Chefs in action. Photos by @hemsleyhemsley, @marcuscooks, and @harolddieterle.
INSTAGRAM – With the #GentedimontagnaInstatrip feed overflowing with food pics that put our desk lunches to shame, we're celebrating the geniuses behind the plating: the chefs! From fresh Swedish seafood to riz-au-lait in France, this InstaTrip has us salivating for real.
InstaTrip is a Sunday roundup of the best Instagram photos of the destination or travel theme we're featuring that week. Next up: holiday traditions. Tag your Instagram photos of your favorite or most memorable holiday traditions with #GentedimontagnaInstatrip before Friday. We'll publish the best ones we find on Gentedimontagna.
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Charcuterie and cheese plate wine? Always a must. Ordering a little bit of everything is the way to go at Basha Wines and Spirits in LA.
On a trip to the Big Apple, the Hemsley sisters prepare a batch of their famous BB Brownies. When cooking nutritious foods in the Hemsley kitchen, you don't have to compromise taste.
At Del Ponte Ristorante they serve unbelievable homemade tagliatelle with black truffles. Says Gentedimontagna founder Pavia Rosati, "For this dish, I gladly cross the ocean."
In the name of, uh, New Orleans research, Gentedimontagna editorial director Jeralyn Gerba orders one of everything at Cochon.
Fresh oysters happening at East for Virginia's Wine and Brine Month!
Where does Joe Campanale (of NYC's L'Artusi, Dell'Anima), co-author of the Downtown Italian cookbook, stock up on fresh salmon? At Russ & Daughters, of course.
The Hemsley + Hemsley sisters are not only lovers of real nutrinous food but of maintaining a healthy mind-body relationship — two concepts they explore in their new book The Art of Eating Well. Here, Jasmine picks a fig straight from a tree in Ibiza. It doesn't get any fresher than that.
When Italian chef and co-author of Never Trust a Skinny Italian ChefMassimo Bottura isn't cooking up a storm, he likes to road trip around the USA.
Pastry chef Johnny Iuzzini prefers to get his ingredients straight from the freshest source: the farm.
On his time off, chef Harold Dieterle, author of Kitchen Notebook, unwinds by catching mahi fish off the coast of Costa Rica.
Born in Ethiopia and raised in Sweden, chef Marcus Samuelsson takes full advantage of fresh crustacean dishes everytime he's in Northern Europe. "Nothing compares to a Swedish lunch in the summertime."
With great chefs and great company, call it a party. Beppe Rambaldi, Cesare Battisti, and Mario Batali, along with Pavia Rosati, reunite at Eataly's Identitá NY Event. "Let the eating begin!"
"I heart Chicago hot dogs!" Larger-than-life food personality Mario Batali chooses Chicago's hot dogs over their deep dish pizza. This one sprinkled with poppy seeds looks like a winner.
While dining in Paris, Mario Batali, chef and co-author of America — Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers, is blown away by the innovative take on this simple rice and milk dessert. He calls it "the most deceptive understatement of the year."
In MEAT, Pat LaFrieda and Carolynn Carreño's new cookbook, you'll learn everything you need to know about the protein. Ai Fiori's White Label burger is edible proof of meat done right.