By Angelo Comsti
In 1986, Margarita “Gaita” Fores packed her bags and flew to Italy for a crash course on Italian cooking. In a span of six months, she moved from Florence, Milan and Rome, soaking up as much as she could in Italian culture as well as learning about local markets, local ingredients and the home-style cuisine of three signoras.
By Clinton Palanca
There are some restaurants that take shape longer than others. Rumors about Margarita Fores’ new flagship restaurant began swirling almost five years ago, when everyone said it couldn’t be done—local suppliers, organic produce, farm-to-table.
By Mara Miano
In the early days, pasta was made from durum flour, which Sicily in Italy specialized in. There’s even an Italian law that says all dry pasta must be manufactured using that specific ingredient.
By Norma O. Chikiamco
It was great to finally meet Michelin-star chef Nicolas Isnard during his recent stint at The Tivoli, Mandarin Oriental’s fine dining restaurant. Previously we had only “met” him while he was still in France, via Skype, when we interviewed him before his arrival in Manila.
For the saffron pasta: Pinch of saffron 1 large egg 1 c flour 1 tbsp olive oil 1/3 tsp salt Drops water, if needed For the squid ink: 1/3 c squid ink 2 pc shallots, sliced ½ c white wine ½ pc bay leaf Salt and black pepper to taste 3 tbsp olive oil 1 […]