Vitantonio Lombardo
Beetrootby Jordi, Josep e Joan Roca
Dal Mondo CARNE: l’hamburger utopico di Mauro Colagreco a Buenos Aires
di Davide Visiello
Read the review
Read the Guide
di Davide Bertellini
di Paolo Marchi
di Gianna Melis
The complete team from Yannick Alléno’s Pavillon Ledoyen in Paris: three restaurants, two stars (three for Alléno Paris, two for L’Abysse, one for the new Pavyllon, which we visited)
Maksut Askar, 43, Turkish of Arab descent, since almost 6 years ago chef at Neolokal in Istanbul, one of the most admired restaurants in Turkey
Corrado Assenza’s Cassata, the emblem dish of the 2020 Congress, in a photo from Brambilla - Serrani
Canadian David Zilber and Paduan Riccardo Canella, respectively Fermentation Lab manager and vice-manager of the Test Kitchen at Rene Redzepi’s Noma in Copenhagen. They will speak at the congress in Milan on Sunday 8th March, at 4 p.m.
The open view kitchen at La Degustation Bohëme bourgeoise, in Haštalká 18, +420222311234, one Michelin star since 2012 (photo ladegustation.cz)
Miguel Warren, 25, from Medellín. He’s one of the emblems of the Colombian gastronomic nouvelle vague
Matt Stone and Jo Barrett, partners and co-chefs at Oakridge Winery in the Yarra Valley, Australia, 900 km south-west of Sydney
A fascinating view of Prague, a city worth discovering even from a wine & food point of view
Joan Roca’s speech at Madrid Fusión
Floriano Pellegrino and Isabella Potì at Madrid Fusión
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On the 6th of November the curtain fell on edition 2019 at PizzaUp inside the school of Molino Quaglia in Vighizzolo d'Este (Padua) after three days of works with the presentation of the first volume of the Almanacco della Pizza. In the middle, wearing a black t-shirt, the man who revolutionised contemporary pizza: Simone Padoan
Fatih Tutak in action. He’s the chef at the new Turk in Istanbul
Giulia and Eduardo Tuccillo of Twist - Kitchen and Tapas, 42 Crawford Street, London, tel. +442077233377
Stefano Ferraro, from Torino, since February 2018 is head pastry-chef at Noma in Copenhagen, restaurant number two according to the World’s 50Best, and 2 Michelin stars
Cristina Bowerman on the stage of Gastromasa in Istanbul
Tom Cenci, chef at Loyal Tavern on Bermondsey Street, London
Chinappi’s pizza with tomato, garlic, oil and chilli pepper
Guillaume Sanchez, 29, chef at Neso in Paris (one Michelin star), in a photo from GQ France, which awarded him as chef of 2018
Photos from Noma’s test kitchen. Almost every single dish at the restaurant in Copenhagen (2 Michelin stars and number 2 in the World's 50Best) includes one or more fermented ingredients
Pizza from Qvinto, a Roman multifaceted place
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