Stefano Polacchi

The many lives of tortellini. Museum-worthy preparation or an increasingly creative product?

Are tortellini an untouchable recipe? In the April issue of the Gambero Rosso monthly magazine we compared the opinions of chefs, dividing them between purists and innovators.

Enrico Crippa caught between Langhe and Asia

The chef is one of the most intriguing interpreters of contemporary Italian cuisine. From Brianza to the Langhe, by way of Osaka: Enrico Crippa in a nutshell.

Niko Romito. The art of simplicity

Can a cucina that is apparently extremely linear provide the palate with emotions so strong they are unforgettable? Yes, if the talent of the cook manages to handle each ingredient in such a way that it becomes the absolute star...
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