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Recipes

Recipes

Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries

LE RICETTE

Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by Björn Frantzén Citrus fruit & shellfish
by Sergio Dondoli Pike cube in inverted toast
by Emmanuel Renaut El Coq mixed salad
by Lorenzo Cogo Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe
by Luigi Taglienti Cold fusion
by Giuseppe Rambaldi Crunchy Black Rice with Green vegetables and Brazil nut milk
by Alex Atala Chocolate choux puffs
by Corrado Assenza

Fried Montella ricotta with courgette purée, tomato water, Cetara anchovy sauce and Venticano prosciutto
by Antonio Pisaniello Thai herb stewed croquettes with chili pepper
by William Ledeuil Fish with onion and black olives
by Jordi Vilà Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by Andrea Berton Sea Bass and D’O Tapioca Caviar
by Davide Oldani The beetroot
by Lorenzo Cogo Cod fish with rice Plantain gnocchi

Whelks, gialet beans and baby spinach
by Antonia Klugmann Salmon spinosini
by Moreno Cedroni Essence
by Niko Romito Egg and cauliflower
by Antonia Klugmann Vinegar and Honey Sorbet
by Joško Sirk Venison saddle marinated in rosemary honey and its liqueur
by Emanuele Scarello Breadsticks on a sheet of salt
by Tomaž Kavcic "Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by Tatsuya Iwasaki
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Tutto il bello del selvatico e la gran cucina de La Subida: caccia grossa al sapore

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Latest articles published

26-10-2023

Bob Noto and Torino Buonissima

Champagne Magnum Opus by Richard Juhlin is published in English by Rizzoli Internationl and is available in the bookshops and from the online store (visit the website); 350 pages, recommended price $85.00

15-05-2023

Richard Juhlin and his new book Champagne Magnum Opus, the real Champagne Bible

The new book Le Stelle Michelin in Italia -Enciclopedia dei ristoranti stellati italiani dal 1959 al 2021, freshly published by Maretti Editore and, to the right, its author-publisher Manfredi Nicolò Maretti. Photos by Lido Vannucchi

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

Riccardo Camanini and his Cacio e pepe in vescica (bladder)

18-12-2020

When does a dish matter?

Ferran Adrià and Giuseppe Lavazza at the presentation of Coffee Sapiens, a few days ago in Milan

13-12-2018

Coffee Sapiens: Adrià and Lavazza, exploring the frontiers of coffee

Mauro Colagreco and Massimo Bottura

05-12-2018

Bottura: my praise to Mauro Colagreco, the poet of a land of frontier

The two covers of Fool magazine #7, published in a double version: the cover with Bo Songvisava of Bo.lan in Bangkok and the one with Aaron Turner of Igni, Australia. Published in Sweden, written in English, you can order it online for 23.59 euros (limited edition, 3,000 copies)

08-09-2018

Fool #7: Food=Politics

Copies of issue number two of Caffè Italia, available online from caffeitalia.se, for 33 euros. Swedish photo-reporter Johanna Ekmark, who’s lived in Italy for over 30 years now, curates the project

16-04-2018

Caffè Italia, poetry on paper

Fabrizio Fiorani, born in Rome in 1986, is the pastry-chef at restaurant Luca Fantin in the Bulgari Ginza Tower in Tokyo, Japan. He’s the author of a book titled "Tra l'onirico e il reale" [Between oneiric and real], Chiriotti Editore, 60 recipes, 74 euros if you buy it online

17-02-2018

Fabrizio Fiorani, between oneiric and real

17-01-2018

Altri grani altri pani, the bread bible

Bread is gold. This was also the lesson during Identità Milano 2015, when Massimo Bottura recovered old bread in a gold bin to give importance to food waste

22-12-2017

At Refettorio Bread is gold

A souvenir photo with Bruna and her five children in Bergamo at the presentation of the book published by Mondadori and dedicated to one of the greatest families in the global restaurant scene: Da Vittorio, storie e ricette della famiglia Cerea. Left to right: Bobo, Chicco, Francesco, Rossella, Barbara and their mother. Where’s Chicco? He’s there, but you can’t see him, hidden behind Francesco. If you look hard, his right shoulder shows on top of Francesco’s and Bobo’s hands. Photo by Paolo Marchi

11-12-2017

On being Cerea these days

"Food & Beer", a book published in English by Phaidon (33.96 euros from Amazon) and signed by Jeppe Jarnit-Bjergsø and Daniel Burns, respectively Danish and Canadian chefs, managers at Tørst and Luksus, a beer bar with restaurant with a Michelin star at Greenpoint, Brooklyn, New York. The book is an organic analysis of food and beer pairing, in 75 recipes

17-01-2017

Food & Beer, the heritage of Daniel Burns

A detail of the cover of "The Ten (Food) Commandments" by Jay Rayner, restaurant critic and food-writer from London, a sarcastic journey through the obsessions of food modernity. The book (160 pages) was originally published by Penguin. The Italian edition was published by EDT. You can buy it online at a discount (11.48 euros instead of 13.50)

