Refined, delicate, for real gourmets

From pasta as canvas to azulejos as inspiration: Tiziana Lepore’s project that bridges Italy and Portugal through art and cuisine. From a passion for gastronomy to the discovery of a new form of artistic expression, Tiziana Lepore created Massazuleja, a project that fuses artisanal pasta with the art of hand-painted tiles. An ideal bridge between...

Four days of advanced meat cutting, preparation, and cooking techniques. International event already 80% booked three months ahead “The inviting aroma of grilled meat,” notes renowned food historian Massimo Montanari, “transcends mere gastronomy. The robust flavor of charred food speaks to something more primordial—a call of the wild, if you will.” It’s a ritual that...

A delicious, versatile source of creativity: these are the three strengths of the brand-new version of Bergader’s time-honoured blue-veined cheese, which has been used successfully for so many years in kitchens around the world, both in restaurants and at home, to create regional and international dishes. Edelpilz, the classic cheese produced by the Bavarian company,...