CIAO, BELLISSIMA The recipe for that Italian feeling is: take passion and joie de vivre, add lots of gestures – there are said to be around 250 with specific meanings – and even more words. Apparently, 7.08 syllables per second bubble out of people's mouths. Of course, this leaves more time for eating, because the day is structured around enjoyment. You start with a tiny biscotto with your caffè. At lunchtime, there are simple, quick dishes that become amazing culinary delights with just two ingredients (fennel and orange, artichokes and Parmesan, pasta and breadcrumbs). In the evening finale, the tables bend under the weight of bowls and platters of primi, secondi and dolci. In between? Ah, si fa! After the first espresso, everything will somehow work out. |
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TOPA! Stars are not only found in the sky in the Basque Country. A wild coastline, green hills and a unique gastronomic scene characterise this Spanish region on the Atlantic coast. Only Kyoto has more Michelin stars than San Sebastián and its surroundings, which currently number 18. These are often based on pintxos, small snacks that were originally served in bars as a light bite to help you enjoy the cava. Today, they have evolved into sophisticated works of art, with flavours and textures that elicit a blissful ‘Hmmmmmm’ from guests. Or how about grilled scallops in an ajoblanco, accented with coffee vinaigrette? Langoustines in martini sauce? Prawn ceviche? If you want to bring the Basque Country into your home, you don't have to serve up exquisite dishes. The most important thing is the quality and freshness of the products. The only thing you need to practise is the authentic way of pouring white wine: Txakoli is poured into the glass in a high arc. Fifty centimetres is the minimum. Then it's ‘Topa’ – cheers. |
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PORZELLAN MANUFAKTUR NYMPHENBURG NÖRDLICHES SCHLOSSRONDELL 8, 80638 MUNICH, GERMANY |
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