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Chiara, Andrea e Stefano Soban
GLI CHEF
Chiara, Andrea e Stefano Soban
Federica Scolta
Ryan Clift
Jonny Lake
Angelica Giannuzzi
Joško Gravner
Fabio Abbattista
Cesare Battisti
Matteo Manzini
Alberto Faccani
Domingo Schingaro
Galileo Reposo
Fulvio Pierangelini
Accursio Craparo
David Kinch
Giampaolo Ottazzi
Enrique Dacosta
Björn Frantzén
Tatsuya Iwasaki
Rodrigo Oliveira
Andrés Torres
Alessandro Della Tommasina
Alessandro Borghese
Gian Pietro e Giorgio Damini
Luigi Scordamaglia
Luca Lacalamita
Jeremy Bearman
Giuseppe Carino
Franco Chialva
Cristiana Romito
Maria Josè San Román
Joxe Mari Aizega
Gianni Zaghetto
Francesco Arena
Daniela Cicioni
Alberto Piras
Hideko Kawa
Davide Canina
Diletta Zenna
Laura Fratton
Luca Fantin
Antonio Bachour
Richard Hart
Alex Stupak
Terry Giacomello
Recipes
Recipes
Brazil nuts tart with whiskey ice cream, curry and chocolate
LE RICETTE
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
Cuttlefish "Risotto"
by
Ivano Mestriner
Scallop, beetroot mousseline sauce, Menton lemon sauce and "Buddha's hand"
by
Mauro Colagreco
Maki made with smoked fario trout of the Val d'Aveto with fat duck liver, nori seaweed, bitter almond mousse and citrus and umebosci plum sauce
by
Filippo Chiappini Dattilo
Naturally leaved "type 1" homemade bread
by
Andrea Menichetti
Lamb's liver wrapped in cacio and egg
by
Peppino e Angela Tinari
Dive into the sea
by
Emanuele Scarello
Winter trout
by
Ana Roš
Celeriac cooked in salt crust
5-spice spaghettini soup
by
Jordi Vilà
Potato snack
by
Chiara Patracchini
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by
Josean Alija
Autumn risotto
by
Aurora Mazzucchelli
Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
by
Galileo Reposo
Clay baked crosne
by
Peeter Pihel
Montanara
by
Enzo Coccia
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
by
Andrea Aprea
Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by
Felice Sgarra
S. Egidio community bread
by
Pierluigi Roscioli
Midday in the middle of the vegetable garden
by
Corrado Assenza
Dhal and string hoppers
by
Stevie Parle
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L'Essenza Iodica di Domenico Candela: il racconto del piatto e la ricetta
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Author's articles list
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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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IG2020: on the road
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