Andrea Cuomo

Mauro Uliassi, the chef who plays most with tradition, territory, and innovation, has no doubts: "The myth of the grandmother is an emotion, not a cookbook to be replicated."

"High-end dining with a human, kind, welcoming face." The patron of Langosteria speaks and explains the reasons behind his success – not only in Italy.

It’s called Tam Street and it openly references Ramen Street beneath Tokyo Station, always packed with noodle enthusiasts

At the end of the dinner, just before dessert, the waiter brings a colouring book to the table. Here’s our experience at Nostrano

The chef of the two-Michelin-starred restaurant in Milan has been invited to cook for 550 guests: “A great honour; I drew inspiration from Giuseppe Verdi”

The generational shift in the kitchen is faster than in other sectors. We discuss this with chefs and food critics. The result? "Italian cuisine has improved."