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Nicolas Lambert, "le Petit Prince" of pastry, dreaming of the perfect croissant

At the Four Seasons in Taormina, we met the French pastry chef, formerly Asia's Best Pastry Chef for The World’s 50 Best Restaurants: «It's easy to make a beautiful dessert; it's much harder to make it truly delicious»

by Davide Visiello

How is it that in a wonderful Country House located in the New Forest it is Italian cuisine that reigns

The warm welcome of the hotel located within the national park in the southeast of Britain also comes through the good Italian cuisine filtered through the eyes and palates of chefs Angela Hartnett and Luke Holder, at the helm of the HH&Co restaurant

by Marialuisa Iannuzzi

The Italian Cousins: two (real) italian cousins conquer Stockholm with their pizzas

From Reggio Emilia to Sweden, a pizza chain born with the desire to share their story and bring Italian flavors to the world, with the help of Moretti Forni technology

by Identità Golose

Identità Web, magazine internazionale di cucina

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Identità Web, magazine internazionale di cucina

Nicolas Lambert, "le Petit Prince" of pastry, dreaming of the perfect croissant

At the Four Seasons in Taormina, we met the French pastry chef, formerly Asia's Best Pastry Chef for The World’s 50 Best Restaurants: «It's easy to make a beautiful dessert; it's much harder to make it truly delicious»

by Davide Visiello

Nicolas Lambert, Senior Executive P

Nicolas Lambert, Senior Executive Pastry Chef at theFour Seasons Hotels in Dubai, at Jumeirah Beach and DIFC

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11-11-2024 | Dolcezze

How is it that in a wonderful Country House located in the New Forest it is Italian cuisine that reigns

The warm welcome of the hotel located within the national park in the southeast of Britain also comes through the good Italian cuisine filtered through the eyes and palates of chefs Angela Hartnett and Luke Holder, at the helm of the HH&Co restaurant

by Marialuisa Iannuzzi

Luke Holder and Angela Hartnett are

Luke Holder and Angela Hartnett are the chefs at the helm of the kitchen at HH&CO, located within the Lime Wood Hotel, a stunning Country House in the New Forest, not far from Lyndhurst in Hampshire, in southeastern Britain. Photo by Amy Murrell

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09-10-2024 | 14:00 | Dal Mondo

The Italian Cousins: two (real) italian cousins conquer Stockholm with their pizzas

From Reggio Emilia to Sweden, a pizza chain born with the desire to share their story and bring Italian flavors to the world, with the help of Moretti Forni technology

by Identità Golose

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14-09-2024 | 13:00 | Moretti Forni

Giovanni Marletta, a pizzaiolo in Shenzhen: with the perfect cooking of Moretti Forni, he has won over the Chinese public

A Sicilian with a passion for Neapolitan pizza, he's been in China for nearly four years leading the Kyta and 90 Seconds brands

by Identità Golose

Giovanni Marletta

Giovanni Marletta

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22-08-2024 | 14:00 | Moretti Forni

(Almost) 30 years of Villa Manodori, Bottura's dream dedicated to balsamic vinegar... And not only

An increasingly diverse range of precious vinegars, including two crus: 'My approach is the same of the great Italian winemakers like Soldera or Gaja.' Then, many ideas in continuous evolution and of absolute quality, from oils to authentic spirits

by Cinzia Benzi

Massimo Bottura between the barrels

Massimo Bottura between the barrels in his vinegar cellar: "My approach is like that of the great Italian winemakers, who have provided an authentic expression of their territory through their wines, with the courage to go beyond the regulations," he tells us

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14-08-2024 | 15:00 | Dall'Italia

7Pines, a mouth-watering resort

In its third summer, this five-star hotel in Baja Sardinia has added a third restaurant with Franco Pepe's pizzas at Cone Club and Capogiro. Chef D'Ambrosio's signature dish? Pasta with 12 tomatoes

by Paolo Marchi

The Cone Club with its orange sails

The Cone Club with its orange sails in the 7Pines Mediterranean bush in Baja Sardinia

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30-07-2024 | 07:00 | Hôtellerie

Kadeau, an island is served

Nicolai Norregaard and Rasmus Kofoed opened their all-natural restaurant in Bornholm, in the middle of the Baltic Sea, in 2007, later doubling it in Copenhagen and using only local products, from the vegetable garden and from the sea

by Paolo Marchi

Nicolai Norregaards and Rasmus Kofo

Nicolai Norregaards and Rasmus Kofoed's Kadeau at sunset on the island of Bornholm in Denmark

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22-07-2024 | 07:00 | Affari di Gola di Paolo Marchi