La Peca: 30 years of goodness

An important anniversary for Nicola and Pierluigi Portinari’s restaurant in Lonigo. The secret of their success in their words...

Nicola Portinari with the article from Il Giornale di Vicenza announcing the opening of La Peca, 30 years ago (photo by Tanio Liotta)

Nicola Portinari with the article from Il Giornale di Vicenza announcing the opening of La Peca, 30 years ago (photo by Tanio Liotta)

by Carlo Passera

Read | 19-09-2017 | 17:00 | Carlo Mangio

Identità Stati Uniti 2017: Chicago, New York and Boston

Key speakers, classes and dinners during the event on 7th-13th October, with the debut in Massachusetts. As for 2018...

The protagonists of the 8th edition of Identità New York (10th-12th October): left to right, clockwise: Slovenian Ana Roš, Caterina Ceraudo, Enrico Cerea, Virgilio Martinez, Eric Ripert, Massimo Bottura, Corrado Scaglione

The protagonists of the 8th edition of Identità New York (10th-12th October): left to right, clockwise: Slovenian Ana Roš, Caterina Ceraudo, Enrico Cerea, Virgilio Martinez, Eric Ripert, Massimo Bottura, Corrado Scaglione

by Gabriele Zanatta

Read | 19-09-2017 | 07:00 | Primo piano

Pietramare: great pasta and other delicacies

Chef Alfonso Crescenzo from Campania enhances the best Calabrian food in a resort in Isola di Capo Rizzuto, with accomplice Giancarlo Marena...

Fresh egg tagliolini pasta, black “hooked” truffle from Pollino, red prawns from Capo Rizzuto, sauce of Norman butter and Parmigiano Reggiano vacche rosse. A delicacy by Alfonso Crescenzo at Pietramare, in Isola di Capo Rizzuto (Crotone)

Fresh egg tagliolini pasta, black “hooked” truffle from Pollino, red prawns from Capo Rizzuto, sauce of Norman butter and Parmigiano Reggiano vacche rosse. A delicacy by Alfonso Crescenzo at Pietramare, in Isola di Capo Rizzuto (Crotone)

by Carlo Passera

Read | 19-09-2017 | 07:00 | Carlo Mangio

Presenting Edoardo Fumagalli, winner of the Italian S.Pellegrino Young Chef

Born in Brianza in 1989, he works at La Locanda del Notaio in Pellio Intelvi (Co). Here’s how he’s reached this goal

Edoardo Fumagalli with Anthony Genovese, who will mentor him in preparation of the super finals of the S.Pellegrino Young Chef (photo finedininglovers.it)

Edoardo Fumagalli with Anthony Genovese, who will mentor him in preparation of the super finals of the S.Pellegrino Young Chef (photo finedininglovers.it)

by Carlo Passera

Read | 18-09-2017 | 06:00 | Dall'Italia

Casa Malca in Tulum: a restaurant in the jungle

Sustainability and plenty of guests among mangroves and tropical sea. The story of two successful Italians in Mexico

Milanese Simone Merati is chef at restaurants Filosofia and Ambrosia, inside hotel Casa Malca in Tulum, a popular destination in Yucatan, Mexico (photos by Tokyo Cervigni)

Milanese Simone Merati is chef at restaurants Filosofia and Ambrosia, inside hotel Casa Malca in Tulum, a popular destination in Yucatan, Mexico (photos by Tokyo Cervigni)

by Tokyo Cervigni

Read | 14-09-2017 | 07:00 | Dal Mondo

Guida, the secrets of the chef from Seta

«Restaurants must be full. You must make dishes clients like. Dishes with ants push away people from fine dining»

Antonio Guida on the stage of Identità Golose 2017 in Milan

Antonio Guida on the stage of Identità Golose 2017 in Milan

by Paolo Marchi

Read | 14-09-2017 | 07:00 | Affari di Gola di Paolo Marchi

The fabulous world of Dal Degan

The Asiago plateau is a microcosm of aromas and traditions; the chef, however, makes it contemporary with rigour and harmony

