Revisiting the classics at Amerigo 1934 @amerigo1934, one of my favourite trattorias and restaurants in Italy, located in the sleepy Savigno village in the Emilian Apennines. Its owner Alberto Bettini is a true food hero, who guards the precious traditions, champions the local ingredients, and, at the same time, keeps creating and inventing new delicious dishes. In the images… – Green lasagne with chanterelle mushrooms, potatoes and ricotta. – Tortellini in brodo – 48 months aged prosciutto from the Mora free-range pork Ca’Lumaco. (For me, the best prosciutto in the world.) – Taglietelle al Ragu, served with red onion and salt. – Tortelli filled with Parmigiano,served with Mora prosciutto, cooked in wood oven. – Crunchy white Bolognese zucchini, zuchinni flowers with classic filling of meat and tomato. – Affogato al caffè
Revisiting the classics at Amerigo 1934 @amerigo1934, one of my favourite trattorias and restaurants in Italy, located in the sleepy Savigno village in the Emilian Apennines. Its owner Alberto Bettini is a true food hero, who guards the precious traditions, champions the local ingredients, and, at the same time, keeps creating and inventing new delicious dishes. In the images… – Green lasagne with chanterelle mushrooms, potatoes and ricotta. – Tortellini in brodo – 48 months aged prosciutto from the Mora free-range pork Ca’Lumaco. (For me, the best prosciutto in the world.) – Taglietelle al Ragu, served with red onion and salt. – Tortelli filled with Parmigiano,served with Mora prosciutto, cooked in wood oven. – Crunchy white Bolognese zucchini, zuchinni flowers with classic filling of meat and tomato. – Affogato al caffè
Revisiting the classics at Amerigo 1934 @amerigo1934, one of my favourite trattorias and restaurants in Italy, located in the sleepy Savigno village in the Emilian Apennines. Its owner Alberto Bettini is a true food hero, who guards the precious traditions, champions the local ingredients, and, at the same time, keeps creating and inventing new delicious dishes. In the images… – Green lasagne with chanterelle mushrooms, potatoes and ricotta. – Tortellini in brodo – 48 months aged prosciutto from the Mora free-range pork Ca’Lumaco. (For me, the best prosciutto in the world.) – Taglietelle al Ragu, served with red onion and salt. – Tortelli filled with Parmigiano,served with Mora prosciutto, cooked in wood oven. – Crunchy white Bolognese zucchini, zuchinni flowers with classic filling of meat and tomato. – Affogato al caffè
Revisiting the classics at Amerigo 1934 @amerigo1934, one of my favourite trattorias and restaurants in Italy, located in the sleepy Savigno village in the Emilian Apennines. Its owner Alberto Bettini is a true food hero, who guards the precious traditions, champions the local ingredients, and, at the same time, keeps creating and inventing new delicious dishes. In the images… – Green lasagne with chanterelle mushrooms, potatoes and ricotta. – Tortellini in brodo – 48 months aged prosciutto from the Mora free-range pork Ca’Lumaco. (For me, the best prosciutto in the world.) – Taglietelle al Ragu, served with red onion and salt. – Tortelli filled with Parmigiano,served with Mora prosciutto, cooked in wood oven. – Crunchy white Bolognese zucchini, zuchinni flowers with classic filling of meat and tomato. – Affogato al caffè
Revisiting the classics at Amerigo 1934 @amerigo1934, one of my favourite trattorias and restaurants in Italy, located in the sleepy Savigno village in the Emilian Apennines. Its owner Alberto Bettini is a true food hero, who guards the precious traditions, champions the local ingredients, and, at the same time, keeps creating and inventing new delicious dishes. In the images… – Green lasagne with chanterelle mushrooms, potatoes and ricotta. – Tortellini in brodo – 48 months aged prosciutto from the Mora free-range pork Ca’Lumaco. (For me, the best prosciutto in the world.) – Taglietelle al Ragu, served with red onion and salt. – Tortelli filled with Parmigiano,served with Mora prosciutto, cooked in wood oven. – Crunchy white Bolognese zucchini, zuchinni flowers with classic filling of meat and tomato. – Affogato al caffè
