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Zanattamente buono

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


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

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

04-04-2019 | 07:00

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

Read | 04-04-2019 | 07:00 | Zanattamente buono

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

In Bottura’s new menu in Modena, the precious bird is the trait d'union between the legendary Cantarelli and the Far East

13-02-2019 | 12:00
Read | 13-02-2019 | 12:00 | Zanattamente buono

Ten reasons why MAD is a success

Improving the food industry by taking on social responsibility. A report on the event in Copenhagen

31-08-2018 | 10:00

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

Read | 31-08-2018 | 10:00 | Zanattamente buono