At L'Argine, near Gorizia, the chef at her best shows an extraordinary proof of style blending "indoors" and "outdoors". She takes the stimuli from the surrounding nature and transforms it into dishes with a few touches: almost velvety, almost magic

Antonia Klugmann in a portrait by Tanio Liotta right outside the kitchen at L'Argine, in Friuli

Luciana Giangrandi and Alex Meyer's bistro combines excellent free cuisine with a casual decor. Which the Michelin guide rates more leniently in the New World

Rigatoni alla Nerano, a dish from restaurant Boia De, free Italian cuisine in Miami, one Michelin star (photo Zanatta)

The chef, helped by his very young right arm, interprets the local gastronomic tradition at Cracco Portofino with incredible clarity and total elegance. A perfect auteur's proof in a restaurant that embraces beauty, overlooking the harbour

Carlo Cracco and Mattia Pecis. The great chef from Vicenza with his pupil from Bergamo is the protagonist at Cracco Portofino, where he approaches meatless cuisine for the first time, exalting fish and the extraordinary vegetation of Liguria. Photo Tanio Liotta

The international platform and the fashion house launch a partnership to support the careers of young cooks. Under the careful eye of Massimo Bottura

The protagonists of the dinner, on Tuesday 13^th September at Gucci Osteria in Florence: Takahiko Kondo, Karime López, Massimo Bottura and Jerome Ianmark Calayag, winner of the 2021 S.Pellegrino Young Chef 

Part two of the tasting by tasting report on the event dedicated to ice creams and organised by Identità Golose in Senigallia. Lessons from the patron and pastry chef from Iyo, the French chef, the bartender and the super ice cream maker from Senigallia

A report on the first part of the day dedicated to the new frontiers of contemporary gelato: with the hosts, the duo from Madonnina del Pescatore and Uliassi’s pastry chef, and with a young entrepreneur from Romagna

The dining room of the Rotonda a Mare welcomed the third edition of Identità di Gelato Senigallia. The lessons were opened by the two "hosts" Moreno Cedroni and Luca Abbadir

Tropical cuisine with many influences, indigenous pride and creative freedom. The gastronomy of the magnificent Caribbean village is experiencing an important moment. Our guide

Jaime David Rodriguez Camacho, chef and patron at restaurant Celele, the main signature cuisine restaurant in Cartagena de Indias, Caribbean Islands, Colombia

The project spreads with some changes at the three-starred restaurant in Val Badia: Lazzarini has left, the kitchen is now handed to Jacopo Lucini Paioni and Mauro Siega. Meanwhile, in the dining room and cellar Lukas Gerges confirms he’s a star

Norbert Niederkofler and Lukas Gerges on the roof, Michele Lazzarini is instead going down: the spreading of Cook the mountain passes also through this phase of passage at St. Hubertus, in Alta Val Badia

The chef from Lunasia and his idea of an "educational" cuisine, which recovers local memories but then gives endless takes. And places vegetables and meat on the same level: they go well together, but they can do well even by themselves

Pork from Montaione, baby onions with saffron, apricots with miso and cream of fish roe: excellent, a dish that is worth the trip, at Lunasia with Luca Landi. Photo Tanio Liotta

Food, ideas, techniques, show: Castro-Xatruch-Casañas are a unique trio in the restaurant scene and make the heritage of Spanish avantgarde contemporary. Captivating, irresistible, exciting: here’s our experience

The three men from Disfrutar in Barcelona, who know how to create unique emotions in the kitchen: left to right Eduard Xatruch, Oriol Castro and Mateu Casañas (created from a photo on their website)