Incredible Yannick Alléno: six stars at Pavillon Ledoyen

We’ve visited the new Pavyllon, 3rd restaurant of the chef in the building on the Champs-Élysées. Another macaron right from the start...

The complete team from Yannick Alléno’s Pavillon Ledoyen in Paris: three restaurants, two stars (three for Alléno Paris, two for L’Abysse, one for the new Pavyllon, which we visited)

by Aline Borghese

Read | 14-02-2020 | 12:00 | Dal Mondo

Maksut Askar and the new Turkish cuisine explained in five dishes

Lunch at Neolokal, one of the most interesting new examples of Istanbul’s new wave. Between the Mediterranean Sea and Mesopotamia

Maksut Askar, 43, Turkish of Arab descent, since almost 6 years ago chef at Neolokal in Istanbul, one of the most admired restaurants in Turkey 

by Gabriele Zanatta

Read | 12-02-2020 | 11:00 | Zanattamente buono

All the emblem dishes of Identità Milano, in 14 memorable photos

From Corrado Assenza’s Cassata, featured in the 2020 poster, up to Cracco’s Dried Vegetables, back in 2007

Corrado Assenza’s Cassata, the emblem dish of the 2020 Congress, in a photo from Brambilla - Serrani

by Niccolò Vecchia

Read | 07-02-2020 | 11:00 | IG2020: il senso di responsabilità

Technical tests for the cuisine of the future: David Zilber’s and Riccardo Canella’s Noma

THE CONGRESS’S SPEAKERS – Two pillars in the creative process of one of the most experimental restaurants. A preview

Canadian David Zilber and Paduan Riccardo Canella, respectively Fermentation Lab manager and vice-manager of the Test Kitchen at Rene Redzepi’s Noma in Copenhagen. They will speak at the congress in Milan on Sunday 8th March, at 4 p.m.

by Gabriele Zanatta

Read | 05-02-2020 | 11:00 | IG2020: il senso di responsabilità

Culinary Prague: 3 destinations

The old Hapsburg metropolis gives important signs of awakening with La Degustation Bohëme bourgeoise, Casa de Carli and Bellevue

The open view kitchen at La Degustation Bohëme bourgeoisein Haštalká 18, +420222311234, one Michelin star since 2012 (photo ladegustation.cz)

by Felice Modica

Read | 03-02-2020 | 12:00 | Dal Mondo

Barcal, El Chato, Celele: the new Colombian cuisine

The story of three young restaurants and chefs, united by the desire to see the rebirth of the gastronomic scene, and by their culinary pride

Miguel Warren, 25, from Medellín. He’s one of the emblems of the Colombian gastronomic nouvelle vague 

by Niccolò Vecchia

Read | 31-01-2020 | 11:00 | Dal Mondo

Oakridge Winery, the wildest Australia

At Jo Barrett’s and Matt Stone’s restaurant, dishes include flowers, leaves, roots and aromatic herbs from the country’s native people

Matt Stone and Jo Barrett, partners and co-chefs at Oakridge Winery in the Yarra Valley, Australia, 900 km south-west of Sydney

by Gianna Melis

Read | 29-01-2020 | 11:00 | Dal Mondo

A tasting of Prague and the Czech Republic, what with beer, wine and gin

«This is a city you should visit multiple times», The people at the tourism bureau explain. Here are some excellent, drinkable reasons

A fascinating view of Prague, a city worth discovering even from a wine & food point of view 

by Raffaele Foglia

Read | 24-01-2020 | 11:00 | In cantina

The marvellous menu of Joan Roca, an indictment of environmental disasters

At Madrid Fusión the chef presented La tierra se agota, a tasting of dishes that enclose precious messages

Joan Roca’s speech at Madrid Fusión

by Carlo Passera

Read | 22-01-2020 | 14:00 | Dal Mondo

Bros at Madrid Fusión: the making of the millennial chef and a retro aroma of rancid

Pellegrino and Potì define contemporary chefs through the use of a modern language and the recuperating of their background of flavours

Floriano Pellegrino and Isabella Potì at Madrid Fusión

by Carlo Passera

Read | 20-01-2020 | 14:00 | Carlo Mangio
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    PizzaUp, the winning word is empathy

    Philosopher and jazz musician Massimo Donà opened the works at Molino Quaglia paraphrasing Magritte: Ceci n’est pas une pizza

    On the 6th of November the curtain fell on edition 2019 at PizzaUp inside the school of Molino Quaglia in Vighizzolo d'Este (Padua) after three days of works with the presentation of the first volume of the Almanacco della Pizza. In the middle, wearing a black t-shirt, the man who revolutionised contemporary pizza: Simone Padoan

    On the 6th of November the curtain fell on edition 2019 at PizzaUp inside the school of Molino Quaglia in Vighizzolo d'Este (Padua) after three days of works with the presentation of the first volume of the Almanacco della Pizza. In the middle, wearing a black t-shirt, the man who revolutionised contemporary pizza: Simone Padoan

    Read | 15-01-2020 | 11:00 | Paolo Marchi | Mondo pizza

    Fatih Tutak opens Turk: I want to create a new alphabet for Turkish cuisine

    After some important international experiences, he returns to Istanbul with an ambitious project. We were the first to visit him...

