Piero Gabrieli explains the topic of the new edition of the technical meeting organised at Università della Pizza

The multi-awarded chef fights for sustainability, the poor, and food culture. The last masterclass in New York

Eric Ripert, chef at restaurant Le Bernardin in New York, 3 Michelin stars, 17th in the World’s 50Best. Photos by Brambilla/Serrani

In the civet that becomes a mole, the chef from Modena expresses the ideas of a lifetime. The masterclass that thrilled New York

Massimo Bottura and Takahiko Kondo from Osteria Francesana in Modena. The Modenese chef opened the last masterclass at Identità New York, edition number 8 (photo Brambilla/Serrani)

The complete photo gallery from the dinner at Eataly Flatiron, a friendly and innovative format that conquered the American public

I protagonisti della cena Dine Around a Eataly Flatiron, New York, mercoledì 11 sera. Da sinistra a destra, Nicola Farinetti, Corrado Scaglione, Ana Ros, Bobo Cerea, Paolo Marchi, Virgilio Martinez, Caterina Ceraudo, Takahiko Kondo e Massimo Bottura (foto e fotogallery di Brambilla/Serrani)

During the lesson with the two chefs, we discover unforeseen affinities between the gastronomies of Peru and East Lombardy

To the sides, Virgilio Martinez, Central in Lima (Peru) and Roberto Cerea aka Bobo from Da Vittorio in Brusaporto (Bergamo), East Lombardy’s testimonial. In the middle, Bolognese Lorenzo Dal Bo, who recently left Cerea’s restaurant to work with Virgilio (photo Brambilla/Serrani)

At Gastronomika 2017 the chef from Celler presents an extraordinary (culinary) journey in the Iberian country

Joan Roca replies to the journalists at the end of his lesson at Gastronomika 2017

Identità New York opens with a great journey from Slovenia to Calabria. With two chefs that overcome all stereotypes

Ana Ros from Hisa Franko (Kobarid, Slovenia) and Caterina Ceraudo from Dattilo, near Crotone. They opened the 8th edition of Identità New York at Eataly Flatiron (photo Brambilla/Serrani)

An internship with the Santinis, his love for Trippa and Romito, the difficulties of our cuisine in the US. An interview with the chef from Spiaggia

Tony Mantuano, originally from Wisconsin, is patron chef at restaurant Spiaggia in Chicago since 1984, one Michelin star. In the same city he also owns Cafè Spiaggia, Purple Pig, Terzo Piano and River Roast (photos by Brambilla/Serrani)

The two pizzaioli have very different styles but their reflections are based on the same tradition

Fernando Darin from Ray’s & Stark Bar inside the Museum of Modern Art in Los Angeles and Corrado Scaglione of Enosteria Lipen, in Triuggio, Brianza (photo by Brambilla/Serrani)

In Chicago the two chefs explore pasta starting from two classics, cartoccio and carbonara. And they get very far

Davide Oldani of D’O in Cornaredo and New Yorker Jonathan Benno, soon at the helm of Benno, on the 27th, in front of Eataly Chicago (photo Brambilla/Serrani)