Revisiting the classics at Amerigo 1934 @amerigo1934, one of my favourite trattorias and restaurants in Italy, located in the sleepy Savigno village in the Emilian Apennines. Its owner Alberto Bettini is a true food hero, who guards the precious traditions, champions the local ingredients, and, at the same time, keeps creating and inventing new delicious dishes. In the images… – Green lasagne with chanterelle mushrooms, potatoes and ricotta. – Tortellini in brodo – 48 months aged prosciutto from the Mora free-range pork Ca’Lumaco. (For me, the best prosciutto in the world.) – Taglietelle al Ragu, served with red onion and salt. – Tortelli filled with Parmigiano,served with Mora prosciutto, cooked in wood oven. – Crunchy white Bolognese zucchini, zuchinni flowers with classic filling of meat and tomato. – Affogato al caffè
Revisiting the classics at Amerigo 1934 @amerigo1934, one of my favourite trattorias and restaurants in Italy, located in the sleepy Savigno village in the Emilian Apennines. Its owner Alberto Bettini is a true food hero, who guards the precious traditions, champions the local ingredients, and, at the same time, keeps creating and inventing new delicious dishes. In the images… – Green lasagne with chanterelle mushrooms, potatoes and ricotta. – Tortellini in brodo – 48 months aged prosciutto from the Mora free-range pork Ca’Lumaco. (For me, the best prosciutto in the world.) – Taglietelle al Ragu, served with red onion and salt. – Tortelli filled with Parmigiano,served with Mora prosciutto, cooked in wood oven. – Crunchy white Bolognese zucchini, zuchinni flowers with classic filling of meat and tomato. – Affogato al caffè
Revisiting the classics at Amerigo 1934 @amerigo1934, one of my favourite trattorias and restaurants in Italy, located in the sleepy Savigno village in the Emilian Apennines. Its owner Alberto Bettini is a true food hero, who guards the precious traditions, champions the local ingredients, and, at the same time, keeps creating and inventing new delicious dishes. In the images… – Green lasagne with chanterelle mushrooms, potatoes and ricotta. – Tortellini in brodo – 48 months aged prosciutto from the Mora free-range pork Ca’Lumaco. (For me, the best prosciutto in the world.) – Taglietelle al Ragu, served with red onion and salt. – Tortelli filled with Parmigiano,served with Mora prosciutto, cooked in wood oven. – Crunchy white Bolognese zucchini, zuchinni flowers with classic filling of meat and tomato. – Affogato al caffè
Revisiting the classics at Amerigo 1934 @amerigo1934, one of my favourite trattorias and restaurants in Italy, located in the sleepy Savigno village in the Emilian Apennines. Its owner Alberto Bettini is a true food hero, who guards the precious traditions, champions the local ingredients, and, at the same time, keeps creating and inventing new delicious dishes. In the images… – Green lasagne with chanterelle mushrooms, potatoes and ricotta. – Tortellini in brodo – 48 months aged prosciutto from the Mora free-range pork Ca’Lumaco. (For me, the best prosciutto in the world.) – Taglietelle al Ragu, served with red onion and salt. – Tortelli filled with Parmigiano,served with Mora prosciutto, cooked in wood oven. – Crunchy white Bolognese zucchini, zuchinni flowers with classic filling of meat and tomato. – Affogato al caffè
