Viaggio nel mondo di Marta Venica
Una giovane vignaiola che trasforma la terra in identità e futuro a cura di Giorgia Del Bianco Parlare con Marta
Protagonists
Roberto Pisciotta. Le caratteristiche che rendono grande uno chef: tecnica, umiltà e identità personale
Che cosa rende davvero eccellente uno chef? È una domanda ricorrente nel mondo della ristorazione, ma la risposta, per chi
Indiniò: the memories of Carnia through the dishes of Gloria Clama
by Camilla Mignone A measured reality, in Raveo, in the heart of Carnia. Far from the city, on the edge of the
Manuel Dal Ben, balanced between earth and vision
Edited by Giorgia Del Bianco When cuisine comes from the land, feeds on travel and looks with ambition
Dino Como. Contemporary cuisine meets the memory of a territory.
In a hamlet of just seventy souls, recovered in the late 1990s by Daniele Kihlgren, a philanthropic entrepreneur and visionary,
A gesture that becomes home. Sicily and Brianza in the kitchen of the Butticè brothers.
Edited by Camilla Mignone The cuisine of Vincenzo and Salvatore Butticè stems from a crossing, not only geographical but
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
Penthouse by the Sea. With Mirko Lucidi, the time of continuity, the courage of evolution
The year 2026 opened with a new chapter for the stories of Attic on the Sea, which entrusted the
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,
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, opens a
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