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

Alfio Ghezzi’s flight over the Alps

A vocational crisis led the chef from Trentino to take an incredible paragliding trip. He returned with a new energy

Alfio Ghezzi, chef at Locanda Margon in Trento, in a picture from August, taken during the “Attraverso... senza lasciare tracce” trip, 900 km on foot or paragliding between Trento and Alpe d'Huez, in France, following a vocational crisis. The chef from Trentino will open Identità di Montagna on Monday 6th March at 10, in Sala Blu Uno (photo Waldner)

Alfio Ghezzi, chef at Locanda Margon in Trento, in a picture from August, taken during the “Attraverso... senza lasciare tracce” trip, 900 km on foot or paragliding between Trento and Alpe d'Huez, in France, following a vocational crisis. The chef from Trentino will open "Identità di Montagna" on Monday 6th March at 10, in Sala Blu Uno (photo Waldner)

Read | 18-01-2017 | 16:00 | Gabriele Zanatta | Zanattamente buono

Food & Beer, the heritage of Daniel Burns

The science of food/beer pairings according to the Canadian chef. Who closed Luksus, in Brooklyn, so as to open a gelato shop

Food & Beer, a book published in English by Phaidon (33.96 euros from Amazon) and signed by Jeppe Jarnit-Bjergsø and Daniel Burns, respectively Danish and Canadian chefs, managers at Tørst and Luksus, a beer bar with restaurant with a Michelin star at Greenpoint, Brooklyn, New York. The book is an organic analysis of food and beer pairing, in 75 recipes

"Food & Beer", a book published in English by Phaidon (33.96 euros from Amazon) and signed by Jeppe Jarnit-Bjergsø and Daniel Burns, respectively Danish and Canadian chefs, managers at Tørst and Luksus, a beer bar with restaurant with a Michelin star at Greenpoint, Brooklyn, New York. The book is an organic analysis of food and beer pairing, in 75 recipes

Read | 17-01-2017 | 17:00 | Gabriele Zanatta | In libreria

Well-done Fanella, now sweet and savoury

A great start for Opéra in San Miniato. In her new restaurant the pastry chef now deals with the other side of the menu too

Loretta Fanella by the pass at her new restaurant Opéra, at Relais Sassa al Sole in San Miniato (Pisa). The famous pastry chef signs both the savoury and sweet sides of the menu only since the 1st of December, but already shows all her talent (photo by Tanio Liotta)

Loretta Fanella by the pass at her new restaurant Opéra, at Relais Sassa al Sole in San Miniato (Pisa). The famous pastry chef signs both the savoury and sweet sides of the menu only since the 1st of December, but already shows all her talent (photo by Tanio Liotta)

Read | 16-01-2017 | 06:00 | Carlo Passera | Carlo Mangio

Our 2016 pizza Oscars

Experts Tania Mauri and Luciana Squadrilli list the twenty best pizzas they tasted last year

Tania Mauri and Luciana Squadrilli, two super pizza-experts, guide us on a journey across the best twenty pizzas they tasted last year. Great masters and young pupils, in a list that is as craveable as ever...

Tania Mauri and Luciana Squadrilli, two super pizza-experts, guide us on a journey across the best twenty pizzas they tasted last year. Great masters and young pupils, in a list that is as craveable as ever...

Read | 13-01-2017 | 14:00 | Tania Mauri e Luciana Squadrilli | Mondo pizza

Acquiring experience with Ferran Adrià

A map of bullinians. «His heritage? Creative freedom». Speaking with Fanella, Baiocco, Cedroni, Giacomello, Lacalamita

According to a Catalan website, there are some 150 bullinians around the world, that is to say starred chefs who trained in Ferran Adrià’s iconic restaurant. This is a low estimate, there are even more. Here are some of the Italians. Loretta Fanella, Stefano Baiocco, Moreno Cedroni, Terry Giacomello and Luca Lacalamita told us...

According to a Catalan website, there are some 150 bullinians around the world, that is to say starred chefs who trained in Ferran Adrià’s iconic restaurant. This is a low estimate, there are even more. Here are some of the Italians. Loretta Fanella, Stefano Baiocco, Moreno Cedroni, Terry Giacomello and Luca Lacalamita told us...

Read | 10-01-2017 | 06:00 | Carlo Passera | Carlo Mangio
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