The format will be the established one: a table of approximately 400 square meters spread across the historic center of Piazza Garibaldi and Strada della Repubblica, with 1.000 guests invited to taste the local delicacies. The evening will also feature…
The symbolic dish of the Cerea dynasty becomes a dessert made with white chocolate, Chantilly cream, strawberries, sponge cake, and yuzu: Torta Pacchero, conceived as a creation that expresses all the souls of Da Vittorio: identity, memory...
Carnaroli rice, aged in a cave for three months, loses some of its starch, hydrates, and acquires flavors similar to those of brown rice. The dish is complemented by two aromatic herbs—sage and rosemary—and…
Two Brazilian restaurants, Tuju and Evvai, have received the 3-star recognition for the first time in Latin America. The latter is run by a student of our Michelin-starred chef Niko Romito.
Originally from Mesopotamia, asparagus has been a staple throughout history for its countless health benefits and culinary versatility. The chef at Locanda Leon d'Oro * in Pralboino (BS) offers a truly impressive recipe…
Chef Lorenzo Neri of the Barbagianni restaurant in Colle Val D'Elsa creates a refined balance of textures in a dish that combines marine nuances with inland flavors.
Three days of events in Amatrice to celebrate one of the world's most famous Italian dishes. This is offered by Taverna Flavia, the restaurant beloved by Dolce Vita stars, which has reopened its doors after eight years.
Unlike the Bolognese lasagna topped with béchamel sauce, the Neapolitan version is a triumph of flavors that reflect the desire for transgression before the fast of Lent. Francis II of Bourbon was so fond of it that he was nicknamed the "King…
An original take on a traditional dish from the Michelin-starred chef, complemented by four side dishes, aimed at celebrating the rabbit in its entirety, showcasing the rib, shank, and alternative cuts, such as giblets and brains.
If you've survived the Christmas holidays feeling a bit weighed down, you can take steps to get back on track without going too far. The chef at the Terracina restaurant Seguire le Botti suggests a hearty pasta dish with an intense flavor...
Vegetarian since the age of 17 and later vegan, Luca André, chef of the Soul Kitchen restaurant in the heart of Turin, in the shadow of the Royal Gardens, a few steps from the Mole Antonelliana, has chosen to transform the skills he acquired in classical cuisine into…
Christmas 2025 is approaching and, between panettone and pandoro, the challenge between tradition and innovation becomes more intense than ever: historic masters, starred chefs and young emerging pastry chefs offer soft leavened products, selected fruit and classic aromas revisited with creativity.
His cuisine is based on the idea that a dish should express the chef's identity but also the place where he serves it, because those who sit at his table should enjoy a total and exclusive experience. In his personal interpretation…
According to the Guide, the restaurant led by Mammoliti offers a gastronomic experience that is pure precision and poetry. New additions to the two-star list include Francesco Sodano's Famiglia Rana in Oppeano and I Tenerumi on the island of Vulcano. All three-star restaurants…
A refined dish born from the artisanal tradition of handmade pasta and the restaurant's dedication to reinterpreting Tuscan delicacies. Pici, blended with the salty flavor of shellfish and the herbaceous scent of basil from the garden-forest of…
There are 55 great restaurants in Italy. And the world of three forks is being embraced by new generations who have studied with the great masters. There's also news among trattorias, with seven new entries in the three-fork list. The list of…
An original recipe by chef Stefano De Gregorio, aka Chef.Deg, pays homage to the flavors of autumn. The remarkable nutritional properties of mushrooms, rich in minerals and vitamins that many people ignore, are beneficial for the body.
From October 24th to 26th, the National Museum of Science and Technology in Milan hosts a grand celebration of the food of happiness. From bread to pizza, from haute cuisine to street food, from pastries to wine, the public will be able to listen and…
Prized in traditional cuisine, particularly Roman and Jewish-Roman, for their delicate, milky flavor and soft, tender texture, sweetbreads were originally a "poor man's" food, but contemporary chefs have reintroduced them...
Join us on Sunday, September 21st in Ischia, on the pier of the Albergo della Regina Isabella, for the event created by Nino di Costanzo and Pasquale Palamaro, a showcase for top chefs, master pizza makers, and master pastry chefs from across Italy.
