Nessun contenuto

Gabriele Zanatta’s opinion: on establishments, chefs and trends in Italy and the world

Identit� Golose

by

Author's articles list

Sections

Zanattamente buono

Gabriele Zanatta’s opinion: on establishments, chefs and trends in Italy and the world

Identit� Golose

by

Author's articles list

Carlo Petrini, aka Carlin, born in Bra (Cuneo), 71 on June 22nd. On December 9th 1989 he founded the international Slow Food movement

29-06-2020 | 12:00

Carlin Petrini: it’s a momentous turning point. Restaurants need everyone’s support

Ana Roš, chef at restaurant Hiša Franko in Kobarid, Slovenia. In 2017 she was nominated best chef for the World's 50 Best (photo Suzan Gabrijan)

11-05-2020 | 07:00

Ana Roš, how to turn a crisis into an opportunity (for a whole country)

Gaggan Anand, 42, from Calcutta, India. Since November 2019 he’s at the helm of restaurant Gaggan Anand in Bangkok, Thailand

23-04-2020 | 17:00

Gaggan: our restaurants will change, but let’s improve ourselves first

Maksut Askar, 43, Turkish of Arab descent, since almost 6 years ago chef at Neolokal in Istanbul, one of the most admired restaurants in Turkey

12-02-2020 | 11:00

Maksut Askar and the new Turkish cuisine explained in five dishes

Photos from Noma’s test kitchen. Almost every single dish at the restaurant in Copenhagen (2 Michelin stars and number 2 in the World's 50Best) includes one or more fermented ingredients

20-12-2019 | 11:00

Fermentations, yes or no? René Redzepi has no doubts: it’s the food of the future

Paulo Airaudo, Italian-Argentinian, 34. He’s chef at Amelia in San Sebastian in the Basque Country and at Da Torre in London, both with one Michelin star (photo Instagram/restaurantamelia)

20-11-2019 | 11:00

Who will stop Paulo Airaudo?

Canadian Patrick Kriss, 39, patron chef at Alo (90th in the World’s 50Best) Aloette, Alo Yorkville and Salon, Toronto

01-11-2019 | 11:00

Alo, splendour and difficulties in Toronto’s fine dining scene

Andoni Luis Aduriz, born in 1971 in San Sebastian, in the Basque Country, opened Mugaritz in March 1998. Today the restaurant has 2 Michelin stars and is at number 7 in the World's 50Best (photo Oscar Oliva)

25-10-2019 | 10:00

Sublime Mugaritz

Marco De Vincentis, 42, from Naples. He’s the executive sous-chef of 18 restaurants, all inside the Shangri-La Al Jissah resort in Oman, in the Arabian Peninsula

18-04-2019 | 12:00

De Vincentis, a master in Oman: young Italians? Sadly, they’re presumptuous

Massimo Bottura with his son Charlie, at Refettorio Ambrosiano in Milan where he presented Il Tortellante, the fresh-pasta workshop where autistic kids make Modenese tortellini and roll out tagliatelle with the help of rezdore. They already make more than 10 kg per day. To order some info@tortellante.it

16-04-2019 | 12:00

Delicious tortellini at Tortellante. Made by 24 autistic kids

Dominique Crenn, French-American chef from restaurant Atelier Crenn in San Francisco, 3 Michelin stars. Photo from Brambilla/Serrani

04-04-2019 | 07:00

Dominique Crenn: too many cooks committing suicide. Let’s humanize our kitchens

13-02-2019 | 12:00

Guinea fowl in three dishes, the latest magic trick at Osteria Francescanas

The circus tent at MAD, the event that ended earlier this week in Copenhagen

31-08-2018 | 10:00

Ten reasons why MAD is a success

Ferran Adrià with siblings Luca and Martina Caruso, maître and chef at Signum, on the island of Salina. The Catalan chef spent a week on holiday in Sicily and the surroundings and made himself available for a long interview

27-08-2018 | 07:00

Ferran Adrià: After elBulli, there’s no innovation in food (but it’s not over yet)

David Gelb, born in 1985, author, director and executive producer of Chef's Table, the acclaimed series available on Netflix (photo by Mathieu Young for Netflix)

09-08-2018 | 07:00

David Gelb, the director of Chef's Table: chefs have superpowers

Ruth Reichl, 70, from New York, has been a food writer for Los Angeles Times (1984-1993) and New York Times (1993-1999). Photo from facebook

