Ricard Camarena: today’s fine dining is an unforgettable aubergine

The great chef discusses global trends and young chefs, Italy, Spain and France. He’s sure: good vegetables are the future

A long chat with Ricard Camarena, one of the greatest contemporary Spanish chefs, in Valencia

A long chat with Ricard Camarena, one of the greatest contemporary Spanish chefs, in Valencia

by Carlo Passera

Read | 19-04-2018 | 15:00 | Carlo Mangio

Caffè Italia, poetry on paper

Issue number 2 of Johanna Ekmark’s editorial project is out. An evocative journey across craftsmanship and food

Copies of issue number two of Caffè Italia, available online from caffeitalia.se, for 33 euros. Swedish photo-reporter Johanna Ekmark, who’s lived in Italy for over 30 years now, curates the project 

Copies of issue number two of Caffè Italia, available online from caffeitalia.se, for 33 euros. Swedish photo-reporter Johanna Ekmark, who’s lived in Italy for over 30 years now, curates the project 

by Gabriele Zanatta

Read | 16-04-2018 | 10:00 | In libreria

Giancarlo Morelli and Pedro Miguel Schiaffino, a union of souls

The cook from Lombardy and his Peruvian colleague became friends when they first shook hands. And with the first tasting of Chonta

Morelli and Schiaffino during the four-handed dinner at Morelli Milano (photo by Devid Rotasperti)

Morelli and Schiaffino during the four-handed dinner at Morelli Milano (photo by Devid Rotasperti)

by Mariella Caruso

Read | 16-04-2018 | 10:00 | Dall'Italia

Corrado Assenza: my days with the troupe of Netflix

As of today, the much awaited episode of Chef's Table dedicated to the great Sicilian pastry maker is online. Noto under the spotlight

Corrado Assenza with the American troupe of Chef's Table, last June. Their visit resulted in a 45-minute film, available on Netflix as of today

Corrado Assenza with the American troupe of "Chef's Table", last June. Their visit resulted in a 45-minute film, available on Netflix as of today

by Gabriele Zanatta

Read | 13-04-2018 | 07:00 | Zanattamente buono

The new Pummà in Milan

Beniamino Bilali arrived from Emilia Romagna with his latest pizza project and two important collaborations

Beniamino Bilali with gastronomist and food critic Andrea Grignaffini at the end of an extraordinary tasting at Pummà Milano

Beniamino Bilali with gastronomist and food critic Andrea Grignaffini at the end of an extraordinary tasting at Pummà Milano

by Paolo Marchi

Read | 11-04-2018 | 11:00 | Mondo pizza

TheFork Restaurant Awards - New Openings: the first edition

Identità Golose and TheFork launch the first event dedicated to new restaurants, selected by 70 Top Chefs

Identità Golose asked 70 among the most important fine-dining chefs in Italy to select the best 70 new restaurants and managements that debuted between January 2017 and March 2018: this is the premise for the first edition of TheFork Restaurants Awards - New Openings. TheFork’s users will vote these 70 restaurant and on the 28th May, during a gala dinner in Milan, the most voted establishment will be announced 

Identità Golose asked 70 among the most important fine-dining chefs in Italy to select the best 70 new restaurants and managements that debuted between January 2017 and March 2018: this is the premise for the first edition of TheFork Restaurants Awards - New Openings. TheFork’s users will vote these 70 restaurant and on the 28th May, during a gala dinner in Milan, the most voted establishment will be announced 

by Niccolò Vecchia

Read | 11-04-2018 | 17:00 | Primo piano

Professor Lopriore

A whole day of classes at Iulm in Milan with the visionary chef from Appiano Gentile and historian Luca Govoni

On Thursday Paolo Lopriore and Luca Govoni gave a lesson at Iulm in Milan to the participants of two Master courses in Food and wine communication and Made in Italy. The chef from Como is holding a revolutionary swinging spit 

On Thursday Paolo Lopriore and Luca Govoni gave a lesson at Iulm in Milan to the participants of two Master courses in "Food and wine communication" and "Made in Italy". The chef from Como is holding a revolutionary swinging spit 

by Gabriele Zanatta

Read | 10-04-2018 | 17:00 | Zanattamente buono

The amazing Miguel Ángel Mayor, rediscovering Latin and Arab flavours

At Sucede in Valentia, the young chef previously at Adrià’s studies the Pre-Columbian roots of gastronomic history. Turning them into dishes

Discovering the extraordinary work of Miguel Ángel Mayor at Sucede in Valencia

Discovering the extraordinary work of Miguel Ángel Mayor at Sucede in Valencia

by Carlo Passera

Read | 09-04-2018 | 17:00 | Carlo Mangio

Quique, la evolucion y el origen

In Denia, the 2018 menu. Dacosta focuses on the continuous progresses of a unique cuisine, the result of great raw materials

by Paolo Marchi

Read | 04-04-2018 | 16:00 | Cibi Divini

Diego Oka, around the world via ceviche

Dining at the super popular La Mar in Miami, Peruvian cuisine with influences from all over

Diego Oka’s ceviche. The Peruvian talent has been at the helm of restaurant La Mar by Gaston Acurio part of the Mandarin Oriental Hotel in Miami, Florida, for the past four years

Diego Oka’s ceviche. The Peruvian talent has been at the helm of restaurant La Mar by Gaston Acurio part of the Mandarin Oriental Hotel in Miami, Florida, for the past four years

by Gabriele Zanatta

Read | 03-04-2018 | 17:00 | Zanattamente buono
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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  ...
READ MORE

Antonio Mermolia: keeping the Italian flag flying in Miami Beach

Traditional cuisine and plenty of good ideas. The happy case of Sirenuse at the Four Seasons Surf Club in Florida

