Food Republic

Food Republic

@foodrepublic

Eating. Drinking. Living. Tag #FRavorites, follow #FRTakeover
Food Republic (foodrepublic) Instagram Photos and Videos

Food Republic

@foodrepublic


Comment from Food Republic:


Throwing agave in the fire. This is one of the first steps in making mezcal. mezcalesunión

2 Hours ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Tacos in Oaxaca. So good. Paired with @mezcalunion. All. Night. Long. fravorites mezcalesunión

1 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


On Food Republic Today podcast, we talk to Mr. Thanksgiving himself, Rick Rodgers, who reveals all his secrets to prepping, cooking and serving the ultimate Thanksgiving feast. Listen in at the link in bio. (📸 @gabiporter) FRavorites

2 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Today on our podcast, we have comedian, director, actor (and everything in between) @cathrynmichon to talk about her upcoming mockumentary CookOff. Hit the link in our bio to listen! FRavorites

5 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Hey guys, we found the remedy for the sundayscaries. FRavorites (📸 @savorysweetlive) burger bacon

6 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


On today’s Food Republic Today podcast, Oakland’s @kyleitani stops by the studio to talk RAMEN! Subscribe at the link in our bio.

9 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


We recently released a guide to Houston’s greatest eats on foodrepublic.com. America’s hottest food city just got hotter. (📸 @femme_foodie) FRavorites

10 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


We all dream of sushi. 🍣 (📸: FR’s @teadough__ ) FRavorites

12 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


12 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Daylight Savings Time means an extra hour of eating. Choose wisely. Just like @restaurantgroupie. Tag FRavorites for a regram.

13 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


This mind-blowing concoction from Aurora at Marconi is what I interpreted as her play on “land & sea”…canestrelli (little scallops) cooked over smoking straw and herbs with a chamomile broth. FRTakeover by @gillychurri

14 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Le Sfogline is the most special little fresh pasta shop. It's run by two hilarious and bickering sisters who bang out thousands of tortellini every day pastamakinggoals for sure! FRTakeover by @gillychurri

14 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Sour, bitter, sweet and herbaceous - I’ve never tasted anything like it. They call this dish “scent of sicily” and it’s composed of carob biscuit, loqat ice cream, chili peppers and oregano chocolate. FRTakeover by @gillychurri

14 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Lemon cream. candied beets. meringue. paper thin capers. 👌 FRTakeover by @gillychurri

15 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Perks of staying in an Airbnb in Bologna: you get to pick up produce from Ditta Mardelli for a quick snack in between meals. FRTakeover by @gillychurri

15 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


I love a typical Bolognese trattoria, but Ristorante Marconi, lead by Aurora Mazzucchelli, is the perfect break from the norm. It takes authentic Bolognese cuisine and turns it into experimental and innovative fine dining. The lavender parmigiano reggiano tortelli with nutmeg and almonds was hands down one of the best pasta dishes I’ve ever had. FRTakeover by @gillychurri

15 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


The go-to OG salumeria in the old market area of Bologna - Salumeria Simoni - Known for its unbelievable mortadella, proscuitto, and selection of Parmigiano Reggiano FRTakeover by @gillychurri

15 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


One of my favorite stalls on Via Pescherie Vecchie, the “street of the old fish” FRTakeover by @gillychurri

16 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Ciao! Ali LaRaia ( @gillychurri) here, Executive Chef and Co-Founder of @thesosta in NYC, inspired by my road trips and travels throughout Italy. This FRTakeover in Bologna follows my first trip back after opening The Sosta. To start, my idea of a Thursday night, taking in the sights and sounds of Piazza Maggiore while enjoying aperitivo with spritz’s made with local bitters from Emilia Romagna

16 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


COMING SOON: Food Republic Today, our new daily podcast featuring all the food and drink news you need to know, as well as interviews with prominent figures from the culinary world, field reports, comedy, restaurant recommendations and lots more flavorful ingredients. It’ll be available every weekday morning at 6 AM. Subscribe at link in bio. fravorites podcast

18 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Take a break, have a cookie or three 🍪🍪🍪. (📸 @bookofeats) FRavorites cookies desserts

20 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Monday morning stretches. Make it a good one. 🧀🧀🧀 (📸 @ogluttoness) FRavorites cheese eggs

20 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


🍩 You can only share this with two other friends. Who would they be? Tag FRavorites for a regram (📸 @carolinagelen) donuts breakfast sweets

22 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Breakfast with a view @oneandonlyoceanclub restaurant Dune by @chefjgv . Avocado toast, soft boiled 🥚, tomatoes, jalapeño, Caribbean Sea. fravorites oooceanclubrediscovered

23 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


You didn’t think I’d go to Sicily without eating a cannolo (or two!), did you? The chocolate shavings delightfully complemented the not-too-sweet, creamy ricotta filling inside these little dreams. The cannoli may be a little hard to see under all that powdered sugar, but I assure you they’re gorgeous. On that note, I’m signing off now. Thanks so much for following along, and big thanks to Food Republic for letting me take over their feed! FRTakeover by @a_signorina_in_milan from the fuocofoodfestival in sicily

24 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Last, but not least: Arancini just out of the fryer! These divine rice balls filled with ragù and mozzarella are required Sicily eating. I swear I could eat my weight in these twice over! FRTakeover by @a_signorina_in_milan from the fuocofoodfestival in Sicily

24 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


@pinocuttaia of the two-star Michelin La Madia in Licata prepared this glorious panino with just two simple items: local Palazzolo Acreide sausage, a Slow Food Presidia ingredient, and tomato mostarda. An impeccable exemplification of the less-is-more philosophy.  FRTakeover by @a_signorina_in_milan from the FuocoFoodFestival in Sicily

24 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Caponata in its motherland! This Sicilian eggplant dish was served at the festival’s welcome dinner.  FRTakoever by @a_signorina_in_milan from the FuocoFoodFestival in sicily

25 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Pignolata al miele, fried honey balls, are a typical Sicilian dolce. These sticky little dreams are from @anticapasticceriacorsino, a 150 year-old pastry shop in Palazzolo Acreide. FRTakeover by @a_signorina_in_milan from the FuocoFoodFestival in sicily

25 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Pastry chef @simone_masuzzo’s take on macallè, a traditional fried Sicilian dolce that’s filled with ricotta cream. Instead of a fryer, Masuzzo grilled the dough and topped it with a macedonia of honeyed prickly pear leaves. A perfectly balanced marriage of sweet and savory. FRTakeover by @a_signorina_in_milan from the FuocoFoodFestival in sicily

25 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Takeshi Iwai of Ristorante Ada e Augusto at @cascina_guzzafame roasted a black piglet and served it alongside pears that were cooked in an olive oil confit, beaten onions, raw olives, hazelnuts, tomato jam, honey and chili peppers. Wow, wow, wow, wow.  FRTakeover by @a_signorina_in_milan from the FuocoFoodFestival sicily

25 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Fritelle! Fried things make my heart sing, and these delightful fried pancakes are made from flour of russello (a Sicilan wheat grain) with calamint, fennel and oregano. From chef Sebasitano Formica of Buccheri’s Osteria U Locale. FRTakeover by @a_signorina_in_milan from the FuocoFoodFestival in sicily

25 Days ago
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Food Republic

@foodrepublic


Comment from Food Republic:


Smoked snails with goat robiola cheese, wild herb pesto and turmeric chips comprise this elegant presentation from Roberto Di Pinto, former executive chef of the Bulgari Hotel in Milan. FRTakeover by @a_signorina_in_milan from the FuocoFoodFestival in sicily

26 Days ago