02-08-2018 | 07:00

Ruth Reichl: We are the change

Josean Alija, chef at Nerua, inside the Guggenheim Museum in Bilbao, in the Basque Country, relaxing on the terrace of his restaurant after the hectic days of the World's 50Best (photo from Instagram/JoseanAlija)

06-07-2018 | 11:00

Josean Alija will take care of it

The brigade that cooked a couple of weeks ago at Verdala Palace in Malta. This was a preview of Mark Weingard’s restaurant Esenzi, inside Iniala. The resort is to open in January 2019. Tim Butler (third from the left) is the American chef from restaurant Eat Me in Bangkok, 33rd in the 50Best Asia, and at Iniala hotel in Phuket, also in Thailand

02-07-2018 | 17:00

Esenzi, Malta asserts its authority

Mehmet Gürs, chef at restaurant Mikla in Istanbul, makes his debut in the World's50Best (at number 44) in Bilbao last Tuesday (photo from instagram)

23-06-2018 | 10:00

Gürs, in the 50Best despite everything

Tekuna Gachechiladze, chef at Cafe Littera in Tbilisi, Georgia. A graduate in Psychology, she attended the Culinary Institute in New York. She’ll be at Al Meni, in Rimini, on June 23rd and 24th

11-06-2018 | 10:00

Tekuna, the rebel of Georgian cuisine

The test kitchen at Noma in Copenhagen, which opened in a new location last February. Third from the right, Renè Redzepi, 40, patron chef. Third from the left, Paduan Riccardo Canella, 33 (the photos for this piece are taken from the Instagram accounts of reneredzepi, nomacph, mette_soberg,torstenvildgaard)

01-06-2018 | 09:00

The dishes you’ll see (and those you won’t) during the vegetable summer at Noma

Vineyards in Rkatsiteli surrounding the Orthodox monastery of Alaverdi. Monks have been making wine here since 1011

23-05-2018 | 10:00

The boom of Georgian wines

Vineyards in Rkatsiteli on the Kakheti plateau, in eastern Georgia. In the background, the mountains of the Greater Caucasus. Here people used to drink wine some 8000 years ago, 5000 years before it became popular in the current continental Europe (photo by Zanatta)

22-05-2018 | 10:00

Why Georgia is the cradle of wine

The dessert, the way it is served at Le Calandre

10-05-2018 | 11:00

Massimiliano Alajmo’s Vibrazioni: listening to a dessert

Corrado Assenza with the American troupe of Chef's Table, last June. Their visit resulted in a 45-minute film, available on Netflix as of today

13-04-2018 | 07:00

Corrado Assenza: my days with the troupe of Netflix

On Thursday Paolo Lopriore and Luca Govoni gave a lesson at Iulm in Milan to the participants of two Master courses in Food and wine communication and Made in Italy. The chef from Como is holding a revolutionary swinging spit

10-04-2018 | 17:00

Professor Lopriore

Diego Oka’s ceviche. The Peruvian talent has been at the helm of restaurant La Mar by Gaston Acurio part of the Mandarin Oriental Hotel in Miami, Florida, for the past four years

03-04-2018 | 17:00

Diego Oka, around the world via ceviche

Last year Antonio Mermolia, 34, from Gioia Tauro (Reggio Calabria), became chef at restaurant Le Sirenuse Miami, part of the Four Seasons Surf Club in Miami Beach, 9011 Collins Avenue, tel. +1.786.4822280

03-04-2018 | 07:00

Antonio Mermolia: keeping the Italian flag flying in Miami Beach

Noma in Copenhagen, number one restaurant in the World's 50Best in 2010, 2011, 2012 and 2014, opened its new location on the 16th of February. Open at lunchtime and in the evening, and closed on Sunday, Monday and Tuesday. Every detail in our 100-photo essay

28-02-2018 | 11:00

Dossier Noma 2.0

Using a torch, Gaggan Anand burns banana leaves. We’re halfway down the 25-course tasting menu that every night he serves at his restaurant in Bangkok, Thailand, number 7 in the World's 50 Best Restaurant. The establishment will close in 2020 and reopen in 2021 in Fukuoka, Japan. Gaggan will speak at Identità Milano, on Sunday 4th March, at 11.30 am in the Auditorium

29-01-2018 | 07:00

Gaggan’s clockwork menu

«
1
2
3
...
»