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Chef

Richard Toix

GLI CHEF

Richard Toix Giuseppe Oliva Jean-François Piège Fabrizio Fiorani Francesco Sposito Elio Sironi Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza Andrea Menichetti Dominga Cotarella Giuseppe Iannotti Alberto Morello Giacomo Devoto and Gianmarco Ferrandi Gian Luca Forino Massimo Minutelli e Tony Melillo Roy Caceres

Davide Rampello Philip Cranston Solaika Marrocco Maico Campilongo e Kristjan D'Angelo Terry Giacomello Renato Bosco Felice Sgarra Fabrizia Meroi Marcello Spadone Franco Aliberti Rodrigo Oliveira Vanessa Markey Luigi Acciaio e Jessica Tomaino Luca Gardini Dani Garcia

Andrea Canton Ascanio Brozzetti Bernardo Paladini Pascal Barbot Claudio Pregl Giuseppe Carino Cinzia Cinzia De Lauri e Sara Nicolosi Roberta Sudbrack Ivan e Sergey Berezutsky Sergio Mei Sergio Dondoli Mauro Uliassi Giovanni Cuocci Laura Fratton Pier Daniele Seu
Recipes

Recipes

Smoked squacquerone risotto, saffron pears and "Mora" bacon

LE RICETTE

Smoked squacquerone risotto, saffron pears and "Mora" bacon
by Fabio Rossi Yellow pumpkin fondue, quail and coffee
by Riccardo Agostini Morille Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by Jacques Décoret Pigeon breast, pine nut oil mayonnaise, Matcha tea bread
by Igor Macchia Muhu hapurokk
by Peeter Pihel Lasagne with white ragout, artichokes and prized black truffle
by Alberto Bettini Risotto ca pummarola n’ coppa
by Gualtiero Marchesi

White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
by Andrea Aprea Forcello cockerel from the Tetraonide family
by Alessandro Gilmozzi Risotto alla livornese secondo Matteo Torretta
by Matteo Torretta Carpaccio di manzo al ginepro con salsa di pinoli all'acqua e riduzione di birra
by Giuliano Baldessari Mandarin ice, kumquat, angostura bitters
by Daniel Patterson Dumplings with squill-fishes, artichokes and sweet potato
by Moreno Cedroni Cuttlefish dumpling with white fennel cream, summer truffle and cuttlefish ink carbon
by Pino Cuttaia Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
by Marcello Spadone

Fondant tripe
by Davide Oldani Mixed puffed rice
by Enrico Bartolini Juicy chocolate cake, cold milk cream, golden bases and smoke and cocoa pompas
by Andoni Luis Aduriz Spaghetti with tomato, lemon rind and goat's cheese
by Elio Sironi Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by Felice Sgarra Lampredotto sandwich
by Valeria Piccini Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by Fabrizio Camplone Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by Andrea Berton
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Latest articles published

At the end of 2016 Belgian cook Kobe Desramaults closed the acclaimed In de Wulf to open Chambre Séparée, a new-primordial concept of cuisine. Giving her back, Aurora Storari, who’s been working at the restaurant in Gent for a few months now (photo instagram)

10-05-2019

Kobe and the truth of the fire: Aurora Storari’s thoughts from Belgium

The female chefs with three stars, in chronological order from the top left corner, clockwise: Elena Arzak, Eugenie Brazier, the most famous of the “Lyonnaisemothers” over 50 years ago, Dominique Crenn, Annie Feolde, Anne-Sophie Pic, Carme Ruscalleda, Nadia Santini and Luisa Valazza

19-12-2018

The Michelin guide is always ungenerous with female chefs

Born in Macerata, Marche, Jessica Natali is chef de partie at Noma in Copenhagen, the restaurant where she arrived as an intern in the winter of 2012/13

19-10-2016

Noma and back

A group photo at the end of Food Camp, the Finnish culinary event that this year had Cristina Bowerman among its protagonists

