Livia Montagnoli

After the closing down of Wd-50 in 2014, the guru of US molecular cuisine is back in Manhattan with a brand new project: donuts. 

Forget the Mercato delle Erbe, or the Mezzo. Bologna invests on requalifying its ancient neighbourhood markets, and now it’s the turn of the via Albani structure. This is one of the city’s most ancient markets. Revamping it could requalify the...

[caption id="attachment_134775" align="alignnone" width=""]Zass, Positano[/caption] A year ago the illuminated owners of the 5-star hotel that clings to the cliffs of the Amalfi Coast – the founding Cinque family, presented the new kitchen of their Zass restaurant. April 7 the...

The ethical project of the Refettorio created by Massimo Bottura is about to debute in London. Here's the whole story told by the chef himself.

New York food and wine scene keeps growing and developing month after month: Ivan Orkin, a real ramen expert, opens a pizzeria, while Grant Achatz is going to arrive this summer with his cocktails.

Identifying the New Year’s eating trends can be both a game and a serious profession. In the US, the National Restaurant Association has been creating an annotated yearly ranking for the past decade. Many of the trends spotted overseas eventually...

After a decade at the helm of Manhattan’s celebrated restaurant and a long-standing partnership with Batali & Bastianich Hospitality Group, chef Mark Ladner switches his kitchen in spring to focus on a project based on quick pasta dining turnaround. 

Venetian-born in 1931, experienced go-getter Stocchetto worked at many important venues like Harry's Bar in Milan, or in the Sixties at his Bar Basso, where he met Hemingway and invented the Negroni sbagliato cocktail and a hundred or so more....

Arzak in San Sebastian is one of Spain’s finest restaurants. Passion for design is of paramount importance. The latest invention changes the relationship between kitchen and dining room, and between chef and patron thanks to the genius of visionary Izaskun...

Whether it’s breakfast and high tea or lunch and aperitivo, it’s a way to treat yourself with quality foods cooked in back. Chiara Caruso and Claudia Tiberti open in the Marconi neighborhood, catering to gluttons of all ages.