Hugo McCafferty
Senior Editor at Fine Dining Lovers
Senior Editor - Fine Dining Lovers. Contributor - Irish Independent. Irish living in Italy. Opinions my own and mine alone.
Articles
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Jan 27, 2025 |
thetakeout.com | Hugo McCafferty
Having lived in Italy for 18 years, I have picked up many, many tips and tricks for cooking pasta. When I first arrived, I had the assumption that many foreigners have, that all pasta is the same, just in different shapes, which I soon found to be very wrong. As a food writer, I have interviewed countless chefs and my culinary curiosity always leads me to pester friends, colleagues, and nonnas about what the best recipe is, the best way to cook pasta, and the significance of each particular shape.
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Nov 10, 2024 |
thelocal.it | Hugo McCafferty
At this time of year, as the leaves turn brown and the forest floor is covered in chestnuts and mushrooms, Italian cuisine takes on a much heartier character. As a general rule, the regional dishes that hail from the northern, more mountainous part of the country are heavier and higher in calories.
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Nov 10, 2024 |
theethicalist.com | Hugo McCafferty
At Cous Cous Fest 2024, an annual food festival in San Vito Lo Capo, Sicily, we were presented with an alternative to the horrors of war we see every day on our screens. The festival’s theme was ‘Grains of Peace’, a cooking competition that saw chefs from all over the world, including Ukraine, Russia, Palestine and Israel competing side by side. The south of Italy and particularly Sicily has been on the frontline of Europe’s so-called migrant crisis over the last decade.
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Aug 13, 2024 |
reportergourmet.com | Hugo McCafferty
Londra è una città che può rivendicare, in maniera realistica, di essere una delle capitali culturali del pianeta. Dopo la Brexit il Regno Unito ha lottato con la propria identità per il proprio posto nel mondo, mentre la sua capitale marcia con coraggio e determinazione verso il suo destino multiculturale, rimanendo un luogo dove tutte le tradizioni possono trovare il loro posto una accanto all’altra.
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Jul 10, 2024 |
reportergourmet.com | Hugo McCafferty
Quando nel 2019 lo chef Magnus Nilsson ha chiuso le porte del suo leggendario ristorante tre stelle Michelin Fäviken all'apice delle sue potenzialità, si pensava che gli sarebbe mancato il fermento creativo della cucina e che, una volta annoiato del tutto, avrebbe aperto un altro ristorante. Ma così non è stato. Lo chef, infatti, ha altro di cui occuparsi: un meleto biologico, con l'intenzione di produrre sidro per la maggior parte del suo tempo, ed altri importanti incarichi.
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