SanBrite, a new home for the Gasparis

Riccardo and Ludovica opened a restaurant of their own in Cortina

Ludovica and Riccardo Gaspari in front of SanBrite, their new restaurant in Alverà, in Cortina d'Ampezzo

Ludovica and Riccardo Gaspari in front of SanBrite, their new restaurant in Alverà, in Cortina d'Ampezzo

by Paolo Marchi

Read | 17-07-2017 | 07:00 | Primo piano

The magic of Lorenzo’s arancini

At the latest Festa a Vico, Cuomo, chef at Re Maurì in Vietri, offered a charming version with garlic oil and hot chilli peppers

Arancino with garlic, oil and hot chilli peppers from Lorenzo Cuomo

Arancino with garlic, oil and hot chilli peppers from Lorenzo Cuomo

by Paolo Marchi

Read | 16-07-2017 | 14:00 | Affari di Gola di Paolo Marchi

Cathedrals in the Negev desert

Eating (and drinking) well is possible even in the fascinating and arid area of South Israel. Some recommendations

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)

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)

by

Read | 21-07-2017 | 07:00 | Dal Mondo

That old house in Montenegro

A visit to Podgorica and Stara Kuca, a den for good meat dishes, in the picturesque country in old Yugoslavia

Stara Kuca in Podgorica, tel. +382.069.030204, nice cuisine in Montenegro (translated into English by Slawka G. Scarso)

Stara Kuca in Podgorica, tel. +382.069.030204, nice cuisine in Montenegro (translated into English by Slawka G. Scarso)

by Gualtiero Spotti

Read | 20-07-2017 | 07:00 | Spotti e mangiati

L'Adresse in Paris, an incubator for chefs on the launching pad

Every 6 months, sous-chefs who’re about to work solo arrive in the kitchen of the Fulgurances restaurant

L'Address by Fulgurances, in 10 Rue Alexandre Dumas, 11th Arrondissement in Paris, tel. +33.(0)1.43481459, is closed from Saturday to Monday. Tasting menu: 19 and 24 euros at lunchtime, 46 and 58 in the evening

L'Address by Fulgurances, in 10 Rue Alexandre Dumas, 11th Arrondissement in Paris, tel. +33.(0)1.43481459, is closed from Saturday to Monday. Tasting menu: 19 and 24 euros at lunchtime, 46 and 58 in the evening

by Ilaria Brunetti

Read | 19-07-2017 | 07:00 | Dal Mondo

The world of Boffa at Castello di Guarene

The young chef in the luxury mansion between Roero and Langa: the story of a nice dinner that goes well beyond territory

The brigade at Castello di Guarene: left to right Marcello Dobrovolsky, Leonardo Bielsa, Gianluca Palomba, Mattia Bini, Orce Ilijev, Francesca Boano and chef Gabriele Boffa. One member of the kitchen staff was missing, Luca Colombo

The brigade at Castello di Guarene: left to right Marcello Dobrovolsky, Leonardo Bielsa, Gianluca Palomba, Mattia Bini, Orce Ilijev, Francesca Boano and chef Gabriele Boffa. One member of the kitchen staff was missing, Luca Colombo

by Carlo Passera

Read | 18-07-2017 | 07:00 | Carlo Mangio

Meeting Igor Grishechkin, the most creative chef in Saint Petersburg

Edible jewels, celebrations of Russian fairy tales, sour and fun notes. The complete tasting menu at restaurant Kokoko

White chocolate, Hollandaise sauce, caviar and gold. This is Fabergé Egg as imagined by Igor Grishechkin, chef at restaurant Kokoko in Saint Petersburg in Russia, in Voznesensky prospect 6, tel. +7.812.4182060 (translated into English by Slawka G. Scarso)

White chocolate, Hollandaise sauce, caviar and gold. This is Fabergé Egg as imagined by Igor Grishechkin, chef at restaurant Kokoko in Saint Petersburg in Russia, in Voznesensky prospect 6, tel. +7.812.4182060 (translated into English by Slawka G. Scarso)

by Gabriele Zanatta

Read | 17-07-2017 | 12:00 | Zanattamente buono

What a nice team at Enoteca La Torre

In Rome, inside a jewel of hôtellerie, a group of great professionals offer well-judged and well-executed cuisine

