Attilus Caviar has cemented its reputation for raising the finest sturgeon in the world. Through a conscientious farm-to-table approach, Attilus Caviar is celebrated by chefs, culinary aficionados and foodies alike, writes Catherine McMaster.
Journalist Catherine McMaster interviews the three chefs behind Genting’s flagship eateries for Quintessentially Magazine
The Black Truffle is a prestigious ingredient. Hailing from the French/Italian border, the future of the wild truffle is questionable.
One of the greatest attributes Italy has is its variety in gastronomy. The south is renowned for its cannelloni, the north for osso bucco – and every region in-between (20 regions, to be exact) has their own specific menu.