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Hugo McCafferty

Hugo McCafferty
Hugo McCafferty

Hugo McCafferty

Hugo is a journalist from Dublin but has lived in Italy for more than 13 years on and off and can call himself a certified Italophile.

With over 20 years journalism under his belt he has covered a wide range of subjects from news, to politics, design, fashion, sport, history, tech and of course food. He looks for the cultural threads in a subject that tie us all together and looks for wider meaning in the local stories.

Hugo reports on Italy’s complex society and politics and is published by The Times, Irish Independent, Al Jazeera, Swide and more. For Hugo the cultural signifiers in food are the key to understanding our past and our present. Which is why he finds Italian cuisine so fascinating. By deconstructing local dishes we can unravel centuries-long traditions, migrations, cultural shifts and environmental issues - we can literally taste history.

Hugo is passionate about food and drink’s ability to bring people from different backgrounds and viewpoints together and spends his free time trying to simplify his life, reduce his carbon footprint and appreciate the small things.

Why Waste? Cookbook 2023
Download the Why Waste? Cookbook 2023
Download the Why Waste? Cookbook 2023, containing recipes utilising food waste to create delicious dishes.
Chef Merlin Labron-Johnson of Osip.
Osip 2.0 needs your help
British chef Merlin Labron-Johnson will move his Osip restaurant concept to a new location and has launched a crowdfunding campaign to help with the move.
Assorted canned fish.
10 types of canned fish and how to use them
Here are 10 of the world’s most popular canned fish products from sardines to tuna and how to use them.
Chef Josh Niland.
Josh Niland to open restaurant in Singapore
Chef Josh Niland will open a new restaurant in Singapore, his first outside Australia, later this year.
Food on the Edge.
Food on the Edge 2023: what to look out for
Here are some of the standout speakers not to be missed at this year’s Food on the Edge.
Chef Mashama Bailey at the James Beard Awards 2022.
The Grey to bring southern flavour to Paris next year
The team behind southern American restaurant The Grey, including chef Mashama Bailey, have announced they will open a Paris restaurant in 2024.
Filippo Buttafuoco of Cantine Settesoli Group.
Under a burning sun: Sicilian wines triumph in adversity
In Sicily, Cantine Settesoli’s cooperative system allows for adaptability in the face of climate change to produce wines of high quality.
How to truss a chicken.
How to truss a chicken
Knowing how to roast a chicken is an essential skill in your kitchen oeuvre, and in order to do it you need to learn how to properly truss your chicken. Here are two methods.
Beach picnic scene.
How to beach picnic: tips, suggestions and easy recipes
Get easy recipe ideas and tips for the perfect summer picnic on the beach. Plan and prep ahead for your beach picnic.
Cooking burgers indoors.
How to get barbecue flavour indoors
Tips and tricks for getting BBQ flavours on your meat, poultry, fish and vegetables when cooking indoors.
Luminary at Rafi, Sydney.
AI-generated restaurant concept pops-up in Sydney
Luminary, a restaurant concept generated by artificial intelligence, will pop up at Rafi restaurant in July.
Food at Roscioli NYC.
Rome icon Roscioli makes NYC debut
After decades of success in Rome, the iconic restaurant and deli Roscioli opens in New York.