Worldcrunch
For those in the haute cuisine world of French food, a no-gluten diet (whether by choice or health requirements) has long been a virtual source of shame. But bakers, chefs and pastry makers are now taking the diet to whole new levels of taste and variety.
In an interconnected world, we are faced again with the negative implications of the so-called “butterfly effect” when a localized conflict can have far-reaching consequences and trigger lasting crises. For our world’s broken food systems, the war in Ukraine should be a wake-up call.
Every French region has its own version of brioche, which has a solid but modest history. But now in some corners, this lightly sweet breakfast bread is taking on a high-end air.
Though French bread and pastries have become popular across Asia, French chains have had trouble breaking in. Now one Korean boulangerie is opening up in Paris.
LAURINO — On the way to the mill, I stopped in Stazzema, in the heart of the Apuan Alps, where it was raining. I followed the step-by-step directions that Silvia gave me. She knows the trail well, as she and her partner Alex decided to move to the mill five years ago. This is “Friar’s […]
SANTA RITA – “Don’t let nostalgia screw you…” Alfredo tells the young Totò in the 1988 Italian movie Cinema Paradiso, urging him not to look back, to forget his native Sicily: the “evil earth.” Maurizio Spinello, instead, kneads that very nostalgia into his bread every day, having chosen to stay in his village of 11 […]