Interview bburi kitchen – explore local and seasonal Korean ingredients Vincenzo Interview June 9, 2016
The Korean Vegan – Interview with Joanne Lee Molinaro Vincenzo Interview April 16, 2023 0Showing affection and sharing memories through food. Since 2016, Joanne Lee Molinaro has been writing her recipes on The Korean...
Spoken Recipe – Interview with Ha Mi Hyun Vincenzo Interview August 8, 2022 0Today we are here with Ha Mi Hyun, food research and founder of Spoken Company. She studies recipes that are...
Three societies distillery Vincenzo Interview December 9, 2021 0Bryan Do is a good example of what it means to live several different lives until finding the one that...
Eatme – Asian cuisine catering in Berlin Vincenzo Interview September 9, 2021 0Today we sat down with Yurim Byorn, Founder and Chef of Eatme catering, a Korean and Japanese inspired business catering...
Crying in H mart: Memories of Food and Grief with Michelle Zauner Vincenzo Interview May 23, 2021 0Today we spoke with Michelle Zauner, musician who performs under the name of Japanese Breakfast, about her acclaimed book “Crying...
Interview with Fräulein Kimchi Vincenzo Interview February 12, 2021 0Today we are in Berlin to meet Lauren Lee aka Fräulein Kimchi , Korean American chef who has turned her...
Dream eat – lunchboxes with memories and nostalgia Vincenzo Interview December 5, 2020 0Dosirak (도시락) are characteristic Korean lunchboxes that include a full meal, including rice, soup, meat or fish and side dishes...
Fabrizio Ferrari – Al Porticciolo 84 Vincenzo Interview October 7, 2020 0At the beginning of this year we met Chef Fabrizio Ferrari in his restaurant “Al Porticciolo 84” in Lecco (1...
Seoul in a bottle – Hangang Brewery Vincenzo Interview September 13, 2020 0Hangang Brewery lies in Seoul within Seongsu-dong district, once filled with shoe factories and now redeveloped by street artists and...
Makku – Korean drink between tradition and innovation Vincenzo Interview July 30, 2020 0It would be reductive defining Makku as any makgeolli brand. Makku is a concept where past and present coexist, it...
Kim Minseon of OME cooking lab Vincenzo Interview June 14, 2020 0Attending a food class while visiting Korea is one of the activities to recommend to learn more about Hansik and...
Korean startup develops innovative kimchi seasoning Vincenzo Interview May 11, 2020 0Today we sat down with Sun An, the CEO and founder of the ‘Seoul Sisters’ brand. Her company Food Culture...
Mauro Seu – Italian chef promotes Korean food across the world Vincenzo Interview February 11, 2020 0I have met Chef Mauro Seu for the first time in Milan, during an event organised by Hansik Foundation to...
Thursday Kitchen – New Korean food in New York Vincenzo Interview November 16, 2019 0New York is a city where you can easily satisfy your craving for Korean food, thanks to the presence of...
Interview with Ven. Sun Jae – Master of Korean temple food Vincenzo Interview October 16, 2018 0“Flavors of Korea” event took place few days ago in Milan, Italy. The festival, organised by KFPI (Korean Food Promotion...
Yukjeon Hoekwan – Unique recipe and family tradition Vincenzo Interview March 21, 2018 0 Visiting family restaurants are a unique opportunity to experience delicious food and learn more about the culture of...
Keungiwajip – Interview with Michelin star chef Vincenzo Interview November 6, 2017 0 Today we met with Han Yeongyong, Head Chef and owner of Keungiwajip, a one-Michelin star restaurant specialized in...
Josephs Korea – Modern Korean Pop up restaurant Vincenzo Interview July 4, 2017 0In the last few years Korean food has grown in popularity and more people abroad are appreciating its unique flavors...
Interview with Haenyeo of Jeju island Vincenzo Interview January 29, 2017 0One of the Jeju treasures is the traditional figure of the haenyeo 해녀, the female divers of the island. For centuries...
Science of Hansik – Korean food research institute Vincenzo Interview January 14, 2017 0 Korea Food Research Institute is a government funded entity established in 1988 so as to contribute to the development of...
