Autore: "Alessandro Bocchetti"

At the Povero Diavolo (Poor Devil). Piergiorgio Parini's cuisine , the territory through a contemporary still.

Here I am once again climbing this section of the Apennines that looks down towards the Adriatic Sea. It's obvious that one is unlikely to end-up in Torriana by accident, you must want to come, deci   [...]

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Saint Hubertus: the Alpe's strength

I have an amazing tarte tatin in front of me, pure pleasure with its crunchy and old-fashioned pastry and that caramelized flavour that reminds me of lunches of the past and good clothes:   [...]

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The Reale of Niko Romito and the red meat of a lamb by the ancient and shameless taste

  I had not been to Castel di Sangro for a while, too long for someone like me who has followed Niko throughout his career, from when he was still young at his first attempts in the kitchen of   [...]

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New in Rome: Spasso food to move

I'll say it straight away: Federico Iavicoli is a friend, a person from the world of food who I respect for his sensitivity and intelligence. He was one of the Bolasco's Boys, as I used to   [...]

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Antica Osteria del Mirasole:Franco Cimini and the emilian culinary tradition. Extremely modern.

    There is much talk about tradition today, blablabla and madamethemarchioness, by know-it-all and unbearable windbags, ranging between those who defend their grandmother's cooking and   [...]

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Enologica 2013: good first take... bolognese's edition

    Rocked by the train carriage that is taking me home, I think back to these past days. Faces, meetings, glasses, flavour, tastes, emotions, images, laughter, arguments and quarrels.   [...]

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Osteria Santo Stefano: the extraordinary normality of italian provinces

Piacenza has the scent of the North of Italy, of bourgeois solidity and hard-working wealth. It has clean and spacious roads, ancient and modern buildings, churches and squares. I arrived on a mark   [...]

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Fornovo. "Vini di Vignaioli 2013": tastings (2/2)

  Foradori: the Sgarzon is so good! A Teroldego entirely effective and nerves, quickly shifting between fruit and acidity.   Le Coste di Gradoli: Abboccatello made with Trebbiano gra   [...]

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Fornovo, "Vini di Vignaioli" 2013: the artisanal wines between winemakers and territories (1/2).

This is one of the historic displays of "natural" wines in Italy: it has been taking place for years and has a considerable list of participants, as well as a solid artisan militancy. I   [...]

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La Bandiera: the Spadone family, the Abruzzo and an extraordinary gourmet table.

  La Bandiera (the Italian for flag) flutters on a crest between the Majella and Gran Sasso Mountains: one doesn’t come here by chance, as the trip to get here is a journey set in the co   [...]

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The New Italian Southern Cuisine. Frank Rizzuti, or the southern way to the Michelin's star.

  In this part of the world we believe in NSC (New Southern Cuisine), in the real possibility that this area can become protagonist thanks to pans, cookers, products and artisans. The south i   [...]

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Musto Carmelitano: Maschito, Basilicata

    The Vulture area of Southern Italy is an incredible place, suspended between earth and sky, a wild and thriving nature, castles and greenery stretching out of sight: it looks almost as   [...]

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New Traditionalism: when the only comparison is between good and bad cooking

Years ago I fell in love with Jonny Cash, the man in black, of his American Recording and of his croaky voice that shook classic standards as underground masterpieces in country music, then I started   [...]

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The Frappato by Arianna Occhipinti

  The bottle is very beautiful, Burgundy-shaped with a white label and a delicate design: it looks like a wine that you have always been familiar with, but at the same time it has a contempora   [...]

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Letís sail!

The crew is on board, others will join us during the sail, the ship is fixed and the pantry supplied. It has been a long and suffered preparation, but I sincerely hope that it will prove to be wort   [...]

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Osteria Francescana, Modena

The Osteria Francescana  is constantly moving: I was last here approximately one month ago and I am now choosing from a menu that offers many completely new dishes. The dining room runs as sm   [...]

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Alessandro Pipero

Pipero al Rex is the most talked about restaurant in Rome. Luciano Monosillo is a young and interesting chef, but what makes the difference is patron Alessandro Pipero, who will welcome and pamper   [...]

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