Destination Langhe Roero, Piedmont, Italy.
What a wonderful trip! Starting from the exquisite 5 stars boutique hotel La Ribezza located in Monteforte d’Alba, a suggestive borgo on the hills of the Langhe, a territory located in the southern part of Piedmont and encompasses the whole range of technical and economic processes relating to the winegrowing and winemaking that has characterized the region for centuries. 
The Langhe offer panoramas of carefully cultivated hillsides, following ancient land divisions punctuated with buildings that lend structure to the visual space: hilltop villages, castles, Romanesque churches, farms, cellars and storehouses for cellaring and for the commercial distribution of the wine in the small towns and larger towns on the margins of the vineyards. 
The serial property is outstanding for its harmony, and the balance between the aesthetic qualities of its landscapes, the architectural and historical diversity of the built elements associated with the wine production activities and an authentic and ancient art of winemaking. 
The vineyards of Langhe-Roero constitute an outstanding example of man’s interaction with his natural environment. Following a long and slow evolution of winegrowing expertise, the best possible adaptation of grape varieties to land with specific soil and climatic components has been carried out, which in itself is related to winemaking expertise, thereby becoming an international benchmark. 
This landscape covers eleven little towns located in the wine-growing areas with outstanding landscapes and the magnificent Castle Grinzane Cavour, an emblematic name both in the development of vineyards and in Italian history. 
Back to the hotel: The pleasant surprises started from the reception (where a lovely lady offered to taste 4 different fragrances, in order for me to pick up my preferred and have all toilette amenities. like soap, shampoo, and shower gel of the same fragrance. MY room was spacious, cosy, well equipped with TV screen, wifi, and tasty welcome fruit basket and a tempting bacio di dama (a two buttery hazelnut cookies sandwiched together with a dollop of dark chocolate) left on my pillow before the night, with a courteous prevision of the next day weather. How nice..
.La Ribezza boasts 20 rooms, a wonderful outdoor sauna-gazebo where you can relax while admiring the breathtaking view, Did I mentioned the view?…
The moRning after we left for an ‘simulated’ truffle huntIing with the expert trifulau Carlo Olivero and his dog Steel. Simulated means that a truffle was previously hidden on the ground (of course Steel didn’t know where…) 
Well, in less than 10 minutes the was able to locate one. Then Carlo took us for a little walk, when suddenly Steel went crazy over a spot and started digging, He was right! There another big one (and not purposely hidden) Everybody, Carlo included, very happy! Grand finale. Gala Dinner at 3 Michelin star Piazza Duomo.That was an amazing gastronomic adventure with dishes created by resident Chef Enrico Crippa
and guest Chef Támas Szell, from Stand, Budapest.
The remarkable menu headlined the collaboration between the Italian and Hungarian Bocuse d’Or Academies and the participation of the Hungarian Academy at the next edition (the 89th) of the Alba International White Truffle Fair 2019
The truffle is a sort of mushroom known since ancient times. The first testimonies come from the diet of the Sumerian people and from the time of Jacob the Patriarch, around 1600 – 1700 B.C. Truffle are known as a qualitative ingredient in finest quality kitchens. Their cost could reach up to amounts of one hundred dollars per kilogram!y
White truffle fair is held in the city of Alba, which is located in northwest Italy, for more than 80 years. The fair is held every Saturday and Sunday from the first half of October until the second half of November. It is a bonanza that celebrates not only truffles, but also the tipical products of the territory, from wine to cheese, to cakes, pastas and any kind of food produced in the Langhe. Visitors from everywhere, with particular attendance from Northern Europe, Germany, Switzerland, France, but with constantly growing presences also from the United States, Brazil, Australia and East Asia, in particular Hong Kong and Singapore, have confirmed the success of the 88th edition of the Alba International White Truffle Fair,
An edition, the one just ended, which took place “Between earth and moon” paying tribute to the satellite of the earth which, through the phases of the moon, is an integral part of the search path and which was also inspired by organizers and visitors. The vintage, quantitatively and qualitatively exceptional, has been lived intensely at the World Market of the White Truffle of Alba, the largest international exhibition of truffles from the Piedmont hills of Langhe, Roero and Monferrato. Here each single truffle has been checked by the special “Quality Commission”, available to customers for the entire duration of the Fair to guarantee quality and safety in purchasing. 
