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.

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Article
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ana_ros_european_food_summit
Article
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Mickael Viljanen: "Fine Dining Will Become More Exclusive and More Expensive"
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Brain Food: Heart, Soul and the Future of Fine Dining
The Brain Food Forum brought together some of the biggest names in gastronomy. Take a look at our report from the day.
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JP McMahon: “Food On The Edge is a 20-year Project”
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Sean Sherman
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Freshly Squeezed: 'The Sioux Chef' Sean Sherman
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Massimo Bottura joins with Grundig Against Food Waste
Massimo Bottura joins forces with Grundig Against Food Waste on International Day of Awareness of Food Loss and Waste.
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Article
Restaurants on the Frontline Against Climate Change
A recent study shows that the hospitality and leisure industry is at the vanguard of the fight against climate change, as European wine and fruit yields are hit by unseasonable weather conditions. Find out more.
Sons&Daughters
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Chef’s New Business Model Allows him to Beat the Staffing Crisis
At Sons & Daughters in San Francisco, chef Teague Moriarty's new profit-share business model is beating the staffing crisis.
Bulrush
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Chef Rob Connoley is Searching for America in the Ozarks
At his restaurant, Bulrush, in St.Louis, chef Rob Connoley explores the lost food traditions of the Ozark region.