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A rich issue, full of personalities, ingredients, itineraries, curiosities, and fascinating insights into gastronomic culture. Issue #51 opens with Carlo Cracco, Ambassador Chef, whose life and culinary journey are told through a series of remarkable anecdotes, reflections, and iconic recipes. Next, in the 'Anatomy of a Dish' feature, Jacopo Ticchi presents his approach to cooking corb fish in its entirety. The 'Master' section follows with the renowned chef Philippe Léveillé of Miramonti L’altro in the Brescia area, offering a journey through his life, career, and culinary experiences. The exploration continues all the way to Brazil, uncovering various gastronomic nuances and interpretations, where Italy has found its place by blending and pushing beyond boundaries. Rising young chefs, gastronomic curiosities, and new ingredients also take centre stage throughout the issue.

Plus, two brand-new sections: 'Signature dish', which delves into the history of the breaded cutlet in Italy—past, present, and future—and 'Design', an exploration of the restaurant world through the eyes of chefs and designers.