Valerio Centofanti
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onionby Antonino Cannavacciuolo
Mondo pizza A Palermo: la pizza come uno sfincione
di Alessandra Meldolesi
Leggi la scheda
Consulta la guida
di Luciana Squadrilli
di Massimiliano Rella
di Andrea Petrini
Ludovica and Riccardo Gaspari in front of SanBrite, their new restaurant in Alverà, in Cortina d'Ampezzo
Arancino with garlic, oil and hot chilli peppers from Lorenzo Cuomo
Vineyards at Carmey Avdat Farm, one of the most inhospitable areas in the desert of Negev, but only seemingly so (translated into English by Slawka G. Scarso)
Stara Kuca in Podgorica, tel. +382.069.030204, nice cuisine in Montenegro (translated into English by Slawka G. Scarso)
L'Address by Fulgurances, in 10 Rue Alexandre Dumas, 11th Arrondissement in Paris, tel. +33.(0)1.43481459, is closed from Saturday to Monday. Tasting menu: 19 and 24 euros at lunchtime, 46 and 58 in the evening
The brigade at Castello di Guarene: left to right Marcello Dobrovolsky, Leonardo Bielsa, Gianluca Palomba, Mattia Bini, Orce Ilijev, Francesca Boano and chef Gabriele Boffa. One member of the kitchen staff was missing, Luca Colombo
White chocolate, Hollandaise sauce, caviar and gold. This is Fabergé Egg as imagined by Igor Grishechkin, chef at restaurant Kokoko in Saint Petersburg in Russia, in Voznesensky prospect 6, tel. +7.812.4182060 (translated into English by Slawka G. Scarso)
Four main characters at Enoteca La Torre in Rome: sommelier Rudy Travagli, sous Antonio Autiero, maître Luigi Picca and chef Domenico Stile
The view you can enjoy from the iconic Grand Hotel Europe in Saint Petersburg. The Russian metropolis is betting a lot on its restaurants. We established this during the first edition of Gourmet Days, 4th-9th July
Ferran Adrià with the staff at Identità Expo in 2015: the Catalan chef announces he’ll reopen elBulli in Cala Montjoi in 2018
S'Apposentu di Casa Puddu, with Roberto Petza in Siddi, Marmilla, in the inland of Sardinia (photo Tommaso Malfanti)
A souvenir photo on June the 27th at the end of a talk show on the future of gastronomy in Barcelona. All dedicated to the World's 50 Best Restaurant. Left to right: Joan Roca, Renè Redzepi, Massimo Bottura, Ferran Adrià and Will Guidara. At the time of the photo, Daniel Humm, who guides Eleven Madison Park in New York with Guidara had already left
Alessandra Mauri and Luca Butti in their ice cream shop in Cantù, in the province of Como. They bought it in February 2010. It was already called Nonna Papera [Grandma Duck] a name too nice to change it. Contrary to the Walt Disney character, their Nonna Papera makes ice creams, not apple pie
Fiordilatte gelato browned by smoking rosemary. A promising experiment by Carlo Cracco and Luca Sacchi, sous chef and pastry chef at restaurant Cracco in Milan
With Cesare Battisti from Ratanà, discovering Uova di Selva [Forest eggs] from La Gramola, in Valtellina
La brigata de Al Pont de Ferr guidata da Vittorio Fusari. Lo chef ci racconta il suo ritrovato rapporto con Milano
A display of special breads made by Antonio Cera, the economist-baker who in San Marco in Lamis sul Gargano, from Saturday 17th to Monday 19th June will celebrate a national festival dedicated to bread with a special attention to Grani Futuri [future wheat varieties] and Associazione Futurista del Pane
Enrico Mazzaroni is back at the helm of a restaurant after the earthquake that on the 30th October forced him to close his beloved Il Tiglio in Montemonaco, in the inland of the Marche. It’s now Tiglio In Vita, Lungomare Scarfiotti 47 in Porto Recanati (Macerata), tel. +392.0397238 (photo Samuela Conti, translated into English by Slawka G. Scarso)
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