recounting his mountain cuisine and the unique history of Cortina's SanBrite

and Michelin plate design

Valeria Piccini (Caino)

The latest issue of the magazine 2022 is fresh off the press

It is a definitive journey that breathes new life into Italy’s most iconic desserts

Rice, the Italian Way lang-en recounting his mountain cuisine andThis book is the first of its kind, dedicated to Italian rice culture in all its forms, whether traditional or contemporary. It features masterclasses and recipes from over 100 chefs to help you cook as an expert in the field. The book covers the history, selected varieties and use of rice, the role of broths, the passion for mantecatura, and the different rice cooking techniques invented in Italy. Masterclass are curated by chef Christian Costardi.