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Dal Mondo

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


Noma wins the 50Best. Joy for Italy: a great performance by Camanini; and Crippa, Alajmo and Romito move up

In Antwerp the ceremony of the World’s 50Best Restaurants. Expectations met: René Redzepi returns at the top of the gourmet world. Lido 84 (15th) gets the Highest New Entry Award

08-10-2021 | 11:10
The team from Noma in Copenhagen celebrates the f

The team from Noma in Copenhagen celebrates the first place in The World’s 50Best Restaurants 2021

Read | 08-10-2021 | 11:10 | Dal Mondo

How Noma became the top restaurant in the world (and the most influential of the decade)

From the initial model of El Bulli to the creation of a Nordic model, which over time spread far beyond Scandinavia: the merits of René Redzepi's restaurant in Denmark

06-10-2021 | 15:20
Rene Redzepi and part of his team of Noma in Cope

Rene Redzepi and part of his team of Noma in Copenhagen, proclaimed in Antwerp (Belgium), best restaurant in the world by the World's 50 Best 2021 (photo instagram)

Read | 06-10-2021 | 15:20 | Dal Mondo

In the vegetable garden with Andreas Caminada

A stroll in the green paths surrounding the Schloss Schaunstein estate in Switzerland. Our guide is a chef who's creating an almost mystical relationship with herbs and vegetables

09-07-2021 | 11:00
Andreas Caminada on the edge of the vegetable gar

Andreas Caminada on the edge of the vegetable garden at Fürstenau, in the Swiss Grisons (photo Schloss Schauenstein, Oriani Oregoni)

Read | 09-07-2021 | 11:00 | Dal Mondo

Madrid Fusiòn: what is the flavour of a trattoria that focuses on sustainability? Here's what Diego Rossi says

Three dishes, a stage and a video to present the affordable yet never poor cuisine served at Trippa. No more than eight hours of work: this is sustainability too

02-07-2021 | 11:00
After the first made in Italy talk given by Davide

After the first made in Italy talk given by Davide CaranchiniDiego Rossi presents his vision of circular gastronomy at Madrid Fusión

Read | 02-07-2021 | 11:00 | Dal Mondo

Davide Caranchini's modern and creative sustainability at Madrid Fusión

The chef from Materia in Cernobbio focused his lesson at the Spanish congress on the interpretation of the typical freshwater antipasto misto, using every part of a trout

25-06-2021 | 11:00
Caranchini during his lesson on the morning of Ju

Caranchini during his lesson on the morning of June the 1st in Madrid (all the photos are from Madrid Fusión)

Read | 25-06-2021 | 11:00 | Dal Mondo

The Basque Culinary Center launches a Master in gastronomic journalism: our interview with its coordinator

General director Joxe Mari Aizega and Rafael Tonon, the Brazilian food writer directing the course, tell us about the goals of this new international project

14-06-2021 | 11:00
Rafael Tonon, was born in Sao Paulo and is now bas

Rafael Tonon, was born in Sao Paulo and is now based in Portugal. He will manage the new master at BCC

Read | 14-06-2021 | 11:00 | Dal Mondo

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

On the 31st of May, the Spanish congress launches the return of cooking congresses. It will also feature Davide Caranchini and Diego Rossi. We've talked about it with its curator, José Carlos Capel

07-06-2021 | 11:00
Read | 07-06-2021 | 11:00 | Dal Mondo