Articles
Lake Lugano and the village of Morcote (Italy)
Frequented mainly by German and Swiss German tourists and their Lombard neighbours, Lake Lugano is a body of water like a gem set in the midst of the Alps.
Interview with Anthony Torino, chef at the Mamma Rosa restaurant in San Polo D'Enza (RE)
Mamma Rosa is in a corner of Basilicata in the province of Reggio-Emilia. A restaurant where substance takes precedence over style. The fish is fresh and of a very high quality and chef Antonio Torino knows just how to get the most out of his shellfish and seafood with simple, delicious offerings based upon the authentic traditions of the South.
Pizzeria I Tigli, San Bonifacio (Italy)
Just a few miles outside of Verona is a delightful pizzeria run by an enthusiastic and experimental young cook who delights in treating diners to his own distinctive brand of delicious pizzas. The secret is a home made dough with a difference and the result is a delight.
chef Alessandro Gilmozzi (El Molin, Cavalese)
El Molin is housed in a former flour mill dating back to the 1600s and situated in the heart of Cavalese in the Val di Fiemme of the Dolomites mountain region in northern Italy. Alessandro Gilmozzi’s restaurant contains an almost magical atmosphere, with ancient wooden interiors and dishes that exhibit a playful spirit that fuses technique with imagination and freedom of expression.
Mark Dallabona: chef at the Stella d’Oro in Soragna (Italy)
La Stella d'Oro is an old inn in the heart of the province of Parma in Northern Italy. Based among the ancient splendour of the town of Soragna, birthplace of Verdi, chef Marco Dallabona provides diners with a culinary journey that takes in all of the magnificent tastes, flavours and aromas of Emilia-Romagna.
Davide Oldani, Pop star (Restaurant D'O, Cornaredo, Italia)
The Michelin-starred kitchen of the Cornaredo (Milano) is clearly a popular one. Oldani learned from the likes of Marchesi, Ducasse, Roux and Hermé and, with a 32€ tasting menu and an 11.50€ lunch menu, his food is accessible to many. The secret of this starred restaurant situated in the outskirts of Milan is a complete respect for seasonality and the use of ingredients that may once have been considered as “peasant” food, now given new majesty by the skilled hands of this multifaceted Lombardy chef.
