Gabriele Zanatta

born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. 
twitter @gabrielezanatt
instagram @gabrielezanatt

Malena Martinez, the scientist who sheds light on Peru's hidden ingredients: 'The more you know, the less you know'
08-12-2022 | 07:00

Malena Martinez, the scientist who sheds light on Peru's hidden ingredients: 'The more you know, the less you know'
Azurmendi, Joselito and the pig that will be
27-11-2022 | 11:00

Azurmendi, Joselito and the pig that will be
Alex Atala: 'Influencers don't understand a thing, information should prevail once again'
25-11-2022 | 11:00

Alex Atala: 'Influencers don't understand a thing, information should prevail once again'
Carlo Petrini: 'This global food system is criminal and does not hold up. It’s time for a revolution'
18-11-2022 | 17:00

Carlo Petrini: 'This global food system is criminal and does not hold up. It’s time for a revolution'
Matteo Baronetto, sworn enemy of homologation
12-11-2022 | 11:00

Matteo Baronetto, sworn enemy of homologation
Andreas Caminada and the secrets of Schauenstein Castle
07-10-2022 | 17:00

Andreas Caminada and the secrets of Schauenstein Castle
Boia De, the only starred Italian restaurant in Miami
26-09-2022 | 11:00

Boia De, the only starred Italian restaurant in Miami
S.Pellegrino Young Chef Academy and Gucci Osteria together to support young talents
22-09-2022 | 11:00

S.Pellegrino Young Chef Academy and Gucci Osteria together to support young talents

Cartagena de Indias, restaurants and protagonists in the pearl of Colombian Caribe
14-09-2022 | 12:00

Cartagena de Indias, restaurants and protagonists in the pearl of Colombian Caribe

Mette Søberg, the woman who drives the creativity at Noma
16-08-2022 | 11:00

Mette Søberg, the woman who drives the creativity at Noma
Geranium: behind the scenes of the best restaurant in the world, and the current menu
25-07-2022 | 11:00

Geranium: behind the scenes of the best restaurant in the world, and the current menu

As the 20th anniversary approaches, Noma redesigns itself
19-07-2022 | 18:00

As the 20th anniversary approaches, Noma redesigns itself

Cracco in Galleria, a cuisine that resembles no other
06-07-2022 | 17:00

Cracco in Galleria, a cuisine that resembles no other

Massimo Bottura, a volcano in the Canaries
04-07-2022 | 11:00

Massimo Bottura, a volcano in the Canaries
Dignified salaries, growing responsibilities, 3 days and a half of rest: Simone Tondo's virtuous format
27-05-2022 | 12:00

Dignified salaries, growing responsibilities, 3 days and a half of rest: Simone Tondo's virtuous format