This week we caught up with two Italian chefs on their love of their country's iconic food as well as their exciting projects.
First up was Umberto Bombana, on having fun cooking Italian food outside of Italy. Having made his name with 8 1/2 Otto e Mezzo BOMBANA in Hong Kong, the chef admits to missing the ravioli of his hometown in Italy despite enjoying zero tax on importing ingredients direct to his restaurant.
Next up we spoke to Davide Oldani, Italian chef and mentor to the Italian Young Chef in S.Pellegrino Young Chef 2016: Alessandro Salvatore Rapisarda. The 'pop' chef has got his has got his hands full as he unveils his brand new restaurant near Milan, as well as stepping up as Food & Sport Ambassador for the Italian team at the upcoming Olympics and writing a book.
We discovered what resins are, from amber to zest, as well as all about natural food colourings in the kitchen, from chlorophyll to carbon, and found out all the natural ways to add colour and aroma to our dishes.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.