Recipes

Bread, salted butter & raspberry
Parmesan rice cream with red beetroot sauce
4.0 Everything began
Pumpkin
Lemon-scented rice with soya caramelised eel
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
Puff of iced seawater
Red mullet whitebait with oregano ice-cream, kombu seaweed and Etna sour cherry syrup
Summary
Green tea tartlet with Navelli saffron prawn and orange salad ice-cream
Mushroom consommé flavoured with garden and forest herbs
Foie Gras Royale ‘ Texture of Corn’
Wild Hare, Chocolate, Watercress and Birch Sap
...a simple salad
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
Pigeon baked in oak ash with cooked must sauce
Soft potato with verbena and roast kidney
Crispy goose leg with foie gras potatoes and scallion
Potato Dumplings with Squab in Guazzetto
Lidia’s Recipe
Vegetable cone with fried fish

Alpe Pragas, nature in a jar

The story of Stefan Gruber and his maso in Pusteria: «As an orphan, I invented my future: I make jams»

Stefan Gruber

Stefan Gruber

Read | 27-07-2017 | 07:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

Dining at Meo Modo

Andrea Mattei’s growing activity in the gourmet restaurant at Borgo Santo Pietro, surrounded by a farm

Andrea Mattei, to the right, with sous chef Andrea Ferrari, left, and pastry chef Diego Poli in the middle. The other sous chef Simone Di Maio completing the team at Meo Modo al Borgo Santo Pietro in Chiusdino (Siena) is missing

Andrea Mattei, to the right, with sous chef Andrea Ferrari, left, and pastry chef Diego Poli in the middle. The other sous chef Simone Di Maio completing the team at Meo Modo al Borgo Santo Pietro in Chiusdino (Siena) is missing

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

A lily (Giglio) with three petals

Rullo-Stefanini-Terigi: in Lucca a much-talked-about trio of very young, varied and talented chefs

The team at Giglio in Lucca, a restaurant that’s becoming increasingly popular: left to right Benedetto Rullo, Dani Grieco, Francesco Massagli, Stefano Terigi, Lorenzo Stefanini (with Rullo they form the trio of chefs) and Nicolò De Angelis. Photos by Tanio Liotta

The team at Giglio in Lucca, a restaurant that’s becoming increasingly popular: left to right Benedetto Rullo, Dani Grieco, Francesco Massagli, Stefano Terigi, Lorenzo Stefanini (with Rullo they form the trio of chefs) and Nicolò De Angelis. Photos by Tanio Liotta

Read | 24-07-2017 | Carlo Passera | Carlo Mangio

SanBrite, a new home for the Gasparis

Riccardo and Ludovica opened a restaurant of their own in Cortina

Ludovica and Riccardo Gaspari in front of SanBrite, their new restaurant in Alverà, in Cortina d'Ampezzo

Ludovica and Riccardo Gaspari in front of SanBrite, their new restaurant in Alverà, in Cortina d'Ampezzo

Read | 17-07-2017 | 07:00 | Paolo Marchi | Primo piano

The magic of Lorenzo’s arancini

At the latest Festa a Vico, Cuomo, chef at Re Maurì in Vietri, offered a charming version with garlic oil and hot chilli peppers

Arancino with garlic, oil and hot chilli peppers from Lorenzo Cuomo

Arancino with garlic, oil and hot chilli peppers from Lorenzo Cuomo

Read | 16-07-2017 | 14:00 | Paolo Marchi | Affari di Gola di Paolo Marchi
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