09-09-2015

I discovered gourmet Finland

A dish at Make Out, "raw food café", one of Matthew Kenney’s restaurants: it is located in Culver City, California. Thanks to Kenney, Cristina Bowerman has rediscovered her raw diet inclination, and tells us how it happened and why

06-09-2015

Raw diet is the new frontier

What has always been a chemist’s in Piazza Pisanelli in Tricase, became a lovely cocktail-bar with cold food in 2014, which the three partners named Farmacia Balboa, tel. +39.0833.772585. In the photo by Cosimo Cortese we can see one of them, wine producer Francesco Winspeare. The other two are a director, Taylor Hackford, and restaurateur Mauro Arena. Left Loide Pappadà, the raw-diet chef working at Balboa as of this year

15-08-2015

Loide, Tricase and Farmacia Balboa

Hélène Darroze, French chef born in 1967, at the helm of Connaught in London, two Michelin stars, and of restaurant Hélène Darroze in Paris, one star. Awarded two days ago as Best Female Chef at the World's 50Best, she thus commented: "Due to a series of reasons, in the team of my restaurant in Paris there will soon be more women than men at work. Guys, be ready to welcome more women in your kitchens in the next few years"

03-06-2015

I’m on Hélène Darroze’s side

Claudia Innorta and Ugo Alciati of Guido ristorante (+39.0173.626162), and exceptionally at Identità Expo until Sunday

08-05-2015

Order and cleanliness, Claudia guards

The Parabere Forum took place in Bilbao. There were many Italian representatives, including Cristina Bowerman whom we asked to write about it

05-03-2015

The alliance of women in the food sector

Gaia Giordano arrived in the kitchen thanks to her family, her grandmother, her mother, her father. After that, she studied and acquired lots of experience, before meeting Niko Romito and becoming passionate about the Niko Formazione project and, in particular, Spazio

26-01-2015

A natural journey

Sabrina Tuzi, born in 1984, chef at La Degusteria del Gigante in San Benedetto del Tronto (Ascoli Piceno). Before her current role, she can boast an important curriculum at Messer Chichibio and Niko Romito’s

31-10-2014

Working twice as hard

Young Caterina Ceraudo, here beside her father, Roberto, is now the chef at family restaurant Dattilo, where she took her first steps, at an early age, helping around the tables on her free days. She then fell in love with this job, studied at Niko Romito’s Scuola di Alta formazione e Specializzazione professionale, and returned to Calabria to face the challenge in the family kitchen

26-09-2014

Caterina, respect as a goal

Patrizia Corradetti together with one of her children, Marcello Zenobi, who over the years became the manager of restaurant Zenobi (tel. +39.0861.70581). Patrizia’s two daughters, Sandra and Cristina, are also personally involved in the management of the family business

15-07-2014

Tenacity, love and quality

This "dining room" story makes us meet Anna, today at work among the tables of restaurant Il Liberty in Milan, tel. +39.02.29011439, with a long experience at Peck and before then in some restaurants in her native Brianza. Working in a restaurant has always been an objective for her, a way of becoming accomplished: and this is what happened

08-07-2014

Liberty in the dining room

Today she runs B&B Sant'Anna in Ceglie Messapica (tel. +39.0831.1985307) and sells the family extra virgin olive oil. The story of Pamela Filomeno, however, is also made of study and a touch of rebellion too. After having built her own identity, regardless of the privileges her family could grant her, she returned to Apulia which, as one can understand from her words, she loves dearly

28-06-2014

Pamela’s passion

This 25-year-old Spanish girl arrived in Italy after growing up – professionally – in Girona, in the great Celler. At the end of a first experience in Abruzzo, Sicilian Mario Sansone and Angelo Parello brought her to Rome, to open together a place called Marzapane dolce&cucina (tel. +39.06.64781692), which starting from its name already announces its multifunctional vocation