The season, which was hypothesized could be very interesting for the quantity and quality of the product, has surpassed the brightest expectations with about 700 kg of Alba White Truffle sold at the World Market of Alba White Truffle.
A celebration that offers a unique cultural experience. Chefs, vendors, experts and amateurs gather to have a glimp and possibly a taste of the precious mushroom. I was kindly invited to a yummy workshop 
featuring Chef Gabriele Boffa, from Relais Sant’Uffizio , Cioccaro , Asti . Gabriele, originally from Alba has an impressive curriculum: Yannick Alléno in France, Mugaritz in Spain, Pujol in Mexico, Piazza Duomo, in Italy,
He prepared a Filetto alla Torrengo, with cooked radicchio, heart of lettuce, béarnaise sauce, smoked butter, onion water, fassona meat and, of course, white truffle.
Delicious! 
The yearly Alba International Truffle Fair is the most important food and wine event of Langhe Roero, increasingly open to the internationality of the proposed contents, will host, in fact, the Magogian food and wine tradition, thus contributing to promote two top-level enogastronomic traditions and consolidate the cultural relationships that bind the two Academies. In fact, both Academies are engaged in the preparation of the respective candidates for the World Final of the Bocuse d’Or, the most prestigious haute cuisine contest in the world, which will be held in the next 29 and 30 January, 2019 in Lyon. Between the many highligt of the trip I would like to mentin a dinner at Ca’ del Re, Verduno, a great lunch at Wine Bar Barolo Friends in Barolo, the wine tasting at Sordo Wines and and a visit to the exhibit Nina’s Tale in the suggestive San Domenic Church ,
where we got the chance to meet with the Artist Valerio Berruti.
All of that embraced by the beauty by the enchanting Langhe!
INFO
International White Truffle Fair
Boutique Hotel La Ribezza
Academy Bocuse d’Or Italy
Academy Bocuse d’Or Italy Press Office
Bocuse d’Or
There are several legends about the birth of the milanese panettone.
This line, called
26 members representing 18 countries (Argentina, Belgium, Brazil, Canada, Chile, Colombia, Costa Rica, France, Germany, Iran, Italy, Mexico, Portugal, Spain, Turkey, United States, Uruguay, Venezuela) and the two Federations European industrial pasta manufacturers (UNAFPA) and industrial Semouliers. 
The first World Pasta Day was held in Naples in 1998. Since then, this event has been held every year, moving to Genoa, Rome, New York, Barcelona, Mexico City, Istanbul, New York Rio de Janeiro, Buenos Aires, Moscow, São Paulo and .Milan EXPO 2015
Organisation and AIDEPI (Italy) in Dubai, with the support of ITA (Italian Trade Agency).
for more info
A spring with below-average temperatures and plentiful rainfall slowed down the vegetative growth of the vines and required attentive care in the vineyards to ward off plant diseases caused by the excess water. Then, in September and October, there were consecutive warm and clear days which helped to balance vine growth and ensure proper ripening of the grapes. This turn in climate resulted in a harvest of much higher quality than expected given the circumstances. In particular, the Nebbiolo grapes proved to be some of the best of that year, showcasing the aromatic terroir that distinguishes it. This is all thanks to the contrastof hot days and cool nights that occurred in the last phase of ripening.
In on the occasion of the 150th anniversary of extraordinary composer and good food lover Gioachino Rossini,, the prestigious Milan pastry shop Giovanni Cova & C, also distributed in the US under the label Brera Milano 1930, pays homage to him, dedicating his panettone to his works.
custodian of the works of the greatest Masters of Melodrama 
A sweet tribute to
No proper visit of Ljubljana can be complete without a visit to the fortified castle way on top of the hill dominating the city. Easily accessible by tram, it rewards any visitor with breathtaking views of the city as well as a cultural journey into Slovenia’s history. 
fine dining experience thanks to the talent of chef Igor Jagodic who is seen as a true reference in Slovenian fine dining. To top it all, this comes at a very reasonable price with tasting menus going from 44€ for 4 courses to 77 euros for the top of the hill 9 course experience. This is quite incredible for a chef already saluted chef of the year, winner of Regional Restaurants official selection.
