with a new translation and a brand new design

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products and recipes by the chefs who daily redefine the Italian gastronomic culture

the rack of lamb and Jerusalem artichoke puree by chef Riccardo Gaspari

ItaliaSquisita #52 lang-en with a new translation andA red hot issue, as warm as summer. Inside magazine #52 we start from Michelangelo Mammoliti, chef and Ambassador, whose life and cuisine revolve around the countless herbs of his garden, transforming into a 360 adventure not vegetarian, but vegetable forward. Next we move on to the Master column, featuring great pastry chef Ernst Knam, and a story of aliens with chefs Chiara Pavan and Francesco Brutto at the water gates of Venice. Then we travel all