Having returned from my trip to Italy, narrowly escaping the hairy fangs of the too-vigilant EasyJet luggage police, I returned with a suitcase full of great Italian foods: chocolates from Amadei, and Domori, coffee (and more chocolate) from Slitti, jars of bittersweet chestnut honey, 12-year old syrupy Balsamic vinegar, luscious sun-dried tomatoes, and of course, bottles of fruity Tuscan olive oil. Fresh Dried-Pasta I’ve seen…
Gianluca Franzoni is the master chocolatier at Domori. He’s the person who is responsible for selecting the beans and roasting them to perfection. Cacao beans, like coffee, need to be roasted to bring out their flavor. Domori uses no vanilla in their chocolate, unlike other chocolate companies, since Gianluca believes that vanilla masks some of the flavors he coaxes out of the beans to make…
One of my favorite bread bakeries in Paris is L’Autre Boulange. Located a short walk from the Marché d’Aligre, the bakery features a lovely selection of wood-fired breads. The breads are good, as are the rustic French pastries and tartlettes. L’Autre Boulange 43, rue de Montreuil (11th) and 12, place de la Nation (12th)
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