Guilty conscience?

Guilty conscience?

Just over two weeks after the controversial opening of a McDonald’s in a Vatican-owned building just outside St. Peter’s Square, on January 16th the popular fast food chain started to distribute some 1,000 free meals to the homeless from here. Ironically, this “act of...
Rodelio Aglibot: “Food Buddha”

Rodelio Aglibot: “Food Buddha”

I first met and interviewed Rodelio Aglibot at the opening of “Me Geisha”, his restaurant in Rome, in early December 2015. Although he divides his time between Chicago and Los Angeles, he is a globetrotter so we have seen each other several other times in Rome....
Lisa Calcus and Nicolas Campus: The Perfect Match

Lisa Calcus and Nicolas Campus: The Perfect Match

  Thanks to the generosity of the Belgian Tourist Office for Brussels and Wallonia in New York, I spent four wonderful days in the city of Mons, the capital of the Belgian province of Hainaut near the French border, and of European Culture in 2015. I had assignments...
FAO HONORS SLOW FOOD PRESIDENT CARLO PETRINI

FAO HONORS SLOW FOOD PRESIDENT CARLO PETRINI

On May 26th the United Nations’ Food and Agriculture Organization (FAO), headquartered in Rome, Italy, named Carlo (better known as “Carlin”) Petrini, one of the founders of Slow Food and today its President, FAO Special Ambassador Zero Hunger for Europe. With over...
Basta Pizza e Pasta: Rome’s Best Non-Italian Restaurants

Basta Pizza e Pasta: Rome’s Best Non-Italian Restaurants

When I first arrived in Rome in 1972 as a young bride, I could count the number of “foreign” restaurants on one hand. Now I only remember three: French “Charly’s Saucerie” between the Colosseum and St. John Lateran, Japanese “Hamasei” downtown near Piazza di Spagna,...
Lucky New Year’s Foods

Lucky New Year’s Foods

New Year’s Eve is Saint Sylvester’s Night. If an east wind is blowing, it promises a calamitous next twelve months. Roman-born Pope Sylvester I was pope from January 31, 314 to his death on December 31,,335. He is buried in Rome’s Catacombs of Priscilla. During his...
Gondoliers Unite to Protect Their “Venetianess”

Gondoliers Unite to Protect Their “Venetianess”

It is impossible to feel lukewarm about Venice. The historian Edward Gibbon, author of The Rise and Fall of the Roman Empire, complained about “its stinking ditches dignified with the pompous denomination of canals, while novelist D.H. Lawrence called her an...
The Vatican’s Brand New Tourist Attraction

The Vatican’s Brand New Tourist Attraction

By now everyone knows that Pope Francis lives simply in the Casa Marta guesthouse and not in the elegant Papal Apartments overlooking St. Peter’s Square where he does, however, receive important guests and bless the crowd below during the Angelus on Sundays at noon....
SOS For ITALY’S CHEESE

SOS For ITALY’S CHEESE

Like pizza, pasta, espresso coffee, and gelato parmigiano reggiano, produced in the approved areas of the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua is a quintessential Italian food product. Recent statistics recount that c. 240,000 cows, mostly...
IFAD’s “Recipes for Change”

IFAD’s “Recipes for Change”

To celebrate 2015’s “World Environment Day” on June 3 the Rome-headquartered International Fund for Agricultural Development (IFAD) partnered with Italian celebrity chef, Carlo Cracco, to bring attention to the negative impact of climate change on many traditional...
Rome’s Best Gelaterie

Rome’s Best Gelaterie

    Like pizza (January 2015), pasta, espresso coffee, and gelato are quintessential Italian foods. Gelato is the Italian word for ice cream, derived from the Latin word gelatus meaning frozen. Gelato can be made with milk, cream, various sugars and...
The Janiculum: Rome’s Eighth Hill

The Janiculum: Rome’s Eighth Hill

The refrain of the Morcheeba, a British trip hop Band, tells us repeatedly in the most famous hit of their 2000 album, “Fragments of Freedom,” “Don’t you know that Rome wasn’t built in a day.”  Indeed so, Rome, a layer-cake of history built on seven hills, is...