    Fatih Tutak in action. He’s the chef at the new Turk in Istanbul

    Fatih Tutak in action. He’s the chef at the new Turk in Istanbul

    Read | 13-01-2020 | 11:00 | Carlo Passera | Carlo Mangio

    Eduardo Tuccillo, an Italian Twist in London

    Raised near Naples, for 5 years now his restaurant in Marylebone has been fully booked, offering a rich cuisine inspired by the tapas format

    Giulia and Eduardo Tuccillo of Twist - Kitchen and Tapas, 42 Crawford Street, London, tel. +442077233377

    Giulia and Eduardo Tuccillo of Twist - Kitchen and Tapas, 42 Crawford Street, London, tel. +442077233377

    Read | 09-01-2020 | 11:00 | Federica Carr | Dal Mondo

    Stefano Ferraro, head pastry-chef at Noma: failing is a premise for growth

    The chef from Torino, responsible for the desserts in the famous Danish establishment, tells his story. And offers advice to his young colleagues

    Stefano Ferraro, from Torino, since February 2018 is head pastry-chef at Noma in Copenhagen, restaurant number two according to the World’s 50Best, and 2 Michelin stars

    Stefano Ferraro, from Torino, since February 2018 is head pastry-chef at Noma in Copenhagen, restaurant number two according to the World’s 50Best, and 2 Michelin stars

    Read | 03-01-2020 | 11:00 | Stefano Ferraro | Chefs' life stories

    Bowerman explains risotto abroad (and for the “mantecatura” only uses rice cream)

    On the stage of the Gastromasa congress, in Istanbul, she shows how to make an excellent vegetarian risotto, adding no salt or fat

    Cristina Bowerman on the stage of Gastromasa in Istanbul

    Cristina Bowerman on the stage of Gastromasa in Istanbul

    Read | 30-12-2019 | 11:00 | Carlo Passera | Dal Mondo

    Tom Cenci opens the Loyal Tavern in London. An instant success

    With the Duck & Waffle in his past, the chef has redefined the rules of an old gastropub. Immediately fully booked

    Tom Cenci, chef at Loyal Tavern on Bermondsey Street, London

    Tom Cenci, chef at Loyal Tavern on Bermondsey Street, London

    Read | 27-12-2019 | 11:00 | Federica Carr | Dal Mondo

    Stefano Chinappi, back to pizza

    The historic Roman restaurateur remains faithful to fine seafood cuisine. But has added a new delicious offer...

    Chinappi’s pizza with tomato, garlic, oil and chilli pepper 

    Chinappi’s pizza with tomato, garlic, oil and chilli pepper 

    Read | 25-12-2019 | 11:00 | Luciana Squadrilli | Mondo pizza

    Guillaume Sanchez, enfant prodige

    A trained pastry-chef born in 1990, for two years now he’s been at the helm of Neso in Paris, one star right from the start.

    Guillaume Sanchez, 29, chef at Neso in Paris (one Michelin star), in a photo from GQ France, which awarded him as chef of 2018

    Guillaume Sanchez, 29, chef at Neso in Paris (one Michelin star), in a photo from GQ France, which awarded him as chef of 2018

    Read | 23-12-2019 | 11:00 | Olivier Reneau | Dal Mondo

    Fermentations, yes or no? René Redzepi has no doubts: it’s the food of the future

    At Noma in Copenhagen, discovering the totalising passion for cold fire. Summed up in a rich how-to guide

    Photos from Noma’s test kitchen. Almost every single dish at the restaurant in Copenhagen (2 Michelin stars and number 2 in the World's 50Best) includes one or more fermented ingredients 

    Photos from Noma’s test kitchen. Almost every single dish at the restaurant in Copenhagen (2 Michelin stars and number 2 in the World's 50Best) includes one or more fermented ingredients 

    Read | 20-12-2019 | 11:00 | Gabriele Zanatta | Zanattamente buono

    Ivano Veccia, Ischia’s pizza at Qvinto’s in Rome

    In the north of the city, a place with endless facets, opened a few months ago. It also includes a good pizzeria. Here’s what we tasted

    Pizza from Qvinto, a Roman multifaceted place

    Pizza from Qvinto, a Roman multifaceted place

    Read | 18-12-2019 | 11:00 | Luciana Squadrilli | Mondo pizza