An exclusive interview with famous chef, restaurateur and tv personality Lidia Bastianich: icon of traditional Italian food in the USA, Bastianich shares with Fine Dining Lovers her favourite dishes and recipes. From the early food memories, back to 1958 when she moved to New York with her family, to the best Italian ingredients: "Whether you're in the USA or in Australia - Lidia Bastianich explains - you put some famous traditional products on your table and you're tasting Italy".
When asked why Italian food is so famous all around the world, Bastianich has no doubts: "Italian food has all the elements to live a life well: we all have to eat, but Italian food is very friendly".
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.