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
Chef Walter Ferretto of the historic restaurant Il Cascinale nuovo in Isola d'Asti, which boasts a Michelin star maintained for thirty years, offers a dish that is based on tradition but evolved in its interpretation. The protagonist is a cheese known since 1277
Of ancient tradition, dating back to 1600, the Traditional Mostarda of Cremona, traditionally linked to meats and cheeses, is increasingly the protagonist of gourmet preparations.
Cabbage, broccoli, cabbage, kale, turnip, Savoy cabbage, daikon, are an incredible concentration of beneficial elements for our body. The chef of the Opera restaurant in Turin and the choice of a restaurant that respects physical health but also…
The chef of the restaurant L'Aurora in the suggestive Borgo dei Cipressi in Todi proposes a recipe that touches the heart of Umbrian cuisine, combining his experiences in great starred kitchens with the principles of sustainability, territoriality and seasonality.
Ceviche has become part of the Intangible Cultural Heritage of Humanity. The chef of the MoganoXRitualLab restaurant in Formello, drawing on his experience in the kitchens of the greatest Latin American starred chefs, offers his own personal interpretation of the famous dish
A dish by the Chef of the restaurant L'Acciuga in Rome inspired by the world of Trabaccoli, ancient sailing vessels that ran along the Adriatic to transport goods and, sometimes, even contraband products.
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
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
Appreciated for its sweet and tender pulp, for its thin and crunchy skin it can be eaten raw. Imported by Ligurian sailors who came from the New World. All the nutritional properties of the vegetable
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 Castello di Rocca Cilento restaurant proposes a recipe that is part of his philosophy of representing in modern terms a tradition attentive to the production of excellent raw materials identifying the Cilento territory in a historical context
In Puglia there is a real cult of onions. There are different and valuable qualities. The recipe for onion calzone inevitably refers to the aromas of grandmothers' kitchens handed down from generation to generation and every family preserves…
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.
The chef of the Le Spighe restaurant at the Hotel Palatino proposes a dish of poor raw material which is enhanced in a refined recipe that enhances its flavor
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…
In the Cian de Bià tavern Ivo Orengo, philosopher of simplicity and healthy eating, celebrates the popular gastronomic tradition of western Liguria with an eye always attentive to healthiness
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 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.
In the small town of Gagnano sul Garda, capers have found a favorable environment for their reproduction. Chef Alberto Bertani of the QB Duepuntozero restaurant in Salò has dedicated an entire menu to "Capers, what a menu. The great nutraceutical properties and…
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
Some even date it back to the Middle Ages, when farmers in the Tuscan countryside, in a condition of extreme poverty, recycled leftover food on holidays. Soledad's cuisine in Lucca. The Mecenate's recipe rich in…
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…
A recipe that dates back to the 1400s, an excellent appetizer spread on bread or a substantial and tasty second course. The reason for the strange name Brandacujun. The La Brinca restaurant is the guardian of ancient flavours
Over one million contents on Instagram of the hashtag #Carbonara. The Aroma chef offers an original version that enhances the flavours, aromas and consistency.
An original interpretation of the Roman Vignarola proposed by Giovanni Milana of Sora Maria e Arcangelo awarded as the best trattoria in Italy
The chef from Orsara attests to a philosophy of cuisine, of the heart and essence not of a land, in this case Puglia, but of the territory in the cultural meaning of its thousand meanings, of memory, of history, of peasant tradition elevated to excellence
The chef of the SINE restaurant in Milan is inspired by an ancient recipe from his Neapolitan grandmother to fly in freedom
For the recipe, the chef who teaches high gastronomy at Gambero Rosso courses chose the Risoinfiore quality, the only rice on the world market with a registered trademark and zero residue. Cravero: my cuisine begins in the earth and from there…
The chef of La Locanda del Mulino in Valcasotto offers a dish rich in nutritional and healthy properties that is easy to make but has great flavor (thanks also to the Valcasotto cheese)
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 history of the Valentine's Day from a licentious pagan holiday to a religious celebration to make us forget the Lupercalia. The story of the Perugina kiss: first "fuck" then the idea of remembering a woman's breast. The first advertisement: a couple of lovers…
Chickpea hummus, a traditional Middle Eastern dish, is loved around the world for its delicious flavor and creamy texture. Rich in protein, fiber and essential nutrients, it offers numerous health benefits. Now widespread throughout…
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
Mackerel marinated with citrus fruits, prickly artichokes, celery, cucumber with lemon, almonds: In this dish by the Chef of the Calamosca restaurant, vegetables and fruit are rich in vitamins and iron and give a sense of satiety, the fish provides omega three, a real…
In the historic village of Cocconato, right in the Monferrato Riviera, the Cantina Nicola restaurant creatively interprets the flavors and aromas of a consolidated gastronomic tradition with great respect for the territory and its tradition
A confectionery tradition born in the convents of Puglia, Molise, Tuscany and Sicily. The recipe by chef Gegé Mangano of Monte Sant'Angelo
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
A dish born historically from poverty, collecting the few legumes that fell from the bags transported by sea and landed by the Leuti. The traditional soup recipe
Cod and Naples, a love at first sight that has lasted for centuries and revives every year especially during the Christmas holidays. Expression of popular cuisine exalted in the 600s by Lo cunto de li cunti by Giovan Battista Basile. There…
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
In the La Brinca restaurant in Ne, a small village in the Ligurian hinterland between Chiavari and Lavagna, time seems to have stopped thanks to a family of restaurateurs who religiously cultivate the gastronomic traditions of the area
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
A tasty recipe that is a concentrate of healthy properties for the body by Marco Bianchi, food mentor and scientific communicator, testimonial of the Veronesi Foundation's campaign for research into male tumors
Elected by Gambero Rosso as emerging chef 2024, Arianna Gatti, from Abruzzo DOC, supported by a young team, offers a cuisine that does not "require particular explanations" which brings together preparations from her land with modern forms in Brescia
In the large park of the Faula Ristorante di Casa Langa you can try your hand at truffle hunting among oaks, poplars and lime trees. Chef Daniel Zeilinga's recipe is a perfect combination with the typical Langhe pasta which according to…
Charlemagne recommended cultivating it and had it planted in the imperial gardens of Aachen. A concentrate of properties useful in respiratory and digestive disorders, of antioxidants (vitamin A, vitamin C and manganese). Became part of the Slow Food Presidia.…
An easy recipe proposed by the Chef of the La Corniola restaurant which contains the flavors of this season and refers to the intense aromas of mountain meadows and woods, an invitation to indulge in a day full of nature
A dish conceived by the chef of the Il Frantoio restaurant in Assisi as a hymn to the simplicity and goodness of Mediterranean ingredients, an authentic harmony of flavors
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
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.
