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Chef Gilberto Guidi On Honest Food, Olive Oil Farming and What it's Like Running a Rustic Trattoria in the Heart of Northern Italy

I happened upon Cà Guidi, a little bite of Italian heaven tucked away in the captivating hill town of Longiano, while I was traveling through the virtually undiscovered part (by Americans at least) of Emilia-Romagna. You can find Gilberto Guidi’s unpretentious, heart-felt cooking at Cà Guidi on the top of a winding hill that offers views of vineyards and castles. Even his austere dish of farm-grown, fire-roasted potatoes brings back pleasurable memories of fabulous alfresco lunches enjoyed with good friends and even better local food and wine.

Everything about a meal prepared by Guidi is memorable, from the freshness of the organic ingredients and the clean flavors enhanced by a drizzle of the farm’s intense olive oil to the gracious hospitality of the Guidi family. The chef even invited me into the kitchen for an impromptu cooking lesson, which gave the perfect opportunity to learn more about his culinary idols, cooking trends, and proud moments. 

Janice Nieder

Janice Nieder could be the love child of Indiana Jones and Julia Child. She was a specialty food consultant for 12 years in New York, with a client list that included Tavern on the Green, Dean & Deluca and Sign of the Dove. After being bitten by the travel bug, her culinary adventures took her to over 90 countries, where she shared a smoked monkey dinner with a generous Shuar Indian family deep...(Read More)

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