Alessandro Dal Degan, chef-patron at La Tana Gourmet in Asiago

Alessandro Dal Degan, chef-patron at La Tana Gourmet in Asiago

by Carlo Passera

Read | 12-09-2017 | 17:00 | Carlo Mangio

There’s something about mountain cheese

Bottura, Ghezzi and Léveillé competed for the best cheese from Trentino in an auction in Val di Sole. The chef from Modena got the one with the lowest fat

Massimo Bottura, Philippe Léveillé and Alfio Ghezzi participated in the third edition of Asta dei formaggi di malga the charity auction with cheese from Val di Sole and Trentino, on the 4th September at Castello Caldes in Val di Sole

Massimo Bottura, Philippe Léveillé and Alfio Ghezzi participated in the third edition of Asta dei formaggi di malga the charity auction with cheese from Val di Sole and Trentino, on the 4th September at Castello Caldes in Val di Sole

by Paolo Marchi

Read | 12-09-2017 | 07:00 | Primo piano

Gilmozzi: 25 years, 23 dishes

The chef celebrates a quarter of a century working at El Molin in Cavalese. And serves an unforgettable dinner...

Alessandro Gilmozzi foraging in the woods

Alessandro Gilmozzi foraging in the woods

by Carlo Passera

Read | 11-09-2017 | 07:00 | Carlo Mangio

The song of young Gallo

At Locanda del Pilone in Alba a chef born in 1987 gives a convincing display of his creativity and respect for Piedmont

Federico Gallo at Locanda del Pilone. The service, led by Sofia Brunelli (photo by Tanio Liotta) is professional, competent and confident

Federico Gallo at Locanda del Pilone. The service, led by Sofia Brunelli (photo by Tanio Liotta) is professional, competent and confident

by Carlo Passera

Read | 10-09-2017 | 07:00 | Carlo Mangio

50 Best Restaurants, the 2017 edition in Melbourne

After a hugely successful 2016 edition in New York City, The World’s 50 Best Restaurants announces that its 2017 awards will take place in Melbourne in April. The flagship event, celeb ...
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Many confirmations for the Swiss Michelin guide

The new Swiss Michelin Guide has been presented: no news at the top, there are still 3 tri-starred restaurants: Schauenstein in Fürstenau, Peter Knogl's Cheval Blanc  ...
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Michelin Uk awards Clare Smyth and Fat Duck

The brand new Michelin Guide dedicated to Great Britain and Ireland gave Clare Smyth (our interview with her here) the Best Female Chef Award and the team at Peel's&n ...
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Alessandro Martellini, this chef is a rock

In Selva di Val Gardena a young man from Tuscany presents his modern and high quality cooking with determination

Chef Alessandro Martellini

Chef Alessandro Martellini

Read | 09-09-2017 | 07:00 | Paola Pellai | Dall'Italia

Els Casals, when product is king

In the Catalan countryside, Oriol Rovira is offering a limpid territorial cuisine. This is avant-garde too

The Els Casals estate, hotel and restaurant in Sàgas, 100 km north of Barcelona, in the Catalan countryside, tel. +34.938.251200 (photo kitchengardenrestaurants.com)

The Els Casals estate, hotel and restaurant in Sàgas, 100 km north of Barcelona, in the Catalan countryside, tel. +34.938.251200 (photo kitchengardenrestaurants.com)

Read | 08-09-2017 | 07:00 | Philippe Regol | Dal Mondo

Buzzanca, surviving Gheddafi and the earthquake

Born in Tripoli, expelled after the 1969 coup-d’etat and having lost two restaurants in L’Aquila’s earthquake, Marzia started over from Padoan’s pizza

Marzia Buzzanca, soul and engine at Percorsi di gusto in L'Aquila, together with two precious collaborators in the dining room, Alessandra Berardi and Oscar Colaprete. We owe the latter the creative pizza named after him. In the kitchen, two sous chefs, Donatello Cirillo for cooking and Alessandra Giliberti for pizzas

Marzia Buzzanca, soul and engine at Percorsi di gusto in L'Aquila, together with two precious collaborators in the dining room, Alessandra Berardi and Oscar Colaprete. We owe the latter the creative pizza named after him. In the kitchen, two sous chefs, Donatello Cirillo for cooking and Alessandra Giliberti for pizzas

