Chef 2023, June

Bruno Barbieri opens a restaurant in Bologna: we tell you everything

Bruno Barbieri opens a restaurant in Bologna: we tell you everything

Bruno Barbieri in June 2016 will open a restaurant in Bologna, in via Murri 71, in place of the Sterlino, a historic hotel in Bologna also a trattoria, closed since 2015. In the meantime, the judge of Masterchef is looking for a house in Bologna

Ikea kitchen tools loved even by chefs

Ikea kitchen tools loved even by chefs

Ikea kitchen tools, the do-it-yourself empire where we love to get lost even just for a ladle, a saucepan or a jar, are also popular with chefs. We tell you what they are

In the death of Benoit Violier: when the profession of chef crushes you

In the death of Benoit Violier: when the profession of chef crushes you

Why would a chef at the height of his fame want to die to the point of committing suicide? What is behind the death of Benoit Violier, according to the French the best chef in the world

Gualtiero Marchesi against everyone

Gualtiero Marchesi against everyone

Vitriolic interview by Gualtiero Marchesi on Panorama to launch the new program "Sunday lunch" broadcast by Canale 5

David Muñoz is the Marco Pierre White we didn't have

David Muñoz is the Marco Pierre White we didn't have

David Muñoz from Madrid is for many the best chef in Europe. Two restaurants in Madrid, Diverxo, three Michelin stars, and StreetXo, dedicated to street food, is also famous for its arrogance and enfant terrible character

Vegan blitz in Cracco's restaurant (it's not Lercio)

Vegan blitz in Cracco's restaurant (it's not Lercio)

Blitz of vegans in Carlo Cracco's restaurant: "He's a murderer" The chef cooked a pigeon on live TV. The police intervened in via Victor Hugo in Milan

Vissani: avoid the embarrassment of having to listen to him about prostitution

Vissani: avoid the embarrassment of having to listen to him about prostitution

Gianfranco Vissani says in Tagadà, a La7 program that it is not men who encourage child prostitution, but minors themselves with provocative attitudes

Carlo Cracco: I continue to cook the pigeon

Carlo Cracco: I continue to cook the pigeon

Carlo Cracco does not intend to stop cooking the pigeon to please vegans and animal rights activists. I have been cooking it for 35 years and will continue to do so

Antonino Cannavacciuolo: “ a press office kitchen based on overcooked ideas ”

Antonino Cannavacciuolo: “ a press office kitchen based on overcooked ideas ”

Antonino Cannavacciuolo is the king of chefs. He moves from one project to another whether it is the renovation of his restaurant, the opening of a new bistro, or a TV program. But not all donuts succeed with the hole, here in fact is the heavy slating of the journalist Camillo Langone

Good reasons to go abroad: the dessert with vegetables

Good reasons to go abroad: the dessert with vegetables

For some years now, chefs have been offering desserts with vegetables in starred restaurants. But the average restaurateur copies and ruins everything that can be ruined. By now we are overwhelmed by the dessert with the lettuce, so much so that we can't take it anymore and ask the chefs: give us the tiramisu

Carlo Cracco is not a murderer because he cooked a pigeon on TV

Carlo Cracco is not a murderer because he cooked a pigeon on TV

Filed the complaint of Aidaa, the animal rights association that had denounced Carlo Cracco, guilty of cooking a pigeon on television

Porcate guilty pleasure that chefs like

Porcate guilty pleasure that chefs like

Purist chefs don't just love refined and politically correct dishes, when they confess their fatal attraction to junk food they feel good. So here is the favorite junk food of many of our great chefs

The chef takes sides: this dish is called No Triv

The chef takes sides: this dish is called No Triv

Chef Antonio Bufi of the Le Giare restaurant in Bari takes a stand on the drill referendum with a dish called No Triv. Unusual move for a chef

Simone Salvini: even if the poor do not like vegan cuisine

Simone Salvini: even if the poor do not like vegan cuisine

Simone Salvini, the vegan chef imitated by Maurizio Crozza, invited by the friars of the Refettorio Antoniano in Bologna, offers a cruelty free menu. But the poor do not appreciate and ask for meat

