Press tour at Artifex
The South Tyrol region, with its verdant valleys, imposing mountains, and rich gastronomic tradition, represents one of the most precious gems in the Italian culinary and cultural landscape. In this context, Artifex hosted two special days dedicated to the beauty and flavours of this enchanting region. During this exclusive event, Chef Tina Marcelli and her team presented the new tasting menu, named “Autumn Warmth,” which celebrates the season with dishes inspired by local products and regional traditions. The experience was enriched by visits to local producers and tastings that allowed participants to fully immerse themselves in the gastronomic culture of South Tyrol. A Context of Gastronomic and Natural Excellence South Tyrol, a region located in northern Italy on the border with Austria, is known for its extraordinary natural beauty and rich cultural heritage. This land, which combines alpine and Mediterranean influences, offers a varied landscape ranging from the peaks of the Dolomites to the meandering rivers and lakes. South Tyrolean cuisine reflects this diversity, characterized by dishes that use high-quality local ingredients and are prepared according to traditional recipes but with an innovative touch that enhances their flavours. The Landscape and Climate The climate of South Tyrol is ideal for producing high-quality agricultural products. The short, intense summer and the cool, sunny autumn promote optimal crop growth and perfect ripening of fruits and herbs. The valleys and hills are covered with vineyards and orchards, while local farms raise animals for cheese and cured meat production. This combination of natural factors contributes to a rich and varied cuisine. Traditions and Gastronomic Culture South Tyrolean cuisine is a fascinating blend of Italian and German traditions, reflected in the region’s typical dishes and products. Alpine influences manifest in rustic and hearty preparations like canederli and speck, while the Mediterranean heritage is expressed through the use of fresh herbs and high-quality ingredients. Culinary traditions are celebrated through local festivals, markets, and restaurants that offer a wide variety of typical dishes. Artifex’s “Autumn Warmth” Tasting Menu Chef Tina Marcelli, known for her ability to blend creativity and tradition, designed a special tasting menu to celebrate autumn and its flavours. The menu, titled “Autumn Warmth,” reflects the season with dishes that highlight local products and offer a unique sensory experience. The Idea Behind “Autumn Warmth” The concept of “Autumn Warmth” is based on creating a gastronomic experience that captures the essence of the season. Each dish is designed to evoke the warmth and richness of autumnal...
AL CORTILE MILANO: THE NEW INDOOR LOCATION
The restaurant Al Cortile, a landmark for Milanese food enthusiasts, is nestled in one of the classic courtyards of old Milan, just a few steps from the Navigli. A space that opens up, fresh and green, it has always been one of the most coveted gastronomic destinations of the summer in Milan, attracting guests with its exclusive location and refined atmosphere. But now, with the arrival of the colder season, Al Cortile is preparing to start a new chapter in its history, enriching its offering with a revamped interior location and a menu that promises to delight palates with new and captivating culinary creations. This update not only celebrates the onset of the cold season but also marks a continuation of the refined dining experience that has made Al Cortile a cornerstone of Milan’s culinary scene. The initiative is supported by the collaboration between the culinary school Food Genius Academy and the innovative catering service FoodFellas, who continue to elevate the gastronomic experience with creativity and professionalism. The Al Cortile restaurant is located in one of Milan’s most charming and historic areas, away from the frantic hustle and bustle of the city centre, which gives the place a particular charm and a sense of authenticity. Its location in a quiet, picturesque corner offers an intimate and refined atmosphere, bridging traditional osteria and contemporary European dining, perfect for everything from a casual drink with friends to a business dinner. The building housing Al Cortile is an example of historic Milanese architecture, characterized by classic elements and details that recall the city’s past. The stone walls, terracotta floors, wooden beams, large retro mirrors, soft lighting, open kitchen, dramatic bar, and industrial furnishings create a unique atmosphere. The restaurant is a multifunctional space that can transform from 70 seats into an open space for parties and events. The Evolution of the Location With the arrival of the cold season, Al Cortile has decided to renew its interior location to offer customers an even more special experience. The new setting is designed to reflect the comfort and elegance of the season while maintaining the unique character and welcoming atmosphere that has always distinguished the restaurant. The interior design has been carefully curated to create a space that combines modern and traditional elements, with particular attention to details that evoke the warmth and beauty of autumn and winter. The new furnishings and decorations include warm tones and high-quality materials that contribute...
