Flavouristas

Here is a note on a little experiment Some time ago we had a pork tenderloin with port wine and Roquefort browned in the owen. We were drinking different ordinary wines with it. We found that the Roquefort together with a Primotivo wine (Primotivo di Manduria from Dezzani) were an exceptional combination. Later we tried to verify the combination and tried the same wine with another bluecheese and Roquefort wich we browned in the owen on some bread and tried raw. We found that the Roquefort browned in the owen with the wine was the only exceptional combination. We haven't tried with other Primotivo wines but that will come...

Hello, my name is Kristian and I eat food for pleasure. I would like to tell you about a small culinary experience I had a few weeks ago at John Malcovich' restaurant i Lisboa, Bica Do Sapato . As a starter, I was served a Foie Gras Terrine with dark chocolate blended in, and it was great. Dark, bitter chocolate goes really well with the fat taste of Foie Gras and it was much more delicious that it looks from this photo.