Me Cumpari Turiddu. Memory, seasons and the future in the heart of Sicily
There are stories that begin with a departure. And others that make a journey in reverse. This story starts with a necessary, almost inevitable return, which transformed an existential crisis into a gastronomic project capable of narrating Sicily with a new, profound, contemporary voice. From Milan, where he practised as a lawyer, to [...]
Tatiana Accarino. Cooking becomes an act of love
Tatiana Accarrino's story was born in the favelas of Brazil, where food was not a certainty and love often an absence. It was there, as a child, that Tatiana learnt to cook, not for fun or as a dream, but to take care of her brothers, to transform what little there was into a gesture of protection. [...]
Roberto Pisciotta. The characteristics that make a great chef: technique, humility and personal identity
What really makes a chef excellent? It is a recurring question in the restaurant world, but the answer, for those who live the kitchen every day, is surprisingly clear: humility, respect and devotion. These are the pillars that guide Roberto Pisciotta chef, a member of the Italian National Chefs' Association and a professional in continuous evolution. It is he who tells us [...]
Penthouse by the Sea. With Mirko Lucidi, the time of continuity, the courage of evolution
The year 2026 has opened with a new chapter for the stories of Attico sul Mare, which has entrusted the leadership of the kitchen to Mirko Lucidi, already an integral part of the brigade since September 2025. A change that does not mark a before and an after, but a continuation: consistent, natural, necessary. The Simone brothers' restaurant [...]
Radicale Restaurant. In Bari, cuisine reinvents tradition
In the heart of Bari, a stone's throw from the shopping street and under one of the city's most beautiful buildings, Radicale has come to life, a restaurant that is rapidly conquering not only the people of Bari, but also an international clientele. Born from the idea and passion of three young entrepreneurs, Gianroberto Morolla, Luca Bello and Fabio Bottalico, [...]
The witches' bread. The secret taste of St John's Nights in Emilian beliefs
The 'pane delle streghe' (witches' bread) in Emilia is not a unique and univocal product: it may indicate different types of bread or dry focaccia, often baked directly on the oven stone, prepared with just a few ingredients, flour, water, salt, sometimes a drizzle of oil or aromatic herbs, but whose function goes beyond nourishment. This type of bread [...]
Essencia. The Mediterranean gastronomic identity that speaks Neapolitan (and Spanish)
In the beating heart of the historical centre of Naples, at number 9 Piazza Santa Maria la Nova, lies Essencia, a contemporary restaurant that is much more than a refined table: it is a culinary manifesto. Far from ephemeral fashions and aesthetic concessions for their own sake, Essencia embodies a project that is as ambitious as it is coherent: to tell the [...]
The shattered myth of the perfect kitchen: what remains after the Redzepi case
There is something deeply disappointing about the collapse of a myth. Not so much for the fall itself, but for what it leaves behind and reveals about us, the system we have built and the narratives we have chosen to believe in. The story of René Redzepi, the chef who redefined contemporary gastronomy [...]
The Westin Palace, Milan. The new era of catering in Milan
Milan has always been a capital of taste. The city of fashion and design is also the place where catering is constantly reinventing itself, blending tradition and innovation in a mix that attracts travellers from all over the world. In this scenario, luxury hotels play a central role, transforming their restaurants [...]
Federico Silvio Bellanca. Spirits of Places, the book dedicated to mixology tourism
Federico Silvio Bellanca investigates the past, present and future of tourism linked to the world of spirits. He does so with Spirits of Places, the first Italian book entirely dedicated to SpiriTurismo, or experiential tourism linked to the world of spirits, mixology and liquor traditions. Published for the Accadde Domani - FuTurismo series edited by Nicoletta [...]
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