New York's Rezdôra Is Unique In Serving The Authentic Cuisine Of Emilia-Romagna

I've never been convinced there is a "fifth taste" called umami, or at least it's never been convincingly explained to me. But I do think there is an ineffable taste that chefs deeply immersed in a particular culture can imbue their cooking with a depth of understanding not easily absorbed by chefs who consider cooking indigenous dishes merely a matter of getting hold of a recipe. 

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