Let’s be honest, before I set foot at the beautiful Movia wine bar in Slovenia’s capital, I had never heard of “orange wines”. Have you? If not, the best thing is to do is go right now over there and ask for an orange wine tasting. For 18€, you will get a flight of 4 of them, beautifully presented and explained by the great staff, possibly Leonard, the charming and oh so enthusiastic young sommelier in the making. 
Since when has this technique been done? Only 5000 years ago, approximately, especially in the Caucasus region and what now is Georgia (the country). But, it’s only 20 years or so ago that the process made a big come back. Here we are, Slovenia having been with Italy one of the wine countries at the forefront of this revival. So, if in doubt, you are in the right place and in good hands to discover the world of orange wines.
To go with them, Vinoteka Movia also offers various plates of delicacies to round things up, including some gorgeous and perfectly sliced “pata negra”, the king of Spanish cured hams, but also local charcuterie, cheese and Italian mortadella, for example. Now, orange wines are not for everyone. Some may actually be turned off by their semi-oxidized aromas: instead of appreciating expressions of honey, tropical nut, cooked apple and hazelnut, they may think this wine has passed its age or has been left opened on the counter for too long, thus this wood varnish and linseed oil smell and flavor. It’s alright, no panic… 
You are entitled to your taste, Borut won’t hate you or eat you up! He is prepared with about every type of wine you may like in the house. And yes, all of them Slovenian wines. Go for a flight of white wines, red wines or a mix of both with a tasting of various Movia wines, Movia being a very large producer located in Ceglo, on the western side of Slovenia, close to the order with Italy. Trust me, Slovenia is THE “under-discovered” wine country. The diversity of the terroirs and wine styles may be actually their obstacle to global recognition, because it is quite difficult to any non-Slovenian to decipher what’s written on a bottle: what refers to the area, what to the grape varietal, what to the producer? 
With its fantastic staff, so attentive and knowledgeable, the quality of the pours (and of the gorgeous glasses used), I can tell you Vinoteka Movia is THE place to go for both newcomers to the world of orange wines and Slovenian wines in general, and aficionados who already know a thing or two on the matter, ready to be wowed and ask for more!
Welcome to one of the most recent addition to the up and coming Ljubljana dining scene! Sveti Florijan is one of a kind, as it as actually more than a restaurant. The creators have given a lot of thought into this multi-area venue where one can come to spend time at the wine bar featuring an eclectic selection of wines, 95% of them being “natural”, with basically no additives.
Many of them are Slovenian, but shelves make place to some bottles from neighboring Italy, Austria and Croatia. If you feel in love with one of them, you can buy a bottle to take home along with a few goodies, the space serving as a wine shop as well as a delicatessen. Latecomers may bypass the bar area and head downstairs to what appears as a cozy jazz and cocktail nightclub, with a little scene for musicians to perform on given nights. Early and latecomers alike would really miss big if they were to bypass the restaurant which occupies the largest part of the ground floor, across from the wine bar. 
The atmosphere is warm and inviting.: small tables are an invitation to a romantic tête à tête, while larger ones welcome groups of friends wanting to spend an intimate, joyful moment. Cleverly, the choices are limited, so diners don’t spend hours picking, but are invited to jump in and have the party begin. The weekly wine list is composed of 6 references and the menu limited to 15 dishes, including desserts. It feels more like a homey private club than a restaurant per say.
Sveti Florijan has a truly unique offering in town. One feels that, from one evening to the other, it could be a totally different experience and it’s probably the case because, each patron here is left free to shape his evening as he sees fit.
HERE MY STEPS. TAKE A LOOK!
Head towards
There aren’t many places I’d recommend more highly than 
A welcoming bar to the front and an open kitchen restaurant in the back. It looked loke a nice mixing of Japanese design with Italian flair and some traditional British pub features 
black and white photo portraits give an art gallery feeling, while Japanese artwork and foliage painting decorate walls and ceilings the rooms adorns the walls; furnished with causal wooden tables and filtered by an amber lighting that warms up the rooms.
Then I beg Alessandro to surprise me. And he did. Between his choices, my favorite were the kampachi salad, with thin slivers of tender cobia white fish, drizzled with yuzu truffle and rocket,
a dish that Alessandro likes to pair with galapeno and the prawn tempura maki. From the menu, I would like to mention also some signatures dishes 
as the truffle white tuna tataki, the lobster tail tempura and his ceviche, where Japanese flavours meet South American tradition. 
