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Reporter Gourmet The international page of Reporter Gourmet Italia, the web magazine most liked by chefs and foodies.

Daniela Piscini, maître and owner at Miramonti l'Altro, with passion and dedication has elevated the art of hospitality ...
10/11/2024

Daniela Piscini, maître and owner at Miramonti l'Altro, with passion and dedication has elevated the art of hospitality in italian fine dining. 🔗 Find out more at the link in the comments! 👇🏻

Stephan Zippl offers us a refined and original dish: Bolzano sauce gnocchi, chive mousse and pork belly. An explosion of...
10/11/2024

Stephan Zippl offers us a refined and original dish: Bolzano sauce gnocchi, chive mousse and pork belly. An explosion of taste with every bite! 🤤
📷 Hannes Niederkofler

🔗 Do you want to try to replicate it at home? The complete recipe is on our website! Link in the comments 👇🏻

André Guidon, owner of Leggera Pizza Napoletana in São Paulo, Brasil, winner of numerous international awards and ambass...
09/11/2024

André Guidon, owner of Leggera Pizza Napoletana in São Paulo, Brasil, winner of numerous international awards and ambassador of italian gastronomic culture in Latin America. 🔗 Find out more at the link in the comments! 👇🏻

How to turn garden vegetables into a 3-star Michelin dish? The Santini family answers: the Dal Pescatore recipe revealed...
09/11/2024

How to turn garden vegetables into a 3-star Michelin dish? The Santini family answers: the Dal Pescatore recipe revealed.

A record-breaking hotel that attracts the world to Corvara: from the 30,000 bottles in the cellar to Simone Cantafio's 1...
09/11/2024

A record-breaking hotel that attracts the world to Corvara: from the 30,000 bottles in the cellar to Simone Cantafio's 1-Michelin-star gourmet, to the sustainability award and the concept of a “home-like” welcome. Here's why La Perla is a must-visit destination in South Tyrol.

✍🏻 Asia Torreggianti

A record-breaking hotel that attracts the world to Corvara: from the 30,000 bottles in the cellar to Simone Cantafio's 1-Michelin-star gourmet, to the sustainability award and the concept of a “home-like” welcome. Here's why La Perla is a must-visit destination in South Tyrol.

“Pizzerias deserve stars, too.” Do you agree or disagree with New York pizza king Anthony Mangieri? “Street food stands ...
09/11/2024

“Pizzerias deserve stars, too.” Do you agree or disagree with New York pizza king Anthony Mangieri? “Street food stands are awarded, but not the master pizza makers.”

✍🏻 Silvia Morstabilini

“Pizzerias deserve stars, too.” Do you agree or disagree with New York pizza king Anthony Mangieri? “Street food stands are awarded, but not the master pizza makers.”

Marco Galtarossa is the executive chef at Villa Elena in Bergamo, a two Michelin-starred restaurant located in a prestig...
08/11/2024

Marco Galtarossa is the executive chef at Villa Elena in Bergamo, a two Michelin-starred restaurant located in a prestigious historic building. His cuisine interprets precious local ingredients, first fruits of all kinds, cheeses and meats with a modern taste. 🔗 Find out more at the link in the comments! 👇🏻

Quits haute cuisine to save family bar in a 600-people town: 'This is my success'. Below is his incredible story!✍🏻 Asia...
08/11/2024

Quits haute cuisine to save family bar in a 600-people town: 'This is my success'. Below is his incredible story!

✍🏻 Asia Torreggianti

Quits haute cuisine to save family bar in a 600-people town: 'This is my success'. Below is his incredible story!

Completely surrounded by the most beautiful vineyards in Europe, there is a “charming masseria” in Puglia with only 18 r...
08/11/2024

Completely surrounded by the most beautiful vineyards in Europe, there is a “charming masseria” in Puglia with only 18 rooms for drinking and eating in nature! Are you familiar with Amastuola? If not, we explain why it is worth the trip.

✍🏻 Andrea Febo

Completely surrounded by the most beautiful vineyards in Europe, there is a “charming masseria” in Puglia with only 18 rooms for drinking and eating in nature! Are you familiar with Amastuola? If not, we explain why it is worth the trip.

A pasta dish that combines the delicacy of tortello with the flavor of mortadella, passing through the creaminess of Par...
08/11/2024

A pasta dish that combines the delicacy of tortello with the flavor of mortadella, passing through the creaminess of Parmigiano Reggiano and the crunchiness of fried arugula.

Andrea Fusco's mortadella tortello: 🔗 for the full recipe, click on the link in the comments! 👇🏻

Jonnie Boer is an internationally renowned chef and co-owner of De Librije restaurant in Zwolle, Netherlands. His restau...
07/11/2024

Jonnie Boer is an internationally renowned chef and co-owner of De Librije restaurant in Zwolle, Netherlands. His restaurant has been awarded a third Michelin Star in 2004 and a Green Star in 2021, confirming his position among the world's gastronomic elite. 🔗 Find out more at the link in the comments! 👇🏻
📷 Pieter D'Hoop

“Young people, think about human relationships, not artificial intelligence.” The world's most talented hotel manager is...
07/11/2024

“Young people, think about human relationships, not artificial intelligence.” The world's most talented hotel manager is Italian, and here he advises the industry's new recruits: read what else he has to say!

