Automatic

🍝 Casa Leali shines again after six years by winning the Primo Piatto dei Campi 2025. Sous chef Niccolò Recalcati earned the top spot with his innovative pasta al pomodoro. His dish features a cold maceration of three types of tomatoes with Mediterranean herbs and oil, separating them into distinct components. This competition, organized by 50 Top Italy and Pastificio dei Campi, was open to chefs under 35, emphasizing a balance between local identity and global vision. Recalcati will receive the Premio Speciale Creatività 2026.

🐟 Capatoast collaborates with the Norwegian Seafood Council to introduce the MEGATOAST "Norvegese," featuring Norwegian smoked salmon. 75% of Italians prefer Norwegian salmon, with out-of-home salmon consumption growing by 6.2%. Over 90% of Italy's salmon is Norwegian, underscoring trust in its quality. The sandwich is made with salmon, rémoulade sauce, rucola, and iceberg lettuce. Capatoast, established in 2014, operates over 40 outlets in Italy. The Norwegian Seafood Council, founded in 1991, supports Norway's seafood sector.

🍕 Varese, Italy – Since 2019, Antonello Cioffi’s pizzeria Piedigrotta, a Krug Ambassador, delivers culinary innovation with its "Menù Experience." Options include 4, 6, and 10-course meals, blending pizza with global dishes like Sushi Sharing and Pizzaccheri. Cioffi curates over 2,000 wine labels, enhancing the gastronomic journey he describes as a playful reimagining of traditional flavors.

🍳 Al ristorante Eatè del The Sense Experience Resort 5*L, chef Giuseppe Parisi presenta il piatto "Scampo con Caviale e Mela". Gli scampi freschi sono preparati sottovuoto e riposati per 24 ore a 0°C. La crema di mele è realizzata con mele cotte al microonde e frullate. Il piatto è completato con 3 g di caviale, julienne di foglie di ostrica e punte di salicornia, offrendo un'esperienza culinaria toscana contemporanea.