Nadia Moscardi
Ancestral pleasure, contemporary executionby Corrado Assenza
Signature Dishes Il Filetto di maiale alla pancetta, il suo fegatello e i fagioli del Purgatorio di Anna Rita Simoncini
Tasty reports from China and the Far East from our collaborator Claudio Grillenzoni
Beijing at the beginning of the reopening (photo Washington Post)
Photo AFP/South Morning China Post
The team of Da Vittorio Shanghai, which opened a few weeks ago in Bund. In the middle, Chicco Cerea, and to his right resident chef Stefano Bacchelli
Niko Romito and Bulgari’s adventure has begun with Ristorante in Beijing, China. It’s in Building 2 Courtyard No 8 Xinyuan South Road, in Chaoyang. Coming up: Dubai (by the end of the year), Shanghai (March 2018). In the photo, the entrance to the restaurant in a post taken from Romito’s instagram account
(photo Chronicle/Craig Lee)
A photo from Chop Chop Club, the third restaurant opened a few days ago by French Paul Pairet, soon to speak at Identità Milano. The restaurant has a simple yet often unmet essential goal: serve large dishes cooked in the best possible way
Riccardo La Perna, born in Ragusa in 1978, executive chef at restaurant Ottoemezzo Shanghai. The latter is an important piece in the Chinese mosaic of Umberto Bombana, from Bergamo, whom we’ll celebrate at Identità Milano on 4th-6th March 2017. The restaurant in Shanghai conquered two Michelin stars in the first edition of the local Red guide, presented a few weeks ago
