What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping
From this Episode:
Rolando Beramendi has the enviable job of traveling Italy in search of the best ingredients. His business, Manicaretti , is an importer and wholesaler of fine Italian...
Massimo Bottura's reclamation project
There is a dish on the menu at Modena restaurant, Osteria Francescana, that is an ode to chef Massimo Bottura ’s memories of fighting at breakfast with his brother over the...
Flavors of home
America’s culinary landscape is shaped by the food traditions of those who’ve immigrated to the country. For those like Luis Chavez of Chicago, something as simple as a mole...
Jonathan Gold studies the aguachile at El Coraloense
The plates at family-friendly restaurant El Coraloense in Bell Gardens may not be perfectly Instagram-ready, but they’re easy for many to love.
The consequences of 'no tipping'
In 2015, Los Angeles restaurateur Andrea Borgen opened barcito in downtown.