Michelin raises the rating in Italy

Very few failures, a record number of 356 starred restaurants and no sudden closings. Ignored women, penalised pizza

Norbert Niederkofler happily greets the audience at Teatro Regio in Parma

Norbert Niederkofler happily greets the audience at Teatro Regio in Parma

by Paolo Marchi

Read | 17-11-2017 | Primo piano

A big day for Niederkofler (and his ex-pupils)

The Red Guide also awarded Metullio, Longhini and Boer, ex squires at St.Hubertus. Comments after the ceremony

Antonio Santini of Dal Pescatore in Runate a Canneto (Mantua) offers his congratulations to the new triple-starred Norbert Niederkofler: The lesson for cooks? said the chef from St Hubertus in San Cassiano (Bolzano) right after the ceremony, you don’t need ingredients from afar to reach such a goal

Antonio Santini of Dal Pescatore in Runate a Canneto (Mantua) offers his congratulations to the new triple-starred Norbert Niederkofler: "The lesson for cooks?" said the chef from St Hubertus in San Cassiano (Bolzano) right after the ceremony, "you don’t need ingredients from afar to reach such a goal"

by Gabriele Zanatta

Read | 16-11-2017 | 15:00 | Primo piano

Niederkofler story: 20 years (in fact 21) to get to the top

In 2016 the newly triple-starred chef, celebrated two decades of activity with a special 20-dish menu. Let’s retrace it

Norbert Niederkofler celebrates the third star with sous Michele Lazzarini, pastry chef Andrea Tortora and the other main members of his brigade

Norbert Niederkofler celebrates the third star with sous Michele Lazzarini, pastry chef Andrea Tortora and the other main members of his brigade

by Carlo Passera

Read | 17-11-2017 | Carlo Mangio

Cracco and the truth behind the lost star

«It was inevitable: I’m closing in Via Hugo at Christmas and I still don’t know when I’ll open in Galleria in 2018». Four are celebrating in Milan

Carlo Cracco at Identità Milano 2017

Carlo Cracco at Identità Milano 2017

by Paolo Marchi

Read | 16-11-2017 | 16:00 | Primo piano

Niko Romito out to conquer Beijing

We’ve visited the first Ristorante resulting from the partnership between the chef from Abruzzo and Bulgari. A promising start

Niko Romito and Bulgari’s adventure has begun with Ristorante in Beijing, China. It’s in Building 2 Courtyard No 8 Xinyuan South Road, in Chaoyang. Coming up: Dubai (by the end of the year), Shanghai (March 2018). In the photo, the entrance to the restaurant in a post taken from Romito’s instagram account

Niko Romito and Bulgari’s adventure has begun with Ristorante in Beijing, China. It’s in Building 2 Courtyard No 8 Xinyuan South Road, in Chaoyang. Coming up: Dubai (by the end of the year), Shanghai (March 2018). In the photo, the entrance to the restaurant in a post taken from Romito’s instagram account

by

Read | 15-11-2017 | 07:00 | China Grill

30 years of Slow Food, a nice Italian story

Together with Petrini, Gigi Padovani wrote the "biography" of the movement on the 30th anniversary of its birth. Here’s his story for Identità

The Slow-food manifesto published on the 3rd November 1987 in Gambero Rosso, with a snail designed by Gianni Sassi

The Slow-food manifesto published on the 3rd November 1987 in Gambero Rosso, with a snail designed by Gianni Sassi

by Gigi Padovani

Read | 14-11-2017 | 12:00 | Dall'Italia

Garage Italia, Lapo and Cracco’s restaurant-cum-garage

Elkann’s new project was launched in Milan. As for the menu, better Risotto dell'Avvocato or Tagliatella Maranello?

