Facebook Twitter ShareAddThis
The Week in Bites<br>10th November 2013
Photo Ferran Adria

The Week in Bites
10th November 2013

This week at FDL we chatted with Ferran Adrià about the meaning of cooking, interviewed Italian superstar chef Enrico Crippa and took a foodie tour of Boston.

By FDL on

An Afternoon with Ferran Adrià

Our week kicked off with an insightful interview with Ferran Adrià. We caught up with the famous chef during his visit to the University of Gastronomic Sciences in Northern Italy.

Adrià was in town to give a speech about the meaning of cooking. Is cooking only possible through heat? Can the process of freezing a sorbet be called cooking? Is making guacamole cooking?

Read all about this answers and what he considers to be the true meaning of cooking (hint: there are no flames involved).

The Wizard of Salads

From Adrià we turned our attention to Enrico Crippa, chef of the three Michelin-starred restaurant Piazza Duomo. Located in Alba, the prized truffle region of Piedmont, his restaurant serves up eye-catching salads unlike any others you may have seen.

Crippa uses local ingredients and bends tradition to create his veggie masterpieces. Perhaps that’s why his restaurant ranks 41st on the World’s 50 Best Restaurants list sponsored by S.Pellegrino and Acqua Panna.

Watch our exclusive video interview with this talented chef. 

Foodie Tour of Boston

From Italy we took a trip across the Atlantic to visit Boston, a city that is rich with history and tradition.

Writer Amie Watson walked us through the city’s hidden gems so we could find the best food and wine. It turns out Boston, like many other major U.S. cities, has its own Little Italy. The neighborhood is full with wine shops, Italian bakeries and and places for getting the best salumi.

Cruise down another part of the city and you’ll find yourself in Chinatown enjoying the best sake and kimchi Boston has to offer.

Want to discover more foodie treats? Here’s the full scoop on Boston.


*cover image is a dish from Ferran Adrià

Register or login to Leave a Comment.