Nicola Dell'Agnolo
Pasta and beans with a mussel emulsionby Francesco Sposito
Passione Gelato Ducasse, il gelato è servito: intervista con Matteo Casone, il gelatiere italiano scelto dal mega-chef
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A River Suite at Capella Bangkok, luxury hotel that also includes restaurant Côte with Argentinian Mauro Colagreco
Sunset from the terrace of Imago Restaurant at Hassler Hotel, Rome
Rafael Tonon, was born in Sao Paulo and is now based in Portugal. He will manage the new master at BCC
One of the pizzas from Flegrea, since 1976 "the" Neapolitan pizzeria of Torino. Today, it is run by friends and business partners Enrique Jiménez González and Gianluca Poggio, with Marco Venere by the peel
Since March 2020, David Tamburini is the chef at restaurant Level 36, on the 36th floor of hotel Ana Crowne Plaza in Kobe, on the Bay of Osaka
Since 2012 Livio Mancini is patron and pizzaiolo at El Gringo in Calalzo di Cadore, Belluno. Pizza Mari e monti is one of the pizzas he made for his 80’s Pizza Challenge
Photo Flickr
Three of the four partners at Via Vino, the newly born importer and sales business specialised in Italian wines and founded by the guys at Geranium, the 3-starred restaurant in Copenhagen. Left to right: Soren Orbek Ledet (sommelier and co-owner at Geranium), Mattia Spedicato (sommelier) and Andrea Sala, (assistant head sommelier). With them, there's also Michael Rendebaek Soerensen
Ilaria Puddu with Stefano Saturnino and Nanni Arbellini is responsible for the brand of pizzerias Marghe, Giolina, Crocca, Pizzium and of pastry shop Gelsomina (photo Onstage Studio)
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Michele Lazzarini from restaurant St.Hubertus in San Cassiano in Badia (Bolzano), best sous-chef for the 2021 Guida ai Ristoranti di Identità Golose
Tiramiseu, the tiramisu-flavoured pizza dessert from Pier Daniele Seu, patron in Rome of Seu Pizzeria Illuminati. Photo by Andrea Di Lorenzo
Our reporter Giovanna Abrami tells us about Don Julio in Buenos Aires, at the top of the 50Best Latin America. His signature dish is entraña (a cut which refers to the peripheric part of the animal's diaphragm)
Discovering fish ageing at La Madonnina del Pescatore in Senigallia. In the photo, the fish ages in a special refrigerator, with ozone, recently installed in the Tunnel, La Madonnina's research lab
Vegetable tajine, sauce of lassi with cumin and mint, lemon and cinnamon couscous: this is perhaps the dish that most stood out a few weeks ago at Petit Royal in Courmayeur. And it depicts the constant growth of Paolo Griffa. The recipe is dedicated to artist Yulia Brodskaya and is part of the menu dedicated to art, in this case, paper art. (Photos from Tanio Liotta)
The round pizzas from Tommaso Vatti at Autoctona in Radincondoli (Siena)
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