In Destinations: Ivalo is an interesting small town by the shores of Lake Inari in Lapland, a bit less than 1450 miles south of the North Pole. A few miles further south, is the very popular resort, Saariselkä Resort and Spa and I visited both. By Manos Angelakis Read More...
In the Oeno File: To celebrate Greek Easter we called again the “gang of the usual suspects” to have Easter lamb with us. I had no Greek bottles left in my cellar (I believe the best pairing of wines with a particular food, are wines produced in the region the food originated) so I decided to stay classic and pair French reds with our lamb. By Manos Angelakis Read More...
Also in the Oeno File: Portugal’s Port Producers and the Confraria do Vinho do Porto, their trade association, “declare” exceptional years indicating that the wines are considered as a classic, very high quality product. Usually there are three or rarely four vintages declared in a decade. By Manos Angelakis Read More...
In Gastronomy: There are two things that Harry’s Bar in Venice is famous for. It is famous as the birthplace of the Bellini, a cocktail made with Prosecco and fresh white peach nectar and as the birthplace of Fegato alla Veneziana. By Manos Angelakis Read More...
In the Restaurants section: Osteria 57 is an Italian restaurant on West 10th Street, a location long-established in Greenwich Village for housing well-loved restaurants. This restaurant is worth exploring; the talent of all connected to this establishment adds weight to the quality and innovation of the food. By Manos & Barbara Angelakis Read More...
In Gastronomy: It was not until 1788 that naturalist Vittorio Pico established the fact that truffles are in actuality a “hypogeal mushroom”, and the scientific name of the white truffle, the aromatic and most prized member of the family, is now “Tuber Magnatum Pico”. By Manos Angelakis Read More...
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