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 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
The star of the dish by the Michelin-starred chef of the Gardenia restaurant in Caluso is Portulaca, a poor herb but rich in nutritional and medicinal substances
From 15 to 17 September, Ischia becomes the beating heart of Mediterranean cuisine to reflect on the challenges and opportunities of the food and wine world between sustainability and innovation. The starred chefs protagonists of the Charity Dinner
Scheduled for Tuesday 10 September for a thousand guests lined up on a 400 meter long table. Spigaroli, president of Parma Food Valley: «As a UNESCO creative city we have the opportunity to dare: it will be a menu capable of surprising and looking to the future»
The base of the dessert inspired by Fernando Botero is a very particular green chocolate, the project of which is strongly supported by the chef, who owes its color to the avocado, produced by the organic and sustainable company Cordillera Chocolates. Complete and balance the dish…
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 menu of starred and gourmet restaurants, excellent gastronomic products, from provolone del Monaco to Treccia di Mozzarella, served at a long table for three hundred people along the main street of Sant'Agata sui due Golfi. A product fair…
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.
On 19 and 20 June, a long table in the square for three hundred people with dishes from starred chefs, bistro restaurants and products from a land reigning in biodiversity. A unique gastronomic culture, from spaghetti to courgettes, to large…
The Michelin star chef of the new Sustanza restaurant offers cuisine that is also "a social gesture and a political act". His dishes are stories of reality like the artichoke exalted as a Neapolitan identity value
Chef Stephan Zippl of the Park Hotel Holzner restaurant on the Renon plateau, Michelin's red and green star, invites you to a healthy cuisine that does not give up flavour. The great properties of asparagus this season are effective in…
Over one million contents on Instagram of the hashtag #Carbonara. The Aroma chef offers an original version that enhances the flavours, aromas and consistency.
The great chef Bruno Barbieri, seven Michelin stars, strict judge on Masterchef, offers an easy-to-execute recipe for a dish his mother made him as a child with some touches of originality
Francesco Sodano leaves the legendary Faro restaurant in Capo D'Orso on the Amalfi coast for Vallese di Oppeano. The project: narrating the territory, creativity, technological research, combining the Veronese nature of the Rana family with the strong Neapolitan component of the chef
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
Initiative by the gastronomy historian Luca Cesari and the starred chef Luca Marchini: On 20 February six recipes covering 400 years cooked live in the La Pomposa restaurant in Modena. The classic recipe deposited in 1982 by the Delegation of the Italian Academy…
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 chef of the Michelin-starred Il Fagiano restaurant offers a refined appetizer in which he condenses the Apulian gastronomic tradition with that of Lake Garda to give a touch of class to the feast table
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
Christmas 2023 is looming and the search for the best one has already begun. Between Michelin stars and collaborations with master pastry chefs, here are some suggestions. The prices of the industrial ones fluctuate between 6 and 14 euros, while the artisan ones vary from 30…
A vegetable with a thousand virtues appreciated since ancient times for its beneficial properties is re-evaluated in the kitchen by the starred chef Antonia Klugmann. The precious nutraceutical prosperity
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
Executive Chef of the La Palma restaurant, the oldest hotel in Naples, managed by Gennaro Esposito with two Michelin stars, Bavuso proposes a recipe that indicates the direction of the new cuisine: tradition and territoriality conceived in a new dimension of values
Its flavor is reminiscent of lobster. The Michelin-starred chef, Emanuele Scarello, of the restaurant “Agli Amici Dopolavoro” in the spaces of the prestigious JW Marriott on the Isola delle Rose has included it in the fine dining menu for the autumn season. Tips on how…
A concentrate of health, this is how the recipe proposed by the Roman chef with a Michelin star can be defined. all beneficial properties for the human body explained by the nutritionist
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
Appointment on July 5 for "Street Food Artists" with carts, vans, banquets and gastronomic islands, in an original mix of street food and signature dishes
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
Over seventy starred chefs and the great promises of tomorrow's Italian cuisine called by Gennaro Esposito to participate in a great gastronomic and social solidarity event unique in its kind
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.