NEW WEBSITE FOR MOLO47 (FORMENTERA)
Molo47, the restaurant by chef Antonio D’Angelo, is located in a strategic position, directly overlooking the port of Formentera. It combines minimalism, elegance, functionality, and also expressiveness and personalization. The open kitchen is the beating heart around which the restaurant revolves. It is an intimate and evocative space, a play of balance between lights and colours: sophisticated contrasts illuminate the refined decor, and the colour choices are inspired by nature—sky, sea, and the characteristic flora of Formentera. The lounge area, open from happy hour until late into the night, invites relaxation after sunset: relaxing, energetic, and exciting. Molo47 was conceived by Chef Antonio D’Angelo with the idea of opening his restaurant on one of the most beautiful and unspoiled islands in the Mediterranean, creating a place where cuisine and relaxation merge with the quality of unique dishes and the joy of conviviality. A restaurant that also feels a bit like home, where coffee is served at the table in a traditional Neapolitan moka pot and guests are treated with personalized taste choices. The name Molo47 is a tribute to the island of Formentera: “Molo” is a clear reference to the island’s port, and the number “47” is the birth year of Domenico, Antonio’s father. Originally from Naples and adopted by Lombardy, Antonio D’Angelo is known as the chef of Nobu Milano and for his agricultural business, L’Orto di Mimì. In the summer of 2017, he and Daniele Bettinzioli opened Molo47 at the port of Formentera, combining Japanese and Italian cuisine to bring a true culinary innovation to the island. His cuisine is a journey that began in Italy and then extended to every part of the globe. Research, creativity, and passion...
WEBSITE FOR L’ORTO DI MIMI’
L’Orto di Mimì is the agricultural business run by Chef Antonio D’Angelo and his friend Andrea Tessadrelli, a food technologist: a venture created with the goal of growing unique vegetables and roots for use in the kitchens of Nobu Milano as well. Originally from Naples and adopted by Lombardy, Antonio D’Angelo is known as the chef of Nobu Milano, but he is also a farmer with a great passion: his garden, L’Orto di Mimì. A true green oasis, it is based on cultivating a wide variety of vegetables and fruits and producing KOJI preserves—a project that renews the collaboration between Chef Antonio D’Angelo and food technologist Andrea Tessadrelli. Among the seasonal products and preserves made by KOJI are some specialities: apple juice made from four varieties of apple, designed to offer a product with remarkable sensory richness; seasonal giardiniera, made with whatever the garden produces at the time of processing; eggplants in oil, prepared following the chef's childhood recipe; tomato sauce, an exclusive blend of five different varieties; and much more. Mimì is Domenico, Antonio's father, from whom he inherited a love for the land, respect for the seasonality of products, and the search for good, healthy, genuine ingredients; from him, Antonio learned the fundamental values of memory, passion, respect, sustainability, care, and quality. From his mother, a skilled cook with a creative flair, he inherited a love for cooking and food, which allowed him to embark on a journey that took him far beyond traditional Italian cuisine. A true oasis where Japanese culture meets Italian biodiversity: wasabi, Negi, and mizuna are cultivated alongside tomatoes, zucchini, fennel, eggplants, salads, and all seasonal vegetables, respecting their life cycle and the local ecosystem. L’Orto di Mimì follows a new type of sustainable agriculture that, in addition to not using chemical products, aims in the medium term to avoid fossil energy sources. It has achieved organic certification, and its wasabi has zero impact, thanks to the use of recycled water from the hydroponic greenhouse. The farm is a pioneer in the cultivation of organic shiso and wasabi in Italy. Shiso, an herbaceous plant similar in appearance to basil but unique for its spicy aroma and flavour, is used in Japanese cuisine to flavour dishes and as a garnish. At L’Orto di Mimì, it is grown using organic methods that preserve the quality and purity of the product. Wasabi, a spicy and aromatically complex root, is one of the most sought-after ingredients in...