In addition to a generous choice of sushi, sashimi and nagiri and of course the beef robata dishes that Alessandro loves to cook in person, lighted by the fire grill fireworks .
For more info
Stop by the 
Located in the trendy Seven Dials area, right in the heart of Covent Garden, the venue boasts two bar areas serving seasonally inspired cocktails, cementing Tredwells’ reputation as one of the best drinks venues in Seven Dials. the restaurant sets over three floors, while the mezzanine and lower ground floors are available for exclusive hire.
The menu changes frequently boasting imaginative dishes revealing a good deal of skill and creativity. Add an easy-going welcome from the stuff and the super cool owner–chef, who came at my table to say hello while sipping a delicious 2016 Albarino Igrexario de Salar and snacking some succulent Manzanilla olives.
I followed his suggestions and went for a very traditional tortilla made of eggs and potatoes. Perfectly browned on the outside, still tender within and served at room temperature. I asked if that is the way that tortilla should be served, medium warm not hot. They told me that is a Spanish tradition to cook tortillas in the morning and let them rest till the meal so, yes, the temperature should be room temperature, Good to know. 
Then I tasted a more winterish dish of judion, a butter beans & piparras, followed by a
perfectly roasted octopus with saffron potatoes and wilde samphire. 
If you’re looking for a ‘not so commun’ tapas restaurants in North London, or Spanish food in Stoke Newington then you must try this cool venue.
London. I happily experimented the 
Notably the langoustines were nicely straight, not curvy at all, My very nice Italian born waiter, told me that the secret is simply to put them in the freezer for about 40 minutes.When you take them out, the shell will be solidified, you would easily break it and extract the langoustine in all its fullness and horizontality. As a main dish, I followed Guido’s suggestion and opted for a John Dory fish, served with lobster, celery puré, oil and herb sauce with little white beans.
As a side dish, a kale salad, sprinkled with a powder of beets and pumpkin seeds and seasoned with a Caesar dressing.
Delicious finale: English strawberry and basil mousse.
Finally ….. here the best list of the two M I am crazy about …
You just don’t realize how lucky you were when your join the guided 3,30-hour food tour organized by 
And Ljubljana is blessed, right in its center with a human sized, yet substantial farmer’s market, with one section dedicated to only certified organic vendors. I had noticed on my way to the tour some beautiful chanterelle mushrooms, as well as yellow broad beans that I had never encountered before. Lucky enough, I was able to find them again and was met with the most charming smile the seller could have shared.
I won’t be going in the detail of all the things tasted, either in gastronomic shops or in restaurants… I want you to go and experience it for yourself. Besides beef tongue, fried chicken, honey (Slovenia is Europe’s largest producer per capita), my heart will go for this humble dish of mashed potatoes with sautéed onions and bits of bacon that we tasted at a very special restaurant, Druga Violina, where all the members of the staff suffer from some form of disability or another. It felt really good to contribute to this effort to support the community and, let’s be frank, it also tasted soooo good, just by itself. 
With influences coming from all neighboring countries (Italy, Austria, Hungry and Croatia), tucked between sea, plains, forests and mountains, the small country of Slovenia is rich of diversity and, if this three-hour tour cannot cover everything, it sure serves as the best introduction one can hope to taste in this timeframe!
Slovenia. Bled, about an hour North of the capital Ljubljana to the North-West of Slovenia. Rather than the town it is the beautiful lake that gives the name Bled, famous among the European elite as early as the 1930’s with the construction of a luxurious hotel providing natural hot spring source knowned for health benefits.I
am talking of the 
rich furniture and beautiful paintings with many of the rooms benefiting from breathtakingly beautiful lake views. The hotel has been recently renovated and restored to its former glory and is one of the best hotels in Slovenia as well as being a member of the Small Luxury Hotels of the World collection.
It has hosted many eminent guests and is frequented by celebrities such as Vivian Leigh, Arthur Miller, Pablo Neruda, King Hussein of Jordan, Paul McCartney and…me, with my best friend-chef-writer Philip Sinsheimer, graciously hosted by Sava hotel and resort group that manage the venue.
