10 November 2022

The importance of pulses - from a stigmatised plant-based staple to a fine dining dish of flavour and elegance.

07 November 2022

Merlin Labron-Johnson: "Vegetables allow us even more possibilities in the kitchen"

07 November 2022

It’s time for the white truffle to be recognized outside of Alba.

27 October 2022

When it comes to a healthy food future, youth is the key asset.

Showcasing the role of young people’s voices in transforming the future during the second edition of the World Food Forum.

19 October 2022

Erwin Gegenbauer - the unconventional and uncompromisable vinegar maker from Vienna

14 October 2022

ArktiskMat: The most intimate food gathering in the middle of Norway has celebrated its first decade.

01 September 2022

Vacanze in barca? La dolce vita mediterranea passa anche dalla cambusa

Con oltre 7000 km di costa naturale, dove tratti rocciosi e frastagliati si alternano a dolci litorali sabbiosi, l’Italia è senza dubbio un’allettante meta turistica. Se nei vostri sogni c’è un viaggio itinerante, perché non considerare una barca?

26 August 2022

The main takeaways from the Global Food Talk.

The Global Food Talk conference, hosted by The Food Nation was held online this week under the title “Gastronomy as a driver to initiate sustainable food system changes.”

23 August 2022

Why the Mediterranean is at the heart of everything he does - an interview with Paolo Casagrande

16 August 2022

We discover the delights of Noma's latest vegetable season

and pique our curiosity for the future of Noma with long-serving team member Nathaniel French

28 July 2022

Marco Ambrosino: On Populations, Origins and Lands

Chef Marco Ambrosino on the meaning of the Mediterranean approach in contemporary society, in truly sustainable cuisine and in daily life.

21 July 2022

Sweden's wild and untamed West coast-lobster safaris, oyster divers and seaweed picnics

A hidden gem of the tiny old fishing hamlet in Bohuslän

20 July 2022

The World's 50 Best Restaurants.

The most anticipated ranking has named its 2022 winners

12 July 2022

Zineb Hattab

Chef Zineb Hattab speaks to us of challenges, diversity and the plant-based kitchen

05 July 2022

Santiago Lastra

Recreating authentic Mexican flavours in the heart of London

04 July 2022

Cod tongues, seal carpaccios and seaweed gin

In search of Canadian gastronomic identity in Newfoundland

30 June 2022

The 20th Food Innovate Summit: What kind of innovation do we need today?

The 20th Food Innovate Summit took place this month in Milan, after a two-year hiatus due to the pandemic.

17 June 2022

Floriddia: Custodians of the Past

We talked with Rosario Floriddia, owner of the homonymous legendary Tuscan farm, about ancient grains, health, sustainability and landscape.

16 June 2022

Damiano Donati: Interpreting Nature’s Cycle

Damiano Donati, Chef-winemaker at Fattoria Sardi, talks about seasonality, his interpretation cuisine, agricultural brutality and natural wine.

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.

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.

26 May 2022

Zia: The Roots of Harmony

We entered the world of Rome’s Michelin-starred Zia Restaurant, while talking about mutual wellness and team unity with Chef and Owner Antonio Ziantoni and Pastry Chef Christian Marasca.

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.

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.

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.

02 May 2022

Etxebarri

In the Basque temple of smoke and fire

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.

22 April 2022

Caterina Ceraudo: Essence and Nature

Meeting Caterina Ceraudo, Michelin red and green star chef of Dattilo restaurant, between essence and nature.

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

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.

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

05 April 2022

Rene Redzepi

On Humanity, the Future, and How to Cook the Very Best Egg

05 April 2022

A one on one talk with Quique Dacosta

A chef with pivotal gastronomy relevance.

02 April 2022

Beyond the product - Marking Madrid’s Fusion 20th Anniversary

"Without Madrid Fusion we would not be what we are.”- Joan Roca

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.

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.

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

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”).

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.

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.

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.

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.

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.

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.

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.

23 February 2022

Carlo Nesler: The Value of Time

Opening the door of Carlo Nesler’s CibOfficina, the temple of fermentation.

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.

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.

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”.

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.

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 .

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.

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.

01 February 2022

The essentials and pleasures of Chinese New Year’s Feast

Happy Lunar New Year!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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"!

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.

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.

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).

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

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?

22 May 2021

Fabio Tammaro. Il mare ha sempre ragione

Il mare di Fabio Tammaro è un pianeta da proteggere e tutelare.

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.

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.

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.

21 April 2021

Listening to Food

Can Clubhouse change the restaurant world?

16 April 2021

Street food: DNA ed anima di Palermo

Perché lo street food palermitano è un pilastro indiscusso della identità gastronomica italiana.

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

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.

13 February 2021

Le ragazze Miao, grandi organizzatrici di eventi.

Come una minoranza etnica festeggia il San Valentino più vecchio e famoso in Cina

01 February 2021

"Brodo primordiale" (piacere)

Manifesto per la nobilitazione della pasta in brodo

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.

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.

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.

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.

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?

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.

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

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.

09 December 2020

Junky Bites: la guerra dei biscotti.

Lotta fra titani: Pan di stelle biscocrema vs Nutella biscuits.