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07-06-2021

«Digitalisation in restaurants and wider congresses»: the president of Madrid Fusión tells us about the new trends

Photo Flickr
02-06-2021

New York, the boom is now
Three of the four partners at Via Vino, the newly born importer and sales business specialised in Italian wines and founded by the guys at Geranium, the 3-starred restaurant in Copenhagen. Left to right: Soren Orbek Ledet (sommelier and co-owner at Geranium), Mattia Spedicato (sommelier) and Andrea Sala, (assistant head sommelier). With them, there's also Michael Rendebaek Soerensen
31-05-2021

Via Vino, Mattia Spedicato's new project in Copenhagen
24-05-2021

The only possible solution: sustainability. The recipe of Mad About Denmark for the future of cuisine

Our reporter Giovanna Abrami tells us about Don Julio in Buenos Aires, at the top of the 50Best Latin America. His signature dish is entraña (a cut which refers to the peripheric part of the animal's diaphragm)
07-05-2021

Don Julio in Buenos Aires: from neighbourhood parilla to top restaurant in Latin America. Focusing on Argentinian identity

Harold McGee in the screenshot from the online Zoom lesson held at the end of February as part of Mad Mondays at Home. The title: “The world of smell”
29-03-2021

Osmocosm, the world of smells that explains who we are
22-03-2021

Signature cuisine gains altitude
Avgotaraco, that is to say wild grey sturgeon roe wrapped in bees' wax, an ancient product from the bay of Missolonghi, in western Greece. It's becoming increasing popular in fine dining. Here's a series of dishes from great chefs 
03-03-2021

Praise to the delicious avgotaraco, the rare Greek "bottarga" that chefs love

Mauro Colagreco's brand CARNE is arriving in Singapore (in the background, the three famous towers of Marina Bay). This is part of a strategy focusing on the Far East. The choice of Asia to expand this project is not a coincidence: superpopulation and the current models of production and consumption of food are a challenge for the revolutionary model of this fast-food chain, which respects and promotes the pillars of sustainable gastronomy. 
08-02-2021

Colagreco around the world, the new frontier is to the East: new openings «because the challenge is here»
Sven Wassmer, 32, chef of the Memories restaurant at the Grand Resort Bad Ragaz, in the Swiss canton of St. Gallen, 2 Michelin stars and 18 Gault Millau points just 8 months after opening (Photo credit: Grand Resort Bad Ragaz)
05-02-2021

Interview with Sven Wassmer: the most promising chef of Switzerland
The new École Ducasse – Paris Campus in Paris-Meudon, born from a partnership between École Ducasse and Sommet Education
18-01-2021

École Ducasse, there's a futuristic 5'000 sqm campus near Paris

Riccardo Canella at Identità Golose 2017, in a photo from Brambilla-Serrani. The chef from Padua leaves Noma in Copenhagen after six years 
08-01-2021

Riccardo Canella's farewell to Noma: «Free are those who are deeply rooted»
Alessandro Perricone: 32, has been living in Copenhagen for 9 years. Here, together with his partners who include chef Christian Puglisi, he owns 4 restaurants (relæ, Manfreds, Bæst and Mirabelle), a business that imports wines from Italy, France and Spain (Vinikultur) and a farm whose products become raw materials for their restaurants (Farm of Ideas)
11-11-2020

What will happen to waiters in post-Covid restaurants?
Sara Afifi and Stefano de Costanzo, promoters of Culture Whisk. She is Egyptian, he is from Puglia (with a past as pastry chef from Giorgio Locatelli and Gordon Ramsay)
09-11-2020

Culture Whisk, inter-cultural goodness
Muyu is a project with an important social value on the island of San Cristobal, Galapagos, Ecuador. The Covid-19 crisis threatens the community. Make a donation to support them (photos from Paulo Rivas Peña)
09-10-2020

Make a donation to save Muyu, the virtuous community from the Galapagos islands
A detail of Pizza du moment which we tasted recently at Pecora Negra in Menton: with figs, fresh goat cheese, fior di latte, rocket, prosciutto di Parma
28-09-2020

The surprising simplicity of Pecora Negra
On the 12th June, Mirazur reopened after 80 days of forced closure. We went to Mentone to ask Mauro Colagreco to present this new phase in his restaurant and - ça va sans dire – to taste his menu. Content and photos by Giovanna Abrami
23-09-2020

Colagreco’s turning point, inspired by the relationship between skies and earth, following the biodynamic calendar

Joe Bastianich. Like everyone in the industry, the Italian-American restaurant entrepreneur, and popular TV figure, is facing the difficult crisis caused by the Covid-19 emergency
14-09-2020

Joe Bastianich tells us how the American restaurant scene is in much worse shape than the Italian one

Garfish tail – a food scrap – glazed with soy sauce, with a broth made from the head and bones of the garfish - a food scrap - in infusion with katsuobushi made with mackerel bones – a food scrap – and a brine of lemon scrap. No waste as interpreted by Valerio Serino from Tèrra in Copenhagen
15-07-2020

Valerio Serino and the full use of ingredients, «zero waste is not just a slogan»
Carole Pourchet, general director ad Xavier Alberti, CEO at les Collectionneurs
02-07-2020

les Collectionneurs, ready to reopen in the name of the art de vivre
Mauro Colagreco in the vegetable garden of his restaurant, Les Sanctuaries de Mirazur
12-06-2020

Beauty will save the restaurant industry: the Dostoevskyan response of Mauro Colagreco to Covid-19
Mukhin and Gaggan together in a collage used to promote a virtual four-handed dinner organised by The White Rabbit
10-06-2020

The White Rabbit Family conquered the Russian audience with its virtual restaurants

An image taken from France24’s piece on the "Swedish exception"
05-06-2020

What happened to restaurants in Sweden, where there was no lockdown
Mattia Rancati at Fäviken, where he arrived early in 2018 and stayed as sous chef until the restaurant closed, in January 
15-05-2020

Mattia Rancati: here’s my life in Sweden (where I’m currently stuck)
A detail of the portions of Gnocchi alla sorrentina prepared in these days by Francesco Mazzei
13-05-2020

London during COVID: Italian chefs start
Alessandro Perricone, born in New York and raised in Milan, he studied at Universitá di Scienze Gastronomiche di Pollenzo and since 2012 lives Copenhagen
29-04-2020

Alessandro Perricone: you need imagination and new ideas to rethink the restaurant industry
Giovanni Passerini at work in the kitchen of his restaurant in Paris
16-04-2020

Giovanni Passerini: 'There’s uncertainty but also hope for the future'
Gennaro Oliviero at work in the kitchen of his restaurant, Toca, in Helsinki
08-04-2020

Gennaro Oliviero, an Italian restaurateur in Finland, in the days of Coronavirus
Umberto Bombana at Identità Golose 2017. The great chef, originally from Val Seriana – one of the Italian hotspots of the virus – is now in voluntary quarantine in the UK with his children; he’ll soon return to Asia where he lives and works. He shares some words of hope and encouragement for Italy 
01-04-2020

Bombana in quarantine: do like here in Hong Kong and the crisis will soon be over

Maico and Franco Campilongo in front of their famous Terùn in Palo Alto, California. The two are now in quarantine, but they will be back in Italy in July for Identità Golose 2020
30-03-2020

USA-Italy, return ticket: the odyssey of the Campilongos, now separated from their dear ones