We Ate the Menu of One of Italy’s Best Seafood Restaurants
Our first adventure at Da Lucio in Rimini had to be their tasting menu.
A full journey through the vision of chef Jacopo Ticchi, who completely rethinks how fish is treated: dry-aging, using every single part, and pushing flavor as far as it can go.
We went all in on the menu: starting from raw dishes, then moving to the grill and the wood-fired oven. Course after course, the menu builds in intensity and complexity.
This is just the first of several adventures we’re planning at Da Lucio.
And of course, we started by eating the whole menu.
We ate Chinese Breakfast in Milan
Athens’ Top Restaurant in 3 Dishes
At Gallina in Athens, we tasted three signature dishes to understand the restaurant’s identity. A focused journey into chef George Rekatsinas’ cuisine, where technique, ingredients and a contemporary Greek palate meet. Three plates, no frills, to show who Gallina is and how the team works from prep to pass.
4 Dishes from a Top Restaurant in Marseille
We visit Ippon in Marseille to meet its new chef, Thomas Salent, and watch him cook four dishes from start to finish. Technique, timing, and the city’s defining flavors, up close.
Two Lebanese Recipes at Mounè in Marseille
We visited the Lebanese restaurant Mounè in Marseille, where we met Najla and Serje, who introduced us to the rich world of Lebanese cuisine, the use of spices, and some key ingredients in their dishes. Together, we prepared two traditional Lebanese recipes: meatballs in tahini sauce, originally called Dawood Basha, and a vegetarian dish, fava beans and rice. Here, we also learned the technique of Maqluba, if you don’t know what it is, make sure to watch the video!
How To Make the Perfect Cookie?
We visited Kaja, the founder and owner of Krumel, one of Stockholm’s sweetest spots. She shared some of her secrets for making the perfect cookie dough, showing us key tips and techniques step by step. Then came the fun part: shaping, decorating, and baking all kinds of delicious cookies! Ready to be inspired by Kaja and fire up your oven?
The Craziest Restaurant Ever Is in Stockholm
This time, we traveled to Stockholm, where we had the honor of stepping into a truly unique restaurant: Punk Royale. We were welcomed by Emil and Marcus into their world and had the chance to document the craziest dining experience we have ever encountered.
We warmly invite you to try it if you happen to be in the area!
Authentic Chinese Food in Turin
We visited Lao, a Chinese restaurant in Turin, to explore dishes from different regions of China.
Tina Dai, the owner, welcomed us into her kitchen and shared the flavors of her hometown, Shanghai, showing us how she prepares Xiao Long Bao.
We also tasted bold and spicy dishes from Sichuan, like Gong Bao Chicken, and tried the rare and hand-pulled Biang Biang Mian from Shaanxi—a dish that’s almost impossible to find in Italy.
From Fine Dining to Zero Waste
We visited Reis, the restaurant of Juri Chiotti, to discover how he has transformed his cuisine into a sustainable ecosystem. After leaving fine dining, Juri opened this space in his mountain village, building everything on self-sufficiency and respect for nature.
Italian cuisine in Madrid
We visited Noi in Madrid, where we met Gianni Pinto, a chef bringing contemporary Italian cuisine to the heart of Spain. Through his dishes, he took us on a journey across Italy, from north to south, reinterpreting traditional flavors with a modern touch and introducing them to the Spanish audience.
The Best Ramen in Copenhagen?
We set out to discover Slurp, a super cool ramen joint in the heart of Copenhagen. We were welcomed by Philipp Inreiter and head chef Claudio Caricchia, who walked us through the essentials of a great bowl of ramen: the broth and the noodles.
Is Slurp the best ramen in Copenhagen? We highly recommend you try it and find out for yourself!
How Photography Inspires a Menu
In this video, we visited Scatto in Turin to see how photography influences their menu. By working with Gallerie d’Italia and drawing inspiration from the world of photography, we discovered how images and food come together to create unique dishes.
Discover a Hidden Restaurant in the heart of Bologna
Join us in a wonderful garden in the heart of Bologna, where time seems to stand still. Scaccomatto agli Orti is the restaurant of Mario Ferrara and his son Simone, where peace and tranquility blend with togetherness and exceptional flavors.
How Umami Connects Italy and Japan
Ailimē is a place that combines Italian and Japanese cuisine, but it does so without turning it into fusion cuisine. You might find yourself eating onigiri and fried tortellini as appetizers, followed by tagliatelle with ragù while sipping sake. How do these flavors blend so well together? It all starts with Umami, but the rest is explained by Chicca.
A Seafood Menu that Changes Everyday
When we planned our trip to Copenhagen, everyone told us we couldn’t miss Fiskebaren. We decided to find out why. How does a chef create new dishes every day and keep the thrill alive for so many diners? We sat down with head chef Jamie, who let us in on a few secrets—and just as we started filming, a 150kg tuna arrived at the restaurant, ready to be transformed into unforgettable plates. Join us as we dive into the raw, fresh heart of Copenhagen’s seafood scene.
Inside an Italian Pizza Chain
Chains— we know, the word doesn’t always sit well, especially in Italy. People often assume that a chain means a loss of quality or authenticity. We were skeptical too at first, but it got us thinking: is that really the case? In this video, we’re taking you with us to one of our favorite pizza chains to find out if standardized production and craftsmanship can actually work together.
The Art of Cooking
In this episode, we explore the intriguing question: Can cuisine be considered art? To find out, we traveled to Lecce, where we met Antonio, Gloria, and Diogo, who welcomed us into their world to help unravel our curiosity. No spoilers here—enjoy the video!
How is Working at a Top Bakery in Copenhagen
We headed to Copenhagen to check out what it’s really like to work at one of the city’s most popular bakeries, Andersen & Maillard.
We’re talking 3 a.m. starts, loads of teamwork, and, of course, some seriously good croissants. In this video, we chat with Laura, the head pastry chef, and take a look behind the scenes to see how they pull off those perfect pastries.
Michelin–starred Orecchiette Reviving a Village
We’ve discovered how a small Italian village has come back to life thanks to food. Maria Cicorella, the chef behind the famous orecchiette from Conversano, guided us on this journey where cooking is an act of love. Discover the concept of “ristorazione diffusa”!
Meet the Punk Spirit of Fine Dining
We set out to discover a new generation of chefs in Turin, who see no boundaries as limitations, but instead embrace a creative and rule-defying approach to cuisine. We met Niccolò Giugni, the chef at Razzo, who shared his vision with us and let us taste some of his innovative dishes.
The Man Behind the Trattoria Revolution
In recent years, Milan’s culinary scene has often chased luxury and trends, seeking out ever more exotic and exclusive products. Trippa is a trattoria that goes against this trend, yet it has found remarkable success in the heart of Milan. But what makes this restaurant so special? We met Diego Rossi, the chef of Trippa, to learn how he started this revolution.