✍🏻 Elisa Erriu

“Young people, think about human relationships, not artificial intelligence.” The world's most talented hotel manager is Italian, and here he advises the industry's new recruits: read what else he has to say!

Class of '91, he goes beyond fads and rewrites the rules of hotel cuisine in Bologna: he is the chef who was missing in ...
07/11/2024

Class of '91, he goes beyond fads and rewrites the rules of hotel cuisine in Bologna: he is the chef who was missing in town, Nicola Annunziata, executive of I Portici. Here's why he impressed us.

✍🏻 Alessandra Meldolesi

Class of '91, he goes beyond fads and rewrites the rules of hotel cuisine in Bologna: he is the chef who was missing in town, Nicola Annunziata, executive of the Portici. Here's why he impressed us.

Can pasta become a dessert? Yes, if it is signed by Riccardo Di Giacinto! 🤩 His sweet carbonara is a true work of culina...
07/11/2024

Can pasta become a dessert? Yes, if it is signed by Riccardo Di Giacinto! 🤩
His sweet carbonara is a true work of culinary art.

🔗 The complete recipe is available on our website! Link in the comments 👇🏻

Simone Caporale achieved an international success at Artesian in London, and then he co-founded Sips in Barcelona, recog...
06/11/2024

Simone Caporale achieved an international success at Artesian in London, and then he co-founded Sips in Barcelona, recognized by 50 Best as the world's best cocktail bar in 2023. 🔗 Find out more at the link in the comments! 👇🏻

From boiled wheat to golden risotto! If you want to impress your guests with a scenic first course, Luca Marchini's reci...
06/11/2024

From boiled wheat to golden risotto! If you want to impress your guests with a scenic first course, Luca Marchini's recipe is the ideal solution. Let's see together the steps to make it at home.

Italy's 8 most sustainable dishes for inspectors revealed: curious to find out what they are? Let us know if you have ta...
06/11/2024

Italy's 8 most sustainable dishes for inspectors revealed: curious to find out what they are? Let us know if you have tasted them and if you have others in mind!

✍🏻 Asia Torreggianti

Italy's 8 most sustainable dishes for inspectors revealed: curious to find out what they are? Let us know if you have tasted them and if you have others in mind!

“We used to store salmon in the garage, now we sell 2,500 tons a year.” This family from Marche region has created a gou...
06/11/2024

“We used to store salmon in the garage, now we sell 2,500 tons a year.” This family from Marche region has created a gourmet smoked fish empire with such perseverance and attention to quality. The history and future of La Nef.

✍🏻 Leonardo Samarelli

“We used to store salmon in the garage, now we sell 2,500 tons a year.” This family from Marche region has created a gourmet smoked fish empire with such perseverance and attention to quality. The history and future of La Nef.

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She worked her way up through some of the most prestigious kitchen in Europe, until she arrived at the Hémicycle in Paris as a pastry chef. Skilled at integrating unusual products and advanced techniques, her desserts are a laboratory of culinary experimentation. Find out more about Aurora Storari on our website!

Chef at Fior di Sale in Bologna, a top-quality restaurant with a seasonal gastronomic offering, he has been able to create dishes that evolve with the rhythms of nature, enhancing the quality of the ingredients of Mediterranean cuisine. Find out more about Alessandro De Agostini and his restaurant on our website!

Born in France, he came into contact with wine and vineyards from a young age. According to him, wine connects people and his talent is to create a relationship between wine and those who taste it. Find out more about Stéphane Gass on our website!

Bread-making has enchanted him from childhood and in his restaurant, Pizzarium, he uses sophisticated techniques and makes a meticulous selection of ingredients, especially local ones. He has elevated pizza by the slice to an art form. Find out more about Gabriele Bonci on our website!

Half French and half British, she chose Milan to mix her love for (Italian) cuisine with green philosophy. Erba Brusca, the restaurant where she is chef, allows her to use the freshest ingredients, many grown directly in the restaurant's garden. Find out more about Alice Delcourt and her responsible ethics on our website!

He is a living legend, recognized for his art of sushi and omotenashi, that is the philosophy that puts the guest at the center of the gastronomic experience. According to him, every ingredient has a story to tell. Find out more about Masahiro Yosh*take on our website!

Committed to enhancing Colombia's culture and biodiversity, his restaurant, Celele, explores indigenous, African, European and Arabic cuisine, capturing all the influences that have passed through this region. Find out more about Jaime Rodríguez on our website!

He learned pastry techniques directly in the field, in the kitchens of Michelin-starred restaurants. His desserts are between cuisine and art, his aim is to democratize the haute patisserie. Find out more about Jordi Roca on our website!

Italian creativity and Japanese precision: apprenticeship in Japan and then in Italy alongside Bottura. With him, oriental aesthetics merges with Italian techniques. Today he is co-executive chef with wife Karime Lopez at @gucciosteria in Florence. Find out more about Takahiko Kondo on our website!

Certain that impeccable service is as important as the quality of the menu, he is a highly skilled maître, capable of dispensing professionalism even in the field of training. Find out more about François Pipala on our website!

His pizza mixes innovative techniques with Neapolitan tradition; like a true work of art, it is in perfect balance between quality and creativity. Find out more about Francesco Martucci on our website!

Born and raised in the family restaurant, La Capanna di Eraclio, she expresses a cuisine that becomes an act of love towards her land and her guests. With her the atmosphere is warm and welcoming. Find out more about Maria Grazia Soncini on our website!

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