In Rome from Monday, September 8th to Sunday, September 14th, at Piazza di Siena, in the heart of Villa Borghese. Hundreds of events will lead the public to discover our country's great excellence and finest talent. 3.200 labels will be on display...
The chef is ahead of his time and returns to the distinctive flavors of the region, to the stories of the village, to the emotions of tradition. "I no longer seek applause," he says, "I seek the gaze of those who are moved by a dish that tastes like home."
Chef Dario Guidi of Antica Osteria Magenes (JRE) offers a specialty rice from Vercelli, processed using a Hamburg-style stone refiner, a restored vintage technology that allows for delicate whitening in just two steps, while maintaining the...
An authentic fish soup requires 13 types of fish and shellfish. But the result is extraordinary. The story of a humble dish that became a staple of haute cuisine. Daniele Tantucci takes us step by step through the creation of this summer's triumphant dish.
A student of Norbert Niederkofler and Giancarlo Perbellini, the chef of the exclusive Iris Restaurant at Palazzo Soave in Verona offers a cuisine that is divided between the search for the Scaligera gastronomic tradition revisited in a contemporary key, and the elegy of the flavors of the Adriatic.
In Turin, The World's 50 Best Restaurants celebrated global cuisine with Lima's Maido in first place, followed by Asador Etxebarri in Europe and Quintonil in North America; Italy grows with six restaurants in the Top 50 and the…
Winner of the CousCous festival in San Vito Lo Capo, Marene Cisse has made herself appreciated in Sicily but is also known abroad. Her lentil recipe offers a refined taste of a fusion dish with great nutraceutical properties
Bodettofest, National Festival of Brodetti and Fish Soups from May 30th to June 2nd at Lido di Fano. Fifty events including cooking shows, guided tastings, boat trips, talk shows.
The cuisine of the chef of "Angiò, macelleria di mare" in Catania is rigorously based on the freshest, seasonal, zero-mile ingredients, and is the expression of a personal culinary vision that blends technique, research and respect for the territory. great attention…
More than 300 Italian and international chefs, over 100 food and wine excellences made in Italy from 9 to 11 June at Gennarino Esposito's kermesse. The dinner on Monday 9 June to promote the candidacy of Italian cuisine as an intangible cultural heritage…
It was January 15, 1968 when a violent earthquake of magnitude 6.5 devastated the Belice Valley, razing the fourteenth-century city of Gibellina and some neighboring villages. Faced with the total destruction of the town, the authorities decided not to…
A sensory journey through stories, scents and traditions in the most exclusive locations in Southern Italy: historic homes, panoramic villas and enchanted gardens among the charm of the sea of Naples, the Amalfi Coast, the Sorrento peninsula
The name evokes the image of the vignaroli, the farmers who worked in the vineyards and who prepared this dish with fresh garden produce using vegetables that often grew on the edges of the vineyards. Once considered a poor man's dish, vignarola today…
On April 6th, Carbonara Day is celebrated all over the world. The chef of the restaurant Il Marchese Roma e Milano proposes a recipe with instructions on the choice of ingredients that makes it a dish of high and refined…
Lucca red beans have been talked about since 1780. Not to be confused with borlotti beans, they are characterized by their intense and decisive aroma and flavor combined with the extreme softness of the pasta. They are the protagonists of the soup recipe…
The chef of L'Orangerie in Bossolasco offers an elaborate dish of great effect, an expression of the important culinary tradition of the Langhe and of the strong bond he has with his land of origin and the desire to project "ancient gestures" that today are…
An ancient ridged pasta whose origins date back to 1600, a gastronomic tradition of Emilia-Romagna cuisine, is proposed by the multi-starred chef of Piccolo Lago in a version with a delicate flavour that goes perfectly with fish and burrata
An original proposal for an easy execution of one of the products linked for centuries to Neapolitan gastronomic traditions. Gramaglia demonstrates that in the simplicity of execution you can achieve high-level results by paying attention to following rigorous rules
A dish inspired by the poor cuisine of the fishermen of the village of Fiumicino takes on an original nobility in the recipe of Chef Daniele Usai of the restaurant Il Tino, one Michelin star. The nutritional benefits of cardoon, a poor vegetable but rich in quality
Chef Walter Ferretto of the historic restaurant Il Cascinale nuovo in Isola d'Asti, which boasts a Michelin star maintained for thirty years, offers a dish that is based on tradition but evolved in its interpretation. The protagonist is a cheese known since 1277
Cabbage, broccoli, cabbage, kale, turnip, Savoy cabbage, daikon, are an incredible concentration of beneficial elements for our body. The chef of the Opera restaurant in Turin and the choice of a restaurant that respects physical health but also…
Artisanal panettone from the best starred chefs and Italian pastry chefs take the art of leavening to new heights, with unique creations that combine tradition and innovation. Here are some of the best of 2024
Massimiliano Alajmo, Massimo Bottura, Enrico Crippa, Niko Romito. at the top of Italian restaurants. The list of winners. The best wines under 15 euros and the best natural wines. At the top of whites: Fosarin 2022 - Ronco dei Tassi e dei…
The chef of the restaurant L'Aurora in the suggestive Borgo dei Cipressi in Todi proposes a recipe that touches the heart of Umbrian cuisine, combining his experiences in great starred kitchens with the principles of sustainability, territoriality and seasonality.
