Ducasse’s floating restaurant on the Seine

  Diversification of the food offer: this is the main goal of Frech chefs, who are creating more and more groups of restaurant service year after year. Yannick Alléno opens a sushi bar at the Pavillon Ledoyen, while Alain Ducasse...

Spyce in Boston, the first restaurant with a robotic kitchen, recipes are by Daniel Boulud

  The debut in Boston was less than a month ago, and it soon became the talk of the town. And not because of its superstar chefs. The guests at Spyce, located at 241 Washington Street, are welcomed to a...

Industry City is the new foodie destination in New York. Here’s where to eat

How to rehabilitate degraded suburbs, how to give new dignity, identity and role to disused industrial areas? In New York the Industry City project mixes large spaces, production, sales and even food service. All at a very high innovation rate.

Beck at Brown’s: Heinz Beck’s restaurant at Brown’s Hotel London

First service was delivered on 16 April, when Heinz Beck and his brigade came back to the exclusive Myfair hotel that once hosted the pop up “Ora”. The new restaurant by Heinz Beck promises to be a perfect spot for...

Coco Pazzo re-opens in New York, Pino Luongo’s Tuscan cuisine is making a comeback

Pino Luongo has long been one of the most appreciated Italian chefs abroad. Now, long-dead Coco Pazzo (one of his top restaurants in New York) reopens in Soho. 

Top 8 Italian motorcycle roads (with pit stops)

The plains, hills and alpine passes of Italy perfectly represent the synthesis and union of pure nature and human intervention, giving motorcyclist unforgettable riding experiences. Not to mention the tasty pit stops along the way.

Molecules of Polishness: Andrea Camastra’s Senses

How is Polish contemporary cuisine developing? Michelin-star chef Andrea Camastra traverses all registers of local traditions into his restaurant Senses. Here is his story.

The twins who are turning Moscow into a food mecca

Present and future of the brothers who marked a turning point in Moscow’s gastronomy. After being the first to introduce Russian ingredients in the local haute cuisine, they are now focusing on farm-to-table that’s so popular in the West. They...

Recipes from great chefs. 4 dishes by Marco Ambrosino

“Cucina is a discovery of new things, of forgotten things”. A view of Marco Ambrosino's cuisine through 4 of his tastiest recipes.

Viterbo and Tuscia, gastronomy in evolution: indolence and Innovation

Viterbo is the capital city of Tuscia, the province where ancient Etruscans once thrived. Its food and agricultural production are high quality, yet wild tracts of land remain. A series of young producers are dragging the sleepy territory into modernity...
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