Topot: Surviving in the wild to write a new chapter of modern Ukrainian gastronomy
How Topot is shaping a new generation of young Ukrainian chefs.
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09 June 2021
Fast bikes & slow kitchens
In the industrial periphery of Bologna in San Lazzaro Di Savena is designer Riccardo Randi's showroom and warehouse, Very Simple Studio.
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04 January 2021
Lockdown: a social life funeral
Ana Roš gives a full account of the last trying months in Slovenia, confident that when Hiša Franko reopens, it will be a better restaurant than before. Also thanks to local products that stand at the very core of her cuisine.
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03 April 2021
Michele Massaro: the courage of imperfection
The secret of the blacksmith who arms the best chefs in the world? He knows how to turn apparent simplicity into a masterpiece
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05 June 2021
Madrid fusion 2021: The Sustainable Future of Gastronomy
Circular Gastronomy: A Theme for 2021. The value of nature and its gifts was at the core of the innovations showcased at the 2021 edition of Madrid Fusion.
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09 December 2020
Josko, the universe above the wine
I do not know of any other craft so deeply connected – and for such a long time – with a material so changeable and abundant and that poses always new challenges.
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15 January 2021
Jeanne e Matteo: a Love Story
Together, they rediscovered the taste of life, the real one. When we talked to them, they told us about their world, the food that gives you emotions, and the love they have cultivated.
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15 March 2021
The Italian Genius
What is the true Italian Genius? The latest edition of Sanremo 2021 was more bubbly and younger than ever.
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30 December 2020
Koan: a radical new collaboration for Copenhagen.
We asked the chef to tell us a bit about his exciting new pop-up, what its future might be and the advantages of residing within Empirical.
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