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Zanattamente buono

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


Maksut Askar and the new Turkish cuisine explained in five dishes

Lunch at Neolokal, one of the most interesting new examples of Istanbul’s new wave. Between the Mediterranean Sea and Mesopotamia

12-02-2020 | 11:00

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 

Read | 12-02-2020 | 11:00 | Zanattamente buono

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

At Noma in Copenhagen, discovering the totalising passion for cold fire. Summed up in a rich how-to guide

20-12-2019 | 11:00

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 

Read | 20-12-2019 | 11:00 | Zanattamente buono

Who will stop Paulo Airaudo?

One star in San Sebastian and one in London. Next opening in Apulia and in Hong Kong. The ascent of the Italian-Argentinian chef from Amelia

20-11-2019 | 11:00

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)

Read | 20-11-2019 | 11:00 | Zanattamente buono

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

Patrick Kriss is the patron chef of four successful establishments in the Canadian metropolis. Rising, but with an identity to build

01-11-2019 | 11:00

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

Read | 01-11-2019 | 11:00 | Zanattamente buono

Sublime Mugaritz

Twenty-one years after its opening, Andoni Luis Aduriz’s restaurant in the Basque Country is an unmatched laboratory of ideas and freedom

25-10-2019 | 10:00

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)

Read | 25-10-2019 | 10:00 | Zanattamente buono

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

Interview with the executive sous-chef at the Shangri-La Al Jissah resort, 18 restaurants. Hard work and bitter thoughts

18-04-2019 | 12:00

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 

Read | 18-04-2019 | 12:00 | Zanattamente buono

Delicious tortellini at Tortellante. Made by 24 autistic kids

Dealing with disability in an educational and fun way: the latest project supported by Massimo Bottura and Lara Gilmore

16-04-2019 | 12:00

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

Read | 16-04-2019 | 12:00 | Zanattamente buono