Symmetry Breakfast, with love

Doubled up breakfasts, fantastic food and a London based couple: today's Instagram sensation

Il londinese Michael Zee ogni mattina prepara una colazione diversa, perfettamente simmetrica, per sé e per il suo compagno Mark van Beek. Le foto di Symmetry Breakfast sono diventate virali e i due hanno centinaia di migliaia di followers su Instagram

Il londinese Michael Zee ogni mattina prepara una colazione diversa, perfettamente simmetrica, per sé e per il suo compagno Mark van Beek. Le foto di Symmetry Breakfast sono diventate virali e i due hanno centinaia di migliaia di followers su Instagram

by Federica Carr

Read | 30-06-2016 | 17:00 | Dal Mondo

The summer of sensible fish

What should you eat and what should you avoid by the sea? A chat with Scarselli of Bikini in Vico

Giorgio Scarselli, born in 1969, restaurant manager at Bikini, the beach resort founded by his grandfather Franco 60 years ago in Vico Equense, in Sorrento’s Peninsula (Naples). Third generation of fishermen, he works hard to elevate seafood culture, stressing seasonality and promoting scarcely used species

Giorgio Scarselli, born in 1969, restaurant manager at Bikini, the beach resort founded by his grandfather Franco 60 years ago in Vico Equense, in Sorrento’s Peninsula (Naples). Third generation of fishermen, he works hard to elevate seafood culture, stressing seasonality and promoting scarcely used species

by Gabriele Zanatta

Read | 29-06-2016 | 06:00 | Zanattamente buono

50 Best: Italy’s four of a kind sponsors

In New York Ferrari joins Acqua Panna S.Pellegrino, Grana Padano and Lavazza

Massimo Bottura on the night of the 13th of June in New York, after his brand new victory in the 2016 World's 50 Best Restaurants, signs a magnum of Metodo Classico Ferrari. Copyright The World’s 50 Best Restaurants

Massimo Bottura on the night of the 13th of June in New York, after his brand new victory in the 2016 World's 50 Best Restaurants, signs a magnum of Metodo Classico Ferrari. Copyright The World’s 50 Best Restaurants

Read | 29-06-2016 | 18:00 | Primo piano

Here’s my story of Francescana

Grignaffini remembers the years that transformed cuisine: «In 1996 there was a genius in Via Stella»

Massimo Bottura in the car with Andrea Grignaffini – chef and food expert share a passion for speed – and at the first participation in Identità Golose in the winter of 2006 in Milan. Since then, the chef from Modena has always returned

Massimo Bottura in the car with Andrea Grignaffini – chef and food expert share a passion for speed – and at the first participation in Identità Golose in the winter of 2006 in Milan. Since then, the chef from Modena has always returned

by Andrea Grignaffini

Read | 27-06-2016 | 12:00 | Primo piano

Comparing the service at Reale and Spazio

Cristiana Romito and Gianni Sinesi discuss similar and different aspects in the two hospitality formats (part II)

What’s similar and what differs between the dining room in the main restaurant Reale Casadonna in Castel di Sangro (3 Michelin stars) and the service in the 3 Spazio restaurants (accessible fine dining) in Rivisondoli, Rome and Milan? Cristiana Romito and Gianni Sinesi discuss this. They end with an important note: The best chef is a chef who also understands the dining room (in the photo by Francesco Fioramonti, dining room and kitchen at Spazio Roma, inside Eataly Ostiense)

What’s similar and what differs between the dining room in the main restaurant Reale Casadonna in Castel di Sangro (3 Michelin stars) and the service in the 3 Spazio restaurants (accessible fine dining) in Rivisondoli, Rome and Milan? Cristiana Romito and Gianni Sinesi discuss this. They end with an important note: "The best chef is a chef who also understands the dining room" (in the photo by Francesco Fioramonti, dining room and kitchen at Spazio Roma, inside Eataly Ostiense)

by Cristiana Romito and Gianni Sinesi

Read | 24-06-2016 | 06:00 | In sala

The pillars in Niko's dining rooms

The protagonists of a perfect hospitality. Cristiana Romito and Gianni Sinesi tell their story (part I)