02-12-2016

The Ten (Food) Commandments

As many as 24 prizes in this edition of the L’Espresso guide of Italian restaurants. The first goes to the Pranzo dell’Anno [lunch of the year] at Osteria Francescana in Modena. Massimo Bottura was not in Florence because he’s in America. On the stage at Stazione Leopolda went three pillars of Francescana, in the photo the three of them are to the right of the curator Enzo Vizzari: Davide Di Fabio (beard and glasses), Giuseppe Palmieri (holding the prize) and Enrico Vignoli, who manages Bottura’s diary, a honour and a big responsibility too (photo by Camilla Rocca)

23-10-2016

Only one at the top? No more

13-10-2016

Fantin, intercontinental acrobatics

Some of the people who participated yesterday in the presentation of "D'O Eat better. Ricette per lo sport" (Mondadori-Gazzetta dello Sport, 190 pages, 13.90 euros if you buy it online) by Davide Oldani (fourth from the left). Left to right, coach Fabio Capello from Friuli, Francesca Brambilla (co-author of the photos in the book), Don Gino Rigoldi, Serena Serrani (the other co-author of the photos) ex canoeist and multiple Olympics medalist Antonio Rossi

14-09-2016

Oldani, sport and good cooking

Meat lasagne in the style of the Marche, one of the 38 recipes in the book "Nutrirsi con gusto", by authors Mauro Uliassi and Paolo Piaggesi, publisher Fondazione Serena Onlus for Centro Clinico Nemo in Milan (for enquiries and purchases +39.02.91433773 and camilla.pietrantonio@centrocliniconemo.it). The preparations were designed for those who suffer from dysphagia and find it hard to swallow food and liquids

12-07-2016

38 madeleine biscuits against dysphagia

The first issue of Caffè Italia, subtitled "Celebrating the soul, flavour & backbone of Italy", a series conceived by Swedish photo-reporter Johanna Ekmark, who’s been living in our country for over 30 years. The project is focused on the stories of great Italian craftsmanship (not just food) escaping any possible stereotype. You can buy it online from caffeitalia.se, for 33 euros

15-06-2016

Caffè Italia: craftsmanship and beauty

In this article Stefania Viti, an expert on Japan and Japanese cuisine, tells us all the secrets to recognise the best sushi and eat it in the best way

24-11-2015

The basics of an excellent sushi

The cover of El Somni. Book and dvd can be bought from Amazon for only 22.90 US Dollars

04-03-2015

El Somni, the book

Nicola Dinato is the patron-chef at Feva, in Castelfranco Veneto. He travelled for six years working in the most important European kitchens

22-11-2014

Dinato tells the story of his life as a chef

The cover of the eighth edition of Guida di Identità Golose, a compass guiding the readers to signature restaurants in Italy and around the world with awards given to the young stars (published by Mondadori, 19,90 euros). The editorial project will be illustrated tonight at Eataly Smeraldo, starting from 5 pm, during an event open to the public. Starting from 7 pm, 8 chefs will cook in various kitchen stations while at restaurant Alice Viviana Varese and Luca Fantin will orchestrate a 4-hands dinner

10-11-2014

The Eighth edition in numbers

The life-size reproduction of the Michelin Guide. It was dominating the entrance of hotel Principe di Savoia in Milan last Tuesday November 4th, on the day of the presentation of the 2015 Italian edition

06-11-2014

All the numbers of the 2015 Red Guide

Massimo Bottura, chef and patron at Osteria Francescana in Modena during the presentation of Vieni in Italia con me on the stage of Eataly Smeraldo in Milan last October 28th

31-10-2014

Come discover Italy with me

"The Carnivore's Manifesto" by Patrick Martins (with the aid of journalist Mike Edison) was published last May in the United States, by publisher Little Brown. The author is not only the founder of Slow Food Usa, but also of Heritage Foods Usa, a company focused on the distribution of meat from sustainable breeders that pay attention to biodiversity, and of the web-radio channel Heritage Radio Network, producing programmes on all that regards food culture

28-10-2014

The Carnivore’s Manifesto

A fun shot of Enrico Crippa during the award ceremony for the World's 50 Best Restaurants on Monday April 29th 2013 in London. Under the shirt, the chef from Piazza Duomo in Alba, was wearing a t-shirt made explicitly thinking of 100% Alba, the book he would later dedicate to the city that adopted him

30-08-2014

100% Alba, living a success

Black and white cover and glossy heading. This is how the Italian edition of Four debuts. For the editorial market in our country, the choice was to focus on only one protagonist per issue. And to start with the most notorious of them all, namely Carlo Cracco, to whom the second issue of the magazine should also be dedicated

30-06-2014

Totally Cracco

Andrea and Luca Garelli, twin brothers and waiters at Osteria Francescana in Modena, portrayed by Swedish photographer Per-Anders Jörgensen, author of the reportage-book "Eating with the chefs", published by Phaidon. Using Jörgensen’s words "this is a tribute to all the people who work 18 hours per day in order to satisfy us clients with innovative dishes"

23-05-2014

The family meal

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