Alex Atala
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià) by Elio Sironi
Mondo pizza L'importanza di chiamarsi fiordilatte (ovvero: non confondiamolo con la mozzarella!)
The establishments, tastes and cooking personalities in Europe, as seen by Gualtero Spotti
MarbledNasello with caviar and buttermilk, a dish from Geranium in Copenhagen, Denmark, 3 Michelin stars and 19th in the 2018 World's 50Best (photo from Claes Bech Poulsen)
Since August 2016 Simone Zanoni, born in Brescia in 1976, is at the helm of the Italian-Mediterranean restaurant Le George, inside the Four Seasons George V in Paris
Stara Kuca in Podgorica, tel. +382.069.030204, nice cuisine in Montenegro (translated into English by Slawka G. Scarso)
The Lofoten Islands are not just a magic place, characterised by intense and romantic landscapes. They are also Norway’s most important area for the catch of codfish, Norway being only second to China, in terms of volumes of catch
Gunnar Jensen’s new restaurant in Trømso, called Mathallen, where you can taste an interpretation of Danish Smørrebrød, prepared with codfish placed on a slice of focaccia, with shallot and red onion purée
Oliver Piras and Alessandra Del Favero are partners in life and in business. They met in the three-starred restaurant Da Vittorio in Brusaporto, while were working for the Cerea brothers. A few weeks ago they moved to San Vito di Cadore, where inside Hotel Villa Trieste, owned by Alessandra’s family, they opened AGA (tel. +39.0436.890134)
The second part of our journey across the novelties in Paris’ restaurant scene: this time it is basically all focused on the great Ducasse, who recently took the reigns of two historic establishments, both part of the Chateaux & Hotels Collection, whose president is Ducasse himself. The more formal Benoit (+33.1.58002215), near the Centre Pompidou, and Allard (+33.1.43264823), closer to Rive Gauche’s the jaunty spirit
