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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.

 

 

 

Click here to read our reportage!

 

Sigep is one of the most important exhibitions about the artisan production of gelato, pastry, confectionery and bakery. Once again this year, Rimini Fiere, hosted the 36th edition, rich in events and special guests.

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

Click here to read our Reportage.

 

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.

Read our reportage!

 

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 MyChef.tv'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 MyChef.tv 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?

WHAT'S UP

Thursday, March 5, ski lovers can't miss the chance to participate at the event "Sugli sci a lume di candela" (candlelight ski)

From 6 to 8 March 2015, at the same time of Apimell and Seminat, the exhibition “Buon Vivere” will take place in Piacenza.

This year is the sixth edition of "Biosalute Trivenete", from 6 to 8 March 2015 in Santa Lucia di Piave.

 

Under the patronage of EXPO2015, from 7 to 9 March, Tipicità will take place in Fermo, a true immersion in taste.

The ninth edition of Olio Capitale, the fair which focuses on the best productions of extra virgin olive oil, will take place in Trieste from 7 to 10 March 2015.

 

In partnership with Pitti Immagine, returns "Taste", the event with a focus on taste excellences and food lifestyle.

 

From 7 to 9 March, There will be in Rome the event "Spirit of Scotland", in Salone delle Fontane, where all the fans of whisky will have the chance to meet with the producers of this distillate.

 


The twelfth edition of "Fa' la Cosa Giusta" (Do the Right thing) will take place from 13 to 15 March 2015 in Milan, at Fieramilanocity.

Litterally "At the table with the Fairy of the Dolomiti", it is the event about the authentic taste of the Dolomites that will take place in Moena from 15 to 20 March.

Created in 1950, this is a traditional wine festival that attracts people from all regions of Italy.

It is the Exhibition of Mechanization in Viticulture, and it will take place from 20 to 22 March in Faenza (Ravenna).

THE REPORTAGE

From 15 to 18 February in Erba (Como) took place the 18th edition of Ristorexpo, the exhibition dedicated to professional catering.

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