Read | 07-09-2017 | 07:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

Osteria Porta del Vaglio, what a nice surprise

In Saracena, Calabria, young Gennaro Di Pace presents his intelligent and modern cuisine. An impeccable dinner

Gennaro Di Pace (photo by Gabriele Tolisano)

Gennaro Di Pace (photo by Gabriele Tolisano)

Read | 06-09-2017 | 17:00 | Carlo Passera | Carlo Mangio

Christoph Bob, the man who cooks meat for three days

Following the slow rhythm of monks, the German chef at Santa Rosa on the Amalfi Coast surprises with a superb rib steak

Beef rib cooked for 3 days in a vacuum pack and grilled on lava rocks from Vesuvius, with grilled potatoes, buffalo milk yogurt and cream of friggitelli. A superb dish from Christoph Bob, chef at Il Refettorio del Monastero di Santa Rosa in Conca dei Marini (Salerno)

Beef rib cooked for 3 days in a vacuum pack and grilled on lava rocks from Vesuvius, with grilled potatoes, buffalo milk yogurt and cream of friggitelli. A superb dish from Christoph Bob, chef at Il Refettorio del Monastero di Santa Rosa in Conca dei Marini (Salerno)

Read | 06-09-2017 | 07:00 | Gabriele Zanatta | Zanattamente buono

Camanini and the origins of Italian cuisine

The chef from Lido 84 studies the ancient masters, starting from Bartolomeo Scappi. And serves an extraordinary dinner...

Riccardo Camanini at Identità Milano 2017 (photo by Brambilla-Serrani)

Riccardo Camanini at Identità Milano 2017 (photo by Brambilla-Serrani)

Read | 05-09-2017 | Carlo Passera | Carlo Mangio

Klinec in Slovenia: excellent dishes, great wines

Right after the border, in Collio, a delicious and surprising place. And an extraordinary winery too

Read | 04-09-2017 | 07:00 | Carlo Passera | Carlo Mangio

To live like a Pashà

A visit to Antonello Magistà and his mum Maria Cicorella in Conversano: a beautiful and delicious place in Apulia

Antonello Magistà, first from the left, his mum Maria Cicorella in the middle and most of the staff (left to right Sara Pertosa, Livio Improta, Leonardo Caterino, Daniele Gamarro and Mario Magistà): these are the people at Pashà in Conversano. Photo Tanio Liotta

Antonello Magistà, first from the left, his mum Maria Cicorella in the middle and most of the staff (left to right Sara Pertosa, Livio Improta, Leonardo Caterino, Daniele Gamarro and Mario Magistà): these are the people at Pashà in Conversano. Photo Tanio Liotta

Read | 03-09-2017 | 07:00 | Carlo Passera | Carlo Mangio

When Pepe was just Franco

«I used to sell lifebuoys and unloaded post wagons. Modern pizzaioli should be born in the dining room, and then grow up in the kitchen»

Franco Pepe in a photo from Californian website The Taste SF which carefully follows the best Italy has to offer, from San Francisco. The pazzaiolo from Caiazzo, wearing the apron already used at Identità di Pizza 2014 in Milan, is explaining and preparing his most famous pizza, Margherita sbagliata (photo www.thetastesf.com)

Franco Pepe in a photo from Californian website The Taste SF which carefully follows the best Italy has to offer, from San Francisco. The pazzaiolo from Caiazzo, wearing the apron already used at Identità di Pizza 2014 in Milan, is explaining and preparing his most famous pizza, Margherita sbagliata (photo www.thetastesf.com)

Read | 02-09-2017 | 06:00 | Paolo Marchi | Mondo pizza

From barge to relais on Etna

The story of Bleri Dervishi, 23, who landed in Italy 20 years ago. Today he’s the chef at Monaci delle Terre Nere, boutique hotel in Zafferana

The story of Albanian Bleri Dervishi, who landed in Italy with his mum when he was three. He’s now the chef at Locanda Nerello inside relais Monaci delle Terre Nere, on Etna

The story of Albanian Bleri Dervishi, who landed in Italy with his mum when he was three. He’s now the chef at Locanda Nerello inside relais Monaci delle Terre Nere, on Etna

Read | 29-08-2017 | 07:00 | Mariella Caruso | Dall'Italia
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