But that's not all

The magazine aimed at the professional and true enthusiast with stories

Segue un omaggio all’uovo come ingrediente protagonista

e l’esclusiva selezione dei nuovi talenti nel panorama della nostra cucina contemporanea

Giancarlo Perbellini (Casa Perbellini)

ItaliaSquisita #44 lang-en But that's not allMagazine 42 is out of stock, so not to miss the next issues just subscribe here. The latest issue of the magazine 2022 is fresh off the press. On the cover the story of the Andreina restaurant by Errico Recanati, a chef who has made fire and embers the essential points of his gastronomic research. Follows the recount of the fishing and the care of "telline "clams by Gianfranco Pascucci and his Porticciolo. Then we fly to Switzerland, to meet the