italian cuisine
Page 3
Simply the best
Cucina Hirata restaurant in Tokyo doesn’t over-think Italian cuisine’s main strengths: quality, simplicity and freshness.
Expo 65 – Part 01: Palermo
Much of its complex history is dark and overshadowed by the Mafia but Palermo’s citizens have fought back and reclaimed their seductive city as a centre for art and gastronomy.
Simple supper
The bistro Vivant Table is testament to the owner’s cosmopolitan upbringing, with its organic, fuss-free Italian and French food.
Lapo Elkann
Lapo Elkann, founder of lifestyle brand Italia Independent, prefers rustic, simple Italian food. He’d have his last meal at Sant’Eustorgio because of its picturesque location and comfort food.
Sauce code
Last year, Roberto Panizza revived a historic trattoria in Genoa, bringing it back to its former glory. He shares his recipes for the regional specialities of pesto and gnocchi.
Spaghetti junction
A slice of Calabrian sunshine in Tokyo. For Elio Orsara, the opening of Elio Locanda Italiana was the culmination of a dream: to recreate his southern Italian family kitchen in the Japanese capital.
Bruno Contgiani
A terrible accident led Bruno Contigiani to found the Art of Slow Living movement. He practises what he preaches with a leisurely ‘last’ lunch at Elio Locanda Italiana in Tokyo.
Francesco Ricci Bitti
International Tennis Federation president Francesco Ricci Bitti spends his time travelling and courting investment. He opts for simple fare, choosing Parisian trattoria Convivium for his imaginary 'last meal'.
Taste maker
The Zegna fashion company was founded in Trivero, Piedmont in 1910. Still family-run, the firm has opened a cultural centre at the Zegna house. Anna Zegna invites us in for her foodie finale.
