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.




Donnafugata Golf Club

Read our Reportage about the finals of Ristogolf 2015.


A very special endind for Ristogolf 2014, which mixes golf and haute cuisine, an event created by the Association Restaurateurs Hoteliers & co golf players. After the challenge on the green at Donnafugata Golf Resort&Spa, it was the time for a "delicious" gourmet party!

Donnafugata Golf Club

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A great ending for Ristogolf 2014. Three amazing days spent at Donnafugata Golf Resort&Spa, where once again we saw a perfect blend of golf and haute cuisine, which left all the participants absolutely satisfied.

Restaurant Da Vittorio

For the first time together, 18 of the best "Street Food Chefs" of Italy in the beautiful location of Residenza Cantalupa, with live music and cooking shows. The street food included Ascolan Olives by Temaki, Pa e Strinù, Arrosticini, everything paired with various quality drinks, from Champagne to craft beer.

Rapallo Golf Club

On the 9th of october took place the 5th stop of Ristogolf at the Tennis and Golf Club of Rapallo, in Liguria.

The great cuisine and the company made the day a success. Here you can read our reportage about the day.

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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.


Read the reportage of the event!


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?

Read our reportage!


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 25 to 28 of January the unmissable appointment for the hotellerie and catering sector with the 39th edition of Expo Riva Hotel of Riva del Garda.


Tasty appointment in Florence with the Artisan Chocolate Fair.

Wine tastings and show-cookings will be the soul of the event MILAN FOOD & WINE FESTIVAL, from 7 to 9 February.


In the spaces of MiCo in via Gattamelata in Milan will take place from 8 to 10 February, the eleventh edition of Identità Golose.


In Terni the usual appointment with Cioccolentino, event that takes place from 11 to 15 February and celebrates the union of love and chocolate, right in the city where there are the relics of St. Valentine, the patron saint of lovers.


Porto Antico of Genova is going to be the beautiful background for the appointment with the Fiera del Gusto Cibio, from the 13 to 15 of February.


The protagonist of this event is the extra virgin olive oil, that 13 to 15 February will be the star at Villa Bottini, in Lucca.


Dedicated to professionals in the catering business, RistorExpo will be back from 15 to 18 February 2015 at Lariofiere (Erba).


It takes place from 19 to 24 February, during the Milan Fashion Week, and will give the opportunity to enjoy new appetizers made with Lombard and Italian products.

Palafiori Sanremo, in conjunction with the Festival of Sanremo, will host on 20 and 21 February the selections for Bocuse d'Or 2015.


From 22 to 25 February 2015, at the Fair Complex of Carrara, there will be the 35th edition of Tirreno CT, a format that collects all the trends regarding hospitality, catering and tourism.



On Thursday January 15 in Rome, at Romeo Chef & Baker, was presented "I Cento - Roma 2015", the gastronomic guide edited by Cavallito & Lamacchia and Iaccarino and published by EDT.


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