BY: Zoe Dubno
Chefs, much like artists or designers, approach their work with a very particular intention. Some enjoy nourishing people. Others take pride in the complexity of their dishes, or in their meticulous technique. But Elisa Da Prato, a chef who lives in the Tuscan town of Barga, Italy, has a culinary philosophy entirely her own. “My mission,” she says, “is to deliver flowers into your body.”
Da Prato, whose surname fittingly means “of the meadow” in Italian, accomplishes this with the botanical culinary style she’s been perfecting for more than a decade. She’ll bake lavender and marigolds into focaccia, stuff nasturtium buds with crème fraîche and bee pollen, or dress fresh pasta with rose petals, bottarga, and the wild Italian mint nepitella. Inspired by an ancient Roman recipe, she also serves fried rosebuds, a favorite of 2nd century Roman emperor Elagabalus.
SOURCE: https://www.vogue.com/
By Kimberly Sutton Love is what brought Tony Nicoletta to Texas from New York.The transpl...
Little Italy San Jose will be hosting a single elimination Cannoli tournament to coincide...
The Wine Consortium of Romagna, together with Consulate General of Italy in Boston, the Ho...
Hey, come over here, kid, learn something. ... You see, you start out with a little bit of...
Award-winning author and Brooklynite Paul Moses is back with a historic yet dazzling sto...
There's something to be said for having your food prepared tableside. Guacamole tastes fre...
For the first time ever, The Cathedral of St. John the Divine, in collaboration with the O...
Fiorenzo Dogliani, owner of Beni di Batasiolo, will join Carmelo Mauro for an exclusive wi...