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VIÙMA
Sea - Time - Transformation
A collectible bilingual edition about the sea, memory, and contemporary
Greek gastronomy.
Michalis Marthas
There are cookbooks that simply present recipes. And there are books that carry
life within them.
VIÙMA is the personal gastronomic journey of Chef
Michalis Marthas.
A book born through memory, the sea, time, and the deep relationship
between humans and raw ingredients. A work that connects the island of Kalymnos with contemporary Greek gastronomy,
transforming personal experiences into knowledge, technique, and creation.
THURIES MAGAZINE: May - June 2026
No.1 Gastronomic Magazine in the world
Collaboration of Cucina.gr with the greatest gastronomy magazine in the world, the French
THURIES MAGAZINE.
The magazine THURIES MAGAZINE publishes, every 2 months, the most modern
developments in gastronomy worldwide.
Through this magazine you have the chance to be informed about the last trends on new dishes,
foods and sweets, about modern dishes set-up, wine etiquettes, interviews of big French Chef,
exhibitions and competitions that take place each year in Europe, and much more.
So Good (Issue #35)
Discover the New Pastry Magazine: So Good.
So Good is a biannual publication in English aimed at professionals of sweet and savory pastry,
the chocolate and ice cream industry, as well as the world of dessert in general.
So Good is an international magazine with pronounced exclusive nature.
Thanks to its international coverage, the most prominent master pastry chefs, mactres glaciers and
chocolatiers of the world are featured on the pages of each one of the magazine issues.
Journey to the heart of Gastronomy
Paris - France | 14 - 21 December 2025
Culinary Journey to the City of Light
A once-in-a-lifetime experience for 12 professional chefs,
cooks and F&B Managers, in the heart of French gastronomy!
Gastronomy Essentials invites you to a unique educational
and gastronomic journey in Paris - the birthplace of haute cuisine.
From Michelin-starred kitchens to the renowned ateliers of
Alain Ducasse, this program offers an exceptional opportunity for
professionals who wish to gain hands-on knowledge from
the world's highest culinary standards.
Eddie Shepherd: In-house restaurants are a trend
Interview at cucina.gr
British chef-owner of the alternative in-house restaurant Walled Gardens in Manchester, describes at Cucina.gr about his new project explaining the pros and cons of setting up a restaurant in your own private space.
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