Four main characters at Enoteca La Torre in Rome: sommelier Rudy Travagli, sous Antonio Autiero, maître Luigi Picca and chef Domenico Stile

Four main characters at Enoteca La Torre in Rome: sommelier Rudy Travagli, sous Antonio Autiero, maître Luigi Picca and chef Domenico Stile

by Carlo Passera

Read | 17-07-2017 | 07:00 | Carlo Mangio

Saint Petersburg’s comeback

The northern metropolis aims to become an authoritative guide for the new Russian cuisine. Protagonists, locations and trends

The view you can enjoy from the iconic Grand Hotel Europe in Saint Petersburg. The Russian metropolis is betting a lot on its restaurants. We established this during the first edition of Gourmet Days, 4th-9th July

The view you can enjoy from the iconic Grand Hotel Europe in Saint Petersburg. The Russian metropolis is betting a lot on its restaurants. We established this during the first edition of Gourmet Days, 4th-9th July

by Gabriele Zanatta

Read | 14-07-2017 | 11:00 | Zanattamente buono

Ferran Adrià: here’s what the new elBulli 1846 will be like

The chef announces he’ll open a new space dedicated to cooking and research in 2018 in the old location in Cala Montjoi

Ferran Adrià with the staff at Identità Expo in 2015: the Catalan chef announces he’ll reopen elBulli in Cala Montjoi in 2018

Ferran Adrià with the staff at Identità Expo in 2015: the Catalan chef announces he’ll reopen elBulli in Cala Montjoi in 2018

by Carlo Passera

Read | 15-07-2017 | 07:00 | Dal Mondo

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  ...
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Michelin Uk awards Clare Smyth and Fat Duck

The brand new Michelin Guide dedicated to Great Britain and Ireland gave Clare Smyth (our interview with her here) the Best Female Chef Award and the team at Peel's&n ...
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Casa Puddu, the beauty of Italy

A visit to Roberto Petza’s S'Apposentu: fantastic food, praiseworthy staff, brave project. A format worth following

S'Apposentu di Casa Puddu, with Roberto Petza in Siddi, Marmilla, in the inland of Sardinia (photo Tommaso Malfanti)

S'Apposentu di Casa Puddu, with Roberto Petza in Siddi, Marmilla, in the inland of Sardinia (photo Tommaso Malfanti)

Read | 14-07-2017 | 12:00 | Carlo Passera | Carlo Mangio

A birthday party for The 50 Best

Talk show and tapas in Barcelona for the 15th anniversary of the award. Spain wants to win again in 2018 in Bilbao. Meanwhile Bottura...

A souvenir photo on June the 27th at the end of a talk show on the future of gastronomy in Barcelona. All dedicated to the World's 50 Best Restaurant. Left  to right: Joan Roca, Renè Redzepi, Massimo Bottura, Ferran Adrià and Will Guidara. At the time of the photo,  Daniel Humm, who guides Eleven Madison Park in New York with  Guidara had already left

A souvenir photo on June the 27th at the end of a talk show on the future of gastronomy in Barcelona. All dedicated to the World's 50 Best Restaurant. Left  to right: Joan RocaRenè RedzepiMassimo BotturaFerran Adrià and Will Guidara. At the time of the photo,  Daniel Humm, who guides Eleven Madison Park in New York with  Guidara had already left

Read | 14-07-2017 | Paolo Marchi | Dal Mondo

Nonna Papera: such delicious ice creams

In Cantù, the beautiful story of Alessandra and Luca, joined by their love for cones, cups and natural flavours like lime, pink pepper and...

Alessandra Mauri and Luca Butti in their ice cream shop in Cantù, in the province of Como. They bought it in February 2010. It was already called Nonna Papera [Grandma Duck] a name too nice to change it. Contrary to the Walt Disney character, their Nonna Papera makes ice creams, not apple pie

Alessandra Mauri and Luca Butti in their ice cream shop in Cantù, in the province of Como. They bought it in February 2010. It was already called Nonna Papera [Grandma Duck] a name too nice to change it. Contrary to the Walt Disney character, their Nonna Papera makes ice creams, not apple pie

