stanno contribuendo a ridisegnare il panorama dell’alta cucina milanese

The magazine aimed at the professional and true enthusiast with stories

We then move on to the vision of the “Maestro" Angelo Musa

The book covers the history

Alcuni dei professionisti italiani presenti in questo volume: Simone Caporale (Sips Drinkery House)

ItaliaSquisita #51 lang-it stanno contribuendo a ridisegnare ilA 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