Strictly composed with 11 ingredients. the five pinches, a real seal of guarantee that testifies that that tortelli did not come out of the machine. An amalgam of wise gestures that are lost in the Middle Ages. The proud distinction from the Mantuan tortello
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
In the Trattoria da Lucio in Rimini the young chef Jacopo Ticchi carries out an innovative seafood culinary philosophy that plays on the level of maturation and no waste. And offal becomes the protagonist of the menu
Imported by soldiers returning from the colonial wars in Africa, they have a more bitter and exotic taste than common aubergines. The leaves are also prepared in batter and then fried. Having become part of the Slow Food Presidia, it is rich…
An aperitif with the scents and colors of Tuscany for an original touch to the table with Tuscan ham DOP
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…
The kitchen has a leading role in Visconti's film, it becomes a narrative element. The inspiration of chef Francesco Bonomo to create a dish inspired by the famous scene from the film
The chef of Salone Eva on the scenic terrace of the Hotel Hassler in Rome offers a cuisine that is divided between tradition and innovation with veins from Campania such as the Paccheri dish with zucchini and crab
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…
The chef of the Ca tu Martinu ethical restaurant in Taviano in the province of Lecce has embraced a gastronomic project where sea water is the protagonist of the entire menu from first courses to desserts
Three ingredients that are a concentrate of well-being and nature. When verbena was used against vampires before its medicinal properties were discovered. The ideal cucumber for diets. Eco-sustainability at the Faula restaurant in Casa Langa…
Stefano D'Onghia, patron of the Botteghe Antiche restaurant-osteria in Putignano, proposes a dish for the summer that combines flavour, love for the land, sustainability and tradition
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
The Butticé brothers' restaurant, a gourmet outpost of Sicilian cuisine in Brianza, offers the version of a caponata that the Queen of Italy had prepared for the inauguration of the Agrigento Theater
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
Italians increasingly like to go back to restaurants where the cuisine is that of the past like that of Piera Selvatico in Rivazzano Terme, awarded by the Michelin Guide
In Torreglia in the Antica Trattoria Ballotta, where the Panavina del Codfish Confraternity was born, the capuchin cod with anchovies, raisins and pine nuts is still on the menu today according to the sixteenth-century recipe of the Paduan monasteries
The Chef of I Carusi boutique bio relais in Noto offers a land and sea recipe inspired by tradition, the spring flavors and scents of the area, but above all by wellness cuisine, his forte
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.
Feared by those suffering from favism, broad beans hold many nutritional surprises. The latest fad is in pokes. Of very ancient origins, for the Greeks they put them in contact with the world of Hades, for the Romans they were auspicious of happiness and prosperity. Peter…
A traditional dish that encompasses the history and attachment of Friulians to their land and roots. Spicy are characterized by the sweet-salty contrast. The version of the Costantini restaurant in Collalto di Tarcento
Chef Fabio Potenzano, well-known face of Raiuno's "It's always noon" show, offers his personal interpretation of a classic of Sicilian cuisine that has the flavors and colors of the Mediterranean
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
The preparation based on lamb entrails and Ragusano cheese wrapped in a retina. A dish that has the true flavors of the peasant world, of ancient rites and traditions of the countryside people. At the sound of the bells the signal that…
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…
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 dish of great flavor and easy to prepare proposed by chef Marco Caldora of the Punta Vallevò restaurant which encloses the scents of the sea and land of the Trabocchi coast of Abruzzo
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
An easy-to-make recipe by the great master of Italian haute cuisine Gualtiero Marchesi. Flavors, lightness and many nutritional properties beneficial to the body are concentrated in one dish
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.
Anna Rita Simoncini has made her restaurant I sette Consoli in Orvieto a treasure trove of refined territoriality. The recipe for cauliflower and ray wings evokes an old tradition of salvaged cooking
In the Italian-speaking canton of Ticino, carnival lasts longer: in addition to the Roman rite, it is still customary to celebrate the Ambrosian rite carnival. Typical of this period is the risotto proposed by chef Claudio Bollini which enhances…
The chef of the Flora restaurant of the Marriott Hotel in Via Veneto with his spaghetti with three tomatoes proposes his revolution in the elegant Via Veneto of the Dolce Vita: a return to the luxury of simplicity and the rediscovery of the authenticity of the country's territory...
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…
A concentrate of "health" that should not be lost. It is a detox drink, which helps cleanse the liver and improve digestion. Here's how to make artichoke water
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
Low in calories but rich in minerals, antioxidants, vitamins and anthocyanins. Extremely versatile in the kitchen, raw or cooked, sweet or savoury. The recipe to try: borlotti bean pudding with dark onion and Treviso red radicchio cream
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
