PEOPLE

A RIGOROUS AND UNCOMPROMISING VISION THAT TRANSFORMS A TRADITIONAL YEASTED PRODUCT INTO A STRUCTURAL LANGUAGE, WHERE TECHNIQUE, FERMENTATION AND

GUIDED BY THE VISION OF CHEF, RESEARCHER AND ENTREPRENEUR NIKO ROMITO, THE NIKO ROMITO GROUP TODAY EMBODYS AN INTEGRATED MODEL WHERE

A SENSORY JOURNEY INTO THE UNIVERSE OF RICCARDO MONCO, THE CHEF WHO TRANSFORMED RIGOUR INTO POETRY AND EXCELLENCE INTO A LASTING EMOTION

THERE IS A BEFORE AND AFTER ALFRED HITCHCOCK IN THE HISTORY OF CINEMA. NOT BECAUSE HE INVENTED SUSPENSE — THAT

IN THE WIND-BEATEN VILLAGE OF FJÄLLBACKA, ON SWEDEN'S ROUGHEST WESTERN COAST, TOM SVENSSON LIVES IN THE RHYTHM

FROM THE CAREFUL CHOICE OF RAW MATERIALS TO THE SKILLS IN THE KITCHEN, EACH DISH IS A GESTURE OF LOVE THAT TELLS STORIES OF

MEETING LORETTA FANELLA MEANS ENTERING A WORLD WHERE PASTRY BECOMES ART, EMOTION AND RESEARCH. AFTER YEARS ALONGSIDE

AFTER HALF A CENTURY OF CAREER, THE MASTER OF PHOTOGRAPHY REVEALS HIS NEW ARTISTIC CHALLENGE: A NOVEL WRITTEN WITH CARLO

HE DOESN'T JUST CAPTURE THE SKY—HE LISTENS TO IT. GÖRAN STRAND READS THE RHYTHM OF THE STARS, THE BEAT OF THE AURORA,

Among the great masters of world gastronomy, Heinz Beck occupies a place of honor. His restaurant has earned three Michelin stars.