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Roberto Carcangiu
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Roberto Carcangiu
Paolo Donei
Jordi Herrera
Angelo Corvitto
Errico Recanati
Fabio Baldassarre
Michele Biagiola
Nicola Olivieri
Felice Sgarra
Rocco Princi
Dominique Persoone
Dario Nuti
Alessandro Dal Degan
Jeremy Chan
Magnus Ek
Mauro Petrini
Enrico Crippa
Cristian e Tomas Torsiello
Alberto Bettini
Renato Bosco
Andrea Antonini
David Toutain
Alessandro Borghese
Lucia Sapia
Sanjay Dwivedi
Alain Ducasse
Enrique Olvera
Ezra Kedem
Giuseppe e Simone Vesi
Gaggan Anand
Giuseppe Li Rosi
Michael Anthony
Eugenio Boer
Solaika Marrocco
Salvatore e Francesco Salvo
Patrick Pistolesi
Donato Ascani
François Daubinet
Enrico Buonocore
Agostino Perrone and Giorgio Bargiani
Maria Solivellas
Michele Rotondo
Ezio Indiani
Natalino Ambra
Marc Vetri
Recipes
Recipes
Bread, salted butter & raspberry
LE RICETTE
Bread, salted butter & raspberry
by
Paolo Lopriore
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Bergamot, vanilla, honey
by
Luca Lacalamita
Risotto with red turnips, crunchy jerusalem artichoke and watercress
by
Cesare Battisti
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Essence
by
Niko Romito
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Cod crème brûlée
by
Francesco Sposito
Mutton and onion textures
by
Sat Bains
Cuttlefish "Risotto"
by
Ivano Mestriner
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Cod and hare
by
Moreno Cedroni
Soft polenta gnocchi with minced beef and almond sauce
by
Enrico Bartolini
Friscura aruci
by
Corrado Assenza
The unusual vegetable garden
by
Chiara Patracchini
Cuttlefish with peas
by
Moreno Cedroni
"Mastunicola"
Dive into the sea
by
Emanuele Scarello
Anchovy "plin", pepper essence, Bettelmatt
by
Marta Grassi
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by
Enrico Crippa
Braised beef cheek, oyster, seaweed and sprouts
by
Sat Bains
Oh my dear planet
by
Pietro Leemann
Curau, banana skin and caviar
by
Roberta Sudbrack
Soil Soup (Richard's soil)
by
Yoshihiro Narisawa
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Pollino Cocktail Camp 2025: tra boschi e botaniche, il foraging dei bartender
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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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A tutta birra
Identità Expo
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In libreria
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IG2020: on the road
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