sit down at the table, First&Food, the FIRSTonline site dedicated entirely to the world of food, has prepared a beautiful meal for you. The central course is the recipe of the week, taken for you by the German chef – but Italian by adoption – Oliver Glowig, two Michelin stars: crunchy veal head, scampi, fennel and coffee, a dish that has little Teutonic in it but which could not be more Mediterranean. It was love at first sight, 25 years ago, that decided the fate of Oliver Glowig, a native of the Lander of Saxony-Anhalt: driven by curiosity and passion for Italian flavours, he left Dusseldorf as a young man to go and learn how to cook at Stoves by Jean Michel Feret at the Munich Watercolor. It is certainly not normal for a German to go to a Frenchman to learn about the colors and flavors of Italian gastronomy up close. But this happened.
First&Food then offers an extensive service on the news of the week, the awarding of prizes World's 50 Best Restaurants, which saw the triumph of a French restaurant with an Argentinian chef, the great boom of Hispanic cuisine and unfortunately the half-flop of the Italians, also penalized by the new formula. Then there is an in-depth analysis on natural cheeses, to save the biodiversity of pastures and on Dan Richer, the New Jersey pizza chef elected as the best in all of America. Finally, this week Gambero Rosso awarded the best restaurants in Rome and Lazio. There is the stainless Beck, but there is no shortage of news.
