Travail de la mozzarella

On tour


Fleur de Lait mozzarella

We all love mozzarella today, yet many of us do not know all of its variations and subtleties. From the buffaloes to the often heritage-breed cows that graze on the slopes of the Apennins, to buffalo mozzarella and fior di latte, our voyage in Naples continues today by tracing the history of this now mythic cheese. (Article in French)Read more →


On tour


Hands in the dough

Pastas, pizza, tomatoes, mozzarella, and coffee marked with the label ‘Made in Naples’ have become symbols of Italian cuisine, both abroad and in the boot. Let’s skip for once the antipasti, and start with the pasta. The plural of the French version of the word – pâtes – seems extremely apt, since it covers a wide range of products. (Article in French)Read more →

La tomate : pomme d'amour ou l'or de Naples

On tour


The tomato: Apple of love or gold of Naples

In an interview published during Easter time, the American artist Patty Smith declared that, according to her, the fruit that was forbidden to be eaten by Eve was a tomato – a fruit far more sensual than an apple. It is a theory that makes sense since we know that upon its arrival in France from the Americas, the tomato was called the Apple of Love, and the word tomato did not come to be until the 19th century. (Article in French)Read more →



Marion and Nicolas: The taste for hydroponics

Marion and Nicolas felt a little confined in their life of commute-work-sleep in Buenos Aires, crammed into a two-bedroom apartment without a garden. So they decided to grow lettuce on their balcony, without soil. Thus was the start of their adventure in hydroponics.Read more →



Taglio, restaurant-gourmet shop

It was in Milan, during the Universal Exposition, where I discovered Taglio – part restaurant, part gourmet shop, part cafe, which in the end is whichever you like it to be. It is a warm space where the cooking is simple but delicious and where you can discover the products of local producers. (Article in French)Read more →