Giancarlo Perbellini with his Casa Perbellini - 12 Apostoli, in Verona enters the empyrean of Italian fine dining. A total of 36 two-star restaurants in this year's Guide with 2 new entries and 33 new restaurants with a…
A dish by the Chef of the restaurant L'Acciuga in Rome inspired by the world of Trabaccoli, ancient sailing vessels that ran along the Adriatic to transport goods and, sometimes, even contraband products.
With a score of 97 hundredths, the two great chefs are at the top of the Gotha of the Three Forks. In second place are Niederkofler and Massimo Bottura, 2.425 places surveyed this year by the Guide, including restaurants, trattorias, wine bars, bistros, clubs…
The Umbrian chef at the helm of the kitchens of the Vocabolo Moscatelli Boutique Restaurant in Calzolaro draws inspiration from the territory that gave him birth for a refined and creative cuisine of high level. All the nutritional properties of peppers and…
From 16 to 20 October In five days over 140 events with great international chefs from 20 countries around the world. The itineraries of taste, the meeting of great cuisine with the regional heritage of Friuli-Venezia Giulia. The guided tastings and…
The sea snail fishing season begins, the chef of the Opera restaurant in Turin proposes a recipe that ennobles the raw material and in the combination with coriander makes it a gourmet dish
The chef of the Local restaurant in Venice proposes an unusual and healthy combination of a Chinese black tea that dates back to 1600 and sea urchins in a spaghetti dish that will make you remember
The star of the dish by the Michelin-starred chef of the Gardenia restaurant in Caluso is Portulaca, a poor herb but rich in nutritional and medicinal substances
Rediscovering popular cuisine is a cultural fact but at the same time it attests to a sustainable diet, respectful of the environment and health and offers authentic and genuine flavors. The protagonist of the recipe is the Fagiolo rosso scritto del Pantano, there are also…
From 15 to 17 September, Ischia becomes the beating heart of Mediterranean cuisine to reflect on the challenges and opportunities of the food and wine world between sustainability and innovation. The starred chefs protagonists of the Charity Dinner
The chef of the Castello di Rocca Cilento restaurant proposes a recipe that is part of his philosophy of representing in modern terms a tradition attentive to the production of excellent raw materials identifying the Cilento territory in a historical context
The chef of the exclusive Don Pasquale-Maalot restaurant in Rome offers an original version of the iconic dish of Jewish-Roman cuisine in the name of lightness, without ever forgetting taste and deliciousness.
The chef of the Le Spighe restaurant at the Hotel Palatino proposes a dish of poor raw material which is enhanced in a refined recipe that enhances its flavor
Scheduled for Tuesday 10 September for a thousand guests lined up on a 400 meter long table. Spigaroli, president of Parma Food Valley: «As a UNESCO creative city we have the opportunity to dare: it will be a menu capable of surprising and looking to the future»
Di Costanzo and Veccia's bet: a dynamic sharing that erases the boundaries between cuisine, pizza and barbecue. An innovative concept: large outdoor spaces (700 m150 of rooms, excluding parking, and XNUMX seats) to demonstrate a…
The three-starred chef focuses on the use of raw materials through biological or enzymatic processes that already exist in nature. In the restaurant, travertine and "Roman" materials coexist with precious Gallé glass and paintings from the hotel's historic collection
The chef of the La Lanterna verde restaurant in Villa di Chiavenna proposes a historic dish of the restaurant with trout from a family farm available raw, marinated and cooked. The important nutraceutical properties of asparagus enhanced in this preparation.
