The irresistible rise of the New Delhi chef based in Dubai continues. In his dishes, all the colours and flavours of a continent that adds up to infinite and diverse traditions

Himanshu Saini, chef at Trèsind Studio in Dubai (UAE, one Michelin star) and a signature dish from his tasting menu 'Tasting India' (Banana, raw and ripened, served on a miso chilli tartlet with yellow peppers, smoked tomato chutney and balsamic vinegar)

The section of Identità Milano dedicated to pizza, in partnership with Latteria Sorrentina, had some key speakers: Denis Lovatel, Ciccio Vitiello, Giacomo Devoto, Gianmarco Ferrandi, Salvatore Salvo, Jacopo Mercuro, Franco Pepe

All photos are by Brambilla-Serrani

In the restaurant that the 43-year-old from Madrid opened almost one year ago, dumplings coexist with tortellini and every dough is analysed in terms of fat, humidity, heat...

Har gau and Jiao zi, two types of traditional Chinese dumplings, reproduced by RavioXO, the restaurant that Dabiz Muñoz opened in May 2022. Before that, he was already the patron at DiverXO and StreetXO, also in Madrid (photo instagram/RavioXO)

It’s back at the restaurant in Gerona, in a new version. The dessert combines an ancient and an avant-garde technique, namely enfleurage and Rotaval, to extract the essence of an old book. It flavours a rice paper printed with quotes from Proust.

Earl Grey tea cream millefeuille, magdalenas ice cream, caramelised butter tiles and old-book flavoured rice paper: the extraordinary dessert designed by Jordi Roca at El Celler de Can Roca, in Girona, Catalonia

Born in 1964, Giancarlo will move his Casa from the outskirts to the centre of Verona, to a restaurant where he arrived at twenty when the great Giorgio Gioco, chef and poet, was a hit, awarded single stars by Michelin as early as '59, in the first editio

Handover at 12 Apostoli in Verona. Left to right, Silvia Bernardocchi, Giancarlo Perbellini, Filippo and Antonio Gioco

A restaurant within a restaurant: a small room at Il Pagliaccio in Rome hosts an experience that brings back the most biting and cosmopolitan Genovese, in a menu without a net or flaws. For us, his best ever... to celebrate the restaurant's 20th anniversa

A spoon with one of the ravioli from Un coniglio al mare, a dish from the Parallels Experience menu at Il Pagliaccio in Rome. Chef Anthony Genovese is in a state of grace. Photo Tanio Liotta

In the famous tourist resort of the Upper Engadine in Switzerland, the Italian-Argentine chef offers himself with the same style but a different perspective. A gem that enriches a hotel that boasts a truly incredible history...

The Kulm Hotel in Sankt Moritz and chef Mauro Colagreco

Here are the official dates for the 19th congress, to be held once again at MiCo in Milan. Paolo Marchi: «We’re back to normality and we’re so unused to it now, after the recent events, that it feels extraordinary»

Milan is more and more Japanese with the arrival of master Katsu Nakaji. Forget the sushi you’re used to. His sushi follows a well-defined line that makes soy sauce and chopsticks useless. The last service will be on the 25th of March

Katsu Nakaji at the omakase at House of Ronin in Milan

Paolo Marchi and Claudio Ceroni assess edition number 18: «We’re adults now, we presented an intense and brave programme, capturing the extraordinary desire to work that you can find in our field»

Paolo Marchi’s words representing the Identità Milano 2023 congress. All photos from Brambilla-Serrani

Chef Eric Vildgaard with his wife Tina Kragh Vildgaard charm the hearts of Sjælland, the island of the Danish capital

Eric Vildgaard and Tina Kragh Vildgaard, the two souls of restaurant Jordnær in Denmark

One element, infinite possibilities: manioc is the ingredient at the heart of the new creative revolution of D.O.M., his restaurant in São Paulo (Brazil) that continues surprising and evolving

Chef Alex Atala of D.O.M. (two Michelin stars in Sao Paulo, Brazil) during his lecture on the 28^th of January in the Auditorium at MiCo. All photos are by Brambilla-Serrani