journal

Sustainability in the kitchen is not just a trend, but a necessity to safeguard the planet and people's health. Cultivating your own vegetable garden, choosing seasonal and zero kilometer products, reducing waste and emissions are some of the practices that...

Ciro Scamardella moved from the kitchens of Martin Berasategui, in the three-star Lasarte restaurant, ​​to those of Anthony Genovese's Il Pagliaccio. From the collaboration with Roy Caceres from Metamorfosi, to Pipero, a Michelin star in Rome , where he has...

Two of the most important fairs dedicated to two Made in Italy excellences: food and tourism. Both are aimed at an audience made up of both passionate consumers and industry professionals. But, the connections between the two areas are increasingly...

Sigep 2024, the international pastry exhibition, closed its doors with a positive result: visitors from over 160 countries, 1200 exhibiting brands from 35 nations, over 500 buyers from 84 nations for 5,200 business meetings, three international competitions with as many...

Chef Davide Caranchini, one of the brightest stars of Italian cuisine, has arrived in the kitchens of the Congusto Institute. His Materia restaurant, located in Cernobbio on Lake Como, won its first Michelin star a few years ago and has earned...

The time has finally come: our new website is online! We thought of it as the ideal place to discover the training offer of our cooking school , in a simple and intuitive way. More beautiful, functional and innovative, the...

Director Roberto Carcangiu launches a reflection, which is also a suggestion and a wish for the young talents of Italian catering. For current students, for those who are deciding whether to become a chef or a pastry chef and for...