Read | 08-07-2017 | 12:00 | Paolo Marchi | Passione Gelato

Experiments: Cracco and smoked gelato

Pastry chef Luca Sacchi is working on a dessert that unites rosemary smoke and fiordilatte ice cream (without melting it)

Fiordilatte gelato browned by smoking rosemary. A promising experiment by Carlo Cracco and Luca Sacchi, sous chef and pastry chef at restaurant  Cracco in Milan

Fiordilatte gelato browned by smoking rosemary. A promising experiment by Carlo Cracco and Luca Sacchi, sous chef and pastry chef at restaurant  Cracco in Milan

Read | 03-07-2017 | 07:00 | Gabriele Zanatta | Dolcezze

In the woods of eggs

Cesare Battisti in Valtellina introduced us to a breeder who leaves his hens run free. They repay him, yes they do...

With Cesare Battisti from Ratanà, discovering Uova di Selva [Forest eggs] from La Gramola, in Valtellina

With Cesare Battisti from Ratanà, discovering Uova di Selva [Forest eggs] from La Gramola, in Valtellina

Read | 29-06-2017 | 07:00 | Carlo Passera | Carlo Mangio

Experiments: Cracco and smoked gelato

Pastry chef Luca Sacchi is working on a dessert that unites rosemary smoke and fiordilatte ice cream (without melting it)

Fiordilatte gelato browned by smoking rosemary. A promising experiment by Carlo Cracco and Luca Sacchi, sous chef and pastry chef at restaurant  Cracco in Milan

Fiordilatte gelato browned by smoking rosemary. A promising experiment by Carlo Cracco and Luca Sacchi, sous chef and pastry chef at restaurant  Cracco in Milan

Read | 03-07-2017 | 07:00 | Gabriele Zanatta | Passione Gelato

Vittorio Fusari: my Milano

The chef from Franciacorta speaks about the city where he now lives, from the difficult early days to the current success: «Work is rewarded in this town»

La brigata de Al Pont de Ferr guidata da Vittorio Fusari. Lo chef ci racconta il suo ritrovato rapporto con Milano

La brigata de Al Pont de Ferr guidata da Vittorio Fusari. Lo chef ci racconta il suo ritrovato rapporto con Milano

Read | 27-06-2017 | Carlo Passera | Carlo Mangio

The future of future grains

Antonio Cera, a baker with a degree from Bocconi, is to present the Associazione Futurista del Pane in Apulia: «Enough lies»

A display of special breads made by Antonio Cera, the economist-baker who in San Marco in Lamis sul Gargano, from Saturday 17th to Monday 19th June will celebrate a national festival dedicated to bread with a special attention to Grani Futuri [future wheat varieties] and Associazione Futurista del Pane

A display of special breads made by Antonio Cera, the economist-baker who in San Marco in Lamis sul Gargano, from Saturday 17th to Monday 19th June will celebrate a national festival dedicated to bread with a special attention to Grani Futuri [future wheat varieties] and Associazione Futurista del Pane

Read | 17-06-2017 | 12:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

Meraviglioso, summing up 30 years of Bellavista

Vittorio Moretti and Mattia Vezzola have christened the "millesimo dei millesimi", a cuvée of 6 riservas in 5000 magnum

Read | 23-06-2017 | 12:00 | Cinzia Benzi | In cantina

Long live Tiglio In Vita

Seven months after the earthquake hit it, the establishment in the Marche opens by the sea. A thrilled chef and a preview of the menu

Enrico Mazzaroni is back at the helm of a restaurant after the earthquake that on the 30th October forced him to close his beloved Il Tiglio in Montemonaco, in the inland of the Marche. It’s now Tiglio In Vita, Lungomare Scarfiotti 47 in Porto Recanati (Macerata), tel. +392.0397238  (photo Samuela Conti, translated into English by Slawka G. Scarso)

Enrico Mazzaroni is back at the helm of a restaurant after the earthquake that on the 30th October forced him to close his beloved Il Tiglio in Montemonaco, in the inland of the Marche. It’s now Tiglio In Vita, Lungomare Scarfiotti 47 in Porto Recanati (Macerata), tel. +392.0397238  (photo Samuela Conti, translated into English by Slawka G. Scarso)

Read | 21-06-2017 | 07:00 | Laura Di Pietrantonio | Dall'Italia
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