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We kicked off our week with an exciting interview with Mateu Casañas, one of the talented chefs collaborating with the Bullipedia.
Casañas dished on what it's like to work with Ferran Adrià on his massive undertaking of building an online gastro-encyclopedia due to debut in 2016.
"Right now I'm working on all the words that relate to Spanish gastronomy, checking them in dictionaries, the internet, books, comparing all the different definitions, and trying to to take the most clever and clean things that we find and compile them all together."
Want to learn more? Read all about it here.
From Spain we went on to Italy to catch up with Michelin-starred chef Davide Oldani. Based in Milan, Oldani operates a very successful restaurant called D'O.
The chef has received a special invitation to give a seminar at Harvard University next month. Oldani will speak about how he managed to turn his restaurant into a stellar - yet affordable - dining option.
This year marks the 10th anniversary of D'O so we are very excited to see what the future holds for this talented chef. Here's the full scoop on his prestigious invite to Harvard. As a bonus, we invite you to check out his video recipe for a special spaghetti dish.
We finished off the week with a lesson in making spooky Halloween treats. From scary jellies to sugary blood patches, writer Riccardo Meggiato takes us on a haunted adventure.
Learn how to make your own wicked sweets for the scariest night of the year with these tips. If you are a fan of ghouls and goblins, you can't miss our guide to Halloween Food Ideas.
