Interpreting Andean heritage at MIL
One of the most exciting dining experiences, all achieved without a hint of special effects or theatrical madness. It touches the human side of you, it calms the mind and excites feelings on another level.
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10 June 2022
The nomadic and sustainable cuisine of chef Fatmata Binta
Born and raised in Freetown, Sierra Leone, in a Fulani family of Guinean descent, chef Fatmata Binta defines herself as a modern nomadic chef.
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20 April 2022
Bringing traditional Ukrainian cuisine to the world stage – meet esteemed chef and Odesa native Ksenia Amber
We met up with Ksenia just before her public speech in Milan at the Identità Golose congress
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20 March 2022
Going beyond recycling: Douglas McMaster, a zero-waste chef whose mission is to not recycle anything
Douglas McMaster is a chef with a rare vision. His ideas might not be novel, but his ability to make them a reality is extraordinary.
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05 April 2022
A one on one talk with Quique Dacosta
A chef with pivotal gastronomy relevance.
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24 May 2022
The Kharkiv chef trying to save local farmers using family recipes.
Igor Mezencev has launched a collaborative project «Victory Menu» to help Ukrainian farmers and keep the legacy of his family recipes
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27 May 2022
Inside the Gucci Osteria Tasting Experience
Gucci Osteria in Florence adds some of the most prestigious Tuscan wineries to its multi-sensory gastronomical exploration.
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25 March 2022
We're risking to face a serious food crisis
The conflict between Russia and Ukraine will inevitably affect our everyday lives as well. We wanted to interview people trying to contain the consequences of a crucial war for agribusiness.
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23 May 2022
Flavio Viacava: Bees, Honey, Black and Gold
A day with Flavio Viacava at his Piccola Fattoria di Flavio, virtuous Tuscan farm between cows, ricotta, bees and honeys.
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04 March 2022
#StandForUkraine: We Are Topot
Topot expeditions through the Carpathian forest has brought together for the first time chefs from around the world.
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23 May 2022
Simon Rogan: The Journey of a Seed
We met the 3 Michelin starred Chef behind L’Enclume, discussing human value, circular sustainability and creativity.
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