In Valtellina, in the Alps almost three hours away from Milan, we meet Stefano Masanti, chef and owner of the IL CANTINONE, restaurant in Madesimo. Cooking in the mountains, at 1,600 meters above sea level, is not easy. He is a chef committed to recovering the gastronomic traditions and products of his Alpine valleys: goat meat, cheeses, medicinal herbs, roots. However, his cuisine is [...]
Born in Valle d'Aosta, Mircko has roots that sink in different parts of Europe: its grandparents came from Veneto, Sicily and East Germany. In 2001 he moved to the city that will have become the capital that never sleeps, Moscow. Here, where he has been living since 2001, he is Executive Chef of several restaurants: Officina, Bro&N, Aist, e La Fabbrica. "My recipes are [...]
Bruno Cingolani began working in front of restaurant’s stoves at a very young age. Native of Marche region, he left the Adriatic Sea for Piemonte and for 15 years has been running his Dulcis Vitis. Your cooking is not just with tradition recipes. I feel very creative. As an artist uses oil paints to create a painting, I use nature's ingredients, every day, to [...]
The first time I "saw" someone playing the goat violino, it was in the hands of my friend Stefano Masanti, patron and chef of Il Cantinone Restaurant in Madesimo. Violin? Goat? Let's put some order to learn about this gourmet rarity, produced in Valchiavenna, a small alpine valley in North Como. Throughout the Alps there are different methods of preserving meat based on dehydration: [...]