Il Mucchino born in 2004 from milk coming from the community's breeding, slightly aromatic, with a sweet taste with a slight acidic tone. The bacon aged for about eight months in natural environments is dry-salted.
In a hidden garden of vegetables and fruit trees in Sorrento, two chefs of great school, Vincenzo Incoronato and Andrea Guarracino give life with Vrasa to a fine dining cuisine played entirely on the embers effect and on the pleasure of meeting again…
Chef Leonetti's proposal, two recipes for a luxury lunch based on excellent Italian caviar where the elements create a sequential harmony in the contrasts of flavor
Next autumn the Piedmontese brothers who are masters of risotto and the two-starred chef from Campania will lead the catering projects of the new headquarters of the Gallerie d'Italia, one in Turin and one in Naples
The Semi di Grano home restaurant is located in a tiny village on Lake Como. The kitchen incorporates traditional dishes revisited in a modern key. You can have lunch or dinner outside under a beautiful vine or inside in a space…
Tano Simonato chef a Michelin star of the restaurant "Tano pass me the oil" offers two versions of an original recipe to greet the autumn that respects the principles of consistency, softness, crunchiness, flavor, acidity and sweetness. The second version also includes truffles. All…
More and more chefs decide to open restaurants, bars and bistros in places of art to offer moments of relaxation and good food in a suggestive atmosphere, and starred chefs appear. Like Enrico Bartolini, collector of Michelin stars, Stefano Cerveni or…
The inventor of the Trapizzino loved in the USA and Japan is launching a new range of internationally inspired gourmet pizzas. These include the Calvisius caviar pizza and the one covered in 24-karat gold leaf
