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The Florentine
Simone Cipriani is currently a chef without a restaurant (until recently he dazzled Florence’s food scene as chef at Il Santo Graal) but never without a project—there’s always something ‘boiling in his pans’. Find out the latest from Simone at www.simonecipriani.com.
In 2012 I traveled to the States. It was a mind-opening experience that changed my way of cooking. Upon my return I let myself be led by the lightness with ...
Cooking changes over time, just like the world. Classical techniques pair with modern ones, and even our way of viewing ingredients varies. We hear more and more talk ...
A chef should be in perpetual pursuit of new ingredients found locally. I find that it is the best way for me to kick-start the creative process. Hunting down small ...
Once upon a time there really was very little: a couple of vegetables from the allotment and a piece of stale bread, and yet both managed to feed an entire family. Italy’s most symbolic dishes came to light like this, thanks to the creativity of those who, forced
