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Livia, Alfonso e Mario Iaccarino
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Gino Sorbillo
Fabio Baldassarre
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Matteo Garnero e Enrico Ponza
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Recipes
Recipes
Sweet and acid pomegranate with chirimoya ice-cream
LE RICETTE
Sweet and acid pomegranate with chirimoya ice-cream
by
Maria Josè San Román
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Lime marinated scallops "Ceviche"
Candied raw artichokes lacquered with rosemary
by
Josean Alija
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by
Claudio Sadler
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Hill landscapes, Italy
by
Corrado Assenza
Dhal and string hoppers
by
Stevie Parle
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
Baked onion with spaghettoni and anchovy sauce
by
Davide Scabin
Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
by
Claudio Sadler
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Fish with onion and black olives
by
Jordi Vilà
Cod and hare
by
Moreno Cedroni
Bread with ricotta
by
Andrea Menichetti
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Carbonara sauce, bacon, black pepper and spooned pasta
by
Davide Oldani
Risotto with Annurca apples and powdered Pantelleria capers
by
Ilario Vinciguerra
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by
Roberto Carcangiu
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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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