This week, we meet Chicca Vancini in Turin at her restaurant, Ailime, to find out what she means when she says that her kitchen has an Italian ambience but a Japanese attitude. Also in the programme: we meet Marc Lotenberg of luxury restaurant-booking app Dorsia and Monocle’s Toronto correspondent, Tomos Lewis, is in Picton, Ontario, to meet chef Albert Ponzo of The Royal Hotel to learn about his farm-to-table approach to cooking.

<p>This week, we meet Chicca Vancini in Turin at her restaurant, Ailime, to find out what she means when she says that her kitchen has an Italian ambience but a Japanese attitude. Also in the programme: we meet Marc Lotenberg of luxury restaurant-booking app Dorsia and Monocle’s Toronto correspondent, Tomos Lewis, is in Picton, Ontario, to meet chef Albert Ponzo of The Royal Hotel to learn about his farm-to-table approach to cooking.</p>

Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your restaurant table.

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