Italian Chef

Italian Chef posts collect short profiles of cooks who shaped Italian restaurant cooking. Articles look at Gualtiero Marchesi who first earned three Michelin stars in Italy, Massimo Bottura at Osteria Francescana in Modena, Niko Romito at Castel di Sangro, Carlo Cracco in Milan, Davide Scabin at Combal Zero, and the regional masters like Gennaro Esposito on the Amalfi Coast. There are also notes on the long apprenticeship route through brigade kitchens, the role of the Mamma cook in shaping a chef’s first vocabulary, and the difference between a stellato and a popular trattoria approach.