Emergente Centro 2014

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"Emergente Centro 2014" is a contest among young chefs and pizza chefs from Center Italy, where emerging chefs and pizza chefs from central Italy competed.

An event inside another event, "BirròForum", dedicated to craft beer and high quality street food.


This competition rewards the best chef under 30 and the best young pizza chef, from Tuscany, Lazio, Marche, Umbria and Abruzzo.




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"Emergente Sud 2014" is a contest between young chefs and pizza chefs from Southern Italy.


The location of this event is the Rowing Club of Naples and shows excellent quality about products and producers of Italy.

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Fast rithms, well-known personalities, great chefs, unusual preparations, new interesting messages: first of all the theme, a "tasty intelligence" (Gustosa Intelligenza, in Italian), but also Noi di Sala association's intervention on the stage, or the "natural identities" together with the identities of pasta, bread and pizza.


A chef's creativity corresponds to the research of ingredients and excellent raw materials, of producers and traditions that have to be known and celebrated. This is what the chef Enrico Crippa - three Michelin stars - says. Inside his restaurant Piazza Duomo (in Alba), the inspiration comes to him from the Langhe territory.


His passion for cooking comes from the desire to realize new ideas and projects every day.


In Milan there's a reference point for the chocolate and bakery world: it's "L'Antica Arte del Dolce", Maitre Chocolatier Ernst Knam's creative laboratory. In this interview for's "Firme d'Autore" the chocolate artist tells us about the beginning of his career, the passion and the discipline, the commitment and the desire to compare himself with the masters of this world.


"Without art you can't make tradition, and without tradition you can't make art". Take Ernst Knam's word for it.


Antonio Guida, chef of the restaurant Il Pellicano (Porto Ercole, Grosseto), two Michelin Stars, is passionate about cooking since childhood. A passion that today he translates into gourmet dishes, always starting from the tradition and from the essential quality of the raw materials.


The chef's ability is important of course, as much as the essential contribution of an expert and close-knit team.


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This was the adventure of at the Emergente Nord 2014: Pavia, and more precisely Riccagioia's Research, Formation and Wine Services Centre, have gifted us with meetings, flavors, excitement... and also the emotion of some of the winners of the contest!
And since an image is often worth a thousand words, what's better than our video to describe this great experience?

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Cameras ready, direction Alta Badia. A snowmobile guides us to the discover of the event Gourmet SkiSafari and of six gourmet dishes created by the same number of great chefs: Norbert Niederkofler, Cristina Bowerman, Arturo Spicocchi, Ana Ros, Nino Di Costanzo, Matteo Metullio.
A sunny Sunday between ski slopes and gourmet foods. What's better?

From a child's voice to a woman's reflections, through the topic of the respect.


Respect that ferments during the time, related to the memory of her own identity, to others' experience that we have to assimilate, and respect for the natural products, that should never be distorted.


Romeo Chef&Baker (Via Silla 26a, Rome) is not a place that can be described using the traditional labels. It is not only a restaurant, not only a gastronomy, not only a bakery. It is certainly a new benchmark in the restaurant world of the Italian capital city.

Romeo has several souls, at least as many as the people that have developed its concept: chef Cristina Bowerman (already Michelin starred at Glass Hostaria in Rome), Fabio Spada (who takes care of the dining room and wines), the brothers Alessandro and Pierluigi Roscioli (choosing the quality products that are on the table and responsible for the baked products).



Londra Palace Hotel, in Venice, dedicates particular attentions to its guests, in order to offer a concept of reception that makes the stay a really pleasant experience.


Video realized for the 2012 edition of the contest "Acqua di chef".

Tano Simonato, chef of the restaurant "Tano passami l'olio" (one Michelin star) in Milano, elaborated a dish starting from the water as symbol of purity and transparency.

The chef uses Scottish water and whisky to create a transparent raviolo with scallops' tartare, coral's mousse and tomato.




From the 2nd to the 6th of October 2014 in Bardolino will take place the 85th Festa dell'Uva e del Vino Bardolino.


From the 3rd to the 5th of October Lazise will host the 35th National fair "The Honey's days".


In Cesena from the 3rd to the 5th of October will take place the International Festival of Street Food, now in its 8th edition.


From the 3rd to the 6th of October 2014 there will be the Exhibition - Market of the typical foods of Pavia.


From 4th to 5th October Santa Maddalena in Val di Fuse will host the Festival of Speck from South Tyrol.


On Saturday 4 and Sunday 5, from 10 am to 20 pm, will take place the third edition of the national Festival of children cooking: "Chefs for a day".


From 5th to 8th October 2014, in San Sebastian will take place Gastronomika, one of the most important event dedicated to haute cuisine.


The fifth and final stage of Ristogolf 2014 will be on 9th October, at the Golf Club Rapallo (Genova).



The 5th edition of Identità Golose New York will take place from 9 to 12 October.

In Bologna, from 9th to 12th October will be celebrated the traditional food of the city, "mortadella", with MortadellaBò.


Two important nights for event Chef Stellati a Castello 2014: the first, on Friday 10 October in the Castle of Rivalta and the second on Friday 7 of November at Antica Corte Pallavicina in Polesine Parmense.


To celebrate its fortieth anniversary, the two Michelin Stars restaurant "Piccolo Lago" organised two days with Italian and international chefs.


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number 1947 6th April 2012
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