On 19 and 20 June, a long table in the square for three hundred people with dishes from starred chefs, bistro restaurants and products from a land reigning in biodiversity. A unique gastronomic culture, from spaghetti to courgettes, to large…
In the small town of Gagnano sul Garda, capers have found a favorable environment for their reproduction. Chef Alberto Bertani of the QB Duepuntozero restaurant in Salò has dedicated an entire menu to "Capers, what a menu. The great nutraceutical properties and…
The Michelin star chef of the new Sustanza restaurant offers cuisine that is also "a social gesture and a political act". His dishes are stories of reality like the artichoke exalted as a Neapolitan identity value
Some even date it back to the Middle Ages, when farmers in the Tuscan countryside, in a condition of extreme poverty, recycled leftover food on holidays. Soledad's cuisine in Lucca. The Mecenate's recipe rich in…
From 10 to 12 June in Vico Equense, chef Gennaro Esposito calls together over 300 great Italian and foreign chefs and offers 100 thousand Made in Italy delicacies invading the streets, squares and places of the coastal town. 50 thousand expected…
Chef Stephan Zippl of the Park Hotel Holzner restaurant on the Renon plateau, Michelin's red and green star, invites you to a healthy cuisine that does not give up flavour. The great properties of asparagus this season are effective in…
A recipe that dates back to the 1400s, an excellent appetizer spread on bread or a substantial and tasty second course. The reason for the strange name Brandacujun. The La Brinca restaurant is the guardian of ancient flavours
Over one million contents on Instagram of the hashtag #Carbonara. The Aroma chef offers an original version that enhances the flavours, aromas and consistency.
An original interpretation of the Roman Vignarola proposed by Giovanni Milana of Sora Maria e Arcangelo awarded as the best trattoria in Italy
Chefs and restaurateurs from all over Italy will provide their work for free. The menu will be divided into 4 courses with recipes from Northern, Central and Southern Italy. For everyone, a special and numbered edition of a dish of the Good Memory of…
The great chef Bruno Barbieri, seven Michelin stars, strict judge on Masterchef, offers an easy-to-execute recipe for a dish his mother made him as a child with some touches of originality
The chef from Orsara attests to a philosophy of cuisine, of the heart and essence not of a land, in this case Puglia, but of the territory in the cultural meaning of its thousand meanings, of memory, of history, of peasant tradition elevated to excellence
The chef of the SINE restaurant in Milan is inspired by an ancient recipe from his Neapolitan grandmother to fly in freedom
For the recipe, the chef who teaches high gastronomy at Gambero Rosso courses chose the Risoinfiore quality, the only rice on the world market with a registered trademark and zero residue. Cravero: my cuisine begins in the earth and from there…
Francesco Sodano leaves the legendary Faro restaurant in Capo D'Orso on the Amalfi coast for Vallese di Oppeano. The project: narrating the territory, creativity, technological research, combining the Veronese nature of the Rana family with the strong Neapolitan component of the chef
The chef of La Locanda del Mulino in Valcasotto offers a dish rich in nutritional and healthy properties that is easy to make but has great flavor (thanks also to the Valcasotto cheese)
The chef of the Re Santi e Leoni restaurant in Nola is inspired by the memory of his mother's simple recipe to give a touch of creative gourmet elegance to a traditional popular dish
Initiative by the gastronomy historian Luca Cesari and the starred chef Luca Marchini: On 20 February six recipes covering 400 years cooked live in the La Pomposa restaurant in Modena. The classic recipe deposited in 1982 by the Delegation of the Italian Academy…
The one Michelin star chef of the Casa Sartini restaurant in San Marino signs a dish that embodies his gastronomic philosophy: respect for the raw material, balance of textures and cooking, creativity and elegance. With all the good properties of endive
Mackerel marinated with citrus fruits, prickly artichokes, celery, cucumber with lemon, almonds: In this dish by the Chef of the Calamosca restaurant, vegetables and fruit are rich in vitamins and iron and give a sense of satiety, the fish provides omega three, a real…
