Dal Mondo

Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose

Make a donation to save Muyu, the virtuous community from the Galapagos islands

The pandemic created problems for an inspired project on an island of the famous Pacific archipelago. A heartful appeal

09-10-2020 | 11:00

Muyu is a project with an important social value on the island of San Cristobal, Galapagos, Ecuador. The Covid-19 crisis threatens the community. Make a donation to support them (photos from Paulo Rivas Peña)

Read | 09-10-2020 | 11:00 | Dal Mondo

The surprising simplicity of Pecora Negra

The pizzeria, opened in Menton by Mauro Colagreco, recently celebrated its first anniversary. The restaurant is easy and accessible to all: little attention to appearances and lots of delicious substance

28-09-2020 | 11:00

A detail of Pizza du moment which we tasted recently at Pecora Negra in Menton: with figs, fresh goat cheese, fior di latte, rocket, prosciutto di Parma

Read | 28-09-2020 | 11:00 | Dal Mondo

Colagreco’s turning point, inspired by the relationship between skies and earth, following the biodynamic calendar

It’s called Mirazur Experience: «I didn’t want to open in the same way as before the pandemic». The menu changes constantly based on the moon’s passage in the constellations, which influences the plants

23-09-2020 | 11:00

On the 12th June, Mirazur reopened after 80 days of forced closure. We went to Mentone to ask Mauro Colagreco to present this new phase in his restaurant and - ça va sans dire – to taste his menu. Content and photos by Giovanna Abrami

Read | 23-09-2020 | 11:00 | Dal Mondo

Joe Bastianich tells us how the American restaurant scene is in much worse shape than the Italian one

Big places and businesses, hence big losses in this phase of the US lockdown. The restaurant and TV man was the protagonist of a debate organised by Ambasciatori del Gusto

14-09-2020 | 11:00

Joe Bastianich. Like everyone in the industry, the Italian-American restaurant entrepreneur, and popular TV figure, is facing the difficult crisis caused by the Covid-19 emergency

Read | 14-09-2020 | 11:00 | Dal Mondo

Valerio Serino and the full use of ingredients, «zero waste is not just a slogan»

Reuse, reuse and reuse. An ongoing process. And the little that is left over becomes compost. The chef from Tèrra in Copenhagen tells us about his ideas and techniques

15-07-2020 | 11:00

Garfish tail – a food scrap – glazed with soy sauce, with a broth made from the head and bones of the garfish - a food scrap - in infusion with katsuobushi made with mackerel bones – a food scrap – and a brine of lemon scrap. No waste as interpreted by Valerio Serino from Tèrra in Copenhagen

Read | 15-07-2020 | 11:00 | Dal Mondo

les Collectionneurs, ready to reopen in the name of the art de vivre

By the end of June, every associate has reopened in Italy, and half in France. Interview with GD Carole Pourchet and Xavier Alberti, CEO of the community presided by Ducasse

02-07-2020 | 11:00

Carole Pourchet, general director ad Xavier Alberti, CEO at les Collectionneurs

Read | 02-07-2020 | 11:00 | Dal Mondo

Beauty will save the restaurant industry: the Dostoevskyan response of Mauro Colagreco to Covid-19

The idea: transform the ugly and the negative into gestures of light and life. The chef focuses on nature, enlarges the vegetable garden at Mirazur, whose production will define the new dishes. And thinks values over, «change is urgent and necessary»

12-06-2020 | 11:00

Mauro Colagreco in the vegetable garden of his restaurant, Les Sanctuaries de Mirazur

Read | 12-06-2020 | 11:00 | Dal Mondo