A dish inspired by the poor cuisine of the fishermen of the village of Fiumicino takes on an original nobility in the recipe of Chef Daniele Usai of the restaurant Il Tino, one Michelin star. The nutritional benefits of cardoon, a poor vegetable but rich in quality
The Umbrian chef at the helm of the kitchens of the Vocabolo Moscatelli Boutique Restaurant in Calzolaro draws inspiration from the territory that gave him birth for a refined and creative cuisine of high level. All the nutritional properties of peppers and…
The sea snail fishing season begins, the chef of the Opera restaurant in Turin proposes a recipe that ennobles the raw material and in the combination with coriander makes it a gourmet dish
The chef of the Local restaurant in Venice proposes an unusual and healthy combination of a Chinese black tea that dates back to 1600 and sea urchins in a spaghetti dish that will make you remember
Rediscovering popular cuisine is a cultural fact but at the same time it attests to a sustainable diet, respectful of the environment and health and offers authentic and genuine flavors. The protagonist of the recipe is the Fagiolo rosso scritto del Pantano, there are also…
The chef of the exclusive Don Pasquale-Maalot restaurant in Rome offers an original version of the iconic dish of Jewish-Roman cuisine in the name of lightness, without ever forgetting taste and deliciousness.
Di Costanzo and Veccia's bet: a dynamic sharing that erases the boundaries between cuisine, pizza and barbecue. An innovative concept: large outdoor spaces (700 m150 of rooms, excluding parking, and XNUMX seats) to demonstrate a…
The chef of the Grand Hotel San Pietro in Taormina finds a convincing synthesis in the combination of scampi and foie gras in the skilful comparison of sea and land flavors filtered by an innovative and elegant philosophy which is the key…
The three-starred chef focuses on the use of raw materials through biological or enzymatic processes that already exist in nature. In the restaurant, travertine and "Roman" materials coexist with precious Gallé glass and paintings from the hotel's historic collection
The chef of the La Lanterna verde restaurant in Villa di Chiavenna proposes a historic dish of the restaurant with trout from a family farm available raw, marinated and cooked. The important nutraceutical properties of asparagus enhanced in this preparation.
The chef of the SINE restaurant in Milan is inspired by an ancient recipe from his Neapolitan grandmother to fly in freedom
The chef of the Re Santi e Leoni restaurant in Nola is inspired by the memory of his mother's simple recipe to give a touch of creative gourmet elegance to a traditional popular dish
The one Michelin star chef of the Casa Sartini restaurant in San Marino signs a dish that embodies his gastronomic philosophy: respect for the raw material, balance of textures and cooking, creativity and elegance. With all the good properties of endive
An elegant dish that celebrates an unusual marriage between lobster and the flavors of the countryside in the cuisine of Marco Parizzi, a starred record holder who has his roots in the Emilian tradition, combining it with innovative solutions with refined flavors
The Cervere leek, the historical pride of the town in the province of Cuneo, celebrated for its organoleptic and healthy properties, comes back to life in a recipe from the two Michelin star Antica Corona Reale restaurant
The chef of the two Michelin star Rei Natura, an advocate of natural, memory-based and instinctive cuisine, proposes a dish that is an expression of his gastronomic philosophy. haute cuisine that looks to the territory and the world of memories
The chef of the Saporium restaurant, trained at the school of Norbert Niederkofler and Gaetano Trovato, attests to a culinary philosophy conceived as a journey from the countryside to the city, a gastronomic laboratory of biodiversity, regenerative agriculture filtered into seductive culinary techniques.
The recipe for Scallops, parsley root, BBQ pepper sauce by chef Valeria Dell'Amico, born in 1980, owner of the Il Narciso restaurant in Marina di Carrara, is a farewell to summer and at the same time a welcome to autumn. Already the name...