The dining room staff at restaurant Reale Casadonna in Castel di Sangro (L'Aquila), 3 Michelin stars and 84th in the World's 50 Best. Together with the authors of this two-part piece, maître Cristiana Romito (already maître of the year for the Guida di Identità Golose) and sommelier Gianni Sinesi (respectively third and second from the left), left to right there’s Matteo Albanesi, Ileana D'Ercole and Simone Angeletti

The dining room staff at restaurant Reale Casadonna in Castel di Sangro (L'Aquila), 3 Michelin stars and 84th in the World's 50 Best. Together with the authors of this two-part piece, maître Cristiana Romito (already maître of the year for the Guida di Identità Golose) and sommelier Gianni Sinesi (respectively third and second from the left), left to right there’s Matteo AlbanesiIleana D'Ercole and Simone Angeletti

by Cristiana Romito and Gianni Sinesi

Read | 23-06-2016 | 12:00 | In sala

Behind The 50 Best

The first list involving the entire world rewards chefs from every continent. The French case

The liberating cry of Massimo Bottura in New York on Monday 13th June 2016 after winning the World's 50 Best Restaurants for the first time. Photo copyright The World’s 50 Best Restaurants

The liberating cry of Massimo Bottura in New York on Monday 13th June 2016 after winning the World's 50 Best Restaurants for the first time. Photo copyright The World’s 50 Best Restaurants

by Paolo Marchi

Read | 23-06-2016 | 17:00 | Primo piano

Niederkofler’s two delicious decades

Twenty dishes, one per each year, portray the silent avantgarde of the travelling chef

by Carlo Passera

Read | 22-06-2016 | Carlo Mangio

The new Oldani, a change of pace

First day at D'O - new version: it’s like a Ferrari warming up. A video interview with the chef

by Carlo Passera

Read | 15-06-2016 | Carlo Mangio

Here’s how Bottura’s party went

Paolo Marchi toasting with Ducasse, Hermé, Pairet and... The announcement of Identità in NY and Chicago

Massimo Bottura with Alain Ducasse on Tuesday, during the party at Eataly. On this occasion, the new editions of Identità in New York and Chicago were also presented

Massimo Bottura with Alain Ducasse on Tuesday, during the party at Eataly. On this occasion, the new editions of Identità in New York and Chicago were also presented

«You must have known it, Paolo», said Lara Gilmore,MrsBottura that is, on Tuesday afternoon. She was referring to the fact Massimo was to win the World’s 50 Best Restaurants. Of course I didn’t know, but I did try to think about it, knowing very well that those who are considered most likely to win end up being disappointed. The most disappointed of all was Brazilian Alex Atala four years ago, but so did Daniel Humm of Eleven Madison Park last year.

by Paolo Marchi

Read | 16-06-2016 | 11:00 | Primo piano

We’re all Massimo Bottura

«In Italy we’ve got football, the Pope and food. Today we must be proud to be Italian»

The sensational night at Eleven Madison Park, Will Guidara and Daniel Humm’s (in the middle, wearing a blue jacket) super restaurant in Manhattan, third place in the World's 50 Best Restaurants in 2016. To the right, Massimo and Lara Bottura hugging. On Tuesday 14th June the restaurant was regularly open at lunchtime. During the chaos, everyone was wondering how they’d manage to tidy up such a mess

The sensational night at Eleven Madison Park, Will Guidara and Daniel Humm’s (in the middle, wearing a blue jacket) super restaurant in Manhattan, third place in the World's 50 Best Restaurants in 2016. To the right, Massimo and Lara Bottura hugging. On Tuesday 14th June the restaurant was regularly open at lunchtime. During the chaos, everyone was wondering how they’d manage to tidy up such a mess

Read | 14-06-2016 | 16:00 | Paolo Marchi | Primo piano

Fusto between Mougins and Milan

At the culinary festival in Provence, the pastry-chef spoke of his awaited arrival in Milan

Read | 11-06-2016 | 16:00 | Carlo Passera | Dal Mondo

Caffè Italia: craftsmanship and beauty

A Swedish reporter in love with our country tells us about her excellent editorial project

The first issue of Caffè Italia, subtitled Celebrating the soul, flavour & backbone of Italy, a series conceived by Swedish photo-reporter Johanna Ekmark, who’s been living in our country for over 30 years. The project is focused on the stories of great Italian craftsmanship (not just food) escaping any possible stereotype. You can buy it online from caffeitalia.se, for 33 euros