THE NEW MENU OF OSTERIA ARBORINA
Osteria Arborina, the gourmet restaurant of Arborina Relais in the heart of the Langhe region, has always been synonymous with culinary excellence and gastronomic innovation. Recently, the restaurant unveiled its new menu, created by Chef Fernando Tommaso Forino. This menu is not just a collection of dishes, but a true gastronomic experience designed to astonish and engage guests through a play of culinary illusions. With the distinctive approach of "not everything is as it seems," the restaurant is poised to offer an extraordinary experience that represents a fusion of creativity, technique, and gastronomic magic. The new menu features a concept of cuisine that challenges conventions. Each dish is crafted to be a surprise, an illusion that plays with guests' expectations and perceptions. "Not everything is as it seems" is the central theme, and every dish is designed to surprise and delight through creative presentations and unexpected flavour combinations. The dishes on the new menu are true gastronomic masterpieces. For example, an appetizer might present itself as a dessert but reveal a combination of savoury and sweet ingredients that challenge expectations. A main course might play with visual appearance, appearing as classic comfort food while offering innovative flavours and textures that surprise the palate. Finally, desserts might offer a playful reinterpretation of traditional sweets, using modern techniques and unusual ingredients to create an unforgettable experience. Communication is a crucial element for the success of Osteria Arborina, especially when launching an innovative menu like the one recently introduced. The strategy must emphasize the uniqueness and creativity of the new menu, capturing the attention of food enthusiasts and specialized media. Online communication plays a fundamental role in conveying the essence of the menu and generating anticipation among potential customers. The restaurant's website and social media platforms must reflect the magic and mystery of the new menu, using evocative language and captivating imagery. Social media marketing is also essential for promoting a new menu. Platforms like Instagram and Facebook provide a direct channel to reach the target audience and generate interest in innovative culinary proposals. By creating engaging visual content, such as photos and videos of the dishes, the restaurant can capture users’ imaginations and invite them to experience the unique culinary journey offered. Instagram Stories and Reels can be used to showcase behind-the-scenes preparation of the dishes, reveal some culinary secrets, and engage viewers with exclusive previews. Additionally, posts featuring high-quality images of the dishes and their creative presentations...
Il Vizio dell’Aperitivo
Il Vizio dell’aperitivo is the new summer format of the renowned Japanese restaurant Il Vizio. It aims to be a fusion of tradition and innovation, with the goal of creating a cultural bridge between Italy and Japan through culinary art. The restaurant chefs, with years of experience, use traditional Japanese culinary techniques combined with modern influences to create dishes that are both a celebration of Japanese culture and a novel experience for the Italian palate. The Philosophy of Food The food offered during “Il Vizio dell’aperitivo” is designed to tell the perfect story of East meets West, blending the harmony of Japanese flavours with Italian tradition, all within a single aperitif. Ingredients, selected with utmost care, come from trusted local and international suppliers, ensuring freshness and quality in every dish. The Art of Mixology The selection of cocktails is equally refined. The bartenders at "Il Vizio" have created a cocktail menu that ranges from reimagined classics to new concepts of molecular mixology. Each cocktail is crafted to enhance the flavours of Japanese dishes, using exotic ingredients like yuzu, sake, matcha, and plum liqueur. These cocktails refresh and intrigue the palate with unexpected and complex flavour combinations. The Atmosphere The restaurant environment has been thoughtfully designed to reflect the elegance and serenity typical of Japanese culture. With minimalist furnishings and soft lighting, every detail is intended to offer an oasis of tranquillity in the heart of the city. The background music, often composed of modern reinterpretations of traditional Japanese melodies, complements the atmosphere, making the experience even more immersive. The Hospitality Another key element of “Il Vizio dell’aperitivo” is its hospitality. The restaurant staff, trained to provide impeccable service, welcomes each guest with warmth and professionalism. Their deep knowledge of the dishes and drinks allows them to guide guests in their choices, creating a tailored experience for every palate. Detailed explanations of each course and cocktail not only inform but enrich the culinary experience, transforming it into a cultural and sensory journey. The Success of the Format “Il Vizio dell’aperitivo” has quickly gained a loyal following, becoming a regular fixture for lovers of Japanese cuisine and those seeking a high-level gastronomic experience. Positive reviews only confirm the success of the format, which has managed to stand out for its excellence and originality. Reservations are often necessary, especially on weekends, a sign of the growing appreciation for this innovative summer event....
