We don’t need to convince anyone that Italian cuisine is one of the world’s best. For those who’d like to become practicing experts on the subject, here’s a complete panorama that ranges from haute cuisine to famous products, from tastekeepers to artisans – we’d like to introduce you a mix of elements, traditions and techniques.
Real insiders of the culinary world have surely heard the saying: “Italian cuisine is product, French cuisine is technique, Spanish cuisine is technology”. Whatever your perspective may be, it’s impossible to deny that Italy abounds with ingredients and dishes that are closely tied to history, regional traditions, and stories that are worth telling.
With his restaurant and his cellar full of precious, aged culatello, Massimo Spigaroli produces this prized in his estate alongside the foggy, magical banks of the Po river – and from there, they are sent to some of the world’s most discriminating foodies like Giorgio Armani, Gérard Depardieu and even Prince Charles.
Nunzio Marcelli lives in the mountains of Abruzzo, has a degree in Economics and after travelling around the world, he decided to come back to his roots. And lovers of authentic, artisan Italian cheeses are lucky he did: he uses old fashioned, traditional methods to produce Pecorino and Ricotta cheese, which are sold all over the world via internet.
NFTs have taken the digital realm by storm, with many of the crypto-assets being sold for astronomical fees. But how can restaurants and food professionals explore the possibilities of this new technology? FDL takes a look.