In the historic village of Cocconato, right in the Monferrato Riviera, the Cantina Nicola restaurant creatively interprets the flavors and aromas of a consolidated gastronomic tradition with great respect for the territory and its tradition
A confectionery tradition born in the convents of Puglia, Molise, Tuscany and Sicily. The recipe by chef Gegé Mangano of Monte Sant'Angelo
An elegant dish that celebrates an unusual marriage between lobster and the flavors of the countryside in the cuisine of Marco Parizzi, a starred record holder who has his roots in the Emilian tradition, combining it with innovative solutions with refined flavors
The chef of the Michelin-starred Il Fagiano restaurant offers a refined appetizer in which he condenses the Apulian gastronomic tradition with that of Lake Garda to give a touch of class to the feast table
The Cervere leek, the historical pride of the town in the province of Cuneo, celebrated for its organoleptic and healthy properties, comes back to life in a recipe from the two Michelin star Antica Corona Reale restaurant
In the La Brinca restaurant in Ne, a small village in the Ligurian hinterland between Chiavari and Lavagna, time seems to have stopped thanks to a family of restaurateurs who religiously cultivate the gastronomic traditions of the area
Christmas 2023 is looming and the search for the best one has already begun. Between Michelin stars and collaborations with master pastry chefs, here are some suggestions. The prices of the industrial ones fluctuate between 6 and 14 euros, while the artisan ones vary from 30…
A vegetable with a thousand virtues appreciated since ancient times for its beneficial properties is re-evaluated in the kitchen by the starred chef Antonia Klugmann. The precious nutraceutical prosperity
The chef of the two Michelin star Rei Natura, an advocate of natural, memory-based and instinctive cuisine, proposes a dish that is an expression of his gastronomic philosophy. haute cuisine that looks to the territory and the world of memories
The new star is the Quattro Passi restaurant in Nerano, Norbert Niederkofler returns to the top of starred restaurants, in Milan the Capitaneo brothers jump to two stars, Piedmont loses five starred restaurants
Elected by Gambero Rosso as emerging chef 2024, Arianna Gatti, from Abruzzo DOC, supported by a young team, offers a cuisine that does not "require particular explanations" which brings together preparations from her land with modern forms in Brescia
The chef at Osteria Francescana is unbeatable. Followed closely by Mauro Uliassi in Senigallia and the Enoteca Pinchiorri in Florence. The list of the 50 best great Italian restaurants
In the large park of the Faula Ristorante di Casa Langa you can try your hand at truffle hunting among oaks, poplars and lime trees. Chef Daniel Zeilinga's recipe is a perfect combination with the typical Langhe pasta which according to…
An easy recipe proposed by the Chef of the La Corniola restaurant which contains the flavors of this season and refers to the intense aromas of mountain meadows and woods, an invitation to indulge in a day full of nature
A dish conceived by the chef of the Il Frantoio restaurant in Assisi as a hymn to the simplicity and goodness of Mediterranean ingredients, an authentic harmony of flavors
Executive Chef of the La Palma restaurant, the oldest hotel in Naples, managed by Gennaro Esposito with two Michelin stars, Bavuso proposes a recipe that indicates the direction of the new cuisine: tradition and territoriality conceived in a new dimension of values
Starred chefs from Gennaro Esposito to Ernst Kham, from Lele Usai to Raffaele Lenzi are involved. Dinners in solidarity with famous artists, in 2022 100.000 euros raised for projects against malnutrition. The calendar of initiatives starting from October 16th
Cipriani announced the creation of the $500 million Cipriani Hospitality Fund with the aim of expanding the brand abroad. Upcoming openings in London, Dubai and Istanbul. Meanwhile, great starred chefs are arriving in Rome where thanks to hotels…
The chef of the Saporium restaurant, trained at the school of Norbert Niederkofler and Gaetano Trovato, attests to a culinary philosophy conceived as a journey from the countryside to the city, a gastronomic laboratory of biodiversity, regenerative agriculture filtered into seductive culinary techniques.
