Topic: Location / page 3 of 83
Salty and packed with umami – El Capricho anchovies

Salty and packed with umami – El Capricho anchovies

Luxeat Insider · 13th ED.

Salty and packed with umami – El Capricho anchovies

Luxeat Insider · 13th ED.

Salty and packed with umami, these tiny fish add an intense meatiness to a variety of dishes. To taste a truly exquisite anchovy though makes the supermarket equivalent pale into insignificance. El Capricho produce just such anchovies in Santoña, Cantabria – a small town on the coast of northern Spain…

17
Nov '21
Father and Son: The story of Iberico Ham, as told by Ricardo Sanchez

Father and Son: The story of Iberico Ham, as told by Ricardo Sanchez

Luxeat Insider · th ED.

Father and Son: The story of Iberico Ham, as told by Ricardo Sanchez

Luxeat Insider · th ED.

When thinking about the world’s most luxurious and sought-after products, Iberico Ham must surely come close to the top of the list. In part of our series on the finest products from different countries around the globe, Luxeat editors have the pleasure of speaking with Ricardo Sanchez, who is gradually…

17
Nov '21
Rosa Lafuente: A Historic Legacy of Galician Sardines with Francisco Lafuente

Rosa Lafuente: A Historic Legacy of Galician Sardines with Francisco Lafuente

Luxeat Insider · th ED.

Rosa Lafuente: A Historic Legacy of Galician Sardines with Francisco Lafuente

Luxeat Insider · th ED.

The spanish coast has a long tradition of canning sardines, and the quality of these salty little parcels of joy can vary hugely. Rosa Lafuente is among the best, having operated in Galicia for over 100 years. We sat down to talk to Francisco Lafuente, who is the fourth generation…

17
Nov '21
Tragedy and joy: the tale of an olive grove in Corsica

Tragedy and joy: the tale of an olive grove in Corsica

Luxeat Insider · th ED.

Tragedy and joy: the tale of an olive grove in Corsica

Luxeat Insider · th ED.

By Pascale Migozzi Oliu Di E SERRE is the name of my olive oil. Before telling you more about it, I will go back in time to tell you my story, because there are no new adventures without big changes. As part of Luxeat’s series on outstanding produce from around…

17
Nov '21
Ramen with David Quist

Ramen with David Quist

Luxeat Insider · 11th ED.

Ramen with David Quist

Luxeat Insider · 11th ED.

A PhD in microbiology may not seem an obvious background for the creator of a trendy ramen shop in Oslo, but the connections run deeper than you might think. David Quist talks to Luxeat about the huge untapped potential of making meat from fungi, and why ramen is the perfect…

28
Sep '21
Japanese Ceramics with Robert Yellin

Japanese Ceramics with Robert Yellin

Luxeat Insider · 11th ED.

Japanese Ceramics with Robert Yellin

Luxeat Insider · 11th ED.

As part of our deep dive into Japan, Luxeat has the joy of meeting with a Japanese ceramics legend to better understand the history and importance of cups, plates and bowls across the nation. Robert Yellin is an American Japanese ceramics specialist who has been living in Japan since 1984.…

26
Sep '21
Amerigo 1934

Amerigo 1934

Amerigo 1934

One of the best meals I’ve had this summer was at Amerigo 1934, an unassuming trattoria located in the sleepy Savigno village in the heart of the Emilian Appennines. Opened in 1934 like one might guess from its name, Amerigo serves traditional Emilian Romagnol cuisine very much influenced by the…

10
Sep '21
Sushi and sake pairing

Sushi and sake pairing

Sushi and sake pairing

Originally from Sapporo,Takuya Watanabeis the chef-owner of Jin, Michelin starred sushi restaurant in Paris. Opened in 2013, Taku was one of the first sushi masters in Europe to serve omakase behind the counter, just like in Japan. He has also put a lot of time and effort into sourcing only…

31
Aug '21
Vicente Todolí: Art and Citrus – Re-imagining Citrus Growing in Valencia

Vicente Todolí: Art and Citrus – Re-imagining Citrus Growing in Valencia

Luxeat Insider · 10th ED.

Vicente Todolí: Art and Citrus – Re-imagining Citrus Growing in Valencia

Luxeat Insider · 10th ED.

ByPhoebe Hunt The Spanish region of Valencia is one of the best known areas for citrus in the entire world. Oranges, lemons, grapefruits and limes are exported by the tonne from this fertile corner of the Mediterranean, bringing a taste of Spanish sunshine to our supermarkets. But this is the…

17
Jul '21
Alain Passard, the wizard of vegetables

Alain Passard, the wizard of vegetables

Luxeat Insider · 10th ED.

Alain Passard, the wizard of vegetables

Luxeat Insider · 10th ED.

French chef Alain Passard may not resemble a radical vegetable lover on a mission to change the way the culinary high-brow consider produce, yet he has, completely. A green superpower? As he confides, “I’m a different man when I’m in the vegetable patch”. Passard sees a world of creative possibility…

17
Jul '21