Insects? A food with a great commercial potential

With over 1.400 species normally eaten all over the world, insects are very interesting from the nutritional viewpoint

07 December 2009 TN 11 Year 1

There is no truth except the one contained in the ingredients

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

05 October 2009 TN 9 Year 1

Cuban cigar for dessert?

21 September 2009 TN 8 Year 1

A creative chef who interprets the magic mountains

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

07 September 2009 TN 8 Year 1

The Caprese Martini alternative to the Bloody Mary

19 August 2009 TN 7 Year 1

The cuisine is a hymn to nature and life

Pietro Leeman is a vegetarian chef celebrated by the best-known gastronomic guides. His favourite dish? Rice, lentils and vegetables seasoned with ginger

06 July 2009 TN 6 Year 1

Divino brings in award-winning Italian chef to create hallmark of authenticity

29 June 2009 TN 5 Year 1

The goal of Davide Oldani, chef from Milan

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

01 June 2009 TN 5 Year 1

Heinz Beck, character and firmament

The german chef hates who proposes for italian what is not with unrecognizable ingredients and loves pasta "cooked in any possible way”

04 May 2009 TN 4 Year 1

Award Winning Chef talks turkey about the swine flu and eating pork

01 May 2009 TN 3 Year 1

In the world of “Don” Alfonso Iaccarino

"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

06 April 2009 TN 3 Year 1

Michelin three-star to five Italian restaurants

03 March 2009 TN 2 Year 1

Cracco’s dream: to compose a different menu every day

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

02 March 2009 TN 2 Year 1

Music for the palate, Maestro! Interview with chef Gualtiero Marchesi

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

02 February 2009 TN 1 Year 1