Italian cuisine
To Be Kids Again: Massimo Bottura on Tortellini and Cooking with Childlike Wonder
As Osteria Francescana marks its 30th anniversary, the chef who turned tortellini into a philosophy reflects on tradition, play and why the future of food belongs to the dreamers.
My Signature Dish: Bottoni by Estro's Antimo Maria Merone
Chef Antimo Maria Merone of Estro gives a seasonal spin to the traditional bottoni — the MICHELIN-starred restaurant’s signature dish.
The future of white truffles and how MICHELIN starred restaurants cope with it
White truffle, MICHELIN starred restaurants' favourite ingredient, is endangered by global warming. Here's why and how do chefs respond to this crisis.
An Italian Chef’s 12 Colourful Years In Hong Kong
For the past 12 years, Cucina’s Chef de Cuisine Andrea Oreste Delzanno has made his home in Hong Kong, where the colourful city inspires him to showcase Italian cuisine in new and wonderful ways.
Ask The Expert: How To Make Fresh Pasta By Hand
Professional sfoglina Simonetta Capotondo gives a detailed guide to the art of fresh pasta made completely by hand.
5 Questions With Franco Pepe About The Best Pizza In The World
The winner of the Best Pizza in the World award shares his favourite toppings and tips for finding that brilliant pie.
Industry Insider: Authenticity Is The Secret To Longevity For Sabatini Ristorante Italiano
For 91-year-old Silvestro Sabatini, founder of the famed Italian home-style restaurant in Rome, which celebrated its 60th anniversary last year, success was built on keeping it real.
