Christian Milone
Beetroot risotto, Franciacorta sauce and Grana cheese by Gualtiero Marchesi
Signature Dishes La ricetta dell'estate di Domenico Stile
di Valeria Carbone
Leggi la scheda
Consulta la guida
di Carlo Passera
di Passione Gourmet
di Federico De Cesare Viola
A detail of Taverna del porto in Tricase Porto, Salento. A table perfect for waiting for a latecomer. Or if you’re the one who’s early
Bread at Cortile Arabo in Marzamemi: made with flour from ancient Sicilian wheat varieties
Mauro Uliassi
Antonio and Luca Abbruzzino, father and son: they completely renovated their restaurant in Catanzaro Lido (photos by Tanio Liotta)
Domingo Schingaro, born in 1980, is chef at Due Camini in Savelletri di Fasano (Brindisi)
The staff at Gambero Rosso in Marina di Gioiosa Ionica: left to right Giuseppe Marando, Stefano Frascà, Giuseppe Figliomeni, Salvatore Frascà, Tiziana Sculli, Jousset Ghezy, Mirela Barbu, Francesco Sculli, Caterina Favasuli, Chiara Fiorenza and chef Riccardo Sculli
Joe’s Beerhouse in Windhoek, capital of Namibia, in 160 Nelson Mandela Avenue
Andrea Alfieri and Samantha Serafini, husband and wife, with Roberta Zulian, to the left, sous-chef of Alfieri for the past 17 years
Francesco, in the vegetable garden supplying his restaurant, Moera in Avella (Avellino) tel. +39.081.8252924 (photo obiettivonotizie.it)
Gnocchi with quarantine potatoes, red prawns, prescinsoa and marjoram. One of the dishes from Impronta D’Acqua, recently opened in Cavi di Lavagna (Genova). At the helm, Friulian Ivan Maniago and partner Romina Di Fabio, tel. +39.375.5291077
Caserecce with glazed chicken, harissa and lemon confit by William Ledeuil. A few days ago the famous Parisian chef opened Kitchen Ter(re) in Boulevard Saint German 26
The dining room at Hisa Denk, restaurant and hotel at Zgornja Kungota, in Slovenia, between Styria and Maribor, tel. +386.(0)2.65 63551 (photo hisadenk.si)
Simone Fracassi, a great butcher and guardian of authenticity, launched an idea: Italian cuisine around the world should be safeguarded by Unesco as a world immaterial heritage
Toasted chicken skin with anchovy bone, the first of a magnificent series of 27 tapas at Tickets, Barcelona, one Michelin star and 25th in the World's 50 Best (translated into English by Slawka G. Scarso)
Stefan Gruber
Andrea Mattei, to the right, with sous chef Andrea Ferrari, left, and pastry chef Diego Poli in the middle. The other sous chef Simone Di Maio completing the team at Meo Modo al Borgo Santo Pietro in Chiusdino (Siena) is missing
The team at Giglio in Lucca, a restaurant that’s becoming increasingly popular: left to right Benedetto Rullo, Dani Grieco, Francesco Massagli, Stefano Terigi, Lorenzo Stefanini (with Rullo they form the trio of chefs) and Nicolò De Angelis. Photos by Tanio Liotta
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)
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