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 Italian cuisine closest to that of Italian mothers is the one offered by many small restaurants, taverns and trattorias…where you can still find the most authentic regional cuisine, without an excessive expense. However, it may happen to a traveler to feel “lost” while hearing a waiter saying the sentence “fuori menù, oggi, abbiamo...”. It literally means: in addition to what appears on the [...]
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: [...]