Two chefs, two visions, one territory to exalt. In the article published in Vie del Gusto, Micaela Scapin recounts the talent and commitment of Alessio Longhini and Alessandro Dal Degan, two protagonists of the gastronomic scene on the Asiago Plateau.

With starred experiences behind them, both have chosen to devote themselves to enhancing local cuisine, reinterpreting it with technique and creativity. Longhini, chef of the La Stube Gourmet restaurant, fuses tradition and innovation, working with excellent raw materials to offer authentic gastronomic experiences. Dal Degan, on the other hand, carries out constant research into the territory, creating dishes that tell the story and soul of the Plateau.

A journey through flavours, culture and passion that pays homage to one of the most fascinating lands in the Veneto region.

In the heart of Friuli Venezia Giulia, between tradition and innovation, chef Emanuele Scarello passionately guides the Agli Amici di Godia restaurant, two Michelin stars and a family history spanning more than a century. In this interview for Gusto Sano, Micaela Scapin recounts the identity of a place that is more than a restaurant: it is home, hospitality, memory and dedication.

Scarello shares his vision of cuisine as an act of love for the guest, the centrality of the link with the territory and the constant search for excellence in local products. A journey through authentic flavours, gastronomic philosophy and a tradition that continues to evolve, carrying forward the value of hospitality with an eye to the future.

Chef Michelangelo Mammoliti, at the helm of the La Madernassa restaurant in Guarene, transforms every dish into a journey between memory and emotion. In this interview for Gusto Sano, Micaela Scapin recounts the deep bond between the chef and the Langhe and Roero territory, a marriage of excellence, research and respect for nature.

With a past marked by experience in the greatest French and Italian restaurants, Mammoliti has chosen to return to Piedmont to express his idea of cuisine, based on authentic ingredients and evocative suggestions. A tale that combines tradition and innovation, where every flavour becomes a memory capable of stirring emotions.

An itinerary under the banner of sustainability, where every choice - from means of transport to hospitality - is designed to reduce environmental impact without sacrificing comfort. In this article for Gusto Sano, Micaela Scapin recounts a journey through the beauty of Trentino Alto Adige, exploring places that symbolise culture and well-being, such as the Bio Vitalhotel Theiner's Garten and the Messner Mountain Museum.

From relaxing in an entirely eco-sustainable accommodation to discovering the local gastronomy and driving responsibly in an electric car, this journey represents a new way of exploring the territory with awareness and respect for the environment. A story that invites us to rethink our approach to mobility and tourism, for a more sustainable future.