The first issue of Caffè Italia, subtitled "Celebrating the soul, flavour & backbone of Italy", a series conceived by Swedish photo-reporter Johanna Ekmark, who’s been living in our country for over 30 years. The project is focused on the stories of great Italian craftsmanship (not just food) escaping any possible stereotype. You can buy it online from caffeitalia.se, for 33 euros

Read | 15-06-2016 | Gabriele Zanatta | In libreria

Bottura on the top of the world

Gold medal at The 50 Best. First time for an Italian chef. He beats the Roca brothers, a historic result

Massimo Bottura celebrates with his wife Lara Gilmore on the stage in New York: he’s the best chef in the world

Massimo Bottura celebrates with his wife Lara Gilmore on the stage in New York: he’s the best chef in the world

Read | 14-06-2016 | Carlo Passera | Primo piano

Scabin’s strike

Six months after losing a star, Combal.zero is once again among The 50 Best. Davide: "We’re strong"

Six months after losing a Michelin star, Combal.zero in Rivoli (Torino) is once again among the World’s 50 Best restaurants, at number 46. The different judgement from Michelin and 50Best strikes: We have improved further and this is why the global jury rewarded us, immediately commented Davide Scabin (in the photo with his sous Beppe Rambaldi), The French should explain the extra-culinary reasons of a promotion or failure. Because it can’t always be just a matter of cooking

Six months after losing a Michelin star, Combal.zero in Rivoli (Torino) is once again among the World’s 50 Best restaurants, at number 46. The different judgement from Michelin and 50Best strikes: "We have improved further and this is why the global jury rewarded us", immediately commented Davide Scabin (in the photo with his sous Beppe Rambaldi), "The French should explain the extra-culinary reasons of a promotion or failure. Because it can’t always be just a matter of cooking"

Read | 14-06-2016 | 02:00 | Gabriele Zanatta | Primo piano

Gustu, Bolivian renaissance

The story of an Italian-Venezuelan and a Danish woman who are revolutionising the production channel of an entire country

Danish Kamilla Seidler and Italian-Venezuelan Michelangelo Cestari, respectively head chef and ceo at restaurant Gustu in La Paz, Bolivia, opened in 2012 and today at number 17 in the World's 50 Best Latin America. Born from an idea of Danish entrepreneur Claus Meyer, co-founder of Noma and the New Nordic Cuisine, Gustu is a project that goes much beyond the restaurant. This is why it’s in the finals of the Basque Culinary World Prize, an acknowledgement created to reward the chefs who want to improve society

Danish Kamilla Seidler and Italian-Venezuelan Michelangelo Cestari, respectively head chef and ceo at restaurant Gustu in La Paz, Bolivia, opened in 2012 and today at number 17 in the World's 50 Best Latin America. Born from an idea of Danish entrepreneur Claus Meyer, co-founder of Noma and the New Nordic Cuisine, Gustu is a project that goes much beyond the restaurant. This is why it’s in the finals of the Basque Culinary World Prize, an acknowledgement created to reward the chefs who want to improve society

Read | 09-06-2016 | 12:00 | Gabriele Zanatta | Dal Mondo

Di Costanzo takes Ischia back

In the lush and green Dani Maison, the former two Michelin chef stars picks up where he left: flavours

Rabbit and smoked buffalo mozzarella ravioli by Nino Di Costanzo, one of the best dishes at Danì Maison, new venue on Ischia island, headed by the chef who left the helm of Mosaico at the Terme Manzi hotel in April 2015. Many new dishes but also many classic dishes, which gained him two Michelin stars

Rabbit and smoked buffalo mozzarella ravioli by Nino Di Costanzo, one of the best dishes at Danì Maison, new venue on Ischia island, headed by the chef who left the helm of Mosaico at the Terme Manzi hotel in April 2015. Many new dishes but also many classic dishes, which gained him two Michelin stars

Read | 10-06-2016 | 06:00 | Federica Carr | Dall'Italia

Abu Dhabi calls Italian chefs

Plenty of opportunities in the Emirate for Italian cuisine, as guaranteed by "specialist" Bozzetti

