Benjamin e Clara Weatherall
Shellfish cevicheby Gastón Acurio
Dall'Italia I Conoscenti: piccolo scrigno di ospitalità a Bologna
Morello Artichoke, Polenta Marano, Almond: this is the Dish of 2022 from chef Gaetano Trovato of restaurant Arnolfo, two Michelin stars in Colle di Val D'Elsa, Siena. Photos from Fabio Giamello
Uovo in raviolo from San Domenico in Imola, a dish by Nino Bergese, Valentino Marcattilii and, now, Massimiliano Mascia
Inside the restaurant at hotel Signum in Malfa, on the island of Salina (Messina), you help yourself from a large pot of Busiate pasta with tomato like that in the photo. Cooking large pots of pasta is hardly easy. But chef chef Martina Caruso gives us some useful tip
Here’s the recipe for Ciaolà, the dish Davide Oldani, Sport and food ambassador of the Italian team in the Olympics, created in view of Rio de Janeiro 2016. It unites a mousse and four sauces in different colours, stylising the Olympic torch
The Rabbit that wanted to become a chicken, a brand new dish in the menu of Slovenian restaurant Hiša Franko in Kobarid, a main course that depicts the talent of Ana Roš, a chef who is making the spotlights point on the gastronomy of an often neglected country (photo by Zanatta)
The Dish of the year award at Identità Milano was given to Ricchezza e Povertà [Richness and Poverty] of Uruguayan Matias Perdomo, chef at Contraste in Milan. The person directly involved tells us its story and preparation
Ramen is a popular dish in Japanese cuisine, today made nobler thanks to excellent preparations, so much so that for the first time, a restaurant in Tokyo was awarded with a star. In Milan the point of reference is Zazà Ramen, where we took this photo
Seven virtues... in just one dish