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Chefs
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Jason Atherton
GLI CHEF
Jason Atherton
Giuseppe Oliva
Gennaro Nasti
Gastón Acurio
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Corrado Scaglione
Pietro Zito
Andrea Paternoster
Stefano Ciotti
Simone Cozzi
Sunny Menon
Hervé Fleury
Joxe Mari Aizega
Enrico Panero
Ilario Vinciguerra
Giuseppe Carino
Jun Lee
Luciano Alberti
Matteo Casone
Luca Abbadir
Marta Scalabrini
Juan Marì e Elena Arzak
Vito Mollica
Giancarlo Timballo
Franco e Raffaella Cazzamali
Davide Scabin
Tim Raue
Stevie Parle
Roberto e Fiorella Ghisolfi
Alfredo Russo
Michelangelo Mammoliti
Giuseppe Zen
Friedrich Schmuck
Gert De Mangeleer
Felice Sgarra
Daniel Facen
Maicol Izzo
Giampaolo Ottazzi
Paco Morales
Denis Martin
Christian Milone
Eric Pras
Jordi Vilà
Attias Tarlao
Bryce Shuman
Recipes
Recipes
Potato Dumplings with Squab in Guazzetto
LE RICETTE
Potato Dumplings with Squab in Guazzetto
by
Lidia e Joe Bastianich
Fish With Açaí
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Glass of green apple water
by
Alain Chartier
Veal fillet “Raviolo” with bone marrow
by
Emanuele Scarello
Head mackerel and ALL BEER AHEAD
by
Luigi Taglienti
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by
Andoni Luis Aduriz
2008 white truffle perfume
by
Davide Oldani
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by
Andrea Mattei
Cream of celery, black truffle and cheese fondue
by
Pascal Barbot
Porcini, cuttlefish & sea urchin
by
Sergio Dondoli
Macarons glacés
by
Alain Chartier
Avocado with tomato powder and olive oil
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil
by
Peter Brunel
Rice cremino
by
Enrico Bartolini
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
Crunchy Black Rice with Green vegetables and Brazil nut milk
by
Alex Atala
Crescentina bread for people affected by coeliac disease
by
Massimo Bottura
Bygdoy at 3
by
Paolo Lopriore
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Yellow pumpkin risotto stirred with butter made using its seeds
by
Simone Salvini
Pasta and peas
by
Francesco Sposito
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Latest articles published
26-10-2023
Bob Noto and Torino Buonissima
15-05-2023
Richard Juhlin and his new book Champagne Magnum Opus, the real Champagne Bible
12-04-2022
"Le Stelle Michelin in Italia", here's the book that says it all (with a preface from Paolo Marchi)
03-02-2021
There's a new France that loves Italy
18-12-2020
When does a dish matter?
13-12-2018
Coffee Sapiens: Adrià and Lavazza, exploring the frontiers of coffee
05-12-2018
Bottura: my praise to Mauro Colagreco, the poet of a land of frontier
08-09-2018
Fool #7: Food=Politics
16-04-2018
Caffè Italia, poetry on paper
17-02-2018
Fabrizio Fiorani, between oneiric and real
17-01-2018
Altri grani altri pani, the bread bible
22-12-2017
At Refettorio Bread is gold
11-12-2017
On being Cerea these days
17-01-2017
Food & Beer, the heritage of Daniel Burns
02-12-2016
The Ten (Food) Commandments
23-10-2016
Only one at the top? No more
13-10-2016
Fantin, intercontinental acrobatics
14-09-2016
Oldani, sport and good cooking
12-07-2016
38 madeleine biscuits against dysphagia
15-06-2016
Caffè Italia: craftsmanship and beauty
24-11-2015
The basics of an excellent sushi
04-03-2015
El Somni, the book
22-11-2014
Dinato tells the story of his life as a chef
10-11-2014
The Eighth edition in numbers
06-11-2014
All the numbers of the 2015 Red Guide
31-10-2014
Come discover Italy with me
28-10-2014
The Carnivore’s Manifesto
30-08-2014
100% Alba, living a success
30-06-2014
Totally Cracco
23-05-2014
The family meal
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