Stefano Polacchi

Are tortellini an untouchable recipe? In the April issue of the Gambero Rosso monthly magazine we compared the opinions of chefs, dividing them between purists and innovators.

The chef is one of the most intriguing interpreters of contemporary Italian cuisine. From Brianza to the Langhe, by way of Osaka: Enrico Crippa in a nutshell.

Can a cucina that is apparently extremely linear provide the palate with emotions so strong they are unforgettable? Yes, if the talent of the cook manages to handle each ingredient in such a way that it becomes the absolute star...