
Oct '20
Ken’s Café Gâteau au Chocolat

Ken’s Café Gâteau au Chocolat

Ken’s Café Gâteau au Chocolat

Hidden in an ordinary residential street in Tokyo’ Shinjuku ward, Ken’s Cafémakes the most extraordinary gâteau au chocolat in Japan and the best-molten chocolate cake I’ve ever had. It is also the most difficult to get too. If you buy it directly from the shop where it’s made, the waiting…

8
Oct '20
Twelve essential ingredients from the Spanish Mediterranean

Twelve essential ingredients from the Spanish Mediterranean

Luxeat Insider · 3rd ED.

Twelve essential ingredients from the Spanish Mediterranean

Luxeat Insider · 3rd ED.

by Borja Matoses The Spanish Mediterranean, spans eight provinces, with a coastline of about 3,000 kilometers that runs from the border with France in the Pyrenees to the Strait of Gibraltar and includes the Balearic Islands. Although each region has a distinct identity, the gastronomic stables are strong and unifying,…

7
Aug '20
Three favourite traditional fruit tarts

Three favourite traditional fruit tarts

Three favourite traditional fruit tarts

Three of my favourite traditional French tarts by Richard Wilkins, the head chef of 104 Restaurant in London. Ingredients below. Apricot Tarte Fine Puff pastry:560g bread flour150g milk140g water10g salt56g melted butter in dough456g butter to laminate To finish:Apricot jam Fresh apricots Bake for 30 min in 180 C oven.

7
Jul '20
The grand tortellini debate or Don’t mess with the Nonna!

The grand tortellini debate or Don’t mess with the Nonna!

Luxeat Insider · 2nd ED.

The grand tortellini debate or Don’t mess with the Nonna!

Luxeat Insider · 2nd ED.

by Edoardo Celadon There’s likely no country in the world that has exported its cuisine better than Italy. To be honest, we Italians usually consider this fame a double edged sword; on one hand the expertise and the selection of products on which our country prides itself and on the…

27
Jun '20
Sake pairing, the ultimate guide

Sake pairing, the ultimate guide

Sake pairing, the ultimate guide

by Pablo Alomar Salvioni Beyond pairings with sushi, sake is the perfect drink to bring out the full flavour of any dish. While sake is definitely not wine… it can certainly be paired with food in similar ways. Check out this in-depth look at the nectar of Nippon and the…

25
Jun '20