Update on Papal Gastronomy

Since newly-elected Pope Francis chose to live in the Domus Sanctae Marthae, the guest house adjacent to St. Peter’s Basilica, and not in the official papal apartments overlooking the Square, a lot of ink has been spilled about his austere living and eating habits...

Traveling to Tuscany?

    FutureBrand, the international business evaluation company, surveyed thousands of people to describe countries worldwide in a few words. The three most frequent for Italy were culture, beauty, and food. Without a doubt food is a “driver” when it comes to...

Gastón Acurio:

Worldwide Ambassador of Peruvian Cuisine   Our tastes in food are closely connected to our childhood; what are your first memories of food? Memories are the most important ingredients in cooking. We exist as chefs because of them. My first memory of food is ceviche,...
NIKO ROMITO:

NIKO ROMITO:

NIKO ROMITO: ITALY’S ONLY CHEF SOUTH OF ROME WITH THREE MICHELIN STARS On November 5, 2013, Niko Romito, the timid, taciturn and modest, 39-year-old chef of the restaurant “Reale” in Castel di Sangro in the province of L’Aquila, was awarded his third Michelin star for...
PAPAL GASTRONOMY SINCE ST. PETER

PAPAL GASTRONOMY SINCE ST. PETER

Text © 2014 by Lucy Gordan Two years ago at a market stall near Vatican City I bought three illustrated cookbooks published only in Italian as supplements of the Italian magazine Famiglia Cristiana: La Cucina dei Pellegrini, La Cucina dei Papi, and La Cucina dei Santi...
HEINZ BECK: TWENTY YEARS AT LA PERGOLA

HEINZ BECK: TWENTY YEARS AT LA PERGOLA

text ©2014 On Sunday February 9 during the 10th edition of Identità Golose, Bavarian-born Heinz Beck, Rome’s only chef with three Michelin stars, was awarded the title of “Chef of the Year 2014.” Paolo Marchi, the Founder and Director of Identità Golose, and...

POLLO ALLA DIAVOLA

From Chef Nick Anderer Serves 4 1 (3-pound) chicken, boned, butterflied, and halved 1 tablespoon coarsely ground black pepper Coarse salt 1 1/2 teaspoons crushed red pepper flakes 4 sprigs fresh marjoram 6 sprigs fresh thyme 3 tablespoons olive oil Pickled Hot Cherry...
ANNIE FÉOLDE:

ANNIE FÉOLDE:

  THE FIRST WOMAN CHEF IN ITALY WITH 3 MICHELIN STARS   Text ©2013                 In 1993-4 Annie Féolde became the first woman chef in Italy to be awarded a third Michelin star, which she still holds today. Another two women in Italy have since achieved this...

Beef cheek braised in Barbera wine with polenta

  From Richard Fuchs Ingredients   4 portions 2.25 lb Beef cheek, cleaned and ready to cook 2 oz   fresh Butter 2/3 c Olive oil 5 oz  Carrots 3.5 oz  Celeriac 3.5 oz  Celery 3.5 oz  Onion 2 Garlic cloves 3 Bay leaves Fresh rosemary Flour “00” 13 oz  Barbera wine...
THE BEST IN BASEL:  A PARADISE FOR MUSEUM BUFFS

THE BEST IN BASEL: A PARADISE FOR MUSEUM BUFFS

  ©2012 Last year I published two interviews in Epicurean-Traveler.com with Basel’s two top chefs, Peter Knogl and Tanja Grandits.  Not to diminish their talents and charm, but Basel, all too often underrated, with its beautiful medieval Münster (cathedral),...
GIANCARLO ZIGANTE:  ISTRIA’S KING OF TRUFFLES

GIANCARLO ZIGANTE: ISTRIA’S KING OF TRUFFLES

text ©2010 On November 2, 1999, a white truffle or Tuber Magnatum Pico, the most prestigious of underground “mushrooms,” forever changed the life of Giancarlo Zigante, born on June 23, 1950 in Plovanija, in the northwest corner of Istria, not far from the common...
SALVATORE DE RISO: ITALY’S MOST FAMOUS PASTRY CHEF

