Antonio Ziantoni
Cuttlefish with peasby Moreno Cedroni
Dall'Italia I vent'anni del Duomo di Ragusa. Per ora niente festa, «ho solo una gran voglia di ripartire»
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Norbert Niederkofler, born in 1961, chef at restaurant St. Hubertus inside Hotel Rosa Alpina in San Cassiano (Bolzano), 3 Michelin stars (portrait by Alex Moling)
A post with a photo from the Facebook page of I Tigli: Simone Padoan at work, by himself.
Paolo Marchi and Claudio Ceroni open the doors of Identità Golose Milano, the first international hub of gastronomy in Via Romagnosi 3. Opening on the 3rd of June
From the top left corner, clockwise: Raffaele Alajmo, journalist Fabio Busetto, Arrigo Cipriani an Massimiliano Alajmo, the participants of the live show on Instagram that you can watch again here on Youtube
Mattia Rancati at Fäviken, where he arrived early in 2018 and stayed as sous chef until the restaurant closed, in January
A detail of the portions of Gnocchi alla sorrentina prepared in these days by Francesco Mazzei
Ana Roš, chef at restaurant Hiša Franko in Kobarid, Slovenia. In 2017 she was nominated best chef for the World's 50 Best (photo Suzan Gabrijan)
Lorenzo Dal Bo and nutritionist Olimpia Ventura Montecamozzo at Policlinico S. Orsola Malpighi's Cafeteria
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Final group photo at Identità Golose last year in March, edition number 15. We have to wait a little more for the 16th edition, for causes that are independent of our will. But it will come
Photo AFP/South Morning China Post
Alessandro Perricone, born in New York and raised in Milan, he studied at Universitá di Scienze Gastronomiche di Pollenzo and since 2012 lives Copenhagen
Stefaan Anckaert, managing director at Birra del Borgo
Gaggan Anand, 42, from Calcutta, India. Since November 2019 he’s at the helm of restaurant Gaggan Anand in Bangkok, Thailand
Matteo Lunelli since 2011 is president and CEO at Cantine Ferrari, Trento. In this interview he illustrates his personal experience with the Coronavirus emergency, as well as strategy that Italy as a system (and the hospitality industry in particular, which was hit particularly hard) will need to adopt to recover. He says: «We’ll make it». Here is how...
Giovanni Passerini at work in the kitchen of his restaurant in Paris
A photo from The Whole Fish Cookbook, the book from Australian chef Josh Niland where he explains his incredible dry ageing techniques for fresh fish. He did so a few weeks ago at Madrid Fusión. We were there
Gennaro Oliviero at work in the kitchen of his restaurant, Toca, in Helsinki
Riccardo Camanini, patron-chef at Lido 84 in Gardone Riviera (Brescia). With his brother Giancarlo, every morning at 11 he calls the entire brigade on Skype, all at home, for three hours, so they can share ideas, hopes, outlooks, and projects for the future
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