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

There’s only one mozzarella. Actually, three

In Paestum, all sorts of ideas for the buffalo milk cheese, soon to have a frozen version. Meanwhile at LSDM...

Antonia Klugmann smiles happily at Le Strade della Mozzarella, the April 2017 edition. At  Masterchef they had just announced she’ll be the fourth judge, replacing Carlo Cracco

Antonia Klugmann smiles happily at Le Strade della Mozzarella, the April 2017 edition. At  Masterchef they had just announced she’ll be the fourth judge, replacing Carlo Cracco

Read | 30-04-2017 | 07:00 | Paolo Marchi | Primo piano

Balwoo Gongyang: discovering temple-food

In South Korea the first starred restaurant whose menus follow Buddhist rules in detail

A picture of the very many small and big courses served during a meal at Balwoo Gongyang, in Seoul

A picture of the very many small and big courses served during a meal at Balwoo Gongyang, in Seoul

Read | 29-04-2017 | 07:00 | Carlotta Casciola | Dal Mondo

The Italian columns at Mirazur

The language spoken the most in Mauro Colagreco’s restaurant is Italian. Presenting protagonists and dishes in the tasting menu

Antonio Buono (30, from Naples) and Davide Garavaglia (28, Milanese). They're respectively co-chef and saucier at Mirazur in Mentone, the restaurant of Argentinian Mauro Colagreco, at number 4 in the World's 50Best 2017, 2 Michelin stars. The pastry chef is Roberta Gesualdo, 32 from Rome

Antonio Buono (30, from Naples) and Davide Garavaglia (28, Milanese). They're respectively co-chef and saucier at Mirazur in Mentone, the restaurant of Argentinian Mauro Colagreco, at number 4 in the World's 50Best 2017, 2 Michelin stars. The pastry chef is Roberta Gesualdo, 32 from Rome

Read | 26-04-2017 | 07:00 | Gabriele Zanatta | Zanattamente buono

In Paris, 5 places where an Italian chef dines

Modern bistro, pizza, French classic, Japanese or street food? The right places in town, according to Tommaso Burbuglini

Popine, one of the 5 places Tommaso Burbuglini recommends so as to enjoy the craveable side of Paris

Popine, one of the 5 places Tommaso Burbuglini recommends so as to enjoy the craveable side of Paris

Read | 20-04-2017 | 07:00 | Tommaso Burbuglini | Dal Mondo

Volm’s challenge

Close to Milan, two young chefs and their restaurant. An ambitious challenge based on vegetables and bittersweet tones

A visit to Pozzuolo Martesana, a short drive from Milan, to meet Lorenzo Vecchia and Olexandra Marfia, young patron-chefs at Volm

A visit to Pozzuolo Martesana, a short drive from Milan, to meet Lorenzo Vecchia and Olexandra Marfia, young patron-chefs at Volm

Read | 12-04-2017 | 07:00 | Carlo Passera | Carlo Mangio
ENG Grana Padano Home
ENG S.Pellegrino home
ENG Birra Moretti home
ENG Lavazza home
Petra Molino Quaglia Home
ENG Monograno Felicetti home
Berto's Coldline home Piazza home Caraiba Host home