Taste & Travel International Magazine Spring 2022 Edizione posteriore

Spring is a great time to take a look at some fresh new trends in the world of tasting and travelling. In this issue we pay a visit to hotels, wineries and a cooking school in Tuscany that honour tradition while bringing a fresh perspective to the region’s fabled bounty. And in Zurich we see how Swiss chefs are defining the future of restaurant dining. We share six delicious recipes from a sneak peek at Lucy Burton’s forthcoming book Sweet Deliveries and a review of Kin Thai, a cookbook that will set your tastebuds tingling. We’re also cooking Japanese stews, Lithuanian dumplings, Greek country-style dishes and much more. There’s plenty to read, cook and enjoy in this issue.