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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23 May 2022
Simon Rogan: The Journey of a Seed
We met the 3 Michelin starred Chef behind L’Enclume, discussing about human value, circular sustainability and creativity.
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13 May 2022
Pulicaro: A New Love for the Earth
A special day with Marco Carbonara of Pulicaro, the famous organic livestock farm between happy animals, biodiversity and love.
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28 April 2022
Ristorante Europa, the pop-up restaurant served by TUORLO
Imagine entering a restaurant and discovering the entire Europe in front of you. Ristorante Europa, the event created by Tuorlo Magazine on the occasion of Eurovision that celebrates the union between nations, will open in Turin from May 10 to 14.
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22 April 2022
Caterina Ceraudo: Essence and Nature
Meeting Caterina Ceraudo, Michelin red and green star chef of Dattilo restaurant, between essence and nature.
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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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08 April 2022
Ángel León: The Poetry of the Sea
A dialogue with the revolutionary “Chef of the Sea” around marine grain, fish mortadella and the future of waters.
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06 April 2022
A little food, art and fashion talk with Natsuko Shoji
The celebrated Japanese chef-owner of Été in Tokyo, recipient of the 2022 Asia’s Best Female Chef Award
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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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31 March 2022
Sayuri Tanaka & Shimpei Moriyama: The Joy of Simplicity
Shimpei Moriyama and Sayuri Tanaka are the couple of Japanese chefs who decided to move to the heart of the Tuscan coast, in San Vincenzo. This is their story.
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28 March 2022
Solaika Marrocco: The Power of Youth
Solaika Marrocco, chef of “Primo Restaurant” in Lecce, Puglia, is young, brave and recently earned her first Michelin star.
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24 March 2022
Il servizio di sala in un ristorante del centro di Roma: la sfida di Valerio Capriotti da Baccano
Un lavoro sartoriale in un ristorante da duecento coperti al giorno. Preparazioni al tavolo, tartare espresse e pesci spinati davanti al cliente. Baccano è il nuovo palcoscenico del gusto a pochi metri da Fontana di Trevi
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22 March 2022
Michele Valotti: Imperfection is Life
We talked about ethics, life and sustainability with Chef Michele Valotti, author of the famous “Manifesto di Cucina Viva” (literally, “Alive Cuisine Manifesto”).
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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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09 March 2022
Rasmus Munk: Future and Ethics
A conversation with Rasmus Munk, the visionary Chef and Creative Director of Alchemist, around the future of food.
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09 March 2022
Il Marin: fotografia di Liguria tra passato e presente.
La Liguria ha i piedi nella cucina contemporanea da tempo non sospetto e non lo ha mai fatto sapere, a discapito di quella nomea che la vede superba. Oggi vi parliamo del ristorante Il Marin di Genova, che può vantare una cucina senza segreti.
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07 March 2022
Legumi e ristorazione: un connubio difficile ma necessario
Per quanto il movimento vegetariano non sia certo una novità, l’impressione è che la ristorazione italiana sia ancora impreparata a soddisfare le richieste di una clientela alla ricerca di alternative ai tradizionali piatti derivati da animali.
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07 March 2022
Mariangela Susigan: Sustainability as a Maternal Heritage
We talked about sustainability, Michelin green star, memories and new generations with Chef Mariangela Susigan, queen of her Piedmontese “Gardenia” restaurant.
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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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23 February 2022
Dal seme alla tazzina, tutto quello che dovete sapere sulla filiera del caffè
Energizzante rituale mattutino, pausa che scandisce la routine quotidiana e occasione di convivialità, facciamo un tuffo all'interno della filiera della bevanda più amata dagli italiani.
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23 February 2022
Carlo Nesler: The Value of Time
Opening the door of Carlo Nesler’s CibOfficina, the temple of fermentation.
