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 11th October to 16th November will take place the 84th International Fair of White Truffle of Alba. You will be able to smell, touch, taste the best truffle from the territory, controlled and selected.


The culinary tradition from Val Di Non will be the protagonist, like every year, with the participation of nine typical restaurants of the territory.


A real fair for chocolate will take place in Perugia, the most important city for chocolate production in Italy. Eurochocolate 2014, from 17th to 26th October will host exhibitors from all over the world who will take their products in a very unique place.


From the 23th to the 27th of October, in Torino, will take place the 2014 edition of the "Salone Internazionale del Gusto" with 538 exhibitors.


The wonderful city of Volterra will host also this year the event dedicated to food and wine and in particular to white truffle.

Mondovì, near Cuneo, will host Peccati di Gola & La Fiera Regionale del Tartufo, from 31 October to 2 November 2014.

From the 31st of October to the 2nd of November 2014 Cesenatico will host the gastronomic event "Il Pesce fa festa".


From the 1st to the 4th of November at Vicenza will take place Cosmofood, event dedicated to excellence in food, beverage and technology.


From 7th to 10th November 2014 in Cremona there will be the XI exhibition of food and wine handmade excellences and professional equipments: il BonTà.


From 8th to 10th November 2014 Merano will host Merano Wine Festival. At the event will partecipate 500 between national and international wineries and more than 100 Italian firms of haute cousine.


From 12nd to 16th November 2014 in Bologna there will be the 10th edition of Cioccoshow.



There was a time when travelling was "slow", made of slow means of transportation, slow if compared with today's speed... And "slow" were also the thoughts with which the travellers, starting from the magnificent experiences of the european "Grand Tour" of XVII century, came near to landscapes, architectonical beauties, different tastes and cultures".


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