From 11 to 13 June in Vico Equense the greatest starred and non-starred chefs in Italy will meet. This is a great opportunity for the public to get to know and see the greatest and most celebrated Italian chefs at work. The news…
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
Marco Bottega, chef with one Michelin star at the Aminta restaurant immersed in a 50-hectare estate and forest, in the Genazzano countryside where everything brings you back to the unspoiled nature of the place, offers an easy-to-make dish to find yourself at…
Igles Corelli evokes the legendary restaurant in Argenta, two Michelin stars, which revolutionized Italian cuisine in the 80s, forging great chefs destined for national and international prominence. His restaurant won second place in the guides behind Gualtierio Marchesi
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
Sixty recipes from the great starred chef of Vico Equense to discover the benefits and "alchemies" of a vegetable cuisine rediscovered in its thousand varieties and in its thousand flavours. The recipe for courgettes in Purgatory that recall the "animwe…
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 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.
The starred chef Andrea Pasqualucci did not wait for the times of crisis to discover the recycling of leftovers in the kitchen. He has always been a zero waste supporter and the recipe with Parmesan peels proves that you can eat it…
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…
Eighty chefs, many with starred, to express this year's theme of the event with their recipes: a cuisine that is renewed by placing the emphasis on ethical and sustainable values.
They rise to 385 starred Italian restaurants, 335 with 1 star, 38 with 2 stars and 12 with 3 stars. Lombardy maintains its leadership with 59 starred restaurants But among the provinces Naples wins with the highest concentration of chefs…
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
The awards ceremony at the Teatro San Babila in Milan on December 13th. The 50 best Italian restaurants in the world will also be awarded
Linguine with crusco pepper as a childhood memory of Maria Cicorella, starred chef from Conversano, a local cuisine conceived in an elegant and refined way without distorting its identity.
Great affirmation for Italian cuisine that rises from 11 to 15 appearances in the world Top 100. The surprise: Diego Rossi of the Trattoria Trippa in Milan surpasses starred chefs. The best in the world remains the Madrid-born Dabiz Muñoz enfant terrible…
The recipe by Paolo Barrale, the Michelin-starred chef of the L'Aria restaurant in Naples is a reminder of Mediterranean travels but also a lesson in using waste wisely in the kitchen
The Brodetto recipe of the starred chef of the Al Metrò restaurant preserves the flavors of all its components unaltered. The event dedicated to Italy's most delicious fish soup with big names in cooking and entertainment
Between tradition and innovation, the starred chef Luigi Lionetti of the Le Monzù restaurant in Punta Tragara offers a prawn bon bon with an all-Caprese flavor a modern cuisine that draws inspiration from the elderly housewives
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
The Red could de back recipe by chef Alberto Ragoni of La Terrazza & Il Giardino at Hotel Eden in Rome, winner of the Primo Piatto dei Campi 2022 competition, uses the most modern techniques to give a new meaning…
Italian cuisine on its laurels. They are Riccardo Camanini, Massimiliano Alajmo, Mauro Uliassi, Niko Romito, Enrico Crippa and Norbert Niederkofler. Massimo Bottura in the Hall of fame. All the winners in the world
A humble dish born from the "Ration K" of the American troops stationed in Rome, it has gained international fame in just a few years. Consecrated by Carnacina. Top 50 top ten carbonaras
A series of appointments to explain Templar cuisine at the Alma, then in Milan for a four-handed event with starred chef Pietro Leemann and then in Rome for meditative culinary rituals
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
From 6 to 10 July, the appointment with good food and good drink returns. Great recipes but also the rediscovery of home cooking with an eye to sustainability
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
In the VIP bar, Franco Pepe with starred chef Riccardo Canella offers a menu that enhances the excellence of the area. Pizza Cipriani with caviar, mozzarella and beef carpaccio
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
Slow Food publishes the volume by Jenny Linford who contacted over 70 starred chefs from around the world to have them explain which texts have influenced their gastronomic culture
