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The Weekly Bites <br> 2nd December 2012

The Weekly Bites
2nd December 2012

This week we had the pleasure of interviewing Swedish chef Marcus Nilsson, learning how to make cider and visiting a Tuscan manor that hosts cooking classes

By FDL on

Marcus Nilsson: The Natural Chef

The week began with an exlusive interview with Swedish chef Marcus Nilsson. We caught up with the chef at Faviken restaurant, which is located on a 24,000-acre hunting estate in Northen Sweden.

It's an ideal setting for Nilsson, who is passionate about using local ingredients that he and his team painstakingly preserve to ensure provisions throughout the winter. This attention to detail provides a  unique dining experience at his rustic restaurant.

It's no surprise that Faviken earned a the spot - the 34th - on the world's 50 best restaurants list -   an award sponsored by S.Pellegrino and Acqua Panna.

Get the scoop on Faviken from the chef himself by watching his exclusive video interview with FDL.

The Science of Cider: A Drink Fit For An Emperor

From Sweden we traveled to Trentino, a Northern Italian region known for its apples. Trentino apples are exported through the world and often used in making cider.

It turns out making cider is easier than you may think, given that you have an inclination to experiment with alcoholic fermation. If you do, then allow writer Riccardo Meggiato to guide you through the process of making delicious hard cider from apples, pears or even quince.

Cider has been produced for over 2,000. It is said to have been Julilus Cesar's favorite drink. However,  if you are still not sold on the merits of cider, this infograph may convince you otherwise. Bottoms up!

Tuscan Homemade Pasta 101

We finished the week with a visit to Il Falconiere, a manor surrounded by cypress trees in the heart of Tuscany. That's where we met manager and chef Silvia Baracchi, who teaches guests the delicate art of making pici - a  traditional Tuscan pasta.

What better place to learn pasta making than in a Relais & Chateaux renowned for its traditional cooking courses? The manor is also a wine resort and spa, which makes it a great place to learn, relax and enjoy great food and wine.

Baracchi was kind enough to share her special recipe for eggplant involtini, also known as stuffed eggplant. Read all about this great Tuscan experience so you can plan to visit the next time you're in Italy.

In the blog

This week in the blog we shared news of elBulli's upcoming wine auctionHeston Blumenthal's rumored plans to open a restaurant in the U.S., plus 10 ways of knowing if a restaurant is good or not.

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