Parma’s tribute to the master of time

Big celebrations for Richard Geoffroy, the father of Dom Pérignon’s timeless vintages. He’s leaving the Maison in Epernay after 28 years

Richard Geoffroy during his speech in the council chambers in Parma’s town hall. For 28 years now he’s been chef de cave at Dom Pérignon. He’s going to leave the Maison in Epernay after the 2018 harvest. Photo by Matteo Fornari

Richard Geoffroy during his speech in the council chambers in Parma’s town hall. For 28 years now he’s been chef de cave at Dom Pérignon. He’s going to leave the Maison in Epernay after the 2018 harvest. Photo by Matteo Fornari

by Paolo Marchi

Read | 18-05-2018 | 11:00 | Affari di Gola di Paolo Marchi

Seasons at Amaro

In Warsaw, in the most famous Polish fine dining restaurant. Where the menu changes weekly

Rhubarb, rose and green juniper, one of the many remarkable dishes by Wojciech Modest Amaro, chef at Atelier Amaro in Warsaw, one Michelin star

Rhubarb, rose and green juniper, one of the many remarkable dishes by Wojciech Modest Amaro, chef at Atelier Amaro in Warsaw, one Michelin star

by Beniamin Chalupinski

Read | 15-05-2018 | 12:00 | Dal Mondo

The great cuisine of Gualtiero Marchesi, only ten days ago

Grand Hotel Tremezzo, a timeless place, offers the Maestro’s recipes. As well as other delicious, super classics

Rice, gold and saffron, an iconic dish by Gualtiero Marchesi. We tasted it again, recently, at Grand Hotel Tremezzo, together with more recipes by the Maestro, as well as other great fine dining classics 

Rice, gold and saffron, an iconic dish by Gualtiero Marchesi. We tasted it again, recently, at Grand Hotel Tremezzo, together with more recipes by the Maestro, as well as other great fine dining classics 

by Carlo Passera

Read | 14-05-2018 | 15:00 | Carlo Mangio

Massimiliano Alajmo’s Vibrazioni: listening to a dessert

The menu at Le Calandre now includes a magnificent sweet windmill in 16 acts. Experiencing ingredients via headphones

by Gabriele Zanatta

Read | 10-05-2018 | 11:00 | Zanattamente buono

Vincenzo Digifico: one year with Paco Pérez

After exactly 12 months in Spain, the young pastry chef at Catalan restaurant Miramar tells us about his experience

Vincenzo Digifico

Vincenzo Digifico

by Niccolò Vecchia

Read | 09-05-2018 | 10:00 | Dal Mondo

Calabria, France, Japan: the story of Simone Cantafio in a dish

The Italian chef presented it at the World Cuisine Academic Meeting. «I’ve used my brain, my heart, my memories and feelings»

La natura parla, l'esperienza traduce is the latest dish by Simone Cantafio, born in 1986, chef at Michel Bras in Toya. He presented it during a Japanese congress, and it tells the story of his life between Calabria, France and Japan 

La natura parla, l'esperienza traduce is the latest dish by Simone Cantafio, born in 1986, chef at Michel Bras in Toya. He presented it during a Japanese congress, and it tells the story of his life between Calabria, France and Japan 

by Roberta Rampini

Read | 08-05-2018 | 11:00 | Dal Mondo

The great Vrijmoed shines twice on Ghent

Meet the Flemish chef, with two brand new stars, leading the food scene in Belgium’s third largest city

Michaël Vrijmoed and the extraordinary fish from the North Sea 

Michaël Vrijmoed and the extraordinary fish from the North Sea 

by Carlo Passera

Read | 04-05-2018 | 10:00 | Carlo Mangio

Armando Codispoti, an Italian in Beirut

Ten questions to the globetrotter Calabrian chef, now at Gavi in Lebanon. He’s opening a special restaurant in Milan in July

Armando Codispoti, born in Calabria in 1971, is the chef at restaurant Gavi in Beirut since three years ago. In July, he’ll open Otium in Milan

Armando Codispoti, born in Calabria in 1971, is the chef at restaurant Gavi in Beirut since three years ago. In July, he’ll open Otium in Milan

by Gabriele Zanatta

Read | 02-05-2018 | 15:00 | Dal Mondo

Twins of Mother Russia

In Moscow, a visit to Sergey and Ivan Berezutskiy, discovering the reason behind the success of Twins. And the irresistible growth of a continent

Twins Ivan and Sergey Berezutskiy from restaurant Twins in Moscow (photo Igor Rodin)

