The twin top chefs Thomas and Mathias Sühring share their secret recipe for Spätzle. They prepare this typical German classic by the rules of art, yet giving it their personal touch. Learn how to prepare this wonderful dish and get to know the German cuisine a bit better. It is definitely worth it. Continue Reading
Brussels. The capital of Belgium and Europe, it’s the place where cultures meet and where creativity has no boundaries. Where else could chef Giovanni Bruno have started a restaurant like Senzanome, where the Italian cuisine is lifted to the highest level. His reinterpretation of Italian classics is focused around honest top quality produce in a simple and refined presentation. It’s all about the details, but everything starts from the basics. Continue Reading
It’s one of the classics of all classics in the Italian kitchen: pasta with truffle. A rich, creamy taste that fits nicely with earthly elements. No matter how simple this dish is, we just went loose when selecting the ingredients.
Making fresh pasta requires quite some skill. Ink pasta, which gets its color by adding squid ink, is something for kitchen princes or princesses daring to go just one step further. As we would never dare to pretend that our homemade ink pasta would be better than the traditional artisans from Europe’s boot, our first stop today will be La Scoperta.
Hmm, that pasta is amazing. Homemade? Uhm no, home bought in the supermarket. Luckily it’s just the two of us and nobody is asking difficult questions. Nothing can beat a good homemade pasta of course. However, today’s recipe shows that you can create a nice-looking dish in only 15 minutes, because you have to admit, appearance does matter.