Corrado Sanelli
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beansby Magnus Ek
IG2023: ladies and gentlemen, the revolution has been served La Colombia di Leonor Espinosa: la gastronomia come fonte di ricchezza
Carlo Cracco with Luca Sacchi and Paolo Marchi on the stage of Identità Golose 2017
«When I enrolled in catering school, I had no idea of what happens in a kitchen, but I knew cooking would make me travel. That’s why I made this choice». This is what Carlo Cracco revealed while opening the last day at Identità Golose, edition 13, on an intimate note. After all, for the "masterchef" the great belly of MiCo is like home. We have proofs. Above all, the iconic-picture of IG 2017: a group photo including some hard-to-recognise Cedroni, Scabin, Bottura, Uliassi, Marchi, Cracco, Leemann. It was 2006, these young men were to make history. Who knows if the young chefs called this year to take part in the new La nuova cucina italiana section won’t be the next.
Sea salad world tour
A journalist by profession, curious by vocation, she applies her attitude to investigative reports and food features. She's author for Repubblica, Gambero Rosso, Dispensa
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