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Cristian Marasco Joško Gravner Yannick Alléno Filippo Chiappini Dattilo Michele Abbatemarco Giulia Liu Mattia Pariani Paolo Donei Papoula Ribeiro Antonio Ziantoni Isabella Potì Luca Abbadir Bernardo Paladini Giovanna Musumeci Poul Andrias Ziska
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Recipes

Soft ricotta gnocchi with cotechino and lentils

LE RICETTE

Soft ricotta gnocchi with cotechino and lentils Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil Seitan bread, veal tongue, hazelnuts and capers Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress "Beered" sweetbread, and all that gives a balance. Smoked squacquerone risotto, saffron pears and "Mora" bacon Foil-baked rice Oysters, red beetroot and confit lemon

Montanara Lemon-scented rice with soya caramelised eel Rice bran with pea pods Confit quail with samphire scent, pistachio pesto, Cetara anchovies “colatura” and chards with chili pepper Northern Indian prawn curry in a salad Trenette, anchovies and bonito Cream of beans and mixed pasta Arancino 2011

Unilateral red prawn tartar, passion fruit, crispy fat liver with spices and oyster butter New version of a Vichy effervescent pastille Smoked okra, undercooked shrimp and okra caviar Cebiche caliente Soft potato with verbena and roast kidney Sea mousse Bygdoy at 3 Tail "alla vaccinara"
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In the centre, Alfonso Iaccarino and, next to him, his sons - the future of the Don Alfonso 1890 restaurant in Sant'Agata dei Due Golfi, Naples: left, Ernesto, executive chef and, right, Mario, dining room manager. Photo by Paola Di Capua

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Enrico Crippa, chef at the three-starred Piazza Duomo in Alba (Cuneo)

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Cannelloni, the most delicious part of the menu dedicated to Gabriele D'Annunzio at restaurant Peter Brunel in Arco (Trento). On the right, the scrap of paper with which the writer urged his cook Albina to keep cannelloni ready "at every hour of the day and night".

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Mauro Uliassi

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Minister of Business and Made in Italy Adolfo Urso together with Lino Enrico Stoppani, President of FIPE-Confcommercio, for the opening of the first Catering Day

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28 April 2023: the first Italian Catering Day

Salvatore Bianco and Alfredo Manzoni, chef and maître of the new restaurant Il Comandante at the Romeo Hotel in Naples

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Hospitality is about feeling welcome

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Paolo Griffa at Caffè Nazionale in Aosta reveals a multifaceted and surprising maturity

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Presenting the first Restaurant Day in Italy, promoting the entire restaurant industry concretely

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The autumn vegetable menu at Niko Romito's Reale

24-12-2022

The emblem dish of Identità Milano 2023 and the small revolution of tropical fruits in Italy

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Some of the protagonists of the press conference organised yesterday by Unione Italiana Food at the Identità’s Hub, a preview of the World Pasta Day taking place today. Right to left, Enrico Derflingher and Laurel Evans, Marcello Zaccaria and Stephanie Cabibbo, Carlo Bresciani and Mime Kataniwa

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Today is World Pasta Day, celebrations and numbers of a global boom

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The protagonists of the dinner, on Tuesday 13th September at Gucci Osteria in Florence: Takahiko Kondo, Karime López, Massimo Bottura and Jerome Ianmark Calayag, winner of the 2021 S.Pellegrino Young Chef

22-09-2022

S.Pellegrino Young Chef Academy and Gucci Osteria together to support young talents

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The Camanini brothers, Giancarlo and Riccardo. Their Lido 84 in Gardone Riviera (Brescia) won the 8th place in the 50 Best. Photo Settimio Benedusi

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Bringing sultry vibes and Yucaton flavors of Tulum to San Benedetto

09-06-2022

Girotonno is back, and Lebanon triumphs

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Metullio - De Pra: chefs of the year, a shared project

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