Luca Landi
Pigeon baked in oak ash with cooked must sauce by Fabio Baldassarre
Dall'Italia Viaggio nella Sardegna "liberata" dal Covid, tra entusiasmo ma anche grande senso di responsabilità
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
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
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.
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)
The new École Ducasse – Paris Campus in Paris-Meudon, born from a partnership between École Ducasse and Sommet Education
Riccardo Canella at Identità Golose 2017, in a photo from Brambilla-Serrani. The chef from Padua leaves Noma in Copenhagen after six years
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)
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)
