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Luigi Taglienti at Fuorisalone 2014, 'Live From Milan'
Le Strade della Mozzarella: 8 Incredible Dishes From Day One
Read about our delicious finds during Day 1 of Le Strade Della Mozzarella, a haute cuisine congress dedicated to mozzarella taking place in Paestrum, Italy.
Luigi Taglienti's Pasta Salad is 'Live From Milan' | Video
Luigi Taglienti was the third chef to take the stage at S.Pellegrino Live From Milan. He wowed the audience with this unique take on the classic pasta salad.
Pasta Salad: Cold Spaghetti With Carrot and Grapefruit Juice
An exclusive pasta salad recipe by the Italian chef Luigi Taglienti: cold spaghetti with carrot and grapefruit juice, a past dish made at Fuorisalone 2014.
The Art of Fine Food is "Live from Milan"
A unique food experience starts today during Milano Design Week: S.Pellegrino will bring on stage seven of the best Italian chefs to cook live an iconic dish.
'Live From Milan': 7 Chefs on Stage at Fuorisalone With S.Pellegrino
Meet the seven Italian chefs who will participate in S.Pellegrino's 'Live from Milan', a special event for foodies to be held during Milan's Design Week.
East Meets West: An Exclusive Italian-Thai Dinner | Gallery
A six-handed menu prepared by chef Luigi Taglienti together with Thai chefs Bo Songvisava and Dylan Jones, served at Trussardi alla Scala restaurant in Milan.
East Meets West at Café Trussardi in Milan
Chef Luigi Taglienti and Chef Chumpol Jangprai met for an exclusive event at Café Trussardi in Milan where they cooked together a very special menu.
North meets South: A 4-handed menu in Rome
Francesco Apreda and Luigi Taglienti prepared a menu between tradition and innovation, an encounter between North and South
Chef Luigi Taglienti, A Challenging Passion
An interview with the 33 year-old chef called upon by the Trussardi family to substitute Andrea Berton in one of Italy’s most prestigious and high-level kitchen
Fresh Italian Pasta With Buffalo Ricotta, Tomato And Spinach Oil
An exclusive Italian recipe for a traditional dish: fresh pasta with buffalo ricotta filling, with a fine dining twist given by chef Luigi Taglienti