Hungry Italian in Town

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Hungry Italian in Town

I'm hungry. I'm Italian. I'm in town. Business and leisure traveller in an ongoing quest for beauty in food and cocktails. Follow me!

08/09/2026

Mi compa “Chava”
🌍 Mexico City, Mexico
🍽 aguachile negro
🕰 November 2025
identitagolose michelinguide gastronomy

06/14/2026

CONFINE PIZZA E CANTINA Mario Ventura
🌍 Milano, Italy
🧑‍🍳 Francesco Capece | Pizzaiolo di Confine
🍽 semplice non vuol dire facile | fried and baked pizza • Napoli antico pomodoro • buffalo mozzarella • parmigiano reggiano | Pizzaiolo di confine (6 courses menu)
🕰 September 2025

At a certain level, the quality of the pizza is almost assumed.
What makes a place interesting is everything that happens around it.
At Confine, the pizza remains the protagonist, but it doesn’t have to carry the whole story by itself. The pace is different from that of a traditional pizzeria. Before you realize it, dinner has become an evening.
The pizza supports that rhythm beautifully. The crust rises high but never feels theatrical. The toppings are ambitious without becoming distracting. Even the combinations that look most contemporary remain anchored to a simple idea: making you reach instinctively for the next bite.
That’s what stayed with me. Not a particular ingredient, nor a technical detail, but the feeling that every element—from the menu to the service, from the wine list to the pizza itself—had been measured against a single question: does this make the experience better?
michelinguide gastronomy finedining

05/12/2026

🌍 Lenna (BG), Italy
🧑‍🍳
🍷
🍽 la me aca | carnaroli rice • milk • dock sauce • demi-glace • fir powder • cocoa nibs (Ma le Orobie di più - 8 courses menu)
🕰 August 2025

The leap from storytelling to substance can sometimes feel like a step into the void.
Not in this case.
The kitchen at the Ferdy Wild agriturismo is the gastronomic extension of the Quarteroni family’s interpretation of the mountains. Their vision is expressed through the use of local wood and stone in the furnishings (we’re in the province of Bergamo, in the Orobie Alps), native cattle and sheep breeds (including the brown ox), raw milk and cheeses, and plants and herbs that, when needed, are also used in cosmetic products.
Chef Alessio Manzoni’s value lies in his ability to present a cuisine that is distinctly his own, while at the same time becoming a spokesperson for a philosophy that is not his family’s.
That’s no small feat.
This is alpine cuisine (not to be confused with generic mountain cuisine).
It’s indulgent and satisfying, rich and straightforward. Saltiness and fattiness take center stage, with generous use of butter, sauces, and subtle smokiness.
Bitterness and acidity—often typical of mountain fare—are less present here.
Service is attentive yet unobtrusive.
A special mention goes to the sommelier Vlad Popescu for his expertise, kindness, and humility, always ready to spark curiosity in the diners.

04/18/2026

🌍 Lenna (BG), Italy
🧑‍🍳
🍷
🍽 etik beef filet • cochlearia • broth reduction (Ma le Orobie di più - 8 courses menu)
🕰 August 2025

The leap from storytelling to substance can sometimes feel like a step into the void.
Not in this case.
The kitchen at the Ferdy Wild agriturismo is the gastronomic extension of the Quarteroni family’s interpretation of the mountains. Their vision is expressed through the use of local wood and stone in the furnishings (we’re in the province of Bergamo, in the Orobie Alps), native cattle and sheep breeds (including the brown ox), raw milk and cheeses, and plants and herbs that, when needed, are also used in cosmetic products.
Chef Alessio Manzoni’s value lies in his ability to present a cuisine that is distinctly his own, while at the same time becoming a spokesperson for a philosophy that is not his family’s.
That’s no small feat.
This is alpine cuisine (not to be confused with generic mountain cuisine).
It’s indulgent and satisfying, rich and straightforward. Saltiness and fattiness take center stage, with generous use of butter, sauces, and subtle smokiness.
Bitterness and acidity—often typical of mountain fare—are less present here.
Service is attentive yet unobtrusive.
A special mention goes to the sommelier Vlad Popescu for his expertise, kindness, and humility, always ready to spark curiosity in the diners.
lenna finedining identitagolose michelinguide gastronomy finedining foodphotography eater igers

Address

1001 N. Wi******er Ave.
Chicago, IL
60622

Website

http://www.hungryitalianintown.com/

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