In Search of the Best Things To Eat
Natoora’s Franco Fubini knows.
The Deligram shines a spotlight on the many incredible food artisans in New York and beyond, and we look to our friends to help us discover the best of the best every day. This week, we spoke to Franco Fubini, the founder and CEO of revolutionary purveyor Natoora, whose book In Search of the Perfect Peach: Why Flavour Holds the Answer to Fixing Our Food System comes out this September. (Pre-order now, and join him at King on October 15th for the launch party or at Rizzoli on November 19th!)
As the book title suggests, Fubini’s work in improving our broken food system has sent him on a quest to find delicious food, and get it into the hands of chefs and consumers. So he knows what’s good. Here, he shares some of the things he loves right now.
Franco Fubini’s Favorite Things
Senia Olive Oil, natoora.com
“I can't live without a bottle of great olive oil. I have taken bottles of Senia as far as Greece and Brazil, that's how important it is in my cooking. Daniele is a close friend whom we've been working with for over a decade, and he produces what is undoubtedly one of the world's best olive oils from the Tonda Iblea cultivar.”
fefostudio Ceramic Bowls, $20-$120, fefostudio.com
“I'm a little obsessed with handmade ceramics - I love their beauty, their intimacy with natural elements, the craft and unparalleled utility at the table. My dear friend Fernando [Editor’s note: Our co-founder Anna’s husband] makes some of the most stunning and elegant pieces I've ever come across. Simplicity is fundamental to my cooking, preferring to serve tomatoes on their own, separate from salad leaves, so I use many bowls of different sizes. Fefo's natural, delicate ceramics complement this simplicity beautifully.”
Blenheim Forge Knives, blenheimforge.co.uk
“Singularly the most important cooking tool, the knife is not only irreplaceable it can be the difference. James, Jon and Richard, whom I've known for many years, make some of the most high-quality and exceptionally cool knives in the world. They are an expression of their pure craft and creativity. Every meal I cook is touched by one of their blades.”
Ana Maria Anchovies, natoora.com
“The best anchovies are pretty damn close to food perfection, and Ana Maria's from the town of Santoña in the Basque Country are one of them. Like most of our food the range of quality in anchovies is vast, to the point the best anchovies are a totally different product to those you find on most pizzas. A plate of anchovies is the best way to welcome friends into your home.”
For All Things Good Masa, forallthingsgoodbk.com
“Freshly made corn tortillas can be as ubiquitous as bread, and those made with proper masa are on a different level. FATG makes fantastic masa, which you can buy at their restaurants. It’s made daily with heirloom corn from small Mexican farmers (via Masienda or Tamoa), it is a phenomenal product that saves you hours of work in the kitchen. All you need is a tortilla press, or shape them entirely by hand. Also, masa can be used for much more than tortillas.”
Also in The Deligram: READ WHAT MASIENDA FOUNDER JORGE ALWAYS HAS IN HIS KITCHEN HERE
There’s more: Fubini’s favorite local makers…
MX Morningstar Farm & Farm Store, Ardith Mae Farm, Ray Tousey.
… and go-to New York restaurants
Okonomi / Yuji, King, Estela, The Four Horsemen, Raoul's, ITO Tribeca, 2nd Ave Deli
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Product images courtesy of the brands.