Peeter Pihel
Truffle delicacy of pear Macaé by Thierry Bridron
Identità Golose Milano Alex Atala: «Il vero lusso consiste nell’abilità umana di trasformare un prodotto in emozione»
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
Mauro Colagreco with Audrey Azoulay, Unesco's Director-General, as she awards the Italian-Argentinian chef with the title of Unesco Goodwill Ambassador for Biodiversity
Chef Marco Zampese, originally from Veneto, is executive chef of the three-Michelin-starred Hélène Darroze at the Connaught restaurant in London. While remaining focused on the philosophy of the French chef, Marco brings his talent and personal touch to the restaurant's menu. Photos by Gaia Menchicchi
Group photo for the speakers of 'Italy at the Basque Culinary Centre'. Left to right Gianluca Gorini, Luigi Dattilo, Paolo Marchi, Antonia Klugmann, Joxe Mari Aizega, Paulo Airaudo, Andrea Tortora, Richard Abou Zaki, Fabio Pisani, Pierpaolo Ferracuti, Franco Pepe. Only Federico Ceretto is missing
Giuseppe Dell'Anno with his first book where he collected 60 recipes among which classic cakes, desserts and savoury leavened products
José Gomez, Eneko Atxa and José Gomez junior, co-authors of the eighth edition of Joselito Lab, on Thursday 17 November at restaurant Azurmendi in Larrabetzu, in the Basque Country, 3 Michelin stars
Carlo Petrini, 73, in Sao Paulo on the stage at Mesa SP, the most important cooking congress in Brazil
The Fjordenhus building, hosting restaurant Lyst in the port of Vejle, a fiord in the Jutland peninsula, in Denmark