Jessica Rosval. The borderless cuisine of a chef who has made the meeting of cultures her language
There are journeys that begin without suitcases. Journeys that begin long before they actually leave. Journeys that wait behind a door. For Jessica Rosval, that door was the kitchen: a place that, ever since, smells not only of food, but of stories. Jessica took her first steps into the world of catering by working as a hostess in [...].
Roots Modena. The social restaurant where migrant women transform the taste of memory into new possibilities
In the heart of Modena, within the ancient walls of the San Paolo complex at Via Francesco Selmi 67, a door opens that leads elsewhere. Or perhaps, finally, home. Beyond that threshold, in a former monastery complex converted into a restaurant, fragrances that tell the world are wafting out: ginger, coriander, grilled plantain, hummus, [...].
Luigi Biasetto. The sweetness of memory
There are fragrances and flavours that dig deep into our memory, taking us back to emotions and memories we thought had been forgotten forever. Pastry, more than any other culinary art, has the ability to bring back images and reminiscences; to tell stories, just like a book. And it does so with extraordinary strength. It tells us [...]
Simone Cipriani. Underground: the 'aggressive' choice to contribute to the good of people and the planet
Life is a journey of discovery and growth. We are in constant transformation, driven by a kaleidoscope of experiences and reflections that continually shape our perception of the world and ourselves. Each new day brings with it the opportunity to learn, to overcome challenges and embrace new perspectives and each step [...]
An interview with 'pastry chef' Tommaso Foglia
He did not delay in entering the hearts of the audience of the 2022 season of Bake Off Italia and inaugurated the new year by joining Damiano Carrara as Cake Star presenter. Born in the nineties and originally from Campania, Tommaso Foglia started to make people talk about him when, in 2020, he was elected best "Emerging Pastry", the only one under thirty. [...]
BE BROS'. The winning weapon of Isabella Potì and Floriano Pellegrino
"The meeting of two personalities is like the contact between two chemical substances; if there is any reaction, both are transformed" wrote Gustav Jung. These are special bonds, like the one between Isabella Potì and Floriano Pellegrino, which the two chefs describe as "simply meant to exist", a coming together to walk towards the same goal, [...].
The Officina dei sapori di famiglia. In Gubbio, the new concept of Giacomo and Veronica Ramacci
Comfort food: dishes that pamper and are good for the soul. Dishes that have the power to make us feel protected, but also food that gives enjoyment. Lasagne, tortellini, meatballs, chocolate cake... Everyone has their own comfort food, but when you think about it, and not even too much, the first dish that comes to mind, comfort food speaking, is [...]
From Sabina with... joy! The cuisine of contaminations by Marco Bartolomei
The seven notes can be combined in thousands of ways, resulting in personal, sometimes unique works. Someone once said that the same holds true for cooking recipes, and Marco Bartolomei, owner and chef of the Papilla restaurant in Rieti, is an eclectic, colourful and passionate demonstration of this. Eclectic Marco [...]
Unforgettable: the third dimension of matter and the Italic eye of Christian Mandura
His cooking style Repubblica described him as 'carefree madness'. And perhaps someone may have also thought he was a little crazy when in 2019 he launched the challenge of Unforgettable to himself and the Turin restaurant world: a restaurant with a single counter for ten covers and a kitchen project [...].
Roberto Pisciotta and the Jamantè gourmet bet
Roberto is a big guy who hides a kind and sincere soul behind a thick dark beard. And if his eyes communicate clarity, his words tell of humility, the humility that alone can give a project strong and firm wings. Because only passion and truth can win out over everything. The project is obviously linked to the [...]
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