Paco Magri
Whelks, gialet beans and baby spinachby Antonia Klugmann
Cibi Divini Enzo Di Pasquale mi ha stregato anche nel nuovo locale
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Vittorio Fusari, the unforgotten chef who passed away in January. The first of the four dinner events of the 2020 edition of Terra Madre – Salone del Gusto, starting on the 7th October at Eataly Lingotto, is dedicated to him
On the 12th June, Mirazur reopened after 80 days of forced closure. We went to Mentone to ask Mauro Colagreco to present this new phase in his restaurant and - ça va sans dire – to taste his menu. Content and photos by Giovanna Abrami
Marinara at Berberè
Norbert Niedekofler as he signs a copy of his Cook the Mountain - The nature around you, the book summarising the ideas of the chef from South Tyrol which permeate the fantastic food at his St.Hubertus, three stars in San Cassiano
Joe Bastianich. Like everyone in the industry, the Italian-American restaurant entrepreneur, and popular TV figure, is facing the difficult crisis caused by the Covid-19 emergency
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Margherita Extravergine from Massimiliano Prete. The dough is with Petra Evolutiva. On top, a sauce with tomatoes from Vesuvius a lampadina from Marianna D’Auria, and then goat’s milk ricotta from Martino Patti, and finally basil pesto and pistachios from Bronte «in honour of the great master Corrado Assenza».
Valter Kramar and Ana Roš, since 2002 at the helm of Hiša Franko in Staro Zelo, a hamlet of Kobarid, in Slovenia, a few minutes’ drive from the border and Cividale del Friuli
«One of our most popular pizzas… It it because burrata, added at the end, is the solution to all of the summer problems?!». These are the words of Daniele Donatelli, two restaurants in San Giovanni Lupatoto (Verona), Donatelli 3011 and Donatelli Pizza & Birra
We are all connected under one roof, that is to say Dumpling with smoked pork belly with clams from Goro on a clam chowder with herb oil, a magnificent dish from the latest menu at Osteria Francescana in Modena
Antonio Polzella with his father Giovanni in the 2K-plant olive grove – next to wheat fields – from which they make the HinØial oil
The cover of the July issue of La Cucina Italiana. The portrait of Massimo Bottura was taken by French artist JR
Pizza Popeye, one of the most popular at Gennaro Battiloro’s Battil'oro in Seravezza (Lucca), topping of «baby spinach, cinta senese sausage, toasted hazelnuts and mayonnaise of beetroot on a base of fiordilatte». The dough is classic, PetraViva with wheatgerm, sourdough, and 36 hours of leavening
THE BEGINNING – We can say that the true emancipation of artisanal gelato and in its valorisation first began at Identità Golose in 2006. That year Corrado Assenza, patron of Caffè Sicilia in Noto, charmed the visitors of the congress in Milan with his Almond granita, oysters and chilli pepper. «At the time –Paolo Marchi points out – we didn’t fully realise how strong the need to redefine the universe of cones and cups, and of flavours and textures for the restaurants was. Since then, the research on the world of gelato has never stopped». Last week the first edition of Identità di Gelato, in Senigallia. All the photos are from Francesca Brambilla and Serena Serrani
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