Topic: Ingredients / page 6 of 12
Chocolate Q by Samantha Aquim

Chocolate Q by Samantha Aquim

Chocolate Q by Samantha Aquim

Bean-to-bar chocolate making is much more than wrapping up the bars in fancy paper and selling for a high price. It’s a lifestyle that encompasses the whole production from the moment cocoa beans are harvested, personally knowing your cocoa farmers and being socially responsible. I first met Samantha Aquim at…

13
May '17
Let’s talk about steaks at Shima, Wagyu Mafia and Vesta

Let’s talk about steaks at Shima, Wagyu Mafia and Vesta

Let’s talk about steaks at Shima, Wagyu Mafia and Vesta

No other beef in the world can really compare to authentic Wagyu. Depending on the grade, sometimes the meat can be so marbled that you can barely see any muscle. And that is when the question of taste comes into question. Choosing the highest marbling beef is not always the…

27
Nov '16
Gamba Roja from Denia

Gamba Roja from Denia

Gamba Roja from Denia

Scientifically known as aristeus antennatus, gamba roja species lives in the Mediterranean sea and East Atlantic Ocean, but it’s gambas rojas from Denia town that are most famous among the gastronomy lovers. What makes the gamba roja from Denia so special? To tell you the truth, gamba roja from Denia…

29
Jul '16
Cinco Jotas Jamon

Cinco Jotas Jamon

Cinco Jotas Jamon

Cinco Jotas bodega has been raising Ibérico pigs and producing some of the world’s finest and most expensive cured hams for the last 130 years. On a recent trip to Spain, they gave me a tour of the pastures and introduced me to the very special pigs that give us…

18
May '16
Tsukiji: the end of an era

Tsukiji: the end of an era

Tsukiji: the end of an era

The market of all the markets, the largest fish market in the world is coming to the end. Or at least in the form how we know it. On November 7th 2016 Tsukiji market will officially open in its new location, where tourists will be no longer allowed to browse…

6
Apr '16
Mozzarella di bufala paradise in Paestum

Mozzarella di bufala paradise in Paestum

Mozzarella di bufala paradise in Paestum

Between towering Ancient Greek temples and the pristine Mediterranean Sea lies the vast Piana del Sele Paestum. Known for millennia as the “plain of the gods,” this region of Campania in southern Italy is also home to the water buffalo that produce some of the world’s most heavenly mozzarella. The…

13
Sep '15
Le Peracciole: a farm with a view

Le Peracciole: a farm with a view

Le Peracciole: a farm with a view

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…

2
Sep '15
Traditional bread baking in Ibiza

Traditional bread baking in Ibiza

Traditional bread baking in Ibiza

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…

18
Aug '15
Peas at Etxebarri

Peas at Etxebarri

Peas at Etxebarri

If there is one thing Basque country and Japan have in common is the obsession with perfect, seasonal ingredients. These impossibly small peas (“Guisantes lágrima” or “teardrop peas”) are only grown in an area of ​​five hectares north of Guipuzcoa and can cost up to 200 euros a kilo. Crunchy,…

9
May '15
Tasting Galician sardines under the Caribbean palms

Tasting Galician sardines under the Caribbean palms

Tasting Galician sardines under the Caribbean palms

When “American Gourmet” owner Eric Azagury is not selling Belon oysters (flown every day from France) and mega Alba truffles to mega yacht chefs, he travels the world and painstakingly selects the most exclusive and rare products for his shop. I am lucky enough to have met many passionate people throughout…

3
May '15