The recipe for Consommé of tomatoes, molluscs and crustaceans, scented with ginger and lemon, was born from the idea of taking the broths and soups with which the Japanese usually start the meal, Italianizing it with the ingredients that most represent us par excellence:…
The recipe for mussels au gratin reflects the essence of the multicultural influences absorbed from the cradle by the Sicilian father and the Kenyan mother. The result is a refined dish with a strong emotional impact
A refined spaghetti that comes from a boat trip with the fishermen of Lipari and from a snack with cunzato bread provides the pretext to the Chef of Cala di Luna in Cefalù for a refined dish that enhances the…
Raffaele Lenzi of the "Sereno al lago" restaurant in Torno proposes an appetizer that introduces an oriental concept into Mediterranean cuisine, merging it with the Peruvian gastronomic tradition
Modernity and tradition, East and West coexist in the creative cuisine of the Apulian chef Michele Minichillo who in three years has made the Vitium restaurant in Crema a meeting point between past, present and future
The starred chef of I Balzi Rossi in Ventimiglia Enrico Marmo combines the flavors of his homeland, Piedmont, and his adopted land, Liguria, with great attention to the spontaneous fruits of the earth
Massimo Mentasti, a genuine Lombard chef who moved to Maglie, pays homage to his region with a recipe that gives lightness and elegance to one of the main dishes of the Lumbard peasant tradition.
East and West with their respective traditions find a meeting point in the recipe of the Australian Moor, fennel, peas and shellfish reduction by Ivan Fargnoli executive chef of the refined restaurant Aromi of the Hilton Molino Stucky on the Giudecca
Alessandro Rossi, talented chef of il Gabbiano 3.0 in Orbetello, offers Mediterranean cuisine that does not despise techniques from across the Channel in an intense confrontation between sea and land based on flavors and contrasts with unusual combinations
In the vegetarian menu of the Opera Torino restaurant, chef Stefano Sforza enhances one seasonal ingredient at a time in a tasting itinerary that goes from appetizers to desserts. Here a cauliflower takes center stage in an admirable balance of aromas and…
A triumph of colours, flavours, spring scents in the recipe of chef Eugenio Boer with a Michelin star. Its egg marries refined taste and healthy properties in an elegy of nature
Chef Pasquale Caliri of the Marina del Nettuno Yachting Club proposes an unusual north-south combination in which speck and cherry mustard enhance each other with the Sicilian character of tuna and tuma.
The Elegance Cafè Jazz Club, the "black" heart of the culinary and musical scene of Ostiense in Rome organizes a month of concerts and Creole, Cajun, Caribbean and South American cuisine
A very original artichoke cappuccino by chef Nicola Bandi of the Osteria Il Moro of Trapani which does not tend to sensationalism in the slightest but in a modern and innovative vision enhances the flavors of the Sicilian artichoke and those of a cheese of…
The Michelin-starred chef of the Moma restaurant in Rome offers a refined interpretation of fish soup capable of offering unexplored and intense gustatory sensations of a classic of seafood cuisine
The proposal of the chef of Casina di Macchia Madama a tasty cod-based dish cooked to safeguard its nutraceutical and beneficial properties for the body
In the Ophis restaurant in Offida, considered one of the most beautiful villages in Italy, the chef from the Marches offers cuisine according to the dictates of the Slow Food philosophy for traditional Piceno dishes elaborated with new generation methods
Irmana, a variety of rye imported into Sicily in the XNUMXth century by Benedictine monks, rich in healthy properties, had almost disappeared. The chef of the Grand Hotel in Taormina has recovered it in his menu in defense of the great heritage of biodiversity…
More and more often chocolate and cocoa are used to create delicious savory recipes. Here are the best pairings. And by the way, it's also healthy
The chef of Zelo Fabrizio Borracino Michelin star 2019 proposes a traditional Christmas dish. A dish that aims at the rediscovery of nostalgic flavors through a modern and innovative vision of cuisine that seeks emotions
An elaborate recipe from the starry television superstar Bruno Barbieri to make a good impression with guests at a Christmas or New Year's lunch.
