Trentino-Alto Adige, Italy
Val Sarentino is not a popular valley. People say this is because of its inhabitants who historically have never been welcoming toward foreigners. And yet, there is nothing hostile in the Wenter’s family. They have sweet eyes and a strong spirit. Their hotel, set on the outskirt of woodlands, has just been renovated to include a Spa. The fragranced and regenerating Sarner dwarf Pine is the house speciality. You’ll find it everywhere from the soap to the risotto. Indulge in a bath in the wooden bathtub, with thermal mineral-rich water, local herbs and honey. Dinner in the restaurant Gourmet is an unforgettable experience.
In the Jämtland province, in the center of Sweden, there’s a modern version of Hänsel and Gretel fairy tale with a happy ending. Fäviken Magasinet is a restaurant with accommodation. If a few years ago, only a small group of well informed Swedish used to talk about young chef Magnus Nilsson and his new, secluded restaurant in the north of Stockholm (750Km), probably the best in the country, today, there’s a 2-month waiting list for a table. “We do things as they have always been done at Jämtland mountain farms; we follow seasonal variations and our existing traditions. We live alongside the community.” Once upon a time, in the outskirts of a small village, at the edge of the woods…
Heightening culinary experiences. Ryan Clift is one of the world’s most acclaimed chefs. In his open kitchen, him and his team enjoy experimenting new combinations of food and drinks. His club is a conservatory-like building surrounded by lush vegetation: gastro-mixology in the middle of a tropical rainforest.
San Francisco, USA
San Francisco starts with a red bridge. At first, it’s a string of dots getting ready to dive into the water, then slowly the dots get clearer and clearer and start becoming houses, windows, fat trees along the edges of the pavements, tram going up and down a toy track. Somewhere at the back, an American flag is swinging relentlessly from side to side…
Right on the Sassi di Matera’s world heritage site, among caves and rupestrian churches and in an atmosphere that reminds of the nativity, Sextantio is a new concept of “diffused hotel” that is together unique and suggestive. Come to discover the charm of a less known Italy, away from the most touristic trails.
Val Fex, Switzerland
This lush green valley, immersed in almost uninterrupted sunlight, will seduce you. On one side, a path running alongside a stream rises up to a tiny church with frescos, a gem from the 1500. All around is grassy hillsides, edelweiss flowers, maso buildings, barns and farmhouses. Chesa Pool lies right here. “Chesa” means house and in Romanic it is a typical name for a venerable, old Engadine house. These houses were mostly built as farmhouses with living quarters. Today this converted Engadine house constitutes the main building of the Chesa Pool. Its kitchen is an exquisite light expression of the Engadine tradition. Ask for the “Mosques” room for the real mountain fairytale.
To inherit an extraordinary estate on a stretch of Corsica’s rugged coast; to protect it, cultivate it and respect it; to undergo a wise and considerate restoration: Murtoli is the result of a strong passion that dates back centuries. Today, wild and cultivated lands live side by side. Sheep and cows wander freely in the fields among the guests who came here looking for a place like no other. Luxurious and frugal, rich and peaceful, so magical that is almost perfect: a piece of paradise where to invite your closest friends and exchange vows.
by Fiorella Valdesolo
Fiorella is a Brooklyn-based freelance writer and editor. In the summer of 2012, she founded (together with Michele Outland) Gather Journal, a bi-annual food magazine. A source of inspiration that you can return to again and again.
by Johnny Hermann
We got to know him once we went to his small workshop at the end of a courtyard on Corso San Gottardo. We knocked at the door and he welcomed us with a smile. With his long beard, dusty clothes and sheer enthusiasm, he’s the portrait of a modern carpenter or an old-school designer. He recently moved to via Zuara, where he makes art objects and furniture accessories, mostly unique pieces, and offers interior design solutions. Johnny Hermann is his alter ego, Mauro Savoldi his first name.
Little tree houses overlooking lavender fields that will make you feel like a kid again.
San Francisco, USA
Supports the local food community of San Francisco Bay and brings eaters together to grow community around the foods nature provides. They run multiple projects: the Wild Kitchen, for instance, is a roaming restaurant, a roving underground supper club. Sixty diners sit around the communal table, enjoying lavish 8 course meals, with each course highlighting a sustainably foraged ingredient from the local landscape. Following the seasons, menus explore forests and oceans. We receive their newsletters and whenever a new Foraging Class starts, we dream of joining this young wise group for an excursion by land or sea in search of food.
by Tom Ngo
Artist, Intern Architect, Basketball Enthusiast. Tom is an artist based in Toronto who draws wild, whimsical buildings centered around the themes of absurdity and redundancy. He is also an Intern Architect at Moriyama and Teshima Architects.
Just like the name suggests (Caol Ishka means “sound of the water” in Gaelic), this Sicilian Masseria is located on the estuary of the rivers Anapo and Ciane, only a few kilometres away from Ortigia, Siracusa’s historic centre. Modern mauve cabins host rustic-chic rooms. Outside, a well looked after garden with agaves and palm trees creates an atmosphere that is peaceful and discreet. And you can hear the murmur of the sea.
The sign reads “Osteria genovese e bocciofila” (“Genoese tavern and bocce ball court”). The mind goes nostalgically to the typical gathering spots in the heart of Italian villages that are in every child’s memory and that you wouldn’t normally expect to find in Milan. U Barba celebrates Italy, homemade food and gatherings in a space that is fresh, airy and contemporary. The owners’ dream was to open in Milan “a place were they would have loved to go”. U Barba, we’ve got something in common. Made to order fresh pasta and gourmet food.
Erba brusca, in English Sorrel, (Rumex acetosa), is a perennial herb rich in vitamin C, iron oxalate, oxalic acid and iron. The land around this trattoria set on the south side of the city used to abound with this herb, hence the name. We tried, in this order: cubes of panissa with crescenza cheese and Taggiasca olives (delicious); M. Musso 8 cereal tajarin with pork ragout (chapeau!); onion and celery tart tatin on cream of goat’s robiola cheese (great combination) and cheese cake with sesame drizzle and lemon cream (memorable).