Starting from the impeccable reception. the hotel boasts luxurious accommodation, few restaurant, a bar and the enchantment of Lake Bled. 
All rooms and suites are individually decorated in an enchanting and traditional style, lavishly equipped with an excellent range of facilities, a relaxing thermal swimming pool and benefit from different saunas, wellness services and a solarium among a private lido,
where Philip (expert swimmer) dived in the limpid lake water while me (lazy man…) was indulging in a relaxing sunbathing. We dedicated the morning ( when the light is best) to row to the island where the minuscule baroque chapel.I was anxious to hear the bells rings, because 
I knew about the legend wich narrates that around the year 1500, the leaseholder of Lake Bled at the time, Hartman Kreigh, disappeared. People said he was killed. Sad for the events, the Lady of the Castle collected all of her precious golden jewellery to be melted down and casted into a bell for the chapel on the island of the Lake, so that the bell would toll in remembrance of beloved companion. They say the bell has a magic power, when it rings, you should make 3 wishes and wait for them to become real. We did 99 steps and finally we arrived at the church, where the view is really breathtaking and, yes, we waited for the bell… Not sure my wishes are becoming a reality, we ll see….
This delicate balance between past was brilliantly reflected in the cuisine of the executive chef Simon Bertoncelj and the whole crew under him. Having dinner at the gastronomic Julijana Restaurant, especially if the weather allows to eat al fresco facing the lake is a moment of bliss: the quality of service, attention to detail and classic decor evoke a certain respect of classical elegance. This doesn’t constrain the cuisine to old classics, and the chef’s creativity and modern techniques seem to find their place very naturally in this elegant environment.
Fresh too was the vitello tonnato inspired salad, bright and lively. Here, as in all the great restaurants experienced in Slovenia, the wine list paid homage to the country’s fine wines, such as the 2017Verus Chardonnay from Stajerska, the western part of the Podravje region in the North of the country.
At last a chardonnay that can showcase both concentration of flavors and freshness in the 
palate with a mere 13° alcohol content.The shining fish course was a thick and moist turbot filet, perfectly cooked and adorned by a beautiful composition of vegetables and foamy grapefruit sauce. Here again: classic base and modern composition. Though generous, nothing was heavy, and the beautiful matured saddle of veal served pink with a herb crust was still welcome. 
Chef Simon Bertoncelj, who has worked under the commands of Gordon Ramsey, seems rather poised and discreet, but if you really want to find out, he opens his kitchen to a guest table of 2 to 6 people for a 7-course menu cooked and served, right before their eyes…and ears!
Engaging bearded chef with tattooed forearms, check. Sleek modern space with minimalist wall and plate aesthetic, check. Local sourcing and seasonal inspiration, check… All the basics of a trendy, hip 2018 restaurant seem met at Monstera. Could it be anywhere in the world? Absolutely not, you are in Ljubljana, capital of Slovenia and chef Bine Volčič makes sure that his vision is not an empty box, a mere concept, but yields to a unique experience. Why ? Because, beyond the trends, he has done everything possible to be and remain a free chef. Let’s step in… The restaurant is in the center of Ljubljana, one quiet street away from the riverbank where tourists abound . The place is small, really small, elegant, but humble… Especially when you get to learn the chef’s accomplishments which could have led him to seek grandeur, instead he chose intimacy. In case you didn’t realize, you’ve just entered the restaurant of a celebrity chef who has participated in four seasons of the Slovenian version of Master Chef.
His pedigree is flawless, determined to become a chef as soon as 7 years old, he jumpstart his professional ambitions by a formal training at the Cordon Bleu school in Paris, leading him to work at some of the French capital’s most prestigious restaurants (Apicius, l’Arpège…) and work for such big name as Joël Robuchon. Back in Slovenia, he ends up running the restaurant of a 5-star hotel in Bled. Add to that a TV boost and you have the perfect recipe for the rise of a flashy, expensive gastronomic restaurant. No, not for chef Volčič! What all this brought him: freedom, absolute freedom! Rather than slapping his name on top the bistro he opened two years ago, he chooses the rather risqué name of “Monstera”. No monsters to be found here, but a personal wink to the exotic plant that was so prevalent in 1980’s, when Slovenia was part of communist Yugoslavia. This mundane decorative plant has its secret: an unsuspected fruit with aromas of pineapple, kiwi, strawberry and banana, thus the scientific name Monstera deliciosa and nicknames such as “fruit salad tree”. The metaphor behind the restaurant’s name: behind the unassuming appearances, there can be hidden treasures and a symphony of flavors. OK, now, how does that translate itself onto the plate? We are getting hungry here! Don’t look for a long menu to pick from, there is none. The menu changes every few days, at the chef’s will, composed of two appetizers, two main courses and two desserts, with vegetarian options. The dinner goes free-style with a 5 or 7 course tasting menu and you are in the chef’s hands, which was our lucky experience.