SALVATORE DE RISO: ITALY’S MOST FAMOUS PASTRY CHEF

  In 1989 “Sal” De Riso, already an accomplished chef, opened the Pasticceria De Riso on the sea front of Minori, a town on the Amalfi Coast, and his laboratory in Tramonti, seven kilometers inland. Within a few years his pastry shop was one of the most popular...
SÖREN ANDERS:

SÖREN ANDERS:

THE YOUNGEST GERMAN CHEF AWARDED A MICHELIN STAR Interview ©2014 Born in Siegen on December 8, 1985, from the age of three Sören Anders dreamed of becoming a chef.  His dream not only came true, but in 2010, at age 24, while he was the chef at Oberländer Weinstube in...
DANIEL HUMM: 

DANIEL HUMM: 

 THE HOTTEST YOUNG CHEF IN NEW YORK CITY Interview ©2013 Daniel Humm’s restaurant, Eleven Madison Park (at East 24th Street) in the Flatiron district, which he’s co-owned since 2011 with Will Guidara, his general manager, has three Michelin stars and four stars — the...
GERT de MANGELEER:

GERT de MANGELEER:

 THE YOUNGEST BELGIAN CHEF AWARDED 3 MICHELIN STARS   Text ©2013 Photos ©2013 by Kristof Vrancken             I first heard of Gert de Mangeleer and his partner Joachim Boudens (voted the best sommelier of Belgium in both 2005 and 2011) from Geert Van Hecke, the first...
FRANCESCO APREDA 

FRANCESCO APREDA 

 CELEBRATING 10 YEARS AS THE HASSLER’S EXECUTIVE CHEF   Text © 2013 Roberto Wirth, the owner and Director General of Rome’s luxurious Hassler Hotel, is the guiding light of Executive Chef Francesco Apreda’s successful career. At only 19-years old, thanks to...
BOREK ŠÍPEK: A SELF-MADE RENAISSANCE MAN

BOREK ŠÍPEK: A SELF-MADE RENAISSANCE MAN

Interview ©2013 During the press trip organized by Czech Tourism New York last August our Rome Bureau Chief Lucy Gordan met with Borek Šípek in his recently-opened glassworks in Nový Bor, where he cooked a Thai meal for everyone. For the complete history of his...
MARINO MARINI: 

MARINO MARINI: 

THE RENAISSANCE MAN OF ITALIAN CUISINE Interview ©2013           Born in Brescia, Marino Marini is a chef, journalist, food historian, and book collector. Since 2004 he has been the librarian of ALMA, the International University for Chefs and Sommeliers, founded that...
MICHELE LIROSI:  

MICHELE LIROSI:  

 Co-Founder and Owner of Sicily’s First Didactic Agriturismo Interview ©2012 During the months of October and November the Department of Agriculture and Rural Development  of the Region of Sicily organized five week-long press trips to different predominantly rural...

Oldrich Sahajdak’s Rabbit with beetroot sauce

Thoroughly coat the farm fresh rabbit with butter, salt and pepper it and wrap it in waxed paper. Bake at 120 °C for 40 minutes; lower temperature to 70 °C and bake for another 30 minutes. Debone the rabbit and cut into portions. Before serving, sauté each portion in...
ROMAN PAULUS AND OLDRICH SAHAJDÁK:  

ROMAN PAULUS AND OLDRICH SAHAJDÁK:  

 PRAGUE’S FIRST CZECH CHEFS EACH WITH A MICHELIN STAR text ©2012 In March, 2012 the prestigious Michelin Guide: Main Cities of Europe awarded two restaurants in Prague: La Degustation Bohême Bourgeoise and the Alcron of the Hotel Radisson Blu Alcron one Michelin star...
TANJA GRANDITS:

TANJA GRANDITS:

  SWISS CHEF OF THE YEAR 2006   Housed in a villa of the elegant suburb of Bruderholz on the top of a hill overlooking Basel, Tanja and René Graf Grandits’s peaceful and understated restaurant, Stucki, has one Michelin star and 17 Gault Millau points. Here,...
DOMINIQUE PERSOONE:

DOMINIQUE PERSOONE:

