Pierluigi Roscioli
It could be a risottoby Matias Perdomo
Dal Mondo Déjeuner des Chefs torna in presenza a Parigi
Gabriele Zanatta’s opinion: on establishments, chefs and trends in Italy and the world
Four of the 20 tastings from the Nuevo Mundo Andalusí tasting menu, now available at Noor in Cordoba, Andalusia, Spain. Paco Morales's restaurant opened in March 2016 (photos from David Egui and Gabriele Zanatta)
Various dehydrated fruits sold at Gum Market, the covered market in Yerevan, one of the mandatory destinations in Armenia (all photos from David Egui)
The 13th century monastery of Noravank, a few km from Yerevan, capital of Armenia. From Italy to Armenia, you can fly via Frankfurt, Vienna or Paris, in around 4 hours (all photos from David Egui)
Himanshu Saini, 34, from New Delhi in India, is the chef at Trèsind Studio, Indian fine dining restaurant in Dubai (photo Thomas Barker)
Le Cementine, the restaurant inside H-Farm in Ca' Tron, Roncade (Treviso),
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)
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)