A journey of taste and flavour ?
FDL were off again this week this time meeting award winning chef Massimo Bottura. Ranked at 4th in the San Pellegrino World's 50 best restarants list he has two Michelin stars for his restaurant the Osteria Francescana in Modena, Italy.
In this exclusive video Bottura took FDL on an intimate journey meeting artisans, taste keepers and a cherry farmer who has brought an almost-extinct flavour back to life.
There was also a recipe for chicken disguised as veg with the apt title of'chicken, chicken where are you' expressing some of Bottura's humour. To go with the recipe there was also a glimpse of some of the chef's best dishes with a great picture gallery and a biography for those who want to know more about the great chef.
Which flavor to go for?
This week started on a cold note as FDL took a closer look at ice cream and the many new, exciting and sometimes extravagant flavours that are now developing.
Ferran Adrià's Parmigiano ice cream and sardine sorbet. Heston Blumenthal's Egg and Bacon Ice Cream and a beer and tabacco air gelato byMassimo Bottura are just some of the ice cream flavours FDL took a look at.
The FDL twitter community really got involved with this one and there were some great suggestions for this weeks Food for talk with @Enfoodietelling us all about his parsnip flavoured ice cream served on beef tartare -@Nella22 sampling lobster ice cream and @TAFairclough explaining the wonders of garlic ice cream.
There's still time to have your say and tell FDL the strangest Ice cream you've ever eaten over on the Food For Talk page.
Sake: The rice you can drink
With the worldwide take-up and demand for sushi forever increasing the asian rice wine drink of Sake is becoming more and more popular as people taste it for the first time.
To take a closer look at this mix of water and rice whose origins are unknown FDL asked Sommelier Paolo Basso to take a closer look. This was an interesting and informative piece on the many rituals and traditions attached to the drink and how while obtaining the perfect sake a producer can select over 50 varieties of rice before finding the right grain to begin the fermentation process.
There was also some gourmet sake pairing tips for those who are brave enough to eat food with a liquor that's over 40 % proof, a biography of Paolo Basso and an Umami rich menu from the great Japenese chef, Nobu.
Also this week