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Fulvio Pierangelini

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Fulvio Pierangelini Alessandro Gilmozzi Lorenzo Cogo Nino Rossi Wylie Dufresne Daniela Cicioni Antonio Cappadonia Nino Di Costanzo Mauro Petrini Sang Hoon Degeimbre Gioacchino Bonsignore Petter Nilsson Pier Bussetti Mariella Organi Carmen Vecchione

Hans Välimäki Matthew Kenney Francesco Cerea Yannick Alléno Galileo Reposo Papoula Ribeiro Giacomo Devoto and Gianmarco Ferrandi Davide Guidara Federica Racinelli Jordi Butron Federico Graziani Jacopo Mercuro Aurora Mazzucchelli Sunny Menon Friedrich Schmuck

Magnus Ek Sauro Ricci Marco Stabile Chiara Pavan Enrico Berto Teo Musso Ferran Adrià Pascal Barbot Hilde Soliani Oriol Balaguer Antonio Santini Margarita Forés Alain Ducasse Paolo Piantoni Simone Bonini
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Flavours of Abruzzo

LE RICETTE

Flavours of Abruzzo
by Fabrizio Camplone Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by Magnus Ek ...a simple salad
by Stefano Baiocco Puff of iced seawater
by Corrado Assenza Focaccia
by Claudio e Anna Vicina Midday in the middle of the vegetable garden
by Corrado Assenza Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by Janez Bratovž Macarons, pumpkin, apple, dog rose and spelt spaghetti
by Alessandro Gilmozzi

Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
by Antonino Cannavacciuolo Pickled trout
by Marta Grassi Pinzimonio
by Igor Macchia De-structured tiramisù Roasted winter leek with fermented leek juice Risotto with Cilento dried figs, cod and basil
by Gennaro Esposito Sea mousse Clay baked crosne
by Peeter Pihel

Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by Fabio Baldassarre Rutabaga with Pork bouillon and Oregano
by Christian Puglisi Cacio and Pepper
by Antonello Colonna Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
by Mauro Uliassi Shadow of oil
by Franco Aliberti Gnudi Verdi
by Stevie Parle Macarons glacés
by Alain Chartier Fried spinosini with wild Murge king trumpet mushrooms
by Igles Corelli
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Alexandre Mazzia, three-Michelin-starred chef in Marseille, closes one of his multi-course sequences with: Smoked and seared blue lobster tail and claw, watercress, herbaceous shells, head and claw jus; then Marinated scallop, smoked cress, beetroot, scallop milk and granité; finally Razor clams, puffed barley, salty and seaweed condiment, egg nog. Photo by David Girard

05-04-2025

What’s on the menu at Alexandre Mazzia, the three-star French chef who's changing the rules of the game

Willem Hiele and the shrimps. The chef is a flagbearer of the gastronomic culture of the Ostend coast in Belgium

30-12-2024

The prophet of the Ostend shrimps (those caught on horseback): at Willem Hiele's, where nature is cooked

A sneak peek at the kitchen: Antonino Cannavacciuolo with Gianluca Renzi, in the middle, at work in the kitchen of Cannavacciuolo-Le Cattedrali, the new restaurant inside Le Cattedrali Relais in Valleandona di Asti, Piedmont

17-07-2024

In the name of taste: we went to Cannavacciuolo's new restaurant, with chef Gianluca Renzi

Pichaya Soontornyanakij, better known as Chef Pam, and her maître from the Marche region Sacha Di Silvestre: they are the stars of Potong, one of the world's best restaurants, cooking 'Progressive Thai-Chinese' in Bangkok, Thailand. Photo Carlo Passera

20-06-2024

After starting as a pizzaiolo in the Marche region, he is now an established maître in Bangkok: 'Working in the dining room is great'

Rat has brains: certainly the most striking dish (but there are also 'grilled rats' among the 22 tastings offered by Gaggan Anand at his restaurant Gaggan, in Bangkok

24-05-2024

Rat brains, grilled rat and other delicacies: another way of catering at Gaggan’s

Viviana Varese and her new challenge: since the 18th of March she’s chef at restaurant Passalacqua in the ultra-luxury hotel bearing the same name in Moltrasio, on Lake Como, voted best in the world by the 50 Best Hotels

29-04-2024

Aristocratic recipes, a kitchen open 22 hours a day: we dined at Viviana Varese's Passalacqua

Davide Caranchini, chef at Materia in Cernobbio (Como) will talk at Identità Vegetali at Identità Milano 2024, on Monday 11th March at 11 a.m. in the Sala Blu2 of MiCo in Milan, the venue of the congress

28-02-2024

Phenomenology of Davide Caranchini, who will talk at Identità Vegetali, within Identità Milano 2024

Italian-Argentinian chef Paulo Airaudo, two stars in San Sebastian, now stars with his voluptuous cuisine also in Florence, at Luca's restaurant in boutique hotel La Gemma

25-01-2024

Paulo Airaudo in Florence: we tried the jewel-like restaurant at Hotel La Gemma

Chef Mauro Colagreco and one of the dishes on his menu dedicated to fruit that most impressed us: Zucchini and Hermit crab

20-06-2023

Immersed in nature: a visit to Mauro Colagreco's gardens and his tuttifrutti menu

Isabella Potì and Floriano Pellegrino, wife-husband but above all chefs at Bros in Lecce

06-05-2023

'Our journey through the unpleasant flavours of Salento': the provocative and precise fine dining offer of Bros in Lecce

A spoon with one of the ravioli from Un coniglio al mare, a dish from the Parallels Experience menu at Il Pagliaccio in Rome. Chef Anthony Genovese is in a state of grace. Photo Tanio Liotta

05-03-2023

Anthony Genovese: the new Parallels menu is an explosion of taste and intelligence