Davide Oldani made this saffron risotto with a 3D printer

Davide Oldani made this saffron risotto with a 3D printer

At Seeds & Chips, the digital startup exhibition in the field at the table in progress in Milan, Davide Oldani printed rice and saffron, his most famous dish, with a 3D printer

“ Bullshit ”: if there is Antonino Cannavacciuolo, the Book Fair is not boring

“ Bullshit ”: if there is Antonino Cannavacciuolo, the Book Fair is not boring

Antonino Cannavacciuolo at the Book Fair answers the question of a fan present at the Turin Book Fair, on Cucine da nightmare: "You say bullshit"

Edible flowers on the plate: fashions that I would level with a bulldozer

Edible flowers on the plate: fashions that I would level with a bulldozer

Let's say enough of the trend of edible flowers on the plate. We are tired of petals thrown in bulk on appetizers, meat, desserts, cocktails, soups and salads

Massimo Bottura: misadventure with the Canadian police

Massimo Bottura: misadventure with the Canadian police

Massimo Bottura, his wife and two co-workers abruptly and intimidatingly stopped by police in Montreal, Canada, for opposing illegal Uber-style taxi services

The new trend of Italian cuisine? Italian-American cuisine

The new trend of Italian cuisine? Italian-American cuisine

The new trend of Italian-American cuisine is launched by Al Cortile, the Milanese restaurant hosted chefs of vaglia for an event dedicated to spaghetti & meatball and chicken parmigiana

6 false myths about Carlo Cracco debunked by Carlo Cracco

6 false myths about Carlo Cracco debunked by Carlo Cracco

At the Dogliani TV and new media festival (CUNEO) we asked chef Carlo Cracco to dispel 6 myths about him. Here's how the protagonist of Masterchef responded

Carbonara 3.0 by Oldani: the serious social emergency of the new versions

Carbonara 3.0 by Oldani: the serious social emergency of the new versions

At the Barilla World Pasta Championship in Parma Davide Oldani presents the Carbonara 3.0, a reinterpretation of the traditional recipe that is debatable

Davide Scabin: Italians dine at coffee, if you really love him

Davide Scabin: Italians dine at coffee, if you really love him

Davide Scabin wants us to dine with coffee. In the tasting menu, Up and down, of his Combal.Zero restaurant, each dish is paired with a different coffee. It's time to release coffee from the breakfast stereotype

6 false myths about Massimo Bottura debunked by Massimo Bottura

6 false myths about Massimo Bottura debunked by Massimo Bottura

Exclusive interview with Massimo Bottura at Identità Golose 2016. The one who is perhaps the best Italian chef ever debunks 6 myths that circulate about him

Antonino Cannavacciuolo: new program on cooking and fishing

Antonino Cannavacciuolo: new program on cooking and fishing

New television program for Antonino Cannavacciuolo on Nove (Discovery Channel) which combines his great passions: cooking and fishing. Still untitled, the program will be the first guide to seafood dishes around Italy

This is what Massimo Bottura said at Palazzo Chigi

This is what Massimo Bottura said at Palazzo Chigi

Massimo Bottura invited by Matteo Renzi to Palazzo Chigi after the Osteria Francescana, the restaurant of the chef from Modena, won the title of best in the world at the 50 Best Restaurants

Massimiliano Alajmo could win the “ Nobel Prize ” of food

Massimiliano Alajmo could win the “ Nobel Prize ” of food

Each year the Basque Culinary Center selects finalists for its World Prize of Food, literally a Nobel Prize for food. This year, also an Italian in the race: it is Massimiliano Alajmo, in contention with his project for research on childhood neoplastic diseases

20 years of St Hubertus: we meet Norbert Niederkofler

20 years of St Hubertus: we meet Norbert Niederkofler

To celebrate 20 years of St Hubertus, the 2 Michelin star restaurant has created a special menu: twenty dishes, one per year, available for only 20 days. Interview with Norbert Niederkofler

