Peeter Pihel
Truffle delicacy of pear Macaé by Thierry Bridron
Identità Golose Milano Alex Atala: «Il vero lusso consiste nell’abilità umana di trasformare un prodotto in emozione»
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
Davide Caranchini, chef-patron of Materia in Cernobbio (Como)
The kitchen at Enoteca Pinchiorri fully at work: we only stole a moment from Alessando Della Tommasina and Riccardo Monco, to take this photo
Antonia Klugmann in a portrait by Tanio Liotta right outside the kitchen at L'Argine, in Friuli
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
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
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