Abu Dhabi offers today an extraordinary investment opportunity for Italian restaurants. Giovanni Bozzetti, founder and president at Efg Consulting as well as sole representative in Italy for the emirate’s Chamber of Commerce, explains why to Identità Golose

Abu Dhabi offers today an extraordinary investment opportunity for Italian restaurants. Giovanni Bozzetti, founder and president at Efg Consulting as well as sole representative in Italy for the emirate’s Chamber of Commerce, explains why to Identità Golose

Read | 09-06-2016 | Carlo Passera | Dal Mondo

(Re)united for the sake of pizza

In Milan, the presentation of the global guide with the great Italian masters. And no conflicts

Read | 08-06-2016 | 07:00 | Carlo Passera | Mondo pizza

Paul Pairet, more-than-a-show

Here’s the French chef, though he doesn’t look like it, who’s creating much noise with Ultraviolet in Shanghai

French Paul Pairet is the chef at Ultraviolet in Shanghai: beloved by his colleagues, he offers a very original format combining food, images, sounds, emotions. Not to everyone’s liking however... Alessandra Gesuelli reports

French Paul Pairet is the chef at Ultraviolet in Shanghai: beloved by his colleagues, he offers a very original format combining food, images, sounds, emotions. Not to everyone’s liking however... Alessandra Gesuelli reports

Read | 06-06-2016 | 12:00 | Alessandra Gesuelli | Dal Mondo

Romito’s debut and the suspense for Scabin

Names disclosed from the 51st to the 100th place in the 50 Best. First time for the chef from Abruzzo

Niko Romito at Identità Milano 2016. The chef from Abruzzo is the Italian new entry in the 50 Best: the first 50 places will be revealed on Monday. A few hours ago, the list from the 51st till the 100th was revealed

Niko Romito at Identità Milano 2016. The chef from Abruzzo is the Italian new entry in the 50 Best: the first 50 places will be revealed on Monday. A few hours ago, the list from the 51st till the 100th was revealed

Read | 08-06-2016 | Carlo Passera | Dal Mondo

Aimo and the escape from Flatland

The "crusade" for the full perception of taste in the interview with the great chef and his daughter Stefania

Il Luogo di Aimo e Nadia in five faces (minus the ones in the dining room, Alberto Piras and Nicola Dell'Agnolo): standing, Fabio Pisani, Stefania Moroni and Alessandro Negrini; sitting, Aimo Moroni and his wife Nadia. In the second part of this interview, Aimo and Stefania tell us their relationship with taste

Il Luogo di Aimo e Nadia in five faces (minus the ones in the dining room, Alberto Piras and Nicola Dell'Agnolo): standing, Fabio Pisani, Stefania Moroni and Alessandro Negrini; sitting, Aimo Moroni and his wife Nadia. In the second part of this interview, Aimo and Stefania tell us their relationship with taste

Read | 04-06-2016 | 07:00 | Carlo Passera | Dall'Italia

Ea(s)t Lombardy in numbers

The success of the big event in Astino reflects an area of culinary excellence

Read | 01-06-2016 | Carlo Passera | East Lombardy

Colagreco: my 10 years of freedom

A video-interview with the Argentinian chef, celebrating a decade at Mirazur. Plenty about Italy...

Read | 31-05-2016 | 18:00 | Carlo Passera | Carlo Mangio

Madame Épicerie

The story of Alessandra Pierini, who brought the World Pesto Championship to Paris. An event starting on Friday

Italian Alessandra Pierini at the entrance of her RAP Epicerie in 4, Rue Flechier, in Paris, where she’s been living for almost 20 years. She’s the person who got the idea of bringing Roberto Panizza’s World Pesto Championship to the Ville Lumière. The event is to start this Friday, with the eliminating round of edition 2018. To enrol in the competition, write to pestoparis@gmail.com (photo by Michelle Goldstein)

Italian Alessandra Pierini at the entrance of her RAP Epicerie in 4, Rue Flechier, in Paris, where she’s been living for almost 20 years. She’s the person who got the idea of bringing Roberto Panizza’s World Pesto Championship to the Ville Lumière. The event is to start this Friday, with the eliminating round of edition 2018. To enrol in the competition, write to pestoparis@gmail.com (photo by Michelle Goldstein)

Read | 01-06-2016 | 12:00 | Ilaria Brunetti | Dal Mondo
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