.Among the other things tasted were a beautiful deer carpaccio (locally sourced of course, forests and mountains aren’t far), charred cauliflower, wild flower and herbs. Bingo!
The unfiltered Marof Sauvignon from the Prekmurje Eastern region bordering Hungry, was outstanding in its depth and minerality. For the amateurs, there is also a local craft beer, of course, and homemade herb and fruit syrups to pair with pure Ljubljana water.
Trangallán is a word from Galicia, Spain for a kind of bohemian artist.
perfectly roasted octopus with saffron potatoes and wilde samphire. 
If you’re looking for a ‘not so commun’ tapas restaurants in North London, or Spanish food in Stoke Newington then you must try this cool venue.
Outdoor, a flashing red neon sign says Japanese Gastropub, just below a mysterious face of a mysterious woman. Is she a geisha? Is she crying or praying? Let’ s go inside. Previous doubts ended as soon as I found myself embraced by UKAI’s cosy and warm atmosphere .
the idea was born from the practice of the hunters to challenge themselves in the kitchen as cooks and waiters returning from hunting. 
Do not miss the calendar of meetings and show cooking!
Test of the Cook: four mayors of the area, two of the hinterland and two of the coast, will challenge each other by preparing a typical mountain recipe and a typical recipe of the sea; 
Chef Stefano Maddalin, cadorino by birth, after 5 years of hotel school and various experiences around Italy, he is currently taking care of the restaurant 
or the way I cooked them tonight, as a stuffing, with ricotta and onion
Text and photos by Cesare Zucca
Welcome to 
Every year Portico hosts Chef Sotto il Portico. The event, organized by the Pro Loco Portico di Romagna in collaboration with 
Argentine born Carlos Horacio Gimenez representing Ryotek Restaurant in Rykiavick, Iceland, served a shared tuna with avocado, picked melon, fresh coriander and amarillo pepper that he brought with him from South America. Omar Gallego from Barcelona cooked a crunchy taco with pork cheek cooked in red wine, coriander, tomato, garlic and ajoli. I wanted something easy to eat, easy to go, he said, that could perfectly go with a nice beer.
He prepared a Vino Santo and peach cheesecake, watermelon sorbet, fresh raspberry sauce and roasted white chocolate. You have a lots of different textures, says Fabio, a bit sour, a bit sweet, some alcohol… to party!
Croatian Toni Milos, manager of Martinis Marchi restaurant located in a historic castle in Maslinica on the island of Šolta’s west coast, eenchanted the guests and me with his perfectly coocked octopus, pan roasted with leeks, red onions and served over arrugula. (I loved, I had it twice… To British George Gordon Brandford, now adopted by Vecchio Covento, goes my ‘Most Suprising Dish Award’. A vegan watermelon steak served with cucumber, gin granite and crispy tonic water. The watermelon slices were first carefully barbequed then ignated, to obtain an unknowen substancy. The technique was just amazing. I never tasted something like that. Bravo Gorgon!
I like to run in the morning, Matteo told me, in a very cold day, I had the vision and the comfort of a warm hay essence. I made it, distilled bio hay, added herbal essential oils to obtain a concentrated broth to be cooked with a 7 years old arlecchino rice, garnished by tasty crusty layer of burned goat , garnishing with wild herbs and flowers. I made it, I closed my eyes, tasted it and yes, the aroma of my fields in a sunny day was all there.
INTERVIEW WITH CHEF DAMIANO BASSANO AT L’ALCOVA, VENICE
but also the rich buffets of special events, such as the one 
Then a chef recommendation:
nontouristytourist.com 