Issue #41 starts from the fascinating story of the Tuscan chef Cristiano Tomei, new Ambassador of ItaliaSquisita, who through his cuisine not only fights the "gastronomicism" of contemporaneity, but at the same time reopens the doors to the taste of memories, experiences and of the most instinctive creativity.
Then here comes a story about the lake cuisine of Paolo Lopriore and his trusted fisherman Simone Fraquelli, directly from the lake shores of Como, then the romantic story of the impeccable Gioconda Gritti (aka Bruna Cerea) of the three-starred Da Vittorio in Brusaporto (BG ). Finally we land in Paris with the column dedicated to Italian talents abroad and their relevance in the French capital.
And still many and new emerging chefs of Italian cuisine, a deepening of gastronomic culture in the history of our local appetizer, passing through the celebration of one of the key ingredients of our diet, EVO oil, and the most widespread drying and freeze-drying techniques. There is also space for a delicious itinerary in Palermo, between street food, taverns and gourmet restaurants, for an oenological comparison between giants of cuisine and dream wines of Veneto and Campania, to then close on a sweet note with the New Deal of chocolate in the high Italian pastry.
The new Italy is increasingly exquisite in the kitchen, and ItaliaSquisita does not miss the opportunity to tell it in the most elegant and coherent way possible.
And still many and new emerging chefs of Italian cuisine, a deepening of gastronomic culture in the history of our local appetizer, passing through the celebration of one of the key ingredients of our diet, EVO oil, and the most widespread drying and freeze-drying techniques. There is also space for a delicious itinerary in Palermo, between street food, taverns and gourmet restaurants, for an oenological comparison between giants of cuisine and dream wines of Veneto and Campania, to then close on a sweet note with the New Deal of chocolate in the high Italian pastry.
The new Italy is increasingly exquisite in the kitchen, and ItaliaSquisita does not miss the opportunity to tell it in the most elegant and coherent way possible.