29-05-2014

Love is a raw material

From 1992 till our days, the journey of chef Deborah Corsi has been long, demanding and stimulating. She began to work as a waitress at La Perla del Mare in San Vincenzo (Livorno), +39.0565.702113, and then transformed it, together with husband Emanuele into a gourmet presidium on the Etruscan Coast

14-05-2014

The art of not giving up

Patrizia Maraviglia from Timè in Milan, tel. +39.02.29061051, tells us how, after following the advice of a friend, she followed her passion for restaurants, leaving a job as secretary to become a waitress. First at work in some cafes, then moving onto restaurants, until she opened a place of her own, together with Italo Manca

12-05-2014

Becoming a restaurateur

Anneke and the kitchen team at Chalet d'Adrien: this was a life-changing experience for her, it made her learn many important and different things, from filleting a fish to taking care of every detail. Today she uses these skills at restaurant Chez Dany, also in Verbier

23-04-2014

A quest for passion

Lucia Tellone, at the centre of the small kitchen inside Maeemo in Oslo, Norway, chef Esben Holmboe Bang. Born in Avezzano in 1984, Tellone is at her second important experience after Enrico Bartolini’sDevero

02-04-2014

Challenging oneself in Norway

Roberta Pezzella, pastry-chef at Heinz Beck’s La Pergola at Rome Cavalieri, here on the occasion of Identità Milano 2014, where she held a lesson on bread together with Federica Racinelli (photo Brambilla-Serrani)

17-03-2014

I want to make bread

The chef at Le Colonne, in Caserta, 1 Michelin star, Rosanna Marziale runs the family restaurant since the age of 16, when her father Gaetano passed away. She does so together with her mother Pasqualina, brother Loreto (who also takes care of San Bartolomeo, in the countryside around Caiazzo) and sister Maria

05-02-2014

So young for everything

Serenella Medone, chef of restaurant Al Solito Posto in Bogliasco (Genoa), in the portrait by Lido Vannucchi

31-01-2014

Rigour and cheerfulness

A close up of Marianna Vitale, chef at Sud ristorante in Quarto (Naples), 1 Michelin star. This shot was taken during the lecture she gave on the occasion of Identità Donna in 2012

27-01-2014

The chef from Northern Naples

Serena D'Alesio, chef and pastry chef born in 1982. She works at relais Marchese del Grillo in Fabriano (Ancona). Beside her, her mother Emanuela, reining the restaurant since 1990

25-01-2014

In team with my mother

Marzia Buzzanca, chef from Abruzzo. In the (totally female) kitchen of her Percorsi di Gusto in L'Aquila, she prepares pizzas with organic flours, following Simone Padoan’s method, and dishes made on a stove with gas tanks (photo by Benedetta Rossi)

23-01-2014

Men, what a disaster

Antonella Ricci, chef at restaurant Al Fornello da Ricci in Ceglie Messapica (Brindisi), third generation of women-chefs: from Nonna Rosa the restaurant was passed onto the daughters, Dora and Maria, and then to Antonella (who has two daughters...). The text of this article was edited by Sonia Gioia, unpocodibuono

21-01-2014

A total vocation

A close up of Colombian chef Maria De La Paz. At 18 she won the competition for best young chef in her country, then she moved to Italy in 1999, to work at Casa Vissani in Baschi (Terni). After a long series of experiences in Europe, today she runs a kitchen staff made entirely of women at restaurant La Locanda in Montecchio (Terni), +39.0744.951017

19-01-2014

A full life

Marta Grassi, chef del Tantris in corso Risorgimento a Novara, telefono +39.0321.657343, 1 stella Michelin dal 1999

17-01-2014

Mind and heart

Nadia Moscardi, chef at Elodia in Camarda, at the feet of Gran Sasso, 10 km from L’Aquila. Since 1974 this restaurant has been run by the Moscardi family

15-01-2014

Effort with a smile

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