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The second part of the interview with Chef Terry Giacomello from “Inkiostro” restaurant.

The second part of the interview with Chef Terry Giacomello from “Inkiostro” restaurant.

Scientists have discovered a new taste that could make food more delicious

Scientists have discovered a new taste that could make food more delicious

Recipe: chef Paolo Lopriore (“Il Portico” in Appiano Gentile, Como). Recipe source: Luciano Tona, Arturo Delle Donne, Andrea Sinigaglia (ed.), Gusto Italiano. Cucina contemporanea dei maestri Alma, Edizioni Plan, Milan, 2012. Photo of the dish: Arturo Delle Donne.

A simple recipe of great conceptual elegance and visual impact by Paolo Lopriore chef at Ristorante il Portico in Appiano Gentile Como and instructor at ALMA

The Friuli-born chef has a terrifyingly good CV, adores experimenting and is incredibly humble. He invents brand-new dishes, creates unique combinations of ingredients and hones wholly original techniques

The Friuli-born chef has a terrifyingly good CV, adores experimenting and is incredibly humble. He invents brand-new dishes, creates unique combinations of ingredients and hones wholly original techniques

The Friuli-born chef has a terrifyingly good CV, adores experimenting and is incredibly humble. He invents brand-new dishes, creates unique combinations of ingredients and hones wholly original techniques

The Friuli-born chef has a terrifyingly good CV, adores experimenting and is incredibly humble. He invents brand-new dishes, creates unique combinations of ingredients and hones wholly original techniques

Recommended reading according to Alma librarian Marino Marini (part II)

Recommended reading according to Alma librarian Marino Marini (part II)

The second part of the interview with Chef Terry Giacomello from “Inkiostro” restaurant.

The second part of the interview with Chef Terry Giacomello from “Inkiostro” restaurant.

Chef Mimmo De Filippo: what he serves in his restaurant (part II) Photos: Edoardo Fornaciari

Chef Mimmo De Filippo: what he serves in his restaurant (part II) Photos: Edoardo Fornaciari

Our academic background is always reflected in the career we choose, even if we end up working in a completely different field from the one we studied. This is what happened to this young chef from Parma…

Our academic background is always reflected in the career we choose, even if we end up working in a completely different field from the one we studied. This is what happened to this young chef from Parma…

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