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On the cover, the rack of lamb and Jerusalem artichoke puree by chef Riccardo Gaspari, recounting his mountain cuisine and the unique history of Cortina's SanBrite. We then move on to the vision of the “Maestro" Angelo Musa, pastry chef of Italian origin, MOF and authentic reference of French and international haute patisserie; we continue with Edoardo Tilli who, ingredient after ingredient, narrates the birth of his cured meats, between hunted animals and extreme maturation of the meat. We then arrive in Thailand, with its cuisine rich in history, vegetables and inspirations for the Italian chefs who have found their gastronomic homeland there. There is no shortage of young emerging chefs, gastronomic curiosities, new ingredients, but also a special column on the cultivation techniques of mountain vineyards, a focus on Italian anchovies and, finally, the origins of regional pastry making with convent desserts.

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