Dal Mondo

Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose

All the best of Cornwall in a dream afternoon tea, by Adam Handling

The Headland, a stunning Victorian-style hotel in Fistral, is now home to Ugly Butterfly — Adam Handling’s creative space — where you can enjoy an exclusive afternoon tea made entirely with local ingredients, right down to what’s in the teapot

Adam Handling, chef at Ugly Butterfly in Fistral, located within The Headland Hotel in Cornwall. All photos by @Justin De Souza

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02-10-2025 | 17:00

Shattered windows next to the dining tables at Ele

Dining Under the Bombs: Stories from Ukraine’s Restaurants That Stay Open Against All Odds

Many restaurants remain open despite the war. «We do more than cook: we give people an hour of normality», owners tell us from Kyiv to Odesa. Having dinner here isn’t about luxury — it’s about holding on to the idea that life goes on

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31-07-2025 | 07:00

The costoletta of Cotoletta, restaurant opened i

Cotoletta and San Lorenzo, the New Italy in Miami

Four figures behind two new ventures in Florida, united by the aim of rewriting Italian cuisine in a setting that evokes the warmth and simplicity of home life – as told by Mattia Cicognani

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13-06-2025 | 12:00

How is it that in a wonderful Country House located in the New Forest it is Italian cuisine that reigns

The warm welcome of the hotel located within the national park in the southeast of Britain also comes through the good Italian cuisine filtered through the eyes and palates of chefs Angela Hartnett and Luke Holder, at the helm of the HH&Co restaurant

Luke Holder and Angela Hartnett are the chefs at the helm of the kitchen at HH&CO, located within the Lime Wood Hotel, a stunning Country House in the New Forest, not far from Lyndhurst in Hampshire, in southeastern Britain. Photo by Amy Murrell

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09-10-2024 | 14:00

With Luca Fantin in Japan, where food producers are considered heroes

The community appreciates the hard work of food artisans as much as that of an intellectual or a manager. Even more, in fact. From tuna to saffron, here is how the chef picks his ingredients

Luca Fantin at the fish market in Tokyo

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11-12-2023 | 15:00

Millei, chainsaws... and lots of good food. The Argentine table grows: we tell you about its first two stars

The Latin American country has debuted in the universe of macarons that count: Aramburu is its flagship address, entering the world gastronomic scene. We paid a visit, in Buenos Aires...

Aramburu's brigade with, third from right, chef-patron Gonzalo Aramburu, the one with the moustache: he has recently been awarded two Michelin stars, the first restaurant in Argentina (he is in Buenos Aires) to win the prestigious accolade

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01-12-2023 | 17:00

Corrado Scaglione

Scallops with dried seaweed tea, chives and Iranian caviar

Dal Mondo

Tutto il buono della Cornovaglia in un afternoon tea da sogno, da Adam Handling

Dal Mondo

All the best of Cornwall in a dream afternoon tea, by Adam Handling

The Headland, a stunning Victorian-style hotel in Fistral, is now home to Ugly Butterfly — Adam Handling’s creative space — where you can enjoy an exclusive afternoon tea made entirely with local ingredients, right down to what’s in the teapot

Dining Under the Bombs: Stories from Ukraine’s Restaurants That Stay Open Against All Odds

Many restaurants remain open despite the war. «We do more than cook: we give people an hour of normality», owners tell us from Kyiv to Odesa. Having dinner here isn’t about luxury — it’s about holding on to the idea that life goes on

Cotoletta and San Lorenzo, the New Italy in Miami

Four figures behind two new ventures in Florida, united by the aim of rewriting Italian cuisine in a setting that evokes the warmth and simplicity of home life – as told by Mattia Cicognani

How is it that in a wonderful Country House located in the New Forest it is Italian cuisine that reigns

The warm welcome of the hotel located within the national park in the southeast of Britain also comes through the good Italian cuisine filtered through the eyes and palates of chefs Angela Hartnett and Luke Holder, at the helm of the HH&Co restaurant

With Luca Fantin in Japan, where food producers are considered heroes

The community appreciates the hard work of food artisans as much as that of an intellectual or a manager. Even more, in fact. From tuna to saffron, here is how the chef picks his ingredients

Millei, chainsaws... and lots of good food. The Argentine table grows: we tell you about its first two stars

The Latin American country has debuted in the universe of macarons that count: Aramburu is its flagship address, entering the world gastronomic scene. We paid a visit, in Buenos Aires...

27-11-2023 | 07:00

Dakar, Chef Merlo and the challenge of quality

17-11-2023 | 11:00

In Senegal, the Italian you don't expect

20-09-2023 | 07:00

Three stars but not only. A restaurant, a beverage line, gastro-sandwiches... All the news about Ana Roš

24-08-2023 | 18:00

Dining in the Greek islands: our guide to the best restaurants in the Aegean pearls

22-08-2023

Mauro Colagreco is opening in London at the impressive Raffles London at The OWO

15-08-2023 | 07:00

Dining in Rhodes: Our Guide to the Best Restaurants on the Greek Island

13-08-2023 | 07:00

Eating in Crete: our guide to the best restaurants on the Greek island

12-07-2023 | 17:00

Compartir: the other (delicious) face of the Castro, Xatruch and Casañas trio

04-07-2023 | 11:00

Rock & roll in the kitchen with the motto: 'Food is our religion'. The iconic The Jane in Antwerp

28-06-2023 | 18:00

Francesco Mazzei: from London to Malta

21-06-2023 | 13:00

Why Virgilio Martinez’s Central is the new Best Restaurant in the world

01-06-2023 | 13:00

The Bollicine del Mondo app triumphs at the Wine Travel Awards

29-05-2023 | 11:00

Discover Taghazout, Morocco with Fairmont: in the land of sun, waves and argan oil

28-04-2023 | 17:00

Who is Adam Handling, tireless chef whose dessert will celebrate the coronation of King Charles III

17-04-2023 | 11:00

Double brigade, team psychologist and passing on knowledge to young people: Joan Roca's lesson

13-04-2023 | 11:00

Ten years of Da Vittorio in Sankt Moritz: how to make Italian cuisine and hospitality great, even abroad

11-04-2023 | 13:00

Talks about Food and Future: in search of solutions for the catering of the future

25-03-2023 | 11:00

Trèsind Studio: Himanshu Saini proves that Indian cuisine does not exist

13-03-2023 | 15:00

Dabiz Muñoz’s RavioXO, pasta without cultural preconceptions

09-03-2023 | 18:00

Here’s the story of the dessert that tastes of an old book, invented by Jordi Roca at the legendary Celler

09-02-2023 | 18:00

Jordnær: the restaurant “with the feet on the ground” that tells an authentic love story

03-01-2023 | 11:00

Mauro Colagreco is the new Unesco ambassador for biodiversity: 'The challenge is to redefine the concept of luxury'

06-12-2022 | 14:00

Hélène Darroze's cuisine at The Connaught Hotel, London: an ode to concreteness

05-12-2022 | 07:00

A Great Italy at the Basque Culinary Centre: the centre of gastronomic excellence crowns our champions