  FLANDERS’ MOST ADVENTUROUS CHOCOLATIER Text © 2012 Our tastes in food are closely connected to our childhood; what are your first memories of food? DP: Food is my life.  Anyone’s connection to food is influenced by their parents, their grandmothers. I think...
LAURENT GERBAUD:  BORN TO BE A CHOCOLATIER 

LAURENT GERBAUD: BORN TO BE A CHOCOLATIER 

Author’s Note: Several months after my colleague and good friend, Phyllis Méras, published here her all-inclusive story, “In Search of Belgian Chocolates,” I too traveled to Flanders thanks to the New York office of the Flanders Tourist Board. My assignments were to...
GEERT VAN HECKE: 

GEERT VAN HECKE: 

  THE FIRST FLEMISH CHEF AWARDED 3 MICHELIN STARS   text and photos ©   Thanks to the New York office of the Flanders Tourist Board, last May Lucy Gordan, the Rome Bureau Chief of Epicurean-Traveler.com, visited Brussels, Bruges, Antwerp and Mechelen. In Bruges...
ANDREA SARRI:

ANDREA SARRI:

  The New President of “Jeunes Restaurateurs d’Europe” in Italy text © 2012   Andrea Sarri’s restaurant “Agrodolce” is situated on the seafront at the quay of the port of Oneglia in the Ligurian city of Imperia on the Italian Riviera.  It boasts one Michelin...
Recipes from Feeding the Dragon

Recipes from Feeding the Dragon

SHANGHAI GUOTIE POT STICKERS The word for “pot stickers” in Chinese is guotie, literally “pot-stick,” a name they have earned from their cooking method. Chinese cooks first steam guotie in giant flat-bottomed iron pans. When all the water is absorbed by the dumplings,...
 NATE AND MARY KATE TATE: 

 NATE AND MARY KATE TATE: 

AUTHORS of FEEDING THE DRAGON Interview ©2011 While in 2001 Nate Tate, today aged 30, was one of the first Texas college students to study abroad at Beijing’s prestigious Tsinghua University, his younger sister Mary Kate, 26, visited him there, and the two developed a...
TONY MAY:

TONY MAY:

THE PIONEER OF AUTHENTIC ITALIAN CUISINE IN USA   Marisa and Tony May   photo by Robert Caplin text ©2011 by Lucy Gordan  Tony May has been in the restaurant business in New York City for half a century. He is a “gastronomic ambassador and professor,” a living legend,...
MARISA MAY:

MARISA MAY:

TONY MAY’S DAUGHTER, DISCIPLE, AND PARTNER    text ©2011 I always begin my interviews with “food people” with the question:  what are your earliest memories of food? MM: Pastina in brodo, which is still one of my favorite dishes, and nutella spread on bread. We’d...
TATSUYA IWASAKI: 

TATSUYA IWASAKI: 

  TWICE ITALY’S BEST PASTRY-CHEF IS FROM JAPAN   Interview ©2011                 Tatsuya Iwasaki was born 34 years ago in the Japanese city of Saitama located10 to 15 miles north of Tokyo.  After obtaining his diploma as a professional chef from the Hanasaki...
PETER KNOGL:

PETER KNOGL:

  SWISS CHEF OF THE YEAR 2011   Interview ©2011   Born on September 14, 1968 in southeast Bavaria, Peter Knogl has worked his way up the career ladder almost always at Michelin-starred restaurants in Germany, Spain, London, and Switzerland.  Since 2007 he has...
NICK ANDERER:

NICK ANDERER:

  NEW YORK’S TOP “ROMAN” CHEF   Text ©2010 Photos ©2010 by Ellen Silverman Danny Meyer at Maialino           Daniel (“Danny”) Meyer, born in St. Louis, Missouri, was raised there, in France (Paris and Bordeaux) and Italy (Rome) because his father owned a travel...

