Dal Mondo

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

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

Aramburu's brigade with, third from right, che

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...

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01-12-2023 | 17:00

Alessandro Merlo and his wife Souadou Niang

Dakar, Chef Merlo and the challenge of quality

The ambitions of the owner of Noliane in Senegal's capital: 'I would like Italians travelling here to find my cuisine as good as it is at home. I am not looking for discounts because we are far away.' Meanwhile he celebrates

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27-11-2023 | 07:00

In Senegal, the Italian you don't expect

Alessandro Merlo, 49-year-old from Acqui Terme in Piedmont, first sommelier and then chef, moved eight years ago to Dakar, his wife’s hometown. He owns a hotel and a fine restaurant, Noliane

A view of the Noliane Dakar from the garden

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17-11-2023 | 11:00

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

The chef-owner of Hiša Franko in Slovenia, who has just received the highest recognition from Michelin, has many other exciting projects in the works, starting with a new restaurant that will open in a few days. Let's hear about them

A great period for chef Ana Roš. She has just earned three stars for her flagship restaurant, Hiša Franko in Kobarid, Slovenia. But now, she also announces her new restaurant, and more...

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20-09-2023 | 07:00

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

Holiday mode is still on? If you are planning a trip in Greece, dive deep into our selection of the best restaurants to visit for a serious gastronomic island – hopping

Cantina, in Sifnos, it's one of the restaurants you'll find in this guide

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24-08-2023 | 18:00

Gianluca Fusto

My sweet vegetables

In cantina

Gewürztraminer, si fa presto a dire “aromatico”

Dal Mondo

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...

Dakar, Chef Merlo and the challenge of quality

The ambitions of the owner of Noliane in Senegal's capital: 'I would like Italians travelling here to find my cuisine as good as it is at home. I am not looking for discounts because we are far away.' Meanwhile he celebrates

In Senegal, the Italian you don't expect

Alessandro Merlo, 49-year-old from Acqui Terme in Piedmont, first sommelier and then chef, moved eight years ago to Dakar, his wife’s hometown. He owns a hotel and a fine restaurant, Noliane

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

The chef-owner of Hiša Franko in Slovenia, who has just received the highest recognition from Michelin, has many other exciting projects in the works, starting with a new restaurant that will open in a few days. Let's hear about them

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

Holiday mode is still on? If you are planning a trip in Greece, dive deep into our selection of the best restaurants to visit for a serious gastronomic island – hopping

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

02-12-2022 | 11:00

Giuseppe Dell’Anno: the Italian baker italiano who is winning over the British audience

27-11-2022 | 11:00

Azurmendi, Joselito and the pig that will be

18-11-2022 | 17:00

Carlo Petrini: 'This global food system is criminal and does not hold up. It’s time for a revolution'

18-08-2022 | 11:00

Unforgettable Lyst