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The great Gianfranco Vissani offers a tasting menu low cost: signature recipes pizzoccheri based, sea-bass and dark chocolate with pistachios
The Company Brolo and its challenge to reach the best extra virgin olive oil.
Antica Osteria del Ponte of the spouses Santin born from a dream of Ezio and from the great love of Renata for her husband
Pietro Leemann gives us the special recipes for making cocktails with soft drinks with tea and infusions of Lipton Pyramid
Restaurants in Piacenza: you cannot miss Antica Osteria del Teatro, a place of memories, flavor and great, great kitchen. Here's a brief inviting description, between the words of Filippo Chiappini Dattilo.
Corrado Fasolato, Director and Executive Chef at the Met Restaurant in Venice, tells his new, fascinating project: to combine music and cuisine to activate the five senses of emotion.
Best Sommelier of Europe 2009, Luca Gardini is responsible for the cellar of Cracco Restaurant, Milan. ItaliaSquisita asked which are the best matchings with Panettone. He amazed us as always.
Seasonal fruits, vegetables and foods of the season. Finally summer's here!
Luxury Hotels in South Tyrol, but also excellent taste at the Rosa Alpina, where Norbert is cooking for few, precious fellow diner, the four elements of nature.
IN EVIDENZA
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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*