Patrizia Volanti, Al Mastin Vecchio, Verrucchio (RN) Sous chef and pastry chef of Al Mastin Vecchio di Verrucchio, after leaving the stoves of Papaveri and Mare di San Vincenzo (LI), Patrizia offers a fresh seafood cuisine that is based on…
Alessandro Breda, Gellius, Oderzo (TV) Gellius is the house of chef Alessandro Breda. Opened in 2001 in Oderzo in the province of Treviso, the restaurant winds its way through the archaeological finds of the ancient Roman city, where today the…
Simone Lugoboni, Oste Scuro, Verona Simone Lugoboni is the soul of the best fish restaurant in Verona, hidden in an alley in the center. Here, of course, it is the highest quality of the material that makes the difference: fresh,…
Enrico Croatti, Moebius, Milano Emerging talent of Italian cuisine, Michelin star at the Dolomieu of Madonna di Campiglio (TN) and first chef to conquer the Michelin star in the Iberian peninsula with a restaurant of Italian cuisine, today we find…
Irina Steccanella, Irina, Savigno (BO) After attending the hotel management institue in Castel San Pietro Terme, Irina decides at 34 that she has to go around to improve herself. In the meantime, she was at the helm of the Osteria…
Marc Bernardi, Piz Seteur e Angolino, Val Gardena (BZ) Marc Bernardi, 27 years old from Val Gardena, is one of the most promising young chef in South Tyrol. His cuisine focuses on quality raw materials, seasonality, innovation and respect for…
Paolo Cappuccio Technique, taste, passion, rigor and research. Paolo Cappuccio’s cuisine, which makes Mediterranean his playground, is based on these five fixed points, true mantras that the Neapolitan chef – for many years star chef – today carries out as…
Luciano Zazzeri, La Pineta, Marina di Bibbona (LI) Died prematurely in 2019, the star chef was the owner of the La Pineta restaurant in Marina di Bibbona, in the province of Livorno, a cult destination for fish lovers and VIPs…
Tipica ricetta della Sabina, in particolare di Monteleone Sabino, che gli dedica anche una Sagra nel mese di agosto. La ricetta è molto antica e non esiste nessuna codificazione scritta, viene tramandata oralmente di generazione in generazione. Si tratta di…
I capunèt sono degli involtini di verza ripieni di carne, tipici della tradizione piemontese: un piatto facile da fare che potete abbinare al nostro Santa Reparata, gli aromi di mirtillo, mora e cliegia, con un pizzico di pepe, ben si…