For multi-starred chef Claudio Sadler, recycled cuisine is a world to be discovered. A good shrewd chef - he says - shouldn't throw anything away. The Milanese risotto al jumping recipe is one of his dishes…
The starred chef Marco Talamini plays his cuisine in the refined restaurant of La Torre di Spilimbergo which creates awe for his story on the simplicity of the relationship between the exaltation of the naturalness of the ingredient and the harmonious relationship with the combinations
Their origins are ancient, traditionally and historically linked to Emilia-Romagna in particular to the Cesena-Ferrara-Reggio Emilia triangle, as text is written in 1556 by Messisbugo, chef at the Este court with Alfonso I d'Este, but it is also a tradition in the Marches. Self…
Chef Pasquale Caliri of the exclusive Marina del Nettuno Yachting Club in Messina dedicates a refined recipe with oriental influences to U Mauru the red seaweed, poor food of fishermen, in danger of extinction
An easy-to-make recipe that encompasses the flavors of autumn signed by the two-starred chef Massimiliano Mascia of San Dominico d'Imola, a restaurant that wrote the history of Italian haute cuisine
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 Luca Landi of the Lunasia restaurant, one Michelin star in Viareggio, makes innovation and technique his distinctive feature, enhancing the vegetable matter for its territorial identity. But great attention is also paid to sustainability and no waste
An original recipe by Chef Dario Guidi of the Magenes restaurant in Barate di Gaggiano where tradition is combined with a highly innovative and modern vision of the kitchen
Luigi Salomone, starred chef of the Re Santi e Leoni restaurant offers a Cod of memories of a poor cuisine that redeems itself in a recipe with an elegant and enveloping taste in combination with an oriental sauce
The starred chef of L'Erba del Re proposes an easy-to-make dish that creates a symbiosis of high gastronomy between land and sea, between the poor traditions of Emilia and those of Campania
The recipe of La Chiajozza is a tribute to the flavors and aromas of Procida by chef Marco Ambrosino who passed through the Noma school which claims the nobility and modernity of Mediterranean cuisine
The refined and sustainable recipe of the ravioli by the starred chef Claudio Melis of the Pasigà restaurant, a gastronomic Sardinian laboratory in one of the most elegant hotels in Porto Rotondo
The turbot recipe signed by Roberto Stefani of the Tancredi restaurant in Sirmione is influenced by the school of Marchesi and Antonio Guida developed by the chef with an innovative gastronomic culture
A poor dish from the peasant tradition of the Roman countryside is a concentrate of beneficial properties. Chef Antonio Romano of Spazio7 makes it a starred dish that can be replicated at home
The recipe of the starred chef Gennaro Russo of the La Sponda restaurant in Positano combines the flavors of the sea and the land in a dynamic and innovative vision of the traditional cuisine of the coast
The enfant prodige of starred Italian restaurants arrives at the Dama di Venezia on the Grand Canal. Cuttlefish alla peverada is an icon of his cuisine halfway between tradition and contamination
Having passed from the legendary Noma of Copenhagen to the kitchens of Cannavacciuolo, the young chef of Trattoria Contemporanea manages to amaze with a recipe of simple ingredients but of great technique
Many flavors but also traditions at the basis of the brand of a young Calabrian entrepreneur: a culinary proposal that embraces Japan and Brazil, without forgetting the Italian origins
The recipe proposed by Chef Mirko De Mattia, "Chef de l'avenir" 2019 international award, in his Level 1 restaurant in Rome, combines his origins from the Roman hinterland with the passion for the sea inherited from his grandmother's cuisine from the Marche region
Michelino Gioia, starred Chef of the restaurant of the exclusive Hotel Il Pellicano in Porto Ercole, proposes a recipe that pays homage to the Lazio and Tuscan territories filtered through an innovative vision of tradition that knows how to treat elementary raw materials, bringing them to the taste of a…
An important recipe is the Pigeon with chestnuts and pomegranate by Chef Gaetano Trovato of the Arnolfo restaurant, two Michelin stars in Colle Val d'Elsa. It is a tribute to the most genuine flavors of the season that is closing. A dish to arouse admiration…
A demanding dish is the one proposed by chef Giacomo Ignelzi of the "J contemporary Japanese Restaurant" in Naples, a perfectly successful meeting of Japanese gastronomic traditions with innovative Western cuisine. A refined and unusual proposal for the next holiday dinners
