HomeCuisine

Cuisine

The Bocuse d’Or grand final 

    24 Countries, selected after the 4 continental selections (Africa, Americas, Asia-Pacific and Europe), for the Bocuse d'Or grand final, which will be held on January 22 and 23, 2023 during Sirha Lyon, were...

Pasta, cannellini beans and mussels for the International Day of Italian Cuisines

Festa della Repubblica (Republic Day) on June 2 is a national holiday in Italy and this year the International Day of Italian Cuisines (IDIC)...

The latest Champions of Change Award by The World’s 50 Best Restaurants

The Champions of Change Award by The World’s 50 Best Restaurants recognises and celebrates unsung heroes of the hospitality sector who are driving meaningful...

The Italian tomato spaghetti become a dessert

    Of the 25 kg of pasta eaten in Italy, we know that the recipes’ common denominator is being salted and served as a first...

Barbecue pumpkin with smoked almond milk by Viviana Varese and Isa Mazzocchi

You would have breathed Sicily in the dishes, in the music and in the location during The Grand Gelinaz dinner! Shuffle Stay in Tour...

Hekfanchai, the street food from Hong Kong 

  The third of the bing-shi who brought the Hong Kong street food to Milan opens in via Francesco Sforza 49. With a novelty: three...

Relaunch and eco-sustainability at the heart of Sirha 2021

The next edition of Sirha (in Lyon from 23 to 27 September) includes a program of master classes and workshops following the new and...

At the service of nature

The style of Mirazur restaurant is dictated by Mauro Colagreco’s approach as a return to origins and to the forces of nature. The greatest challenge that...

Fruit and flower

The strawberry dessert by chef Enrico Crippa In the creation of June, the chef of Piazza Duomo in Alba, Italy, Enrico Crippa elects the...

The orange narrative in Crippa’s dishes

Because the dish idea often comes from an ingredient In Alba, at the three stars for Michelin Guide Piazza Duomo, chef...