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Zanattamente buono

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


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

«We risk losing osterias and small shops, characteristic emblems of Italy. Let’s protect them and support local agriculture». An interview with the founder of Slow Food

29-06-2020 | 12:00

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

Read | 29-06-2020 | 12:00 | Zanattamente buono

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

The chef from Kobarid is developing an ambitious project to support Slovenian farmers. Details in this interview

11-05-2020 | 07:00

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)

Read | 11-05-2020 | 07:00 | Zanattamente buono

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

"In the past 10 years I’ve worked like a dog. Fame and money made us worst". Interview with the popular Indian chef

23-04-2020 | 17:00

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

Read | 23-04-2020 | 17:00 | Zanattamente buono

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