Andrea Strafile
Contributor
andrea.strafile@vice.comCresciuto con le cotolette di pollo di nonna Maria e le polpette al sugo di nonna Isa, allo svezzamento mi sono strozzato con la pastina al formaggino e mi piace raccontare storie. Scrivo per Fine Dining Lovers e Cucina Italiana. In genere faccio dei tour in cui mi strafogo di cibo locale e sono cintura nera di Supplì.
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From millennia-old water to personalised napkins, La Pergola takes luxury very seriously.
How to Make a Fancy Chocolate Tart Without Any Baking Tools
No whisk, no scales, no baking tin. Just solid advice from a pastry chef.
The Grossest Displays of Wealth I've Seen Working at High End Restaurants
Sometimes, a Chihuahua needs a rare sirloin steak.