Homepage
Misticanze, the book by Gian Luigi Beccaria, published by Garzanti Libri, tries to describe the history of the kitchen through the evolution of words.
Interview with Chef Tessa answers to 10 questions of ItaliaSquisita to be known by the world. 10 questions we asked to all the Italian chefs, stared and not only who have passed by Identità Golose 2010. Here are his words for you, his voice and his character.
Tag:
Interview with Chef Viviana Varese answers to 10 questions of ItaliaSquisita to be known by the world. 10 questions we asked to all the Italian chefs, stared and not only who have passed by Identità Golose 2010. Here are his words for you, his voice and his character.
Tag:
Interview with Chef Gennaro Esposito answers to 10 questions of ItaliaSquisita to be known by the world. 10 questions we asked to all the Italian chefs, stared and not only who have passed by Identità Golose 2010. Here are his words for you, his voice and his character.
Tag:
Here is a quick and cute interview with Gennaro Esposito at a special dinner that saw him as star in Naples, at Massimodeifiori.
Interview with Chef Frank Cerutti answers to 10 questions of ItaliaSquisita to be known by the world. 10 questions we asked to all the Italian chefs, stared and not only who have passed by Identità Golose 2010. Here are his words for you, his voice and his character.
Tag: frank cerutti
Interview with Chef Filippo Chiappini Dattilo answers to 10 questions of ItaliaSquisita to be known by the world. 10 questions we asked to all the Italian chefs, stared and not only who have passed by Identità Golose 2010. Here are his words for you, his voice and his character.
Tag:
Interview with Chef Eugenio Pol which answers to 10 questions of ItaliaSquisita to be known by the world. 10 questions we asked to all the Italian chefs, stared and not only who have passed by Identità Golose 2010. Here are his words for you, his voice and his character.
Tag: eugenio pol
Interview with Chef Domenico Cilenti which answers to 10 questions of ItaliaSquisita to be known by the world. 10 questions we posed to all the Italian chefs, stared and not only who have passed by Identità Golose 2010. Here are his words for you, his voice and his character.
Tag:
IN EVIDENZA
-
Il tempura più prezioso di Tokyo con Luca Fantin - Onodera Ginza -
Il piccione in un 2 stelle Michelin toscano con Valeria Piccini -
Chicken Parmigiana: la cotoletta che ha conquistato l'America | Emilio's Ballato -
Cucinare un salmone intero in un ristorante Michelin norvegese con Andrea Selvaggini - Savage*