A baker falls in love with hiking, cake and wine in the Italian wine region of Südtirol-Aldo Adige and returns home to recreate the textures and flavors.
Martin Sorge is a food writer, recipe developer, and home baker based in Chicago. Martin was named the winner of the most recent season of the Great American Baking Show. He also spent many years working in the wine industry in Chicago and Indiana. You can follow Martin on Instagram and subscribe to his newsletter, Great Bakes.
If you ask a person from Taiwan to choose the 10 dishes that best represent his or her cuisine, Taiwanese Beef Noodle Soup is inevitably on the list. More than a beloved national dish, the soup has become something of an obsession — like pizza to New Yorkers. Taiwanese Beef Noodle Soup was created by soldiers who retreated with the Nationalist government from mainland China to Taiwan in the 1950s. For political reasons, they were banned from returning to their hometowns. Missing both family and familiar cuisine, the soldiers used local ingredients to create a dish that evoked the flavors…...
If Emilio Zierock finds it hard to talk about his controversial father, you can’t tell by listening to him. He speaks with remarkable openness about the man. Rainer Zierock, who passed away in 2009, was a brilliant visionary, but also in all likelihood the grandest provocateur in post-war German and Italian viticulture. The powerfully eloquent and often choleric Zierock was considered an eccentric of note, and one who went after everyone. More than a few people also consider him a misunderstood genius, far ahead of his time. His influence on the young wine generation, and particularly the natural wine scene,…...
It starts with the soil. “I am passionate about the microbial world under our feet, and the key role it plays in the vine’s adaptation to climate change,” says agronomist Martina Broggio, a sustainable viticulture consultant in northern Italy, Tuscany, Marche, and Puglia. Since 2018, Broggio has been helping wineries in Alto Adige move in a regenerative direction. Regenerative Viticulture (RV) requires a significant paradigm shift within vineyard management, where soil is understood as a living environment rather than as a container for growing grapes. It envisions an ecosystem in which all parts of the vineyard, including roots and bacteria,…...
At 2,010 meters above sea level, the first thing that changes is your breathing. The second is your appetite. By the time you are standing outside a mountain hut with a glass of Blauburgunder in hand, something else has shifted too. The wine tastes different up here. In December, I went to Alta Badia, a small, jagged pocket of Südtirol-Alto Adige, with skis, a notebook, and a question. Nestled among the villages of San Cassiano, La Villa, Corvara, and the Campolongo Pass, the region is defined by its verticality, snow, and fine cuisine. Every year, as the ski season starts,…...
Joyce Lin gives a traditional and beloved Taiwanese dish an umlaut twist and a fresh French pairing.
I felt lonely on the Internet the day I started researching the origins of Wurstsalat. I looked in far-flung corners of the web for sausage scholars who might have dedicated time to writing about the rules and methods of this intriguing dish. When I hit a wall, I did what any well-trained millennial would do and typed #wurstsalat into Instagram’s search bar. The things I saw there were either appetite-inducing or frightening, sometimes both at once. Lying in the cascade of pictures amidst German cowboys, balsamic glaze swirls, wedding celebrations, crinkle-cut fries, and loads of curly parsley was a possible answer: Wurstsalat is…...
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