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 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 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.
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.
A computer problem has created many problems for McDonald's around the world. The company: "fault in the process of being resolved", limited impact in Italy thanks to the time difference
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…
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 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 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…
A confectionery tradition born in the convents of Puglia, Molise, Tuscany and Sicily. The recipe by chef Gegé Mangano of Monte Sant'Angelo
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
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
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
The cuisine directed by master Aiuchi Takehiko is part of a cultural project to explore the philosophical meanings of Japanese gastronomy. Great attention to the world of sake and Asian mixology, the Zen garden created by Akiyama Nobushige, artist of the cultural institute…
The ancient food habit of the Mongolian knights is today a dish appreciated by gourmets for its flavors and beneficial effects. In an elegant restaurant on the Esquiline in a centerpiece cauldron they cook various soups, from the delicate one with mushrooms to the spicy ones,…
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
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
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.
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 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
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…
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…
With inflation reaching record levels for many families, it has become essential to reduce waste as much as possible, not only energy but also food. A relevant phenomenon to date, just think that, based on a survey…
An unusual combination of land and sea, also the result of its openness to international cuisine in the recipe for tuna belly in bread and ham crust by Cagliari chef Luigi Pomata who at the same time brings together Carloforte and…
An ingredient with a particular flavor for the Chicken by Chef Nico Atrigna of the historic Le Logge restaurant in Siena where local tradition marries signature and innovative gastronomy while preserving the flavor of the time
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
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
The new restaurant enjoys a suggestive all-round view of the Servian walls which date back to the XNUMXth century BC. A quality proposal from breakfast to lunch or even for a simple break from work. The team is all at…
A refined dish for the end of the year dinner proposed by Daniele Patti chef of Lo Scudiero in Pesaro conceived as a gastronomic journey which, starting from its Sicilian roots, embraces our whole country up to range beyond…
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.