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Zanattamente buono

Gabriele Zanatta’s opinion: on establishments, chefs and trends in Italy and the world


My name is Himanshu and my job is to give Indian cuisine the role it deserves

In Dubai, meeting a bright talent of the Subcontinent. Distinguishing marks: strong vegetal approach, a wise use of spices, explosive flavours

28-07-2021 | 19:00
Himanshu Saini, 34, from New Delhi in India, is th

Himanshu Saini, 34, from New Delhi in India, is the chef at Trèsind Studio, Indian fine dining restaurant in Dubai (photo Thomas Barker)

Read | 28-07-2021 | 19:00 | Zanattamente buono

There's more than Le Cementine: the Alajmos colonise H-Farm's site

The family from Le Calandre controls four establishments inside the avantgarde campus in Treviso. Above all, the flagship restaurant with a strong green character

23-07-2021 | 11:00
Le Cementine, the restaurant inside H-Farm in Ca&

Le Cementine, the restaurant inside H-Farm in Ca' Tron, Roncade (Treviso),

Read | 23-07-2021 | 11:00 | Zanattamente buono

Niko Romito's new Campus: «Good and healthy food will be available for everyone»

The chef from Abruzzo launches a permanent lab for chefs, which will open in 2022 and focus on research, training and industrialisation. «The future is in large numbers»

25-01-2021 | 10:00
Niko Romito with the students from his Accademia

Niko Romito with the students from his Accademia in Casadonna. In 2022 the classrooms will move to the much larger Campus Niko Romito, the lab specialised in "research and high education", on Strada Statale 17 in Castel di Sangro (L'Aquila)

Read | 25-01-2021 | 10:00 | Zanattamente buono

Care's and its taking care of details

Sustainability is a concept that affects every detail, as we learnt during the latest festival in Alto Adige

28-10-2020 | 10:00
Norbert Niederkofler and Michele Lazzarini, chef

Norbert Niederkofler and Michele Lazzarini, chef and sous chef at restaurant St Hubertus in San Cassiano (Bolzano). They're holding their latest editorial accomplishment “Cook the mountain – the nature around you”, available in Italian, English or German. The photo was taken at restaurant AlpInn in Plan de Corones, on the occasion of the latest edition of Care's (all photos from Luca Dal Gesso)

Read | 28-10-2020 | 10:00 | Zanattamente buono

Niko Romito, 20 years of technical prodigy

The autumn best-of menu at Casadonna is already a hit. A success that is born from a special way of exploring ingredients and from the courage of standing out. With photos of all the dishes

14-10-2020 | 09:00
Niko Romito, 46, for 20 years chef at restaurant 

Niko Romito, 46, for 20 years chef at restaurant Reale, which in August 2011 moved from Rivisondoli to the Casadonna estate in Castel di Sangro (L'Aquila), 3 Michelin stars since November 2013 (photo di Alberto Zanetti)

Read | 14-10-2020 | 09:00 | Zanattamente buono

Hiša Franko, being reborn in Kobarid

After the lockdown, the restaurant of Valter Kramar and Ana Roš, the only two stars in Slovenia, is in excellent shape

27-08-2020 | 09:00
Valter Kramar and Ana Roš, since 2002 at the he

Valter Kramar and Ana Roš, since 2002 at the helm of Hiša Franko in Staro Zelo, a hamlet of Kobarid, in Slovenia, a few minutes’ drive from the border and Cividale del Friuli

Read | 27-08-2020 | 09:00 | Zanattamente buono

We are all connected... Massimo Bottura joins three continents in a bite

Pork belly dumpling on clam chowder. An X-ray of a super dish in the latest menu at Osteria Francescana

20-08-2020 | 09:00
We are all connected under one roof, that is to sa

We are all connected under one roof, that is to say Dumpling with smoked pork belly with clams from Goro on a clam chowder with herb oil, a magnificent dish from the latest menu at Osteria Francescana in Modena

Read | 20-08-2020 | 09:00 | Zanattamente buono