Last year Antonio Mermolia, 34, from Gioia Tauro (Reggio Calabria), became chef at restaurant Le Sirenuse Miami, part of the Four Seasons Surf Club in Miami Beach, 9011 Collins Avenue, tel. +1.786.4822280

Last year Antonio Mermolia, 34, from Gioia Tauro (Reggio Calabria), became chef at restaurant Le Sirenuse Miami, part of the Four Seasons Surf Club in Miami Beach, 9011 Collins Avenue, tel. +1.786.4822280

Read | 03-04-2018 | 07:00 | Gabriele Zanatta | Zanattamente buono

Tim Raue, an unexpected China in Berlin

In the German capital, a visit to the n. 48 chef in the world, whose cuisine has a strong Chinese inspiration

Tim Raue at work. He’s one of the most acclaimed chefs in Berlin, and perhaps in all of Germany; his restaurant, named after him, is at number 48 in the 50Best

Tim Raue at work. He’s one of the most acclaimed chefs in Berlin, and perhaps in all of Germany; his restaurant, named after him, is at number 48 in the 50Best

Read | 01-04-2018 | 17:00 | Fulvio Marcello Zendrini | Dal Mondo

Potatoes, carrots and two Italians: dining at Clare Smyth’s

With the chef from Core, in London, there’s restaurant manager Davide Franco and Antonio Acquaviva in the kitchen, both born in Puglia in 1986

Davide Franco, Antonio Acquaviva and Clare Smyth on the stage of Identità Milano 2018 (photo Brambilla-Serrani)

Davide Franco, Antonio Acquaviva and Clare Smyth on the stage of Identità Milano 2018 (photo Brambilla-Serrani)

Read | 31-03-2018 | Carlo Passera | Identità Milano

Paco Torreblanca: less is more

The lesson by the great Spanish pastry chef featured an essential dessert, a tribute to Langhe and Kandinskij

The dessert that Paco Torreblanca, a master in Spanish pastry making, presented in Milan (photo Brambilla-Serrani)

The dessert that Paco Torreblanca, a master in Spanish pastry making, presented in Milan (photo Brambilla-Serrani)

Read | 27-03-2018 | 07:00 | Gabriele Zanatta | Identità Milano

Disfrutar, technique and enjoyment

During the lesson in Milan, the Catalan trio presented Oc'oo, a Korean tool with endless features

Close up, Oriol Castro, with Mateu Casañas and Eduardo Xatruch, at the helm of Disfrutar, the young and already acclaimed establishment in Barcelona (photo Brambilla/Serrani)

Close up, Oriol Castro, with Mateu Casañas and Eduardo Xatruch, at the helm of Disfrutar, the young and already acclaimed establishment in Barcelona (photo Brambilla/Serrani)

Read | 26-03-2018 | 07:00 | Carlotta Casciola | Identità Milano

Yannick Alléno and the love for pasta

The French chef worth 6 Michelin stars and his tribute to Italy, in two dishes dedicated to our emblematic ingredient

At Identità Milano, French cuisine superstar Yannick Alléno participated in Identità di Pasta, in collaboration with Pastificio Felicetti. He also held a lesson in the Auditorium, and on this occasion too, he presented a pasta-based dish

At Identità Milano, French cuisine superstar Yannick Alléno participated in Identità di Pasta, in collaboration with Pastificio Felicetti. He also held a lesson in the Auditorium, and on this occasion too, he presented a pasta-based dish

Read | 24-03-2018 | 07:00 | Mariella Caruso | Identità Milano

Denia, Pont Sec and a challenge for pizza

This corner of Spain is the land of coques. Pep Romany enhances these centennial and delicious small pizzas in a tavern with kitchen garden

Pep Romany, patron chef at Pont Sec in Denia, Spain, in front of the kitchen garden he started two years ago

Pep Romany, patron chef at Pont Sec in Denia, Spain, in front of the kitchen garden he started two years ago

Read | 24-03-2018 | 07:00 | Paolo Marchi | Cibi Divini

Gaggan: the human factor is food itself

The Indian chef was a star at the congress – with a food cost of 95% and an invitation: «don't lose your dream»

Gaggan Anand at Identità Milano 2018 (photo Brambilla-Serrani)

Gaggan Anand at Identità Milano 2018 (photo Brambilla-Serrani)

Read | 23-03-2018 | Alessandra Gesuelli | Identità Milano

Refettorio, Bottura’s poker

After Milan, Rio and London, it’s now the turn of the Madeleine in Paris. Chefs Alleno and Ducasse were the first to cook

Alain Ducasse, Massimo Bottura and Yannick Alleno at the press conference for the launch of Refettorio at the Foyer de la Madeleine, on Thursday morning, 15th March, in Paris. Flashes lightened up the tunnels of a church that has been hosting a soup kitchen for a long time now, though only open at lunchtime. The new establishment will guarantee that evening meals are also available

Alain DucasseMassimo Bottura and Yannick Alleno at the press conference for the launch of Refettorio at the Foyer de la Madeleine, on Thursday morning, 15th March, in Paris. Flashes lightened up the tunnels of a church that has been hosting a soup kitchen for a long time now, though only open at lunchtime. The new establishment will guarantee that evening meals are also available

Read | 21-03-2018 | 06:30 | Paolo Marchi | Dal Mondo

Paolo Lopriore and his creative combination for a convivial table

The chef presents a dish with 103 variations, for a «new frontier that also recuperates homely gestures»

Paolo Lopriore’s lesson at Identità Milano 2018

Paolo Lopriore’s lesson at Identità Milano 2018

Read | 20-03-2018 | Carlo Passera | Identità Milano
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