Anyone who’s experienced fresh, handmade mozzarella knows how it’s unique and unmistakable taste has nothing in common with industrial products generally found on the North-American market.
Olivier Poussier travaille depuis près de vingt ans avec les chefs des meilleurs restaurants gastronomiques du monde. Depuis dix ans, tout en cultivant son amour des vins d’Europe, il s’est passionné pour les vins des quatre coins du globe. Ces expériences multiples vécues sur la planète lui apportent un regard nouveau sur un secteur en pleine mutation.
Chef from Catanzaro talks about “la tradizione del maiale”
Red wine has been hailed as a powerhouse elixir since the early ’90s when research began into The French Paradox, a phenomenon whereby French people, who consume a diet high in saturated fats and cholesterol, remain remarkably healthy. The secret, research suggested, pointed to red wine, which contains the antioxidant resveratrol.
To get a good olive oil an Italian saying mentions the need for the three S: “secco, sasso e sole”, which means a dry climate, a good soil and lots of sunshine. It did not take long to the Greeks to understand that Italy was the perfect place to plant olive groves. They first started planting them in Sicily and then the Romans took it upon themselves to perfect the art of making extra virgin olive oil and spread it out throughout the peninsula. As an integral part of the Mediterranean diet, it did not take them too much time either to figure out that olive oil had beneficial properties.
La castagna, sebbene poco conosciuta e utilizzata in Canada, ha una storia millenaria. In Italia ha rappresentato per molti secoli e per moltissime popolazioni la quasi esclusiva fonte di sopravvivenza, specialmente dei territori montuosi ed isolati.
He’s crazy about modern art and is inspired by jazz music. He quotes Kandinsky and Picasso and was recently selected as “the world’s best chef”.
Prosciutto is a common staple in Italian households. Often associated with the renowned antipasto duo of prosciutto-melone, there are tons of ways to enjoy this seasoned delicacy, the best probably being alone or in a tasty panino. While most would tend to buy it sliced at their local butcher shop, others will venture into curing it themselves in their own cantina for a fraction of the cost.