The Monegasque
Antonio Salvatore

Editor of Gastronomy
A Michelin-starred chef, Antonio Salvatore is the Editor of Gastronomy for The Monegasque™, covering culinary art and food trends. Originally from Basilicata, Italy, he honed his craft in Spain, England, and Russia before establishing himself in Monaco. He serves refined contemporary Italian cuisine at Rampoldi’s exclusive five-table setting, utilizing premium ingredients from Menton, San Remo, and Southern Italy. His signature dishes include bottoni di vitello tonnato, cabri dodici ore, and texture di cioccolato, while at the brasserie, he reimagines classic dishes with a modern twist.
FROM FOIE GRAS TO FILM

CINEMA & THEATRE

From Foie Gras To Film

RECENTLY I’ve been going à la carte! I spent seven months participating in the making of a short film, which we have just completed. I’m so excited about it. For over 20 years, I’ve d...

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THE MOOD IS FOOD

GASTRONOMY

The Mood Is Food

SUMMER IN MONACO isn’t just a season - it’s a state of mind. The moment the Grand Prix cars roll out, Monaco shifts gears. That’s when summer really begins for me. This year, it all f...

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Cars and Caviar

GASTRONOMY

Cars And Caviar

I AM A VERY FRIENDLY GUY. I love everyone. But in my profession, it’s tough to build real friendships. I’m always working, flying between my two restaurants in Monaco and New York, an...

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MY CULINARY JOURNEY

GASTRONOMY

My Culinary Journey

I CAN'T REMEBER A TIME when I didn’t cook. It’s been a part of me since I was a small boy growing up in Basilicata, in southern Italy. As kids, we were always expected to help in the...

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MOOD OVER FOOD

GASTRONOMY

Mood Over Food

MONACO HAS BEEN MY HOME now for nine years, and I love the challenge of living here and the fire this gives you to push yourself harder. Everyone needs to move forward, find new ideas, and adapt to ne...

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