The Kulm Hotel in Sankt Moritz and chef Mauro Colagreco

28-02-2023

Mauro Colagreco and his mountain cuisine: we stayed at The K in Sankt Moritz, in the legendary Kulm Hotel

Davide Caranchini, chef-patron of Materia in Cernobbio (Como)

19-01-2023

A different Lake Como: game, mountains, forest... Davide Caranchini tells us about it in a new great menu

The kitchen at Enoteca Pinchiorri fully at work: we only stole a moment from Alessando Della Tommasina and Riccardo Monco, to take this photo

24-10-2022

«We don’t make signature dishes»: the contemporary approach of Enoteca Pinchiorri beyond every commonplace

14-10-2022

Riccardo Camanini and his risotto revolution. Eight versions in 24 years, to transform a dish

Antonia Klugmann in a portrait by Tanio Liotta right outside the kitchen at L'Argine, in Friuli

28-09-2022

The nature of Antonia, Antonia surrounded by nature: Klugmann’s perfect harmony in Vencò

Carlo Cracco and Mattia Pecis. The great chef from Vicenza with his pupil from Bergamo is the protagonist at Cracco Portofino, where he approaches meatless cuisine for the first time, exalting fish and the extraordinary vegetation of Liguria. Photo Tanio Liotta

24-09-2022

The Venetian master, the Lombard pupil, and Ligurian cuisine. Carlo Cracco and Mattia Pecis: great dishes in Portofino

Norbert Niederkofler and Lukas Gerges on the roof, Michele Lazzarini is instead going down: the spreading of Cook the mountain passes also through this phase of passage at St. Hubertus, in Alta Val Badia

12-09-2022

The development of Cook the mountain, the transition of St. Hubertus: here is how Niederkofler builds the future

Pork from Montaione, baby onions with saffron, apricots with miso and cream of fish roe: excellent, a dish that is worth the trip, at Lunasia with Luca Landi. Photo Tanio Liotta

09-09-2022

An exceptional marinated pork and other delicacies from Luca Landi, who presents Versilia in an original way

The three men from Disfrutar in Barcelona, who know how to create unique emotions in the kitchen: left to right Eduard Xatruch, Oriol Castro and Mateu Casañas (created from a photo on their website)

07-09-2022

A magnificent experience at Disfrutar in Barcelona: going against the time, surprising beyond trends

Chef Simone Cantafio at Stüa de Michil inside La Perla, in Corvara, Val Badia, South Tyrol. Beside him, the excellent (like all the dining room staff) maître Valentina Stani

15-07-2022

The borderless revolution at Stüa de Michil: our journey around the world with Simone Cantafio

Mauro Colagreco and, right, in the photo by Tanio Liotta, one of the most beautiful and delicious dishes in his menu Univers Mirazur Fleurs, that is to say Tartellette of rose with chantilly and smoked eel

11-07-2022

Flower power: Mauro Colagreco’s surprising new menu at Mirazur (a photo gallery in 20 dishes)

Alvaro Clavijo, born in 1985 in Bogotá, Colombia. He’s the patron-chef at El Chato in the Latin American capital, but he also signs the menu at Mitù in Milan

16-06-2022

Alvaro Clavijo between two continents: El Chato in Bogotà and Mitù in Milan (spoiler: you’ll have a great time in both places)

Jordi, Josep and Joan Roca, that is to say the three-brothers-and-souls of the iconic El Celler de Can Roca in Gerona, in Catalonia

13-06-2022

A tasting of 32 dishes at the iconic Celler de Can Roca, or how to enjoy a great maison in wonderland

An emblem of Belgian cuisine, Brussels sprouts in the appetizer served at Bon Bon, the two-Michelin star restaurant of Christophe Hardiquest, the chef and patron who announced he will close for good on the 30th of June in view of new projects. In the dish in the photo, the Brussels sprouts end up in a mini crepe with pulled oxtail and smoked mustard. All the photos are from EquinoxLightPhoto

25-03-2022

Brussels and its great chefs: discovering Belgian taste at Bon Bon di Christophe Hardiquest

Celeriac with smoked cod roe and cream of milk fermented with caviar, an aesthetically exceptional dish, with very clean flavours. This is one of the dishes in the new menu at Geranium in Copenhagen. Søren Ledet, its director and co-patron together with Rasmus Kofoed, will be among the international guests at the next edition of the Identità Milano 2022 congress, from the 21st to the 23rd of April. But the entire programme will be available this week. Photo Claes Bech-Poulsen

17-03-2022

Eleven Italians at Geranium, which is aiming for n.1. The new tasting menu. They will be at Identità Milano

Leo Espinosa in her office at Leo, great Colombian cuisine in Bogotà. Here she shows a sketch of a dish she'll make in the future

01-03-2022

Caimani, ants, giant fish, larvae. Superb cocoa and coffee. Leo Espinosa's menu is an ark of flavours

Riccardo Camanini at Identità Milano 2021 (photo Brambilla-Serrani)

22-12-2021

A chat with Riccardo Camanini: new game-based dishes, the 50Best-triumph, the Michelin-disappointment... And serenity

The embroidery work on the tents at Cavallino, in Maranello. This is already a sign of the mix of past and future in Ferrari's restaurant, now run by Massimo Bottura and chef Riccardo Forapani

16-10-2021

Here's why Bottura-Forapani's Cavallino is a truly perfect model of trattoria (all'emiliana)

Davide Guidara relaxing on the grass at his vegetarian restaurant I Tenerumi, inside the Therasia Resort in Vulcano, Aeolian islands, Sicily. All the photos are from Tanio Liotta

09-07-2021

An extraordinary Davide Guidara at Therasia in Vulcano: his 100% vegetable menu charmed us

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