The week kicked off with a visit to Paola Calciolari, known to many as the Queen of Italian jams. Calciolari has excelled at making jams known as mostarde, which get a fiery kick from pungent mustard oil.
She's opened a small laboratory called Le Tamerici in the town of Mantua in Northern Italy. She uses ingredients like white watermelon, red onions and orange zest to creat unique flavors that pair well with cheeses like burrata, parmesan and grana padano.
Inspired by our travels throughout Italy we decided to explore the wonderful world of mozzarella cheese. We discovered 26 amazing facts that we were excited to share with you.
For example, did you that that Mexican Oaxacan cheese is a distant cousin of mozzarella? Or that the term ''mozzarella" became official back in 1570 thanks to chef Bartolemo Scappi? Check out many more fun facts about this famous Italian cheese.
From Italy we went on to explore the Caribbean island of Puerto Rico. We traveled like the locals do and discovered frituras, the best street food on the island.
The best place for frituras is a coastal town called Piñones, where colorful shacks line the roads and the sound of drums can be heard in the distance. It's a fun place that is a must in any itinerary for the island. Get the full scoop here.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
Can chocolate go off or go bad? And what do the white bits on old chocolate mean? Here's all you need to know about chocolate expiry dates and whether it's safe to eat chocolate past it's printed date.