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The highest quality raw materials and a cooking philosophy that aims to introduce unexpected flavours and new food combinations Gourmet cuisine came to Sardinia about twenty years ago, but it did not find fertile ground right away. The island has always valued tradition, even at the table. Cross-fertilizations were not…
Restaurants in the post-pandemic age. Recipes by ‘I Food Designer’ Designing for the food industry means creating products, services and practices that «give form» to a consumer acknowledging its ritual nature and the functional as well as symbolic factors involved. This is very clear to Food Designer, the group-brand that…
An app and a soundtrack will accompany visitors as they explore the woods of the Fondazione Cini…
An all-female team for a project dedicated to “short-distance” tourism…
Willy Zelger and his daughter Petra talk about how they startedtheir restaurant, a space they entrusted to the design of Pedevilla Architects The month is June, when the days are longest. Imagine eating delicacies from the Alto Adige region, accompanied by excellent beer inside a medieval courtyard. This dream comes…
Italy begins Phase 2. Italians abroad report on post-lockdown around the world…
In Milan the restaurant that won the Food&Wine Italia Awards 2020 acknowledgment…
Quality, analysis, innovation and testing: the four ingredients to success. Design by Alvisi Kirimoto…
Showcasing oil and tomato sauce, the products of the pastry shop and the traditional herb liqueur…
A 25-seat restaurant, with an open kitchen for a truly experimental laboratory…
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