MALFATTI AL MAIALINO

from Chef Nick Anderer   Serves 4-6   For the suckling pig braise:   1 suckling pig ham (#5 total) 1.5 quarts chicken stock (or enough to almost cover the two hams) 1 white onion, cut into large pieces 2 stalks celery, cut into large pieces 1 bulb...
The Epicurean Traveler in Munich: Part One  TANTRIS

The Epicurean Traveler in Munich: Part One TANTRIS

MUNICH’S TEMPLE TO GOURMET DINING Text ©2010  For over three decades Tantris in Munich’s non-descript residential neighborhood of Schwabing has been one of the best restaurants in the city, in Bavaria, and in all of Germany. “This attitude to life” was the brain-child...
ILARIO MOSCONI:

ILARIO MOSCONI:

THE ONLY ITALIAN CHEF OUTSIDE ITALY WITH TWO MICHELIN STARS Interview ©2009 by Lucy Gordan           Born in Ponte di Legno, a small town in Lombardy’s province of Brescia, Ilario Mosconi, aged 51, moved to Esch-Sur-Alzette in southern Luxembourg when he was thirteen....
ANDREW NUTTER:

ANDREW NUTTER:

  FROM CHILD-PRODIGY TO TV CELEBRITY CHEF text ©2009 photos by Tim Bradley, Rochdale Observer   A gregarious and flamboyant Virgo, dynamic Andrew Nutter won his first cooking award at age 13 and opened his first restaurant named Nutters sixteen years ago at...
HYPE ABOUT TRIPE

HYPE ABOUT TRIPE

  Text & photos ©2009 Few foreigners would ever dream that along with pasta and gelato another multi-regional Italian dish is trippa or tripe, inexpensive, often stewed in tomato sauce and topped with grated cheese.  An acquired taste even for Italians,...
AN EDIBLE WORK-OF-ART: PARMESAN

AN EDIBLE WORK-OF-ART: PARMESAN

The Parmalat scandal must not steal the limelight. A byword for fine food and good living since the Middle Ages, Parma and environs, known as “food valley,” had only shortly before received the gastronomic recognition it clearly deserves. After a 2-year...
Thomas Keller

Thomas Keller

    TOM KELLER:  AMERICA’S SUPER CHEF   New York City, November 5, 2007. The youngest of five boys, Thomas Keller was born on October 14, 1955 at Camp Pendelton in Oceanside, California to Edward, a Marine drill instructor, and Betty Keller, a...
An Interview with Dun Gifford:

An Interview with Dun Gifford:

President of OLDWAYS, the Food Issues Think Tank text © 2007 Boston, November 6, 2007 After graduating from Harvard, Dun Gifford served three years in the US Navy before going to Washington D.C. There he worked in the US Department of Housing and Urban Development, as...
THE PIZZA CONNECTION

THE PIZZA CONNECTION

text © 2007 Photos by Chris Warde-Jones Naples, May 1, 2007 Think Italian cuisine and three dishes immediately come to mind: spaghetti, tomato, and pizza, yet none of them originated in Italy. Although pizza was almost certainly born more than 3,000 years ago in...
SACHERTORTE AND ITS NAMESAKE HOTEL

SACHERTORTE AND ITS NAMESAKE HOTEL

text ©2007 Vienna, March 29, 2007 Like the Hassler in Rome, the Sacher Hotel in Vienna is one of the few top hotels worldwide to have always been family-run. The Sacher is also unusual in another way. While most great hotels became famous for their hospitality first...
PROSCIUTTO with a Capital P

PROSCIUTTO with a Capital P

The Towers of Parma   Roma, October 3, 2006 The term “prosciutto” explains in one word the production process of this world-famous type of Italian cured ham. It derives from the Latin perexuctus which translates “deprived of all liquid.”...
GUANGZHOU: CHINA’S CAPITAL OF GASTRONOMY

GUANGZHOU: CHINA’S CAPITAL OF GASTRONOMY

  Text and photos by Lucy Gordan  To write an article about Guangzhou and Cantonese gastronomy for a e-zine published in California and in the Bay-area no less may seem like carrying coals to Newcastle, but even some Epicurean Travelers may be going to China for the...
ELISABETH GÜRTLER: VIENNA’S TOP HOTELIER

ELISABETH GÜRTLER: VIENNA’S TOP HOTELIER

Like the hotel she owns and runs meticulously with her children Alexandra and Georg, Elisabeth Gürtler is super-Viennese and glamorous. Immediately after my return from the Sacher bakery, this petite, charismatic workaholic with sparkling periwinkle eyes and a...