Let’s talk about Gelato!

What is it, how’s it different from ice cream, and why is it so damn delicious?! It’s 30-something sweltering in a crowded piazza on your summer Italian holiday and you’ve got a gelato in your hand. It’s so so smooth, so refreshing and the flavour is

CED meets: Italy's young prodigy, Michelin-starred chef Paolo Griffa

One of Italy’s most exciting young chefs, Paolo tells us his story: What inspires him, what makes Italian food culture so special, and why he’s been delivering cakes to some of the most vulnerable people in his community over lockdown. Paolo, born in 1991, is the head chef
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