PANINI DE SANTIS: LIMITED EDITION for MILANO DESIGN WEEK
Milan has always been a crossroads of innovation and tradition, a place where the food culture and design intertwine in fascinating and surprising ways. Among the culinary gems that represent the city’s gastronomic identity, the historic Milanese sandwich stands out for its unmistakable style and refined taste. This sandwich is not only a symbol of quality and craftsmanship but also a landmark for food enthusiasts. During Design Week, a major event for Milan, De Santis has decided to celebrate this tradition with exclusive offerings. Through delightful recipes and exclusive ingredients, De Santis provides a unique culinary experience that enhances event breaks, turning each bite into a moment of pure pleasure. The Historic Milanese Sandwich De Santis’ sandwich represents a perfect fusion of history and innovation, with meticulous attention to ingredients and preparation. Each creation is a gastronomic masterpiece that embodies the essence of Milanese cuisine. The origins of this sandwich date back decades when Milanese food shops began creating personalized versions of sandwiches, using high-quality local products. De Santis has kept this tradition alive while simultaneously innovating with modern techniques and unusual flavour pairings. Each sandwich is crafted with artisanal bread, perfectly baked, and filled with fresh, selected ingredients, representing a symphony of flavours that celebrates the richness of Italian gastronomy. Delightful Recipes with Exclusive Ingredients During Design Week, De Santis offers delightful recipes with exclusive ingredients, making each sandwich a unique experience. The selected ingredients are chosen with care to ensure freshness and quality, providing an explosion of flavours that delight even the most discerning palates. These ingredients include artisanal cured meats, cheeses from small local producers, and seasonal vegetables, all combined to create sandwiches that are both a feast for the palate and a tribute to Lombard's culinary tradition. De Santis’ exclusive recipes not only satisfy taste buds but also elevate the art of the sandwich to new levels of sophistication and creativity. Maxim and Gioia: The Week’s Stars Among De Santis’ exclusive offerings, Maxim and Gioia are the true stars of the week. Maxim is a sandwich that combines intense and sophisticated flavours, using ingredients like Parma ham, creamy burrata, and sun-dried tomatoes, offering a rich and satisfying taste experience. Gioia, on the other hand, provides a lighter and fresher interpretation, ideal for warm summer days, with ingredients like grilled chicken, fresh arugula, and a light lemon sauce. Both sandwiches are prepared with high-quality ingredients and are designed to offer a memorable culinary experience....
Artifex: the new menu
Spring brings with it a breath of renewal and freshness, and this spirit is perfectly reflected in the new menu at Artifex, the renowned restaurant that has captured the hearts of many food enthusiasts. Chef Tina Marcelli has crafted a unique culinary experience, meticulously designed to highlight the local area and the raw materials from small local producers. Each dish is a celebration of authentic flavours and the intoxicating aromas of spring, turning every bite into an emotion to be savoured deeply. The Menu Philosophy Artifex’s new spring menu is a celebration of the local area and its raw materials. Chef Tina Marcelli has paid careful attention to ensuring that each dish represents an explosion of authentic flavours and fresh aromas. The philosophy of the menu is based on the use of seasonal ingredients and a focus on sustainability, supporting small local producers and promoting responsible agricultural practices. This approach not only ensures the freshness of the ingredients but also helps reduce the restaurant's environmental impact, fostering ethical and conscious cooking. Chef Tina firmly believes that the quality of the ingredients is the foundation of any great dish and has established strong relationships with local farmers and producers to ensure that every ingredient is of the highest quality. Quality Ingredients and Exclusive Recipes Ingredients used in the spring menu are carefully selected from small local producers, ensuring freshness and quality in every dish. Recipes are created to enhance the natural flavours of the ingredients, combining traditional and innovative culinary techniques. Chef Tina Marcelli enjoys experimenting with new flavour combinations while never losing sight of Italian culinary tradition. Each dish is a tribute to spring, with flavour combinations that surprise and delight the palate. A Unique Culinary Experience The culinary experience at Artifex is designed to engage all the senses. The restaurant's elegant and welcoming environment creates the perfect setting to enjoy the dishes from the new menu. The presentation of the dishes, meticulously crafted, offers a visual invitation to discover the flavours and aromas of spring. Linen tablecloths, designer cutlery, and floral centrepieces complete the sensory experience, creating a refined yet relaxed atmosphere. Chef Tina Marcelli strongly believes that dining is a multisensory experience and is committed to creating dishes that are aesthetically pleasing as well as delicious. The Wine List Another key aspect of Artifex’s spring menu is the wine list, curated with the same attention and passion as the dishes. Selected from local and national vineyards,...
