Anastasia Avramenko
Freelance journalist
Belarusian by birth, Anastasia is based in Milan but travels worldwide. She is specialized in digital food communication and writes about restaurants, food culture, people, and food.
22 June 2022
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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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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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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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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11 April 2022
Arctic Food Festival
What brings young and established chefs, modern thinkers, farmers and passionate foodies to the remote and picturesque town of Mosjøen every year?
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05 April 2022
Rene Redzepi
On Humanity, the Future, and How to Cook the Very Best Egg
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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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02 April 2022
Beyond the product - Marking Madrid’s Fusion 20th Anniversary
"Without Madrid Fusion we would not be what we are.”- Joan Roca
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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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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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02 March 2022
Coming back to the roots and dreams: Geranium has presented its new menu, and there is no meat from now on.
Last year, the Geranium restaurant stated that, after 11 years in business, it would change its menu so that no meat or meat products would be offered in the future; instead, it would be focusing solely on plant-based and seafood cuisine.
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18 February 2022
Food Innovations and Technology; A Discussion with Larissa Zimberoff
We had a discussion with Larissa Zimberoff about the changing food landscape, the peculiarities of the future foods and their impact on our health and planet .
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01 February 2022
The essentials and pleasures of Chinese New Year’s Feast
Happy Lunar New Year!
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24 January 2022
Meet Matilda Shnurova
Matilda Shnurova is a wonder woman with a sharp sense of aesthetic and a bold attitude toward risk taking.
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19 January 2022
Exploring The New Ukrainian Cuisine
It's exciting to travel to Ukraine, specifically to Kyiv, to discover the local cuisine and the chefs, as the country's gourmet aspirations are growing.
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20 December 2021
Paco Morales, the story of a "extraordinaire" chef
One of Spain’s most progressive avant-garde chefs, has chosen to create his own unique world, inspired by the unprecedented glorious and unique times of Al-Andalus.
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11 December 2021
Connaught Bar Dominating With Italian Excellence, the Scene of the 50 Best Bars Over the Years.
Connaught Bar can be described as a finest expression of Italian excellence for those who are yet to be there.
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04 December 2021
How Moscow is Becoming The International Gastronomic Capital?
The very first Michelin guide ceremony held in October. While the recent news on the arrival of The World's 50 Best Restaurant Awards had shaken country’s gastronomic scene.
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08 November 2021
Armenia, World of Undiscovered Treasures
Exploring a brand new country is like jumping into the fresh and cool waters of Armenia’s Lake Sevan: overwhelming but full of excitement.
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22 October 2021
Cooking as an Ethical Act According to the chef Bruno Verjus
We met Bruno Verjus during the seventh edition of CARE’s The Ethical Chef Days in which chefs from around the world came together to define the future of sustainable catering. Here's a quick chat with the chef.
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15 October 2021
The Art of Deep Respect: From Nature to the fine dining table
Marco Invernizzi reveals to us the value of being respectful of nature and the environment and how, in light of his experience as bonsai master, he applies that principle to the gourmet world.
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08 October 2021
World’s 50 Best Restaurants 2021 - TUORLO Magazine's report
What does it mean to be the best restaurant in the world in 2021? On the 5th October the World's 50 Best Restaurants list for 2021 was announced: we went to Antwerp to tell you all about it.
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04 October 2021
Treasure Island: Poul Andrias Ziska on Koks restaurant, the remote rural setting where local Faroe flavours amaze the world.
A remote area of the Faroe Islands is precisely the place young chef Paul Anders Ziska has chosen for his wonderful creations. Thanks to Faroese traditional techniques along with its bold approach, KOKS attracts fine diners from all over the world.
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23 September 2021
Celebrating Change: the limitless creativity of award-winning chef David Muñoz
We caught up with David Muñoz, recently named the best chef in the world.
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16 September 2021
The Best Chef Award 2021 is “back to reality”
Last night saw a celebration of Italian culinary talent among the winners of the Best Chef awards – an event that also crowned the world’s very best.
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06 September 2021
Humble or heavenly? Rethinking our relationship with the potato.
We visited Peru to witness the sacred potato harvest
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05 June 2021
Madrid fusion 2021: The Sustainable Future of Gastronomy
Circular Gastronomy: A Theme for 2021. The value of nature and its gifts was at the core of the innovations showcased at the 2021 edition of Madrid Fusion.
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19 May 2021
Topot: Surviving in the wild to write a new chapter of modern Ukrainian gastronomy
How Topot is shaping a new generation of young Ukrainian chefs.
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30 December 2020
Koan: a radical new collaboration for Copenhagen.
We asked the chef to tell us a bit about his exciting new pop-up, what its future might be and the advantages of residing within Empirical.
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09 December 2020
Beetroot or beaujolais? The intriguing veg wines of Twins Garden, Moscow
We asked the chefs to tell us about an unexplored world of vegetable wine, and let us in on a few of their latest inventions.
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09 December 2020
Fine dining craftsmanship: the imaginative and distinctive woodwork in Oaxen Krog.
Oaxen Krog, fine dining in the true sense of the word
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