Twins Ivan and Sergey Berezutskiy from restaurant Twins in Moscow (photo Igor Rodin)

by Beniamin Chalupinski

Read | 30-04-2018 | 11:00 | Dal Mondo

Camastra and the future note by note

He’s Italian, he has a Michelin star in Poland and is developing a project to extract pure flavours and aromas from ingredients

Apulian Andrea Camastra, 38, is the chef at restaurant Senses in Warsaw, one Michelin star (photo credits Senses)

Apulian Andrea Camastra, 38, is the chef at restaurant Senses in Warsaw, one Michelin star (photo credits Senses)

by Beniamin Chalupinski

Read | 27-04-2018 | 10:00 | Dal Mondo
Pagine Gastronomiche
Mancano

0
giorni
0
ore
0
minuti
0
secondi


al lancio del portale PAGINE GASTRONOMICHE
Una guida online ideale per le esigenze di start up, professionisti in cerca di un orientamento per una nuova attività o per conoscere i migliori fornitori del settore.
Un servizio di consulenza innovativo.
Risposte uniche, complete e tempestive.

Eight chefs and a schiscetta against waste

Thanks to Bottura, the Sforza Castle turned into a pop-up restaurant for one night, where everyone cooked to support Refettorio

A souvenir photo of a nice charity event on April 19th at the Sforza Castle in Milano. Everyone cooked to support Food for Soul and Refettorio Ambrosiano. Left to right: Matias Perdomo, Antonio Guida, Andrea Berton and Enrico Cerea together lift a beaming Massimo Bottura. After Cerea and the presenter, Hakan Bulgurlu, general manager at Arçelik, Giancarlo Morelli, Viviana Varese and Carlo Cracco

A souvenir photo of a nice charity event on April 19th at the Sforza Castle in Milano. Everyone cooked to support Food for Soul and Refettorio Ambrosiano. Left to right: Matias Perdomo, Antonio Guida, Andrea Berton and Enrico Cerea together lift a beaming Massimo Bottura. After Cerea and the presenter, Hakan Bulgurlu, general manager at ArçelikGiancarlo Morelli, Viviana Varese and Carlo Cracco

Read | 26-04-2018 | 12:00 | Paolo Marchi | Primo piano

Christoph Bob: Chef's Table is the best restaurant where I have ever dined

The German chef now living in Italy tells us about his memorable dinner at César Ramirez’s, a Mexican in Manhattan

The counter at Chef’s Table at Brooklyn Fare in New York, with chef César Ramirez, 3 Michelin stars. 431 W 37th Street in Manhattan (photo www.brooklynfare.com)

The counter at Chef’s Table at Brooklyn Fare in New York, with chef César Ramirez, 3 Michelin stars. 431 W 37th Street in Manhattan (photo www.brooklynfare.com)

Read | 23-04-2018 | 12:00 | Christoph Bob | Chefs' life stories

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

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

Read | 16-04-2018 | 10:00 | Gabriele Zanatta | 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)

Read | 16-04-2018 | 10:00 | Mariella Caruso | 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

Read | 13-04-2018 | 07:00 | Gabriele Zanatta | 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

Read | 11-04-2018 | 11:00 | Paolo Marchi | 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 

Read | 11-04-2018 | 17:00 | Niccolò Vecchia | 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 

Read | 10-04-2018 | 17:00 | Gabriele Zanatta | 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

Read | 09-04-2018 | 17:00 | Carlo Passera | Carlo Mangio
ENG Grana Padano Home
ENG S.Pellegrino home
ENG Birra Moretti home
ENG Lavazza home
Petra Molino Quaglia Home
ENG Monograno Felicetti home
Berto's Coldline home Piazza home Caraiba Host home
ADConvivio

Iscrizione alla newsletter

Per iscriversi compilare il modulo sottostante in tutte le sue parti.

Sarà nostro piacere tenervi costantemente informati.







Selezionare la categoria in cui vi identificate per lavoro o semplice passione e curiosità.



Ai sensi del D.Lgs. 196/2006 i dati personali possono essere utilizzati da Marchi di Gola per l'invio della newsletter, per finalità amministrative, di marketing, pubblicitarie, informative e per l’eventuale partecipazione al congresso.
Il consenso alle comunicazioni indicate per le predette finalità è facoltativo e potrà essere revocato agevolmente in qualsiasi momento ai sensi dell’art 7 del citato decreto legislativo.

Warning!