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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Anthony Bourdain World Travel Book
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Pre-pandemic Time Travel with Anthony Bourdain's Final Book
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50 Next
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50 Next: The Young People Shaping the Future of Gastronomy
The World's 50 Best Restaurants has published 50 Next 2021 a list of young people shaping the future of food and gastronomy created in partnership with the Basque Culinary Center.
Carao One&Only Mandarina
Article
Enrique Olvera Opens Stunning New Restaurant in Mexico
Famed Mexican chef Enrique Olvera has opened his third restaurant, Carao, at the stunning One&Only Mandarina in Mexico. Take a look.
Dr Bruno Goussault
Article
Dr. Bruno Goussault, Father of Sous-Vide, Answers Your Questions
The father of modern sous-vide cooking, Dr Bruno Goussault, answers your questions on the art of cooking in the sous-vide water bath. Take a look.
New York
Article
Tom Colicchio Says 85% of Staff have Left NYC
Chef Tom Colicchio says that 80-85% of his staff have left New York City, warning of a staffing crisis facing restaurants preparing to reopen. Find out more.
food delivery
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Will Delivery Kill the Restaurant Kitchen as we Know it?
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healthcare heroe
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Noma to Honour Pandemic Heroes. Nominate Yours.
Rene Redzepi and his team at Noma want to honour pandemic heroes with a meal at the Copenhagen restaurant. Find out how to nominate your pandemic hero.
Chili
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Chef Launches Free Cookbook for Covid Taste-Loss
Chef Ryan Riley has developed a free cookbook for those who have lost their sense of taste and smell due to Covid. Take a look.
Dublin
Maps
Where to Eat in Dublin
The Fair City’s food scene goes from strength to strength, as an influx of young international workers mix with a local population that is the most youthful
Massimo bottura Tortellini in Brodo
Article
Learn How to Make Massimo Bottura's Tortellini in Brodo
In Stanley Tucci's new TV show, Searching for Italy, Massimo Bottura made a guest appearance. Learn how to make his classic tortellini in brodo here.
Ragu
Article
Generational Recipes: "Never Start Your Ragù in the Supermarket"
Ragù is the mother of all Italian sauces and the best-known food from Bologna in Italy. However, ask an Italian how to make ragù and you'll get a different recipe every time. In the first of a series looking into generational recipes, we focus on this most fascinating of Italian sauces.
Dabiz Munoz
Article
Three-Michelin-Star Chef Dabiz Muñoz's Donut for Under €2
Spanish three-Michelin-star chef Dabiz Muñoz has collaborated with French retail giant Carrefour to create a the DonutXO, which costs under €2. Find out more.