NEW OPENING: IL VIZIO RISTORANTE IN ROME
The excellence of sushi and contemporary Italian cuisine from the restaurant Il Vizio is now coming to the capital. After its success in Perugia and Milan, Il Vizio is expanding its presence with a new location in Rome, at Piazza Barberini 23, within the renowned Hotel Sina Bernini Bristol. With a breathtaking rooftop location offering panoramic views of the Eternal City, Il Vizio brings a perfect blend of elegance, taste, and excellence to Rome. Exclusive Location The new Il Vizio restaurant in Rome is in a prime spot within the Hotel Sina Bernini Bristol, one of the city’s most famous hotels. The choice of a rooftop with a stunning view of the capital is a strategic decision to offer guests an unforgettable experience that combines fine dining with unparalleled panoramic views. This rooftop offers a spectacular view of Rome’s main landmarks, including St. Peter's Basilica, the Colosseum, and the Pantheon, creating a captivating and romantic atmosphere that makes each visit memorable. The location not only enhances the dining experience but also the visual experience, allowing guests, to fully immerse themselves in the beauty and history of Rome. Excellence in Sushi and Contemporary Italian Cuisine The menu at Il Vizio in Rome offers a selection of dishes that blend the excellence of sushi with the sophistication of contemporary Italian cuisine. Fresh, high-quality ingredients are at the heart of each creation, with particular attention to presentation and details. The combination of Japanese and Italian flavours creates a unique culinary experience that delights the palate and satisfies even the most discerning guests. The sushi, prepared by master sushi chefs, includes nigiri, sashimi, and innovative rolls that highlight the freshness of the fish. At the same time, the Italian menu features creative dishes that reinterpret tradition with a modern twist. Elegant and Welcoming Atmosphere The restaurant atmosphere is designed to offer an elegant and welcoming experience. Sophisticated furnishings, carefully curated lighting, and the spectacular view contribute to creating a perfect environment for romantic dinners, business meetings, and special occasions. Every detail is crafted to make guests feel at ease and to turn every visit into a special moment. The materials used in the décor, such as fine wood, marble, and high-quality fabrics, combined with a minimalist and modern design, reflect the restaurant’s refined taste. The soft, strategic lighting creates an intimate and relaxing atmosphere, while large windows allow guests to enjoy the panoramic view from inside. A Unique Culinary Experience Dining at...
New opening in Roma: Friggo
The iconic Neapolitan street food has arrived in Rome, bringing with it the authentic taste and vibrant energy of the streets of Naples. Frittatine, crocchè, and pizza a portafoglio become an unmissable experience for street food lovers. The arrival of Neapolitan street food in Rome marks an important addition to the already rich culinary scene of the capital. With its frittatine, crocchè, calzoni, and pizza a portafoglio, alongside contemporary pizza, this new gastronomic offering not only celebrates Neapolitan tradition but reinterprets it with a modern twist to cater to an increasingly demanding and diverse audience. The fusion of flavours, the quality of ingredients, and the innovation in recipes make this culinary experience a must for all food enthusiasts. Frittatine: A Classic of Neapolitan Tradition Frittatine di pasta is one of the most iconic specialities of Neapolitan street food. They are made with pasta and high-quality ingredients, all fried to achieve a perfect crispiness. Their creamy texture inside and crispy exterior make them irresistible and perfect for a quick yet tasty snack. The origin of frittatine di pasta goes back to the tradition of using leftover pasta to create a new and delicious dish, showcasing the Neapolitan skill of transforming simple ingredients into culinary masterpieces. In Rome, these frittatine represent not only a piece of Naples but also a celebration of the art of recycling in cooking, revisited in a contemporary style to cater to modern tastes. Crocchè: The Authentic Taste of Naples Crocchè, also known as potato crocchè, are another beloved speciality of Neapolitan street food. Made with potatoes, eggs, cheese, and pepper, these delicious bites are fried until golden and crispy. Served hot, crocchè offers a perfect combination of flavours and textures that satisfy even the most discerning palates. The traditional recipe is simple but requires great skill to achieve the perfect consistency: crispy on the outside and soft and creamy on the inside. This dish captures the spirit of Neapolitan cuisine, where simple ingredients are elevated through culinary mastery to create something exceptional. In Rome, it stands as a symbol of warmth and togetherness, uniting people of all ages in a shared moment of joy. Pizza a Portafoglio: A Unique Experience Pizza a portafoglio is a traditional variant of Neapolitan pizza, folded into four to be easily eaten on the go. This type of pizza is particularly appreciated for its practicality and for preserving the authentic flavours of Neapolitan pizza. At Friggo, pizza a portafoglio...