Endless Italy: Region by region, Top Chefs Share the Country’s Most Graceful Ingredients

Endless Italy: Region by region, Top Chefs Share the Country’s Most Graceful Ingredients

Italy’s cuisine is as varied as the terroir: from the Alps and Apennine Mountains to the sun-baked shores of Puglia, from the volcanic soil of Etna and Vesuvius to the northern Lakes and the hills of Tuscany, produce and ingredients follow the land. Still, the country has a staggering number of high quality products, which goes some way to showing the sheer biodiversity on offer within a single nation, formed of twenty incredibly different regions.

27
Mar
Location: Italy
Andrea Bezzecchi: The Real King of Balsamic Vinegar

Andrea Bezzecchi: The Real King of Balsamic Vinegar

Luxeat Insider · 8th ED.

Andrea Bezzecchi: The Real King of Balsamic Vinegar

Luxeat Insider · 8th ED.

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
Erri De Luca: the food of memories and childhood

Erri De Luca: the food of memories and childhood

Luxeat Insider · 8th ED.

Erri De Luca: the food of memories and childhood

Luxeat Insider · 8th ED.

Recognized by the Italian daily newspaper Corriere della Sera as “the writer of the decade”, Italian novelist and poet, Enrico “Erri” De Luca needs no introduction. I and dear friend photographer Martin d’Orgeval had the great pleasure to spend a moment in his presence, and absorb his musings around what…

27
Mar
Monica Larner: Italian wine, biodiversity and indigenous grapes

Monica Larner: Italian wine, biodiversity and indigenous grapes

Luxeat Insider · 8th ED.

Monica Larner: Italian wine, biodiversity and indigenous grapes

Luxeat Insider · 8th ED.

With all the focus going on a few famous regions, and often overshadowed altogether by its French neighbours, the sheer variety of Italian wines is often overlooked. We talk to Monica Larner, an award-winning wine critic and writer who lives in Rome, about Italy’s fantastically diverse offering of wine. The…

27
Mar
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
4 restaurants with wonderful art collections

4 restaurants with wonderful art collections

Luxeat Insider · 4th ED.

4 restaurants with wonderful art collections

Luxeat Insider · 4th ED.

Art and food have always had a harmonious relationship, showcasing art in restaurants is hardly a new concept. Starting with the days when chefs-proprietors and artists were swapping food and drinks for artworks to hang in the dining room to today’s many modern restaurants which are still showcasing all forms…

17
Sep '20
5 favourite wines from the French & Italian Mediterranean coast

5 favourite wines from the French & Italian Mediterranean coast

Luxeat Insider · 3rd ED.

5 favourite wines from the French & Italian Mediterranean coast

Luxeat Insider · 3rd ED.

by Mirazur’s Benoit Huguenin Well under thirty-years-old, head sommelier at three-MICHELIN-starred restaurant, Mirazur in Menton France, Benoît Huguenin represents a new generation of wine experts. “The first words chef Mauro (yes, he’s referring to chef Mauro Colagreco) said to me were, ‘I don’t want a classic sommelier,’” he tells the…

7
Aug '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
Rome list

Rome list

Rome list

Roscioli – Roman classics and original dishes made with quality ingredients. Recommended dishes: mortadella, Cantabrian anchovies with butter and toast, fresh ricotta, carbonara, rigatoni with yuzu butter and bottarga, rigatoni with butter and Parmigiano. Ask for the French wine list. Trattoria Da Cesare al Casaletto – out of the way,…

17
Feb '19
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