Michele De Lucchi, Lapo Elkann and Carlo Cracco at the opening of Garage Italia, presented by Camila Raznovich

Michele De Lucchi, Lapo Elkann and Carlo Cracco at the opening of Garage Italia, presented by Camila Raznovich

by Carlo Passera

Read | 14-11-2017 | Dall'Italia

The human factor and the dignity of people

Hospitality as the utmost gesture, beyond food. Massimo Bottura’s thoughts on the theme of Identità 2018

The view from the hotel Takahiraya in Nobeoka, in south-west Japan (photo by Massimo Bottura)

The view from the hotel Takahiraya in Nobeoka, in south-west Japan (photo by Massimo Bottura)

by Massimo Bottura

Read | 13-11-2017 | 07:00 | IG2018: il fattore umano

Pizza: the emblem of Identità 2018

Pepe’s Scarpetta and Bosco’s Aria di pane offer a perfect interpretation of the Human Factor, the theme for next year’s congress

Il fattore umano – The Human Factor will be the theme of the 14th edition of Identità Milano, coming up in Milan from the 3rd to the 5th of March 2018 at the congress centre in Via Gattamelata. The choice of the emblem-dish has been made too: pizza, as interpreted by Franco Pepe and Renato Bosco

Il fattore umano – The Human Factor will be the theme of the 14th edition of Identità Milano, coming up in Milan from the 3rd to the 5th of March 2018 at the congress centre in Via Gattamelata. The choice of the emblem-dish has been made too: pizza, as interpreted by Franco Pepe and Renato Bosco

by Paolo Marchi

Read | 12-11-2017 | IG2018: il fattore umano

Sushi according to Jiro

The importance of rice and acidity, serving pieces one by one in a single tasting menu. The master and the reasons behind his formula

A close-up of Jiro Ono, 92, sushiman since the age of 8, patron at Sukiyabashi Jiro, in Ginza, three Michelin stars. To his right, his son Yoshihiro, 54. Yoshi has a brother, Takashi, who runs Sushi Jiro in Roppongi, two Michelin stars (photo by Zanatta)
 

A close-up of Jiro Ono, 92, sushiman since the age of 8, patron at Sukiyabashi Jiro, in Ginza, three Michelin stars. To his right, his son Yoshihiro, 54. Yoshi has a brother, Takashi, who runs Sushi Jiro in Roppongi, two Michelin stars (photo by Zanatta)
 

by Gabriele Zanatta

Read | 09-11-2017 | 07:00 | Zanattamente buono

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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Somu, Salvatore Camedda’s new Sardinia

It opened under a year ago near Oristano. The young chef presents an exciting Sardinian cuisine with distant influences

Meet Salvatore Camedda, for little under a year, the patron-chef at Somu in San Vero Milis. A nice discovery

Meet Salvatore Camedda, for little under a year, the patron-chef at Somu in San Vero Milis. A nice discovery

Read | 07-11-2017 | 18:00 | Carlo Passera | Carlo Mangio

Jiro and Bottura: Plating Passion

A historic encounter in Nobeoka. The Japanese sushi master: «Massimo has the best palate in the world». The chef from Modena: «His sushi carries 200 years of wisdom».


Jiro Ono, sushi master at Sukiyabashi Jiro in Tokyo (3 Michelin stars), Massimo Bottura, chef at Osteria Francescana in Modena (3 Michelin stars), in Nobeoka, south Japan, for the International culinary conference organised by Matsushiro Yamamoto. A triumphant trip for both (photo by Takefumi Hamada)

Jiro Ono, sushi master at Sukiyabashi Jiro in Tokyo (3 Michelin stars), Massimo Bottura, chef at Osteria Francescana in Modena (3 Michelin stars), in Nobeoka, south Japan, for the International culinary conference organised by Matsushiro Yamamoto. A triumphant trip for both (photo by Takefumi Hamada)

Read | 07-11-2017 | 07:00 | Gabriele Zanatta | Zanattamente buono

Gaglio-Virga, the rebirth of Palermo

Thanks to Gagini and other gourmet locations, chef and patron finally build a contemporary culinary offer in town

A closeup of Gioacchino Gaglio and, to the right, Franco Virga. They are the two minds behind Gagini and other restaurants making the gourmet scene in Palermo more contemporary