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
Chef Mariangela Susigan of the starred Gardenia restaurant in Caluso revisits an ancient Cavalese recipe based on wild herbs and cheeses that enhances the biodiversity of the valleys
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
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
Rocco De Santis, two Michelin star chef at the restaurant of the Brunelleschi Hotel in Florence, signs a refined red mullet in a bread crust which encompasses tradition, modernity and innovation
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
It was invented by two legendary chefs, Nino Bergese and Valentino Mercatilli at San Domenico in Imola, a two-Michelin-star revolutionary restaurant since 1977. Follow the recipe to try your hand at
A traditional Sicilian recipe revisited by Chef Tony Lo Coco, Michelin star of I Pupi in Bagheria where the past dialogues with the present of a cuisine contaminated by different cultures
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
The recipe proposed by the two Michelin star Chef who landed in Rome with Giano at the W hotel enhances the principle of sustainability and waste recycling
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 intense and atypical life that of Roberto Scarnecchia, Serie A champion, but also a training professor at Bocconi, a master's degree to teach at the Harvard Business School, writer, economic essayist, and finally, following a youthful passion, appreciated by…
A poor fish like mackerel is transformed, in the recipe of chef Luigi Salomone of the Re Santi e Leoni restaurant in Nola, a Michelin star, into a refined and elegant dish. And also very healthy for all the nutritional properties…
The Iaccarino family restaurant opened in 2018 climbs the ranking of 50 Top Italy. In second position is Fiola in Washington followed by the Da Vittorio restaurant in Shanghai. The list of the 50 best Italian restaurants in the world
Shrimps in Kataifi paste and chickpeas: a recipe with a Mediterranean flavor by the multi-starred chef Bruno Barbieri, feared judge of Masterchef, to give a touch of elegance to the dinners of the end of the year festivities. The idea originates from a journey of…
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…
The Bollito recipe for special occasions by Isa Mazzocchi of the Michelin-starred La Palta restaurant recovers tradition in a philosophy which - as the judges of the Guide affirm - allows her to range between past, present and…
In total, the starred firmament of great Italian cuisine can count on 288 restaurants, of which 239 with one Michelin star, 38 with 2 stars and 11 with three stars. The exploit of the Tre Olivi restaurant in Paestum, which went from zero to two…
From walks in the Austrian woods with his grandparents, Emanuele Paoloni chef of the Aqualunae Bistrot restaurant. he drew inspiration for a dish that retraces the sensations and colors of his childhood, filtered through his international culinary experiences.
The starred chef of the Andreina restaurant in Loreto offers a recipe with Acqualagna truffles that is a symphony of different tastes and textures that are discovered in depth. under each layer, just like the truffle that grows underground. AND'…
50 Top Italy, the online guide of Italian restaurants, awards gold to Bottura, silver to Uliassi and bronze to Enrico Bartolini. for the "Great Restaurants" section. For the "Best signature cuisine" as well as Klugmann the awards went…
Four days dedicated to the relaunch of Italian food and wine from 10 to 13 November. Round tables, tastings, talk shows, B2B and B2C meetings, cooking congresses and cooking shows by 80 great chefs between experimentation and research.
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…
René Redzepi conquers the podium of The World's 50 Best Restaurants for the fifth time. Lido 84 of the Camanini brothers of Gardone del Garda leaps from 78th to 15th place. Enrico Crippa of Piazza Duomo di…
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 Andrea Costantini of the Regio Patio restaurant in Garda is a tribute to the scents of the countryside of summer. He draws inspiration from childhood memories of a sweet that his grandmother used to offer him and that…
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…
From 10 to 19 September over 600 wineries, 30 chefs, Temporary Restaurant, Night dinner, will animate the important haute cuisine event which celebrates its 18th edition with large numbers
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…