Revisiting the classics at Amerigo 1934 @amerigo1934, one of my favourite trattorias and restaurants in Italy, located in the sleepy Savigno village in the Emilian Apennines. Its owner Alberto Bettini is a true food hero, who guards the precious traditions, champions the local ingredients, and, at the same time, keeps creating and inventing new delicious dishes. In the images… – Green lasagne with chanterelle mushrooms, potatoes and ricotta. – Tortellini in brodo – 48 months aged prosciutto from the Mora free-range pork Ca’Lumaco. (For me, the best prosciutto in the world.) – Taglietelle al Ragu, served with red onion and salt. – Tortelli filled with Parmigiano,served with Mora prosciutto, cooked in wood oven. – Crunchy white Bolognese zucchini, zuchinni flowers with classic filling of meat and tomato. – Affogato al caffè
Elevated Provençal cooking at Les Ambassadeurs at @metropolemonaco, the latest restaurant in Monaco to receive 2 Michelin stars. For years chef Christophe Cussac @christophe.cussac was the head chef of Joël Robuchon in Monaco and has now reinvented his own style. In the pictures – Marinated sardine with caviar and lemon from Menton – Sar tartar with caviar cannelloni – Squid with tomato and guaniale – Les petits farcis – Veal sweetbreads with chanterelles and sorrel
Elevated Provençal cooking at Les Ambassadeurs at @metropolemonaco, the latest restaurant in Monaco to receive 2 Michelin stars. For years chef Christophe Cussac @christophe.cussac was the head chef of Joël Robuchon in Monaco and has now reinvented his own style. In the pictures – Marinated sardine with caviar and lemon from Menton – Sar tartar with caviar cannelloni – Squid with tomato and guaniale – Les petits farcis – Veal sweetbreads with chanterelles and sorrel
Elevated Provençal cooking at Les Ambassadeurs at @metropolemonaco, the latest restaurant in Monaco to receive 2 Michelin stars. For years chef Christophe Cussac @christophe.cussac was the head chef of Joël Robuchon in Monaco and has now reinvented his own style. In the pictures – Marinated sardine with caviar and lemon from Menton – Sar tartar with caviar cannelloni – Squid with tomato and guaniale – Les petits farcis – Veal sweetbreads with chanterelles and sorrel
Just a stone’s throw away from the Roseto degli Abruzzi beach, Trattoria Vecchia Marina ( On IG -vecchiamarinaroseto) offers outstanding, classically prepared seafood and fish, caught fresh in the local waters that morning. Despite the written menu, you just let yourself be guided and enjoy the feast from whatever is available that day. A beautiful, traditional and old school place serving the best what the Adriatic sea has to offer.
Excellent Niçoise cooking with a Japanese touch at @chez_davia_nice in Nice by the brilliant chef Pierre Altobelli. In the pictures – Pâtes au pistou – Fantastic soupe de poisson with cocos de Paimpol and gamberri rossi – Barbajuan – Ratatouille – Fleurs de courgette – Panisses – Rougets grillés – Sabayon with peaches – Tarte au citron
Excellent Niçoise cooking with a Japanese touch at @chez_davia_nice in Nice by the brilliant chef Pierre Altobelli. In the pictures – Pâtes au pistou – Fantastic soupe de poisson with cocos de Paimpol and gamberri rossi – Barbajuan – Ratatouille – Fleurs de courgette – Panisses – Rougets grillés – Sabayon with peaches – Tarte au citron
Excellent Niçoise cooking with a Japanese touch at @chez_davia_nice in Nice by the brilliant chef Pierre Altobelli. In the pictures – Pâtes au pistou – Fantastic soupe de poisson with cocos de Paimpol and gamberri rossi – Barbajuan – Ratatouille – Fleurs de courgette – Panisses – Rougets grillés – Sabayon with peaches – Tarte au citron
Excellent Niçoise cooking with a Japanese touch at @chez_davia_nice in Nice by the brilliant chef Pierre Altobelli. In the pictures – Pâtes au pistou – Fantastic soupe de poisson with cocos de Paimpol and gamberri rossi – Barbajuan – Ratatouille – Fleurs de courgette – Panisses – Rougets grillés – Sabayon with peaches – Tarte au citron
