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

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

Piatti storici ed evoluzioni creative degli chef al centro del primo racconto della cucina italiana firmato da ItaliaSquisita

On the cover the Neapolitan culinary culture through the eyes of Marianna Vitale

ItaliaSquisita #52 lang-en the rack of lamb 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