From Asia Inn to Sinosteria: the story of Jun Ge, a Chinese restaurateur in Rome with a passion for wines
The cuisine maintains the original Chinese standards, but the cellar opens up to increasingly heterodox suggestions, of declared natural origin, passing through small and very small producers, labels that are sometimes unavailable, experimental and self-sufficient wine productions. Jun Ge presents ...Leggi altro
Mercato Metropolitano in London opens a second branch at St. Mark’s in Mayfair. We interviewed Andrea Rasca
After the first opening at Elephant & Castle, Mercato Metropolitano in London opens a second branch at St. Mark's in Mayfair. We interviewed Andrea Rasca
Products of the month: asparagus and a recipe by Igles Corelli
Asparagus are one of the best products of spring: healthy and delicious, they can be used in lots of different ways. Here's everything you need to know.
30 years ago Gambero Rosso published the Slow Food Manifesto. Here is the complete copy
After30 years from its first publication on the pages of Gambero Rosso, here is once again the Slow Food Manifesto.
Classy Carnevale fritters by Iginio Massari
Carnevale is a time for fried desserts: chiacchiere, lattughe, castagnole, ravioli and frittelle–fritters. For perfect frittelle we sought the advice of no one other than maestro Iginio Massari.
The first Worldwide Italian Cuisine Week
In the first Worldwide Italian Cuisine Week promotes food, agriculture and the entire Italy system, inaugurating a new cooperation model between private and institutional bodies.
NI-Nutritional Intelligence: hospital meals designed by Niko Romito
Eating well in hospital? Now it’s possible thanks to a groundbreaking project launched by Niko Romito. The protocol draws techniques from haute cuisine and takes them to collective dining, with a net reduction of waste and loss of nutrients through ...Leggi altro
Guide to spotting quality gelato in 16 easy steps
Back to focusing on gelato, mainly because everyone loves it and because not enough has actually been disclosed yet. Gelato we believe can be enjoyed year round, releasing it from summer seasonal restraints. As a matter of fact our first ...Leggi altro
Earthquake in Amatrice: the food world’s fundraising efforts
The food world is taking action in support of victims of Italy’s most recent earthquake. Many initiatives involve cooks, producers, restaurateurs and farmers. Participation is crucial for both immediate support in the state of emergency and subsequent reconstruction.
Present and future of Italian gelato: great masters and promising pupils
There’s a little bit of everything in regards to gelato: poor and low end quality to excellent. We obviously want to focus on the highest tiers, pinpointing today’s and tomorrow’s greatest names.
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