Travail de la mozzarella

On tour

Naples

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 →

Naples_mange_pates

On tour

Naples

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

Naples

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 →

passeur-vin

On tour

Emmanuel Heydens, the courier of wine

Emmanuel Heydens has been passionately living the vine for 20 years. This is not a wine that speaks directly, but is instead a meeting between the land, a wine-grower and a fan, informed or not, seeking thrills and discoveries. (Article in French)Read more →

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On tour

Treviso, a panini at naneti

Absolute chaos reigns at Osteria dai Nanteti, but that’s its charm. Half bistro, half gourmet shop, close to La Piazza Indepndenza in the heart of Treviso, it is here where we grabbed a quick meal of delicious panini sandwiches with a glass of wine. (Article in French)Read more →

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On tour

Snail farming, a real profession!

In 1986, with his wife, children, and parents-in-law, Eric Frolli invested in an abandoned railway station to house 20,000 snails. Today, his production reaches into the millions and the little Warnant station has quickly become too cramped. (Article in French)Read more →

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On tour

The Mint lies

As a member of the collective Génération W, “Un brin de Campagne” is at the most critical step of the process of moving from an association of amateurs to establishing a business. (Article in French)Read more →

parasols

On tour

Dolac, The belly of Zagreb

Nicknamed “the belly of Zagreb,” Dolac is the city’s most well known market. Chefs and residents find themselves under the famous red parasols daily, to buy the best products produced in the region. (Article in French) Read more →