The Korean Vegan – Interview with Joanne Lee Molinaro Vincenzo Interview April 16, 2023 0Showing affection and sharing memories through food. Since 2016, Joanne Lee Molinaro has been writing her recipes on The Korean...
Gam 감 – Bringing Korea and Italy Closer Vincenzo Culture and History March 15, 2023 0Last month I was invited to join a workshop about Gam by my friend and food researcher Ha Mi hyun...
Spoken Recipe – Interview with Ha Mi Hyun Vincenzo Interview August 8, 2022 0Today we are here with Ha Mi Hyun, food research and founder of Spoken Company. She studies recipes that are...
Three societies distillery Vincenzo Interview December 9, 2021 0Bryan Do is a good example of what it means to live several different lives until finding the one that...
Eatme – Asian cuisine catering in Berlin Vincenzo Interview September 9, 2021 0Today we sat down with Yurim Byorn, Founder and Chef of Eatme catering, a Korean and Japanese inspired business catering...
Crying in H mart: Memories of Food and Grief with Michelle Zauner Vincenzo Interview May 23, 2021 0Today we spoke with Michelle Zauner, musician who performs under the name of Japanese Breakfast, about her acclaimed book “Crying...
Interview with Fräulein Kimchi Vincenzo Interview February 12, 2021 0Today we are in Berlin to meet Lauren Lee aka Fräulein Kimchi , Korean American chef who has turned her...
Bapsang Autumn Vincenzo RecipesTraditional Food December 22, 2020 0Today we bring you a real autumn feeling with our seasonal menu, inspired by my time in Korea. I remember...
Dream eat – lunchboxes with memories and nostalgia Vincenzo Interview December 5, 2020 0Dosirak (도시락) are characteristic Korean lunchboxes that include a full meal, including rice, soup, meat or fish and side dishes...
Royal tteokpokki – Gungjung Tteokkpokki (궁중떡뽁이) Vincenzo RecipesRice December 5, 2020 0If you know at least a little about Korean cuisine, you have heard of tteokkpokki – rice dumplings cooked in...
Taste of Seoul 2020 Vincenzo Events November 20, 2020 0Korean food has grown in worldwide popularity also thanks to efforts by Korean institutions and theirs promotion programs. The current...
Fabrizio Ferrari – Al Porticciolo 84 Vincenzo Interview October 7, 2020 0At the beginning of this year we met Chef Fabrizio Ferrari in his restaurant “Al Porticciolo 84” in Lecco (1...
Seoul in a bottle – Hangang Brewery Vincenzo Interview September 13, 2020 0Hangang Brewery lies in Seoul within Seongsu-dong district, once filled with shoe factories and now redeveloped by street artists and...
Makku – Korean drink between tradition and innovation Vincenzo Interview July 30, 2020 0It would be reductive defining Makku as any makgeolli brand. Makku is a concept where past and present coexist, it...
Kim Minseon of OME cooking lab Vincenzo Interview June 14, 2020 0Attending a food class while visiting Korea is one of the activities to recommend to learn more about Hansik and...
Korean startup develops innovative kimchi seasoning Vincenzo Interview May 11, 2020 0Today we sat down with Sun An, the CEO and founder of the ‘Seoul Sisters’ brand. Her company Food Culture...
Eunji Lee – Executive Pastry Chef at Jungsik NYC Vincenzo Uncategorized April 4, 2020 0Eunji Lee is the executive pastry chef at the restaurant Jungsik (2 michelin stars) in New York. She moved to France...
Mauro Seu – Italian chef promotes Korean food across the world Vincenzo Interview February 11, 2020 0I have met Chef Mauro Seu for the first time in Milan, during an event organised by Hansik Foundation to...
이태리 어징어순대집 – Korean pop up restaurant in Italy with Alberto Mondi Vincenzo General January 3, 2020 0What was your first impression of Korean food and how similar do you think Italian and Korean food are? In...
Thursday Kitchen – New Korean food in New York Vincenzo Interview November 16, 2019 0New York is a city where you can easily satisfy your craving for Korean food, thanks to the presence of...
