This week FDL accepted a very special invite to visit the producers of Bertarello extra virgin olive oil. Their farm, nestled on an estate in the Lazio region of Italy, has been producing high quality olives for the past 150-years and we were lucky enough to visit just a few days before this year's harvest.
While there we filmed an exclusive behind the scenes video with Beatrice Peruzzi the owner of the estate. She talked FDL through the process of harvesting olives and the number of steps required to produce great extra virgin olive oil.
We also managed to convince Beatrice to share with us some of her favorite recipes that use oil and were rather surprised with the great quality recipes she provided. One for duck breast, one for blue lobster and the final one for piedmontese beef.
FDL were in Georgia this week to fill you in on the work of a very special chef, Tekuna Gachechiladze. Tekuna has been been conducting a lot of research into mixing local food traditions with Asian and international cuisine and we thought the work deserved highlighting.
The piece focused on the work of Tekuna but also on how the whole food tradition in Georgia is made up of a number of influences caused by it's history and geographical location. FDL also managed to attend a Georgian feast or a supra as it's called and we paid particular focus to the wine producers in the country - a place with one of the oldest wine cultures in the world.
There was also a look khachapuri-bread, a Georgian comfort food served in many shapes and sizes - sometimes resembling bread and other times pastry - a delicious treat served on most tables thtoughout Georgia.
This week we also visited New York to attend a very secret supper club and one we've waited to get a seat at for almost 6-months. It is a truly unique supper club and one that's attracted lots of attention since it formed. Hosted by the designer, Julia Zieglet-Haynes, the club is part of a culinary movement spreading throughout the worl and particularly in America.
So with other passionate foodies we decided to wait for our place to attend a dinner at Julia's house in Brooklyn. Only 16 guests were at the event and we were lucky enough to be one of them. The food was regional and the relaxed atmosphere and conviviality made for a great piece and must attend event for anyone serious about new food experiences.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.