Year 11 | 20 February 2019 | staff@teatronaturale.com
Which is the frying liquid that should be employed? Here the suggestions of the famous Italian chef, owner of the Don Alfonso 1890 Restaurant in Sant’Agata sui due Golfi, near Sorrento
L. C.
And now it can count on the title of “Guaranteed traditional specialty”. Until halfway through the XXth century, it was an exclusive of Naples
T N
Even feces can be turned into gold! This is the slightly perverse reasoning of the former Chinese banker Eric Wang. Why then not to create an entire menu inspired to the corporal needs and set it in an evocative enough restaurant? Reportage from Paola Cerana on this new trend
Paola Cerana
Massimiliano Alajmo, the "Mozart of the stoves". In his opinion typical products and excellences are fundamental ingredients and the kitchen technique is only a tool for ingredients
Monica Sommacampagna
Massimiliano Peterlana e Federico Parolari.Them philosophy in life and in kitchen is harmony. Secret of success? The respect of seasonality and rooting to land. A Trentino Osteria in witch you will find intimacy
Monica Sommacampagna
Pietro Leeman is a vegetarian chef celebrated by the best-known gastronomic guides. His favourite dish? Rice, lentils and vegetables seasoned with ginger
Monica Sommacampagna
A great passion: football. Famous for caramelized onions, he suggests a new cooking style without fat, sober, focused on magnification of flavours with simple features
Monica Sommacampagna
The german chef hates who proposes for italian what is not with unrecognizable ingredients and loves pasta "cooked in any possible way”
Monica Sommacampagna
"Quality ingredients, attention to seasonality and Mediterranean style are my signature. I’ve created thousands of dishes but I never lose sight of my tradition" said the famous chef of Sant’Agata sui Due Golfi's restaurant
Monica Sommacampagna
A young chef in the list of the 50 best restaurants in the World. The secrets of a contemporary cooking, springing from a sapient combination of flavours and contrasts
Monica Sommacampagna
His philosophy is proudly original, an innovative approach to Italian cooking, respectful of its history while open to the future. “If a restaurant client doesn’t know how to eat, it isn’t his fault: the cook has failed to transmit the culture of food.” he tells us
Monica Sommacampagna