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Zanattamente buono

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


Revelations from a blind dinner

Sight and taste historically dominate in the kitchen. But the underestimated potential of smell, touch and hearing must be explored. Notes from a blind tasting at I Tigli in San Bonifacio

26-12-2022 | 13:00
Pizza chef Simone Padoan and blind communicator Sa

Pizza chef Simone Padoan and blind communicator Salvatore Vaccaro, the protagonists of a formidable 'eyes closed' dinner at I Tigli in San Bonifacio (Verona) on the 6th of December

Read | 26-12-2022 | 13:00 | Zanattamente buono

Mil, diving at the edge of the world

Amidst the Andean peaks of Peru, Virgilio, Malena Martinez and Pia Leon created a research and catering project with enlightening content. A photo-reportage from the Sacred Valley of the Incas

11-12-2022 | 07:00
The circular terraces of the archaeological centre

The circular terraces of the archaeological centre of Moray, home to Mater Iniciativa and Mil Centro, two projects by Virgilio and Malena Martinez and Pia Leon, already known for restaurant Central in Lima, 2nd in the 2022 World's 50 Best and 1st in the LatAm 50Best (photos by Zanatta)

Read | 11-12-2022 | 07:00 | Zanattamente buono

Malena Martinez, the scientist who sheds light on Peru's hidden ingredients: 'The more you know, the less you know'

Behind all the restaurants of Virgilio Martinez and Pia Leon is the relentless work of Mater Iniciativa, a research centre led by the chef's sister: 'The world needs to constantly rethink itself. Nature itself is asking for it’.

08-12-2022 | 07:00
Malena Martinez, scientist, co-director of Mater I

Malena Martinez, scientist, co-director of Mater Iniciativa, an interdisciplinary, gastronomic and cultural organisation dedicated to investigating, preserving and sharing Peru's enormous biodiversity (photos by Zanatta)

Read | 08-12-2022 | 07:00 | Zanattamente buono

Alex Atala: 'Influencers don't understand a thing, information should prevail once again'

The Brazilian chef, eagerly awaited at Identità 2023: 'Journalism has lost its prominence. And so valuable farmers and chefs remain in the shadows'. And he announces: 'I am retiring from cooking'.

25-11-2022 | 11:00
Alex Atala, 54, on stage at MesaSP in Brazil. The

Alex Atala, 54, on stage at MesaSP in Brazil. The chef and owner of restaurant DOM in São Paulo will return on the 28th of January for a lesson in Milan 10 years after the last time, and the evening before he will cook with Mauricio Zillo at Identità Golose Milano

Read | 25-11-2022 | 11:00 | Zanattamente buono

Matteo Baronetto, sworn enemy of homologation

Eight and a half years after the first service at Del Cambio, the chef from Torino now displays a profound expressive maturity. And a style that steers clear of the obvious

12-11-2022 | 11:00
Matteo Baronetto and the Risorgimento Room at Del

Matteo Baronetto and the Risorgimento Room at Del Cambio in Piazza Carignano in Turin. The current course set sail in April 2014

Read | 12-11-2022 | 11:00 | Zanattamente buono

Andreas Caminada and the secrets of Schauenstein Castle

The foundation that supports young chefs, supporting every producer, decent salaries for the staff, the evergreen kitchen. A close-up on the Swiss chef

07-10-2022 | 17:00
Andreas Caminada, 45, has been the owner since 200

Andreas Caminada, 45, has been the owner since 2003 with his wife Sarah of Schloss Schauenstein in Fürstenau, Switzerland, three Michelin stars. He also looks after the kitchen line at  Casa Caminada, OZ and the 4 Igniv restaurants in St. Moritz, Bad Ragaz, Zurich and Bangkok.

Read | 07-10-2022 | 17:00 | Zanattamente buono

Boia De, the only starred Italian restaurant in Miami

Luciana Giangrandi and Alex Meyer's bistro combines excellent free cuisine with a casual decor. Which the Michelin guide rates more leniently in the New World

26-09-2022 | 11:00
Rigatoni alla Nerano, a dish from restaurant Boia

Rigatoni alla Nerano, a dish from restaurant Boia De, free Italian cuisine in Miami, one Michelin star (photo Zanatta)

Read | 26-09-2022 | 11:00 | Zanattamente buono