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The Week in Bites <br> 10th February 2013

The Week in Bites
10th February 2013

This week we explored the culinary hotspots in Berlin, interviewed Swiss chef Philippe Rochat and learned the secrets behind making a perfect panino

By FDL on

Taking A Bite Out of Berlin

The week began with a delicious tour of Berlin. We explored every inch of the city, bringing you insider tips on where to find the best currywurst or purchase the best loaf of bread you'll ever eat.

It turns out, a must-visit sight in the city is the sixth floor of KaDeWe - the world's second largest food market. The size of two soccer fields, it is like heaven for foodies. You'll find gourmet treats like 1,800 types of cheese and more than 400 exquisite varieties of breads.

We also toured the city looking for the best street food. You can't miss our top recommendations for the tastiest trip to Berlin. Are you ready to book your flight?

Phillipe Rochat: The Chef For All Seasons

From Germany we visited nearby Switzerland where we chatted with chef Phillipe Rochat. This incredibly passionate chef is known for his extremely simply yet delectable cuisine.

We caught up with Chef Rochat to chat about his love of cooking seasonal ingredients, its importance, and why his last bite on earth wouldn't come from a fine dining restaurant. He compared his philosophy to Mozart's struggle for simpliclity: a struggle for many but rewarding once it is achieved.

Watch the video interview to learn all about chef Rochat - if you get hungry in the meantime, browse our Recipes section for hundreds of culinary ideas.

Panino: Italy's Famous Sandwich Gets The Spotlight

From Switzerland we traveled south to Italy to meet with Antonio Civita, the CEO of Italy's famous sandwich shop Panino Giusto. With 27 locations in Italy, 5 in Japan and impending European expansion, we wondered what is the secret for the company's success.

It turns out, the two most essential ingredients are passion and quality. Civita explained it's all about the quality of the ingredients and taking the time to do things right. At Panino Giusto, each sandwich is made to order so the customer only gets the very best in flavor and freshness.

A big tip is to heat the bread and filling separately. Who knew? For more tips on how to make the perfect panino, read FDL's exclusive interview with Civita.

In the blog

This week in the blog we brought you news of Emeril Lagasse receiving the James Beard Humanitarian Award, the many food festivals heating up Miami in February and an insider look at the program for Identita Golose this year.

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