Tasting Notes

Bruno Barbieri takes over in London

Cotidie – meaning “everyday” in Latin – showcases a menu of daily changing dishes in a stylish, yet informal dining room

Cotidie is an elegant and modern Italian restaurant situated in Marylebone Village, London. It is the first UK restaurant for the internationally renowned Michelin-star chef Bruno Barbieri. Francesco Ortone, Barbieri’s partner in Cotidie, is a fellow-Italian with a passion for the nation’s cuisine. Cotidie will be Francesco’s first foray into restaurant hospitality and chef patron Bruno Barbieri’s first venture in...

August 28, 2012

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Stylish Japanese Dining Arrives in Accra

High-end Japanese cuisine has arrived in Accra, the booming Ghanaian capital, with the opening of the ultra stylish Santoku Restaurant and Bar

The booming city of Accra has welcomed its first high-end sushi restaurant, Santoku Restaurant and Bar, this summer.The Gorgeous Group developed the concept behind Santoku,while the interior has been designed by Hubert de Givenchy. “Santoku has set an extremely high standard for guest food and drink experience in West Africa” says Robbie Bargh, founder of Gorgeous Group. “We are delighted to have had the opportunity to work with...

August 22, 2012

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Glorious Grouse

One week into the game season and red grouse are gracing butchers’ counters and restaurant menus across the country

With their guns dusted down hunters set off in search of the first red grouse of the season last week, marking the start of the game season in the UK. The prospect of the first grouse of the season has had butchers and restauranteurs salivating for weeks, including Richard Corrigan who celebrates the season with a speciality grouse menu for one week from August 27, at his restaurant Corrigan’s Mayfair. “The young red grouse are...

August 20, 2012

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The Earthquake and the Parmigiano Reggiano Production

The earthquake shocks of May 20th and 29th have affected 37 dairies and maturing facilities in the provinces of Mantua, Modena and Reggio Emilia

The total number of cheese wheels affected by the earthquake amounts to almost 600.000 units andthe operations to extract the cheese from the affected facilities have not been completed yet. However, it can be estimated that less than 50% of the cheese can continue ageing in neighbouringfacilities in respect of the conditions indicated by the product specification for the PDO ParmigianoReggiano. Once matured, this cheese will be sold...

July 30, 2012

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