The Future is Private
The era of the private chef is not just upon us; for those who seek the extraordinary, it has become
Il Gusto di Xinge: Between two worlds
Sometimes, to find your place in the world, you have to design it yourself
Why Does Some Pasta Make You Gain Weight While Others Don’t? Michelin Star Chef Felix Lo Basso Explains
What if everything we misunderstand about pasta — the bloated heaviness, the culinary regret — was not the fault of
Simone Caponnetto & Locale Firenze: A Culinary Journey
Within Locale Firenze’s 13th-century palazzo,a Chef is writing Florence’s next chapter—with fermented garums, liquid archaeology, and a pigeon that tastes
Leonardo Vescera’s Ode To The Sea
At Il Capriccio, the journey from sea to plate is a matter of meters. Chef Vescera’s ‘sincere cuisine’ is a
Chef Ciccio Sultano: Sicilian Dominations
In the UNESCO World Heritage town of Ragusa, world-acclaimed Chef Ciccio Sultano has transformed Sicilian cuisine at his two –
Chef Davide Guidara: Plant-Based Cuisine at I Tenerumi
A culinary revolution is blooming in Sicily’s Aeolian archipelago, where ancient volcanic soil meets contemporary gastronomy. At Green and Red
Michele Casadei Massari
From Bologna to New York, Michele Casadei Massari, Chef Patron and Ambassador of Parmigiano Reggiano, isn’t afraid of pursuing the
Felix Lo Basso: Rediscovering Lost Flavours
Felix Lo Basso, a Master Chef’s Elegant Ode to Beauty, Tradition, Kilometro Italia, and finding forgotten flavours
Chef Antonio Zaccardi: Simplicity Is the Future of Food
In Antonio Zaccardi’s world, less is more and the humblest of ingredients make for the greatest of protagonists
