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Signature Dishes

Morello Artichoke, Polenta Marano, Almond: Gaetano Trovato's Dish of 2022

From the winter menu called Architetture Vegetali, a dish that joins Tuscany to Sicily, the homeland of the chef from restaurant Arnolfo, two Michelin stars in Colle di Val d'Elsa, Siena

07-03-2022 | 17:00
Morello Artichoke, Polenta Marano, Almond: this i

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
Read | 07-03-2022 | 17:00 | Signature Dishes

The timeless Uovo in raviolo

The recipe of the legendary dish from San Domenico in Imola, an alchemy that conquers generation after generation

08-02-2019 | 10:00
Uovo in raviolo from San Domenico in Imola, a d

Uovo in raviolo from San Domenico in Imola, a dish by Nino Bergese, Valentino Marcattilii and, now, Massimiliano Mascia
Read | 08-02-2019 | 10:00 | Signature Dishes

Midnight pasta

Sicilian Martina Caruso sets the rules for large quantity first courses

29-07-2016
Inside the restaurant at hotel Signum in Malfa,

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
Read | 29-07-2016 | Signature Dishes

Ciaolà for Rio 2016, here’s the recipe

A mousse and four sauces in different colours: here’s how Davide Oldani recreated the Olympic torch

09-07-2016 | 13:00
Here’s the recipe for Ciaolà, the dish Davide O

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

Read | 09-07-2016 | 13:00 | Signature Dishes

The rabbit wrapped in the chicken skin

A visit to Ana Roš in Slovenia. Finding out about a transgender main course. With no borders

25-05-2016 | 06:00
The Rabbit that wanted to become a chicken, a bran

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)
Read | 25-05-2016 | 06:00 | Signature Dishes

How to make the dish of the year

Matias Perdomo presents the story and preparation of "Ricchezza e Povertà", awarded at Identità Milano

18-03-2016
The Dish of the year award at Identità Milano was

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

Read | 18-03-2016 | Signature Dishes

All about ramen

In Japan, it’s been “starred” for the first time. In Milan there’s Zazà Ramen telling us about its secrets

27-12-2015 | 12:00
Ramen is a popular dish in Japanese cuisine, today

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

Read | 27-12-2015 | 12:00 | Signature Dishes