Food News

Muji is a Japan design institution. The retail company presents its newly remodelled flagship store in Tokyo transformed into a produce market and coffee shop. 

After the great success of the Mexican pop up, the Danish chef is back in Europe to work on some original projects, starting from his future cucina, that will be hosted at Christiania by the end of the year. Meanwhile,...

A celebrity chef in the 80's with many restaurants and a dedicated episode of Chef's Table: Francis Mallman is an ambassador of the Patagonian culinary movement and he's about to open his first restaurant in Europe.

Typical Ferragosto fare features fresh, raw vegetables and fruit to ward off the heat. Cold beverages, fruit salads, cold pasta are almost always on the menu. But tradition dictates the menu more than temperature. Here are a few examples. Please...

[caption id="attachment_138529" align="alignnone" width=""]Gelato al lampone[/caption] In the birthplace of pizza, home of robust cuisine and realm of tasty pastry, there is also room for quality homemade gelato. The places for the best gelato in Naples are few, but solid.

A classic cuisine to promote the traditional recipes from Norther Countries. Redzepi, together with Thorsten Schmidt, changes the old Noma restaurant and creates a convivial kitchen.

Pierre Gagnaire has been one of his first teachers. After receiving many special awrds, Garfagnini is back in Paris, together with Gagnaire, to open a new original Italian restaurant.

Love for Tuscany, for the Chianti zone, and above all for the community vegetable garden of Borgo San Felice: these are the building blocks of Fabrizio Borraccino’s cucina. Here are four of his best recipes.

Don’t believe the Palermitani who tell you that nothing interesting is happening in their city. Palermo, for those who live there, is often obvious, taken for granted. But recently, it’s been doing its best to show its brighter side, the...

Contemporary Italian cucina: straightforward, inspired, elegant. A cuisine of research and method, an experience that’s worth the trip. The Italian chef Giovanni Passerini is a perfect example of great modern Italian cuisine.