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23 February 2022
MENA’s 50Best: cosa abbiamo capito della cultura gastronomica in Medio Oriente e Nord Africa
La classifica MENA’s 50 Best, che premia i 50 migliori ristoranti in Medio Oriente e Nord Africa, è stata svelata lo scorso 7 febbraio ad Abu Dhabi, nella maestosa sala da ballo dell’hotel Conrad Ethiad Towers, simbolo della capitale emiratina.
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22 February 2022
Il Paese di Cuccagna - il primo all you can eat della storia
“La grande abbuffata” è un “sentimento” vecchio come il mondo, e gli all you can eat sono sempre esistiti.
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22 February 2022
“Cook the Mountain” secondo lo Chef Luca Armellino
La sostenibilità potrebbe essere il concetto risolutivo, ma non basta parlarne e nemmeno immaginare un mondo utopico in cui tutto è in equilibrio. Chef Luca Armellino parte proprio da qui, per portare avanti la filosofia “Cook the mountain”.
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21 February 2022
Domenico Marotta: Curiosity and Produce
As he often likes to repeat, he “was born” in a restaurant. Playing with pans and joking with the clients of his parents’ pizzeria, was an everyday entertainment during his childhood.
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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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14 February 2022
Chiara Pavan: The Meaning of Courage
A talk with the prodigious Veronese Chef who puts radical food sustainability at the core of her philosophy, using creativity to fight climate change.
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14 February 2022
Alex Atala: a chef must, first of all, make people eat well
We spoke to the most famous chef of Brazil and he told us how he sees the cuisine of Brazil today, what he thinks of ethics, his success, and the dreams he holds.
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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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11 January 2022
Jean Imbert au Plaza Athénée: old but gold or simply odd?
The hottest topic in fine dining is the new chef (and direction?) of the historical restaurant in Paris.
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07 January 2022
Arso by Tommaso Tonioni: Contemporary Rituals
The last bites of the magical young chef between fire and sacrifice, planning the new Italian salumeria.
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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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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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20 October 2021
Michelin Guide Russia: happiness, surprises, disappointments.
Russia becomes the 33rd country in the world to welcome the Michelin guide. So many revelations, so many surprises and even disappointments. What happened at the awards ceremony and why was it the right time for the guide to finally arrive in Russia.
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11 October 2021
Il vero Identità Golose è quello dietro le quinte
I saluti, i dietro le quinte, le brigate stanche e felici, l’umanizzazione dei personaggi che, troppo spesso, abbiamo reso poco umani, ma che sono quel più proprio grazie al loro essere umani.
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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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06 October 2021
Paolo Marchi does it better - perché il Congresso Identità Milano è ancora una manifestazione attuale
Il Congresso Identità Milano ha ancora molto da dire, e la sedicesima edizione (di cui siamo stati Media Partner) l'ha dimostrato.
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04 October 2021
La Firenze del bere tra antichi caffè e bar ultramoderni
Si è conclusa la sesta edizione della sesta edizione della Florence Cocktail Week. Quest’anno siamo andati, come media partner e abbiamo goduto di un’hospitality a 360 gradi della città.
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01 October 2021
È possibile salvare il caffè italiano? Un amaro viaggio nell’Italia del caffè zuccherato. E una scintilla di speranza.
SPOILER: l’espresso italiano, almeno nella (stragrande) maggioranza dei casi, è rancido, amaro, bruciato. E fa anche male.
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28 September 2021
Circoletto: il paradiso romano del mangiare semplice e del vino naturale
I ragazzi della trattoria Trecca a Roma hanno appena aperto un nuovo indirizzo. Piatti veloci, che ammiccano alla romanità, innaffiati da bottiglie di vini rigorosamente naturali.
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27 September 2021
Cheese production begins with grass
Matteo, owner of Le Tome di Villa, gathers Valchiusella's Tome to age them in his cellar, following the footsteps of the generations that preceded him, but don't label him as a cheese "refiner"!
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23 September 2021
Taste of Paris: what it is and why every gourmet should put it on his calendar.
