This book is the first of its kind

narrano la nascita del loro Asparago di Bassano con polenta di mais Biancoperla

In copertina la creatività dello chef uruguagio Matias Perdomo e la ‘rivoluzione’ gastronomica in corso al ristorante Contraste a Milano

and creativity

ItaliaSquisita #55 lang-it This book is the firstThe new issue #55 opens with the creativity and elegance of chef Martino Ruggieri and his Maison overlooking the Palais Royal in Paris. It then continues with a chromatic tale that weaves together the gourmet preserves of Giulio Gigli in Umbria and the story of an extraordinary culinary master: Maria Grazia Soncini. Next, the issue features new hospitality talents, the legendary Venetian aperitivosuspended between modernity and centuries old