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
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…
A tasty tradition that dates back to the XNUMXth century. Born as food to celebrate the end of the Kippur fast in the Jewish ghetto of Rome, it soon conquered the palates of the Romans and spread throughout Italy. The recipe for…
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…
The venison carpaccio recipe by Federico Kratter of the Mondschein restaurant in Sappada embodies the philosophy of the young talented chef - solid training from Alain Ducasse - of skilful balance between authentic Alpine tradition and elegant innovation
Appointments in many restaurants in the Piedmontese capital, but also abroad on the two weekends of 25-26-27 November and 2-3-4 December. Here's everything you need to know
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…
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
The chef of the Madeleine restaurant-bistrot in times of food crisis and expensive spending suggests a recipe that uses dry bread, potato peels and onion peels but with a great flavor
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.
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…
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
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
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…
Erbazzone was born as a poor dish made with leftovers: it was the peasants' lunch and in ancient times it was also made only with the stalks of beets. Here is the recipe
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
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
Chef Maurizio De Pasquale points the way to a new pastry concept that combines flavor and health by replacing sugars and fats with alternative ingredients
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
