Aleš Movia: an artist of organic wine on the Slovenian Collio

A family tradition that began in 1820…

Meeting Aleš Kristančič Movia was almost overwhelming, and I’d define him a proper artist rather than a wine producer, a man with large hands and with a captivating personality. Here is his interview, quite difficult to obtain! What does the word tradition mean to you? “I believe wine is a great gift, and if you…

A close encaunter with two stars: Michela and Emanuele Scarello from “Agli Amici” in Udine

In between mountains and sea a lunch Made in Friuli!

I’ve been hearing rumors for some time about this fantastic Relais and Chateaux and about the wonderful people that own this wonderful Home (as Michela defines it). Michela and Emanuele Scarello, two siblings united by one huge ambitious project: Agli Amici. I definitely needed to go there, so on a Saturday morning, along with my…

The local grapevines from Trieste’s Karst

Caught between land, sea and the Bora, here are the DOC wines

The Karst, also known as the Karsic plateau or Carsia, is a rocky limestone land that extends from the northeast of Italy to the extreme northwest of Croatia, all across western Slovenia and the north of Istria. This plateau is home to the most important local grapevines of the territory: the Terrano, a grape with…

Kleeangerle Inn: piatti della tradizione carinziana

A Falkert per assaporare le ricette austriache

L’Austria è un Paese a me caro, ci vado spesso per riposarmi e ricaricare le batterie. Mi piacciono le ricche colazioni, le cene delle 19 e soprattutto i ritmi tranquilli che scandiscono la giornata. Mi è capitato, non poche volte, di sentire che l’Austria non eccelle in cucina, che si mangiano solo patate, wiener schnitzel…

Restaurant St. Hubertus has 2 Michelin stars

A culinary journey for your five senses

As I had said in the post about Hotel Rosa Alpina, here is the article entirely dedicated to Norbert Niederkofler and his staff’s wonderful cooking. Some information about the St. Hubertus hotel in San Cassiano: 2 Michelin stars Grand Chef Relais & Châteaux – Norbert Niederkofler Grandes Tables du Monde “3 Forks” Gambero Rosso, 92…

Tanja and “Il dolce del Carso” (pastries from the Carso)

In Doberdò, in the province of Gorizia, the Karst’s nature turns into sweetness.

( Ph. “Le Monetine” with wild fennel of Karst of Puress.Oil ) Tanja is a versatile, creative and eclectic girl. Class of ’82, she graduated from the Ca’ Foscari University in Venice as a Russian translator, and then started working in graphic and design. To indulge in her passion for cuisine, she followed a few master classes in…

PURO: Piacere Unico Ristoro Originale. A Trieste una cena diversa.

Un progetto di successo nel cuore della città.

Inizio dicendovi che ho una sorpresa per voi. Lo so, ora, logorati dalla curiosità, vi starete chiedendo cosa avrò mai escogitato questa volta. Beh, dovete solo pazientare un po’. “La pazienza è la virtù dei forti” recitava un noto proverbio, anche se, in questo caso, forse, sarebbe meglio dire “la pazienza è una virtù che…

PURO: Unique pleasure and original refreshment. A different dinner in Trieste

A successful project in the heart of the city

I’m going to start by saying that I have a surprise for you. I know that you’ll now be consumed with curiosity, wondering what I’ve come up with this time. Well you just need to be patient. “Patience is a virtue” they say, even if in this case it would be best put as “patience…