Peppe amused himself throwing handkerchiefs into the air. When he landed in Tokyo, in 2006, he supported himself doing acrobatics on the street. He washed dishes, and then made pizza. Finally, in 2011, he opened his own place, Peppe Napoli...

Nello trained in the Trussardi restaurant kitchen in Milano, survived a period with Alain Ducasse, worked with for two years with Heinz Beck at La Pergola in Rome and another two with René Redzepi in his Noma, in Copenhagen.  Today,...

The most iconic dish? For me, it’s tripe.” Giovanni Passerini is unique among the Italian chefs whom we have met outside our country. He left his home in Rome ten years ago, and honed his trade between the haute cuisine...