Behind the Dish – Chef Mirko Cairone
He started out as a self-taught chef in Battipaglia. He then found a mentor in Niko Romito. Today he is in Montalcino, one of Tuscany’s most iconic destinations.
Daniele Marrani
Tuscany | ITALY
In life, quality inspector and certifications in the agri-food sector. Always attentive to the culinary excellence that the territory offers with its stories, traditions, innovations, and related peculiarities. A food critic who collaborates with magazines and restaurant guides in Italy.
8 stories
Harry’s Bar Florence: Seventy Years of Glorious History, Faces and Cocktails That Stay in the Heart
Liz Taylor, Paul Newman, Robin Williams, and Sting have all sat there. It is an iconic landmark of the city, where elegance, history, and hospitality come together.
BEHIND THE PLATE – Chef José Ferrer Da Silva Carvalho
From Scafati to Forte dei Marmi, from Campanian traditions and tastes to the Tuscan kingdom of which it has been a part and guide for 40 years. Pontrelli is the…
Behind the Dish – Chef Lorenzo Tirabassi
From hospitality school in Carpi, via South Tyrol and Sicily. Including an appearance on Hell’s Kitchen. All the way to Correggio, where Lorenzo brings the authenticity of Emilia to the…
BEHIND THE PLATE | Chef Gioacchino Pontrelli
From Scafati to Forte dei Marmi, from Campanian traditions and tastes to the Tuscan kingdom of which it has been a part and guide for 40 years. Pontrelli is the…
Monteverdi Tuscany: where beauty becomes destiny
A village reborn among art, nature, and contemporary vision in the heart of the Val d'Orcia.
A journey and four stories in the heart of Villa d’Este
A breakfast chef, a sous chef, a pastry chef, and a second sommelier. Because behind excellence there are also stories, passions, and memories of the silent protagonists who make each…
The Truffle and the Aglione, never so close
Between truffle hunting and the rediscovery of traditional Tuscan cuisine, a journey in the name of biodiversity, to better appreciate even the small great things, such as the Aglione from…