Massimo Bottura brings the fight against waste to the Rio Olympics

Massimo Bottura brings the fight against waste to the Rio Olympics

Massimo Bottura does not stop within the four walls of a kitchen and, with his Food for Soul project, lands at the Rio Olympics. The goal is that of the Gastromotiva Refectory, in a similar way to how it was done at the Milan Expo and the Antoniano in Bologna: to eliminate food waste

Ferrari destroyed? Massimo Bottura lends you the Maserati

Ferrari destroyed? Massimo Bottura lends you the Maserati

Massimo Bottura never misses an opportunity to show his generosity: he rushes to the rescue of a couple of Swiss customers, victims of a problem with their Ferrari, and offers on loan the Maserati he usually drives

Pier Giorgio Parini leaves the Poor Devil of Torriana

Pier Giorgio Parini leaves the Poor Devil of Torriana

The collaboration between chef Pier Giorgio Parini and the Il piccolo diavolo restaurant in Torriana (Rimini) ends after 10 years, a collaboration that led to the conquest of the Michelin stars

E ’ always Italian cuisine even if the chef is a foreigner?

E ’ always Italian cuisine even if the chef is a foreigner?

Can we talk about Italian cuisine even if in many restaurants, from those with three Michelin stars downwards, many chefs are foreigners? What is the meaning of the Italian closure towards the others as happened in Florence or Verona, if our chefs are increasingly international?

The best fast food in the world chosen by the best chefs in the world

The best fast food in the world chosen by the best chefs in the world

The Bloomberg news agency has collected the guilty pleasure in fast food of the most famous chefs in the world: the results are sometimes surprising, first of all the absence of McDonald's from the list and the presence of some small local chains

Because Davide Oldani and Massimo Bottura are at the Rio Olympics

Because Davide Oldani and Massimo Bottura are at the Rio Olympics

Two Italian chefs are protagonists at the Rio de Janeiro Olympics. Davide Oldani at Casa Italia and Massimo Bottura at RefettoRio

What happens between Gianfranco Vissani and vegans?

What happens between Gianfranco Vissani and vegans?

"I would kill them all" blurted out Vissani in the studio of On the air, the program of Parenzo and Labate on La7, referring to vegans. "They have become a caste", added the Umbrian chef. Unusual response from vegans: you are a poor man with lamb disease

This is what Massimo Bottura did in the refectory opened for the Olympics

This is what Massimo Bottura did in the refectory opened for the Olympics

What exactly did Massimo Bottura do in the Gastromotiva Refectory opened in Rio De Janeiro during the Olympics

TV chefs are dirty

TV chefs are dirty

Do TV Chefs Really Teach Right? Wrong, at least as regards hygiene: from the research reported on Il Fatto Alimentare, it emerges that almost all TV chefs (at least in English-language programs) use hygiene rules that are too approximate

A little bit of things to know about Massimo Bottura

A little bit of things to know about Massimo Bottura

We know the Osteria Francescana di Modena, the number one restaurant in the world, but we can say that we really know Massimo Bottura. For those who want to know more, we have prepared a portrait of the Modenese chef on his 54th birthday

Dinners with Massimo Bottura and Carlo Cracco for Amatrice

Dinners with Massimo Bottura and Carlo Cracco for Amatrice

From 8 to 10 October, in Rieti, there will be the kermesse. 42 chefs return to school, including Massimo Bottura, Carlo Cracco and Mauro Uliassi, who will propose their specialties. The proceeds will go entirely to the restructuring of the Hotel Institute of Amatrice, destroyed by the earthquake

Turin: we have discovered where Cannavacciuolo will open his Bistrot, perhaps

Turin: we have discovered where Cannavacciuolo will open his Bistrot, perhaps

Chef Antonino Cannavacciuolo announces on Facebook the opening of his second Bistrot after the one in Novara, this time in Turin. But it remains mysterious as to where. Mystery perhaps solved by the bloodhounds of Dissapore

We meet Mario Batali, Bastianich's partner who cooks for Obama and Renzi

We meet Mario Batali, Bastianich's partner who cooks for Obama and Renzi

Mario Batali, Italian American chef, will prepare the state dinner between Renzi and Obama. On the menu there is the strictest reserve, we only know that it will respect both the American and Italian traditions. The chef was selected by Michelle Obama herself