Monocle on Sunday A round-up of the week and insights from Ljubljana
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May 25, 2025 In this insightful discussion, Myriam Zumbühl, a cultural storyteller, and Juliet Linley, a global affairs analyst, explore the nuances of culinary practices and ethical storytelling through Sebastiao Salgado's lens. Guy De Launey brings a deep dive into political unrest in the Balkans, highlighting Belgrade's redevelopment controversies. They share personal tales of travel through Portugal and Italy's food culture, offering a delicious blend of humor, creativity, and cultural comparisons that reveal the rich tapestry of European experiences.
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Tranquil Holiday at La Folleia
- Myriam Zumbühl shared her tranquil experience at La Folleia, a modern private estate near Ticino, Italy.
- She enjoyed nature, rowing on a pond, and a chef who respects Italian culinary traditions without mixing chicken and pasta.
Avoid Chicken with Pasta
- Avoid mixing chicken with pasta to respect Italian culinary tradition.
- Use chicken with vegetables or rice rather than pasta to preserve authentic flavors.
Swiss Nature Cook's Unique Dishes
- Rebecca Klopat, a Swiss nature cook, prepares dishes using local organic produce she sources herself.
- She creates innovative flavors like a miso-based Italian-inspired pasta cooked over fire in the Graubünden mountains.