Italian

I like bitter. Very much so. It can’t be bitter enough for me. Chicory. Grapefruit. Brussels sprouts. And when it is combined with sweet, then la Beems is a very happy trooper. Let’s see if you will be too….

When they’re in the field and they’re thriving, they’re deep purple. Beautiful sight. Then it’s hard to imagine you’re going to eat them sometime. I find eating an artichoke one of the nicest things out there. Especially if you can do it together with someone else. Sharing an artichoke. Taking off leaf by leaf. Just dipping it in the vinaigrette. And then scrape off the soft part with your teeth. The clash of flavors. The ‘nutty’ taste of an artichoke and the freshness of the vinaigrette. And then when all the leaves are taken out, free the heart from the threads and then eat it. Don’t forget that you are sharing the artichoke, okay?

Champagne and risotto. It sounds sophisticated, and it is. And if you think you can’t taste the champagne after all, you’re wrong. I’m sure you’ll taste it. And if you think you can do it with a prosecco, that’s right. But you will taste the difference.

You have sweet paprika soup and sweet paprika soup. So this one is really sweet because you first grill the peppers in the oven for an hour and then take off get the skin. It is absolutely worth it. It’s quite an investment in time I know, but just do it….