Quality-conscious diners always have lingering questions on their heads when they head out to restaurants. Where did the ingredients of their food come from and how were they treated? Sometimes we read them in the menu, and sometimes we don't. We just put our trust on the chef in the sourcing of his ingredients and how he decides to put them together. In Rome, there is a restaurant that pioneers the farm to table concept. They produce practically all the ingredients in their farm in Calabria (that's in the southern part of the country) then their young and talented chef Fabio Trovato, who grew up in a family of restaurateurs, creates his masterpieces in the kitchen while his counterpart in the dining area, Franco Magliocchetti, a sommelier in wine and oil, makes sure that Fabio's creations are paired well with Calabrian wines.
27 March 2017
16 March 2017
Istanbul makes every inch of the food lover in me somersault with anticipation. My first trip there had been a discovery of its food and wine culture with a group of press people. Even if Istanbul was the shortest stay on our way to another part of Turkey, the Northern Thrace, the markets, shops and restaurants we passed were enough to take a whiff of comprehension of how vast and rich the gastronomy is. The whole country has a diversity of cuisines due to its cultural interactions throughout its colorful history. Being eclectic and dynamic, Istanbul is the place to catch different kinds of cuisines. Whether you are looking for the classic ones that stretches its roots from the Ottoman empire, international cuisines or even more inspiring, the interweaving of traditional characteristics with contemporary ideas, this is definitely the right city to explore.
13 March 2017
I Migliori Vini Italiani 2017 di Luca Maroni (The Best Italian Wines 2017 For Luca Maroni) in Rome, Italy
Between 16 to 19 February 2017, more than 600 wine labels, 160 gastronomic and oenological producers from all over Italy and thousands of visitors were in Salone delle Fontane in EUR, Rome for 4 days of wine tasting. It had been an incredible event that converged all food and wine enthusiasts under one roof celebrating the excellence of Italian creations. It is an annual event established in 2013 by Luca Maroni, a well-known Italian sensory wine analyst, where wines were tested according to his evaluating method of a series of sensory analysis that are based on three principles - Consistency, Balance and Integrity of the wines.
10 March 2017
If you have been to Rome, most probably you have already come across Babingtons Tea Room or even photographed it while taking photos of the Spanish Steps. Standing from the bottom of the steps, Babingtons Tea Room is on the left side in the 18th-century faded bright orange building where it has always been since 1893. Surviving two world wars, various economic recessions and now on its fourth generation of descendants, Babingtons Tea Room continues to serve what it has been serving for more than a hundred years - proper English tea.
06 March 2017
Like what springs out from the soil, the bounties of the sea also have their own seasons. Choosing the right seafood at the right moment is beneficial to the balance of nature but most especially, we get them at the pinnacle of their quality. At Ristorante Chinappi, proprietor Stefano Chinappi assures his diners of the excellence of the ingredients used in the kitchen of Chef Federico Delmonte. From the sea to the kitchen, there's still more to learn behind this restaurant which has a long history of supremacy in seafood dining.
03 March 2017
Eating in restaurants is a luxury that we give ourselves once in a while because chefs can create magic in their kitchens which is much more than what we can do with ours. After all, with years of extreme experience in culinary studies, they are charged with the technical and artistic knowledge of creating dishes with the wow factor. Their concoctions are perfectly-styled with a mixture of aromas and flavors that play in our palates. At Campus Etoile Academy, they teach more to their already accomplished kitchen professionals because this year, this 30-year-old culinary school is introducing its new Professional Culinary Course Specializing in Nutrition. If you want to become a Healthy-Food Chef, then come on in and explore the school with me.