Category: Culinary Anthropology
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From Milan to Bulgaria: Chef Gianfranco Chiarini is formally welcomed into the Associazione Italiana Ambasciatori del Gusto, alongside some of the most celebrated names in contemporary Italian cuisine. Some distinctions recognize a restaurant. Others recognize a dish, a season, or a particular moment in a career. And then there are recognitions that come directly from…
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By Dieci Boutique Restaurant. Guardians of the Organic Dairy Tradition There are ingredients that arrive in a kitchen as products. And there are ingredients that arrive as memory. The cheeses from Q-Bratsko belong to the second category. In the town of Kubrat, in the Razgrad province of Northern Bulgaria, Ферма КуБратско — Ku-Bratsko Farm —…
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Memory, Wild Herbs, and the Intelligence of Regional Taste Certain flavors belong to geography long before they belong to cuisine. The Balkans developed around preservation, mountain climates, wild herbs, fermentation, smoke, dairy cultures, and resilient agriculture capable of surviving difficult terrain and changing seasons. Many of these ingredients emerged not from luxury, but from necessity.…
The Dieci Boutique Journal 