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

Meraviglioso, summing up 30 years of Bellavista

Vittorio Moretti and Mattia Vezzola have christened the "millesimo dei millesimi", a cuvée of 6 riservas in 5000 magnum

Read | 23-06-2017 | 12:00 | Cinzia Benzi | In cantina

Long live Tiglio In Vita

Seven months after the earthquake hit it, the establishment in the Marche opens by the sea. A thrilled chef and a preview of the menu

Enrico Mazzaroni is back at the helm of a restaurant after the earthquake that on the 30th October forced him to close his beloved Il Tiglio in Montemonaco, in the inland of the Marche. It’s now Tiglio In Vita, Lungomare Scarfiotti 47 in Porto Recanati (Macerata), tel. +392.0397238  (photo Samuela Conti, translated into English by Slawka G. Scarso)

Enrico Mazzaroni is back at the helm of a restaurant after the earthquake that on the 30th October forced him to close his beloved Il Tiglio in Montemonaco, in the inland of the Marche. It’s now Tiglio In Vita, Lungomare Scarfiotti 47 in Porto Recanati (Macerata), tel. +392.0397238  (photo Samuela Conti, translated into English by Slawka G. Scarso)

Read | 21-06-2017 | 07:00 | Laura Di Pietrantonio | Dall'Italia

The secret for a perfect eel

How to select it and cook it: tips from "specialist" Federico Beretta, chef at restaurant Feel in Como

The delicious Anguilla BBQ from Federico Beretta, chef at Feel in Como. In this piece he explains the best way to select it and cook it

The delicious Anguilla BBQ from Federico Beretta, chef at Feel in Como. In this piece he explains the best way to select it and cook it

Read | 12-06-2017 | 07:00 | Federico Beretta | Dall'Italia

Franco Pepe’s pizza with apricots

Here’s the new Crisommola fried pizza. The pizzaiolo dedicates it to the fabulous apricot from Vesuvius

Franco Pepe with his Crisommola, a delicious new pizza with apricots from Vesuvius

Franco Pepe with his Crisommola, a delicious new pizza with apricots from Vesuvius

Read | 09-06-2017 | 12:00 | Marina Alaimo | Mondo pizza

The Renaissance of Budapest

At the Gourmet Festival in Hungary, breathing in the golden days that the capital is experiencing. What with pigs, strawberries and pálinka

An image that sums up well the success of the Gourmet Festival in Budapest, which has just taken place. The Hungarian metropolis has 5 starred restaurant

An image that sums up well the success of the Gourmet Festival in Budapest, which has just taken place. The Hungarian metropolis has 5 starred restaurant

Read | 08-06-2017 | 07:00 | Tunde Pecsvari | Dal Mondo
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