A closeup of Gioacchino Gaglio and, to the right, Franco Virga. They are the two minds behind Gagini and other restaurants making the gourmet scene in Palermo more contemporary

Read | 05-11-2017 | 07:00 | Carlo Passera | Carlo Mangio

The cathedrals of Italian wine

Eight photos for as many signature architectural works, the heart of some of the best wineries

Lunelli’s Tenuta Castelbuono in Bevagna (Perugia)

Lunelli’s Tenuta Castelbuono in Bevagna (Perugia)

Read | 01-11-2017 | 12:00 | Luca Torretta | In cantina

Sweet spaghetti and a new season at Charleston with Corso

Santino Corso and his pinwheel-cassata: since three months ago he’s the chef at the historic 50-years-old restaurant in Palermo

Spaghetto con la Strummula, a creative (and very good) dessert that won the Gara di Gusto. It was presented by Santino Corso, the new chef at Charleston in Palermo

Spaghetto con la Strummula, a creative (and very good) dessert that won the Gara di Gusto. It was presented by Santino Corso, the new chef at Charleston in Palermo

Read | 01-11-2017 | 07:00 | Carlo Passera | Carlo Mangio

JoselitoLab’s trip to Germany

In Koln, Joachim Wissler gave his take on the great Spanish ham. Before that, a test with a ham matured 8 years

Read | 31-10-2017 | 21:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

Bottura-Jiro, a meeting of giants

Chef from Modena and sushi legend join their knowledge on Friday in Japan. A friendship based on great mutual respect

Massimo Bottura, chef at Osteria Francescana in Modena; Japanese food writer Matsushiro Yamamoto and Jiro Ono, patron chef at Sukiyabashi Jiro in Tokyo. They’ll take part in Tradition and development a talk and cooking session that will take place in Nobeoka, in south Japan, at lunchtime on Friday 4th November. An unprecedented event on which we will report

Massimo Bottura, chef at Osteria Francescana in Modena; Japanese food writer Matsushiro Yamamoto and Jiro Ono, patron chef at Sukiyabashi Jiro in Tokyo. They’ll take part in "Tradition and development" a talk and cooking session that will take place in Nobeoka, in south Japan, at lunchtime on Friday 4th November. An unprecedented event on which we will report

Read | 31-10-2017 | 07:00 | Gabriele Zanatta | Zanattamente buono

Toscana-Italia-the-world: Alberto Sparacino’s eclectic format

Plenty of personality in the cuisine of the young chef at Cum Quibus in San Gimignano. Here’s his story (and our dinner)

Alberto Sparacino at work. Born in 1984, he’s chef at Cum Quibus in San Gimignano, Tuscany

Alberto Sparacino at work. Born in 1984, he’s chef at Cum Quibus in San Gimignano, Tuscany

Read | 26-10-2017 | 07:00 | Carlo Passera | Carlo Mangio

The protagonists of the new Mexican cuisine, part two

Martha Ortiz, Pablo Salas and all the other chef-ambassadors of the Latin country. In New York and London too

Ceviche vampiro con sangrita by Martha Ortiz, restaurant Dulce Patria in Mexico City

Ceviche vampiro con sangrita by Martha Ortiz, restaurant Dulce Patria in Mexico City

Read | 26-10-2017 | 07:00 | Beniamin Chalupinski | Dal Mondo

The protagonists of the new Mexican cuisine, part one

A Unesco Intangible Cultural Heritage, it has Enrique Olvera and Jorge Vallejo as its contemporary leaders

Enrique Olvera, 41, chef at Pujol in Mexico City and Cosme in New York. He’s the most popular chef in the New Mexican Cuisine (photo Pujol/instagram)

Enrique Olvera, 41, chef at Pujol in Mexico City and Cosme in New York. He’s the most popular chef in the New Mexican Cuisine (photo Pujol/instagram)

Read | 25-10-2017 | 07:00 | Beniamin Chalupinski | Dal Mondo
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