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

and Michelin plate design

processing techniques

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

from France we then move on to the vision of the "maestro" Niko Romito

Rice, the Italian Way lang-en The latest issue of theThis 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.