After almost two years of absence, from 16th to 19th September one of the most important events in Parisian gastronomic life was finally back - “A Taste of Paris”. Tuorlo tells you how the 6th edition of the festival went down.
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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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21 September 2021
Floriano Pellegrino e Isabella Potì, incontro ravvicinato del terzo tipo
Abbiamo incontrato Floriano e Isabella e ci hanno raccontato METALand, il loro progetto con l'intento di riscrivere le regole degli eventi food. Una festa che non finisce mai (più).
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01 June 2021
L’Italia riparte dal Sud: tsunami Sicilia
Gli chef Pino Cuttaia e Ciccio Sultano si aggiudicano i Cinque Cappelli delle Guide de L’Espresso. E una nuova generazione di giovani chef è pronta a spingere sempre più in alto la cucina siciliana
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30 May 2021
Sensazionale Ana Roš
La chef di Hiša Franko in Slovenia, dopo un anno di chiusura, firma un nuovo menu e alza ancora più in alto l’asticella del salto. Cosa dobbiamo aspettarci ancora, in futuro, da questo talento della cucina mondiale?
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22 May 2021
Fabio Tammaro. Il mare ha sempre ragione
Il mare di Fabio Tammaro è un pianeta da proteggere e tutelare.
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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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09 May 2021
Quattro generazioni di pomodori ripieni
Da secoli si festeggiano le mamme in giornate dedicate, giornate che in quasi tutto il mondo accadono in primavera, stagione che rappresenta la fertilità e l’abbondanza, due simboli attribuiti all’essere madre.
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06 May 2021
Vladimir Mukhin: soffro per la cucina Russa, non è abbastanza apprezzata.
Lo chef più famoso della Russia sogna di portare “l'idea russa” nel mondo, smascherando gli stereotipi più comuni.
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16 April 2021
Street food: DNA ed anima di Palermo
Perché lo street food palermitano è un pilastro indiscusso della identità gastronomica italiana.
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06 April 2021
Tutto quello che sapevi sulla carbonara (e sulla pasta) è falso, o quasi
La storia della pasta ha ammesso interpretazioni, varianti e fantasia: perché non dobbiamo considerarli errori
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19 February 2021
Plant-based burgers sprout in Italy.
Italy, the capital of pasta, pizza and dozens of other iconic regional dishes, has hit peak hamburger.
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13 February 2021
Le ragazze Miao, grandi organizzatrici di eventi.
Come una minoranza etnica festeggia il San Valentino più vecchio e famoso in Cina
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01 February 2021
"Brodo primordiale" (piacere)
Manifesto per la nobilitazione della pasta in brodo
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15 January 2021
Jeanne e Matteo: a Love Story
Together, they rediscovered the taste of life, the real one. When we talked to them, they told us about their world, the food that gives you emotions, and the love they have cultivated.
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04 January 2021
Lockdown: a social life funeral
Ana Roš gives a full account of the last trying months in Slovenia, confident that when Hiša Franko reopens, it will be a better restaurant than before. Also thanks to local products that stand at the very core of her cuisine.
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31 December 2020
Un Tuorlo per due: Eugenio Boer e Carlotta Perilli.
Il racconto di come insieme hanno trasformato un ostacolo in opportunità, come abbinare il Wellington, quale sarà il futuro di bu:r a casa e non solo.
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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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23 December 2020
Junky Bites Christmas Edition: il Panettone.
A Natale siamo tutti più buoni (forse). Lo è anche il panettone del discount con più hype del momento?
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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
Junky Bites: la guerra dei biscotti.
Lotta fra titani: Pan di stelle biscocrema vs Nutella biscuits.
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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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09 December 2020
Central, la revolución agricola
La cucina del Central si fa avamposto di una rivoluzione agricola che vuole pagare tributo alla ricchezza rurale del Peru, alla sua biodiversità ed ai suoi 90 microclimi.
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