Sergí de Meià Brings a Catalan Accent to the Academic Tables

The Barcelona-based chef will be cooking in Pollenzo from April 16 to 18 In his homonymous restaurant in Barcelona, young chef Sergí de Meià creates dishes with a distinctly Catalan flavor. His ingredients are sourced from a select list of suppliers and are always seasonal and local. While drawing on ancient culinary traditions, he also … …read more

Chefs from Brussels Restaurant Racines to Cook at the Academic Tables

The Racines project, which for some years has been enlivening the gastronomic scene in Brussels, has its roots in the Italian regions of Campania and Tuscany. Behind this restaurant, which is also an épicerie, enoteca and garden, are Ugo Federico, from Capri, and Francesco Cury, from Florence…