Cibi Divini

Restaurants from all the world told in Il Giornale by Paolo Marchi from February 1994 to the winter of 2011. And since the spring, for the readers identitagolose.it

La Clusaz is once again a guarantee

Three partners reopened this mouth-watering, historic inn between Aosta and the Gran San Bernardo in 2021, including the historic chef, Piergiorgio Pellerei. The menu is a kaleidoscope of flavours and tastes, even from the sea

The staff at Locanda La Clusaz after reopening. In the centre, chef Piergiorgio Pellerei, to his right the other chef and business partner, Thierry Buillet, to his right the third partner Alessandro Ménabreaz

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18-07-2024 | 07:00

Satoshi Hazama, chef and patron of Hazama at 41 Vi

Hazama, a bewitching Kaiseki cuisine

Chef Satoshi Hazama opened a restaurant in Milan in 2020 that serves one of the highest forms of Japanese cuisine. Seven courses in all, very thoughtful even in the choice of colours, not just ingredients and techniques

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14-11-2023 | 11:00

Davide Caranchini, Chef of the Year for the 2023 I

The future of Italy belongs to Caranchini as well

The patron of Materia in Cernobbio, Chef of the year for Identità, at 33 is only at the beginning of his career which will leave a mark thanks to the rare gift of matching impossible ingredients and complex techniques, making them seeming simple

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04-04-2023 | 14:00

Evo, the evolution of flavour according to Matarrese

There’s a chef called Gianvito in Alberobello who reinterprets local traditions and products with his creativity and a deep love for olive oil, extra virgin. And Futura is a tribute to the Ambasciatori del gusto and their president Gilmozzi

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03-04-2023 | 11:00

The House of Ronin is now complete thanks to omakase

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

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22-02-2023 | 17:00

At Arca in Alba Adriatica there’s room for the most curious food lovers

Opened by Massimiliano Capretta in 1998, in the early days it was a macrobiotic restaurant that few people understood, because too ahead of its times. The success is arriving now thanks to his sister Dalila, to chef Edoardo Massari and to more and more co

Omega 3, sapid and intense Spaghetti with black garlic, oil, and chilli pepper, chlorophyll of parsley and anchovies, from chef Massimiliano Capretta at Arca in Alba Adriatica, Teramo

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20-08-2022 | 11:00

Carlo Sebastiani, Alice Vannicola and Maicol Pa

17-09-2021 | 11:00

Paolo Mancuso

Pohorje beef "sandwich"

Dall'Italia

Tenuta del Duca: l'entroterra di Fiumicino secondo Alessandro Lambiase

Cibi Divini

La Clusaz is once again a guarantee

Three partners reopened this mouth-watering, historic inn between Aosta and the Gran San Bernardo in 2021, including the historic chef, Piergiorgio Pellerei. The menu is a kaleidoscope of flavours and tastes, even from the sea

Hazama, a bewitching Kaiseki cuisine

Chef Satoshi Hazama opened a restaurant in Milan in 2020 that serves one of the highest forms of Japanese cuisine. Seven courses in all, very thoughtful even in the choice of colours, not just ingredients and techniques

The future of Italy belongs to Caranchini as well

The patron of Materia in Cernobbio, Chef of the year for Identità, at 33 is only at the beginning of his career which will leave a mark thanks to the rare gift of matching impossible ingredients and complex techniques, making them seeming simple

Evo, the evolution of flavour according to Matarrese

There’s a chef called Gianvito in Alberobello who reinterprets local traditions and products with his creativity and a deep love for olive oil, extra virgin. And Futura is a tribute to the Ambasciatori del gusto and their president Gilmozzi

The House of Ronin is now complete thanks to omakase

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

At Arca in Alba Adriatica there’s room for the most curious food lovers

Opened by Massimiliano Capretta in 1998, in the early days it was a macrobiotic restaurant that few people understood, because too ahead of its times. The success is arriving now thanks to his sister Dalila, to chef Edoardo Massari and to more and more co

17-09-2021 | 11:00

A nice new place in Ortezzano: Sebastiani

30-10-2020 | 10:00

Enzo Di Pasquale charmed me once again in his new restaurant

24-04-2019 | 10:00

Ventall, traditional cuisine from the 21st century

25-01-2019 | 10:00

Bistrot 900 and the vital lymph of Abruzzo

19-12-2018 | 06:00

Balobino, the nice story of 5 siblings

18-12-2018 | 13:00

Italian cuisine according to Ducasse

13-11-2018 | 07:00

Casa Urola, a piece of my heart is there

12-06-2018 | 12:00

Gipponi, part of the future

04-04-2018 | 16:00

Quique, la evolucion y el origen

24-03-2018 | 07:00

Denia, Pont Sec and a challenge for pizza

01-02-2018 | 17:00

Local restaurant, global quality

19-10-2017 | 20:00

The good and the beautiful at the new Eleven Madison

18-08-2017 | 16:30

There’s a Tavern on the port of Tricase

25-02-2015

Ariston, a black swan in Cortina

16-02-2015

Kitchen’s memorable brunch

07-10-2014

Free hand Lopriore in Como

27-04-2014

Umami, pleasure according to Borruso

14-09-2013

Esprì, natural cuisine is served

27-03-2013

The road to the sea takes you to Lecco

23-03-2013

Ferrari’s sea, two worlds in one

01-03-2013

Aromando, love is served

22-02-2013

Refettorio, a rich Simplicitas

03-01-2013

Delmonte, the new face of Marche