Silvia Moro, the young chef of the Aldo Moro restaurant in Montagnana who has made a name for herself in recent times, interprets a traditional Venetian dessert with the resources of the countryside in a modern key this season, filtering it through art…
The recipe proposed by Chef Walter Ferretto with a Michelin star at the Il Cascinalenuovo restaurant in Asti is a greeting to the autumn of the Langhe. His cuisine is a re-enactment of the purest Piedmontese gastronomic traditions filtered through the search for solutions…
The audacious bet of the great starred chef for this original risotto in which the flavor of the cod is compensated by the sweetness of the figs and with the typical touch of freshness of the basil. A dish that comes from historical contaminative reminiscences
The recipe of Chef Salvatore Bottaro of the Scruscio restaurant in Pantelleria comes from the memory of the scent of freshly cooked anemone fritters that he ate as a child at the home of some elderly woman in the village.. From that idea the chef set out to…
In just a few years, a group of young people demonstrates that it is possible to do high-level catering in an area with a high rate of tourism such as the Marina of Sorrento, respecting tradition with an innovative touch. The Caponatina proposed by the Chef…
The recipe of Chef Alessandro Gilmozzi, of the starred restaurant El Molin in Cavalese, can be considered a synthesis of his culinary philosophy that marries the tradition of Dolomite cuisine and innovation. The protagonist is the Ciuiga, a humble sausage made from leftovers from…
Massimiliano Blasone, chef of the starred restaurant L'Aria of the luxurious Mandarin Oeriental Resort on Lake Como, proposes a recipe in line with his "contaminative" philosophy which aims to create an ideal bridge between traditional Italian cuisine and…
After Plankton, sea chef Ángel León discovers "sea rice" in the submerged world: a precious, highly nutritious and environmentally friendly food resource. The key to mitigating the effects of climate change and responding to a population…
Giuseppe Biuso of the one-Michelin-star restaurant Il Cappero in Vulcano offers an original aubergine cannolo, ricotta, basil, confit tomato and caper powder. A dish that comes from his desire to pay homage to seasonal ingredients…
Marco Molaro, chef who inherited the starred cuisine of I due Buoi in Alessandria, offers his own interpretation of the "liquid salad" in fashion in the 2000s in the wake of the molecular cuisine of Andrià that plays on spicy and…
Rich in proteins and collagen, low in fat, they are good for our health and the environment. In Asia they have been consumed for millennia, while in Europe there is no authorization. Marinated, fried or pan-fried, jellyfish are a novel food to be discovered
The Chef of the Osteria Contemporanea in Caltignaga proposes a recipe that ennobles the cod arrived in Piedmont through the salt route according to his concept of local cuisine enhanced by innovation and creativity
In a XNUMXth century castle, the great Italian-German (more Italian) chef, already two Michelin stars, opens the Locanda Petreja which presents itself as a refined laboratory of emotions inspired by the local gastronomic tradition but mixed in the innovative game of…
Lorenzo Cogo, unpredictable and unclassifiable chef from Vicenza, one of the youngest in Italy to have been awarded a Michelin star with his ElCoq, offers a recipe in which he condenses the colors and flavors of spring. The asparagus…
It is an evergreen that expresses all the pure imagination and the great innovative charge of its cuisine, the Piedmontese veal fillet. "We have transformed this meat - says the Chef - into a breaded meat, in a Milanese, which…
The former footballer Claudio Marchisio opens the first Legami Sushi&More in Lombardy with chef Stefano Callegaro at the helm. The location is located in the heart of the lower city of Bergamo, in the renowned Terrazza Fausti. At the heart of the proposal is Italian cuisine…
Starred chef, Michelin Young Chef of the Year award, Stefano Ziantoni of the Zia restaurant in Rome, offers a refined dish of wild herbs in which his international experiences are combined with the territory and seasonality. All conceived as a…
Plays on the contrast of the sweetness of the peas, the bitterness of the herbs and the aromaticity of the wild flowers, including wild garlic, enriched by the creaminess of the egg and sheep's ricotta, which in spring has more herbaceous and fragrant scents , recipe…
