Blog
My Italian Kitchen II: Sauces and Andrea Bocelli
At the beginning of the second week, it quickly becomes clear that we are no longer talking about the basics. We take a step further — the work becomes more technical.
The pasta marathon of the first week has thoroughly tested both body and mind, but now we dive deep into the true world of Italian culinary art: into the details, the techniques, the sensibility, and the mindset.
My Italian Kitchen I: Italian Chef Academy
The First Days at an Italian Culinary School: A Journey into the Heart of the World of Pasta For years, I have quietly dreamed of …
The small heroes of our breakfast: beautifully handcrafted fish delicacies
We are drawn to flavours that are authentic – handmade by people, produced in small batches, each one telling its own story.
Meet Daire Kaup — hostess and head chef of Old Hapsal Hotel
A journey that starts with flavour and unfolds into hospitality On a quiet street in Haapsalu’s Old Town, surrounded by the sea on three sides, …
When a Top Chef Comes to Haapsalu – Roman Zaštšerinski at Old Hapsal Hotel
When a Top Chef Comes to Haapsalu – Roman Zaštšerinski at Old Hapsal Hotel Roman Zaštšerinski brought the flavours of summer and pure professionalism to …