Excellent Niçoise cooking with a Japanese touch at @chez_davia_nice in Nice by the brilliant chef Pierre Altobelli. In the pictures – Pâtes au pistou – Fantastic soupe de poisson with cocos de Paimpol and gamberri rossi – Barbajuan – Ratatouille – Fleurs de courgette – Panisses – Rougets grillés – Sabayon with peaches – Tarte au citron
Excellent Niçoise cooking with a Japanese touch at @chez_davia_nice in Nice by the brilliant chef Pierre Altobelli. In the pictures – Pâtes au pistou – Fantastic soupe de poisson with cocos de Paimpol and gamberri rossi – Barbajuan – Ratatouille – Fleurs de courgette – Panisses – Rougets grillés – Sabayon with peaches – Tarte au citron
Excellent Niçoise cooking with a Japanese touch at @chez_davia_nice in Nice by the brilliant chef Pierre Altobelli. In the pictures – Pâtes au pistou – Fantastic soupe de poisson with cocos de Paimpol and gamberri rossi – Barbajuan – Ratatouille – Fleurs de courgette – Panisses – Rougets grillés – Sabayon with peaches – Tarte au citron
Excellent Niçoise cooking with a Japanese touch at @chez_davia_nice in Nice by the brilliant chef Pierre Altobelli. In the pictures – Pâtes au pistou – Fantastic soupe de poisson with cocos de Paimpol and gamberri rossi – Barbajuan – Ratatouille – Fleurs de courgette – Panisses – Rougets grillés – Sabayon with peaches – Tarte au citron
Excellent Niçoise cooking with a Japanese touch at @chez_davia_nice in Nice by the brilliant chef Pierre Altobelli. In the pictures – Pâtes au pistou – Fantastic soupe de poisson with cocos de Paimpol and gamberri rossi – Barbajuan – Ratatouille – Fleurs de courgette – Panisses – Rougets grillés – Sabayon with peaches – Tarte au citron
THE EPICURE, The Dolder Grand’s @thedoldergrand annual gourmet festival, is always a highlight for culinary enthusiasts. From the 2nd to the 7th of July renowned chefs from around the globe gathered at the hotel and showcased their talents. Among them were Norbert Niederkofler @nniederkofler , a pioneer of sustainable cuisine from the Italian Alps; Jan Hartwig @janhartwig_official , whose restaurant in Munich was the latest in Germany to receive 3 Michelin stars (which he received all at once); Vaughan Mabee @chefvaughanmabee , known for putting New Zealand on the world’s fine dining map; Javier Torres, one of the chefs of the 3 Michelin starred Cocina Hermanos Torres; Stefan Stiller. chef-owner of 3 Michelin starred Taian Table in Sganghai. Over five evenings, guests enjoyed unique multiple course dinners created by Heiko Nieder @heiko_nieder and his guest chefs, all paired with wines created by the brilliant sommelier Katharina Sarrot @pe_katha. The culinary extravaganza culminated in a grand finale featuring a party headed by some of the best chefs from Europe, such as Kristian Baumann @kristianbaumann (Koan, Copenhagen) and Kostantin Filippou @konstantinfilippou from Vienna and more, attended by more than 400 guests. #theepicure2024 #doldermoments #thedoldergrand Some of my favourite dishes in the video… – Lobster, melon, coriander and green curry, dish by Heiko Nieder. – Cured squid, poultry consommé and caviar by Javier Torres. – Salmon with coconut, lettuce oil and liquorice by Heiko Nieder. – Traditional cod stew with spicy chorizo gnocchi, cured lemon and “Ganxet” beans by Javier Torres. – Goose liver essence with smoked beef filet, seaweed and vadouvan. – Essence of duck jelly, sea urchin, crème fraîche and caviar by Jan Hartwig. – Hamachi, squid, yellow tomato, plum and coffee sauce by Heiko Nieder. – Char with cream, combava and dashi beurre blanc by Jan Hartwig. – Red mullet with Greek yoghurt, couscous, black garlic and piment d’Espelette by Jan Hartwig. – Grilled pigeon with celery and black Australian truffle by Jan Hartwig. – Mieze Shindler strawberries, panna cotta, Tahiti vanilla, pistacio and rosé champagne by Jan Hartwig.
