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Truffle Hunting in Tuscany, a Gourmet Experience

Forcoli Wood in Tuscany is resounding with the calls of the truffle hunter, who is following his dog Giotto, a young and quick-witted Lagotto Romagnolo, with quick steps. He is being followed – with much slower steps – by a mixed group of Portuguese, Americans and Spaniards, plus the author of this article. We are taking part in Savini Tartufi’s Truffle Experience: four hours of immersion in the Tuscan countryside in a search for the most valued mushroom, the truffle. To be more precise, we are not searching for anything….

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The Ten Best Books About Food of 2017

Although we humans have been stuffing ourselves silly since the dawn of time, it’s only in the relatively recent past that we’ve stopped to really think about what we consume. The cream of this year’s crop of books on food and drink do precisely this, asking deep questions about the nature of our food system and why we eat what we eat when we eat it. It’s not an easy task, but then again, there’s a lot of ground to cover. Whether you’re interested in the provenance of your morning…

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Top Spots for Pintxos in San Sebastian, Spain

The best mushrooms you will ever eat, from Bar Ganbara in San Sebastian Basque pintxos (“peen-shos”) are little culinary treats, generally either bite-size morsels or small plates of food. They are found all across Spanish Basque Country, proudly displayed on the tops of bars or made to order. To us, they always seem like tapas times 10: more artful, more delicious, more fun to eat. They generally cost about one to three euros each, and can comprise any number of things, making good use of the region’s abundant local produce,…

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The Science of The American Pie

The term American Pie refers to the type of fruit-filled pie that typically cheers our autumn and winter evenings. The recipe for our pie is quite simple but so dependent on a series of chemical and physical processes that it does not take much to spoil the result. How to make the American Pie Crust To make the pie crust, you need half a kilo of flour, 250 grams of butter, 50 grams of sugar, one spoonful of cider vinegar, a pinch of salt and 120 grams of cold tap water….

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Affordable luxury: Where to Eat in Copenhagen

The restaurants of this Scandinavian capital, now elevated to the status of global fine food mecca, have beaten all records in terms of number, quality and… cost. Alongside the new Copenhagen Street Food, located in the area of the port, where kiosks and vans offer their fare at reasonable prices, there are starred venues with their set menus, most of which exceed the limits of our budget. Copenhagen is the new San Sebastian, the place to go to experience cutting edge culinary exploits, but the whole of Denmark with its…

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The Week in Bites 19 November 2017

A Taste of Guatemala This week at Fine Dining Lovers we kicked things off with a fascinating food tour of Guatemala with local chef Diego Télles. Once home to the thriving Mayan empire Guatemala remains a destination for foodies. We took in the gorgeous landscapes and fabulous food. Find out where to eat when you visit Guatemala. S.Pellegrino Young Chef 2018 Next up we chatted with chef Riccardo Bertolino, a native of Italy who is now the S.Pellegrino Young Chef 2018 mentor for Canada, about how his experiences of globetrotter…

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2017 Experimental Gastronomy: Inspirational Dishes

How does the relationship between the dish and the tableware influence the perception of the dining experience? Since 2012, the creative duo behind Steinbeisser have tried to answer this question in Experimental Gastronomy, a unique design and dining project bringing together famous chefs and artists to create exceptional culinary experiences. New Ways to Enjoy Food Last October Steinbeisser celebrated the 5th Anniversary of their project at the Lloyd Hotel & Cultural Embassy in Amsterdam. This year, Steinbeisser invited three acclaimed chefs to join their immersive food&design experience: Kristian Baumann (from 108 restaurant in…

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