chef

Lidia Bastianich’s autobiography: Il mio sogno americano. From her birth in Pula to his success in America, including her escape to Trieste and the refugee camp. An exciting parable of life and cuisine.

Interview with Cristina Bowerman, President of the Ambassadors of Taste Association, ready for the new challenge in China. Her restaurant Glass is due to open in Xi'an.

Discover the hidden corners, the best restaurants and the typical dishes of Procida, the Capital of Culture 2022. Chef Gabriele Muro tells us about his island.

The best time to go to Procida? Easter, when religious rites and gastronomic traditions mingle in the alleyways and among the colourful houses of the Capital of Culture 2022. Chef Marco Ambrosino tells us about his island.

Stefano Bacchelli is the executive chef of Da Vittorio Shanghai: here's his story.

The Italian Federation of Public Exercises compiles a document that is the result of a comparative analysis between the main European countries on the situation in the restaurant sector in recent months. That’s what emerges

Inspired by the life and television career of Julia Child, Julia is the eight-episode series produced for HBO Max. In the cinema, more than a decade ago, the American cook and popularizer was made famous all over the world by...

Popl, from the Latin popolus, is nothing more than a stable concretization of the concept conceived the day after the first lockdown in the garden of the Noma. Here's the latest invention by Redzepi.

Nothing to do with the “apericena”: the Piedmontese merenda sinoira is an ancient peasant ritual that today returns in a version revisited by great chefs.

Rose chutney, dulce de leche with mountain milk and homemade kimchi are the most curious products of a pantry of delights that also stocks cheeses aged by Valter Kramer in the cellar of Hisa Franko. While waiting for the lockdown...