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Lee Wolen
GLI CHEF
Lee Wolen
Carlo Sebastiani
Sunny Menon
Roberta Pezzella
Cristiana Romito
Sergio Bastard
Jeremy Chan
Paulo Airaudo
Denis Martin
Angelo Corvitto
Carlos Garcia
Riccardo Monco and Annie Féolde
Mattia Pariani
Juan Camilo Quintero Merchan
Enzo Crivella
Luca Zucchini
Marco Beretta
Roberta Merolli e Giovanni Solofra
Ernst Knam
Riccardo Canella
Matteo Lunelli
Fabio Baldassarre
Marco Bolasco
Tony Nicolini
Antonio Ziantoni
Enrique Dacosta
Luca Lacalamita
Laura Fratton
Alvin Leung
Giuseppe Oliva
Daniel Berlin
Sat Bains
Attias Tarlao
Lello Ravagnan
Andrea Antonini
Luca Montersino
Giuseppe Carino
Carlo Galloni
Roberto Okabe
Oriol Balaguer
Stefano Callegari
Michele Abbatemarco
Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
Gianfranco Pascucci
Jean-François Piège
Recipes
Recipes
White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
LE RICETTE
White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
by
Andrea Aprea
Inner landscape
by
Pietro Leemann
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Pasta e potatoes
by
Nino Di Costanzo
Smoked squacquerone risotto, saffron pears and "Mora" bacon
by
Fabio Rossi
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
by
Philippe Léveillé
Coscia d'Anatra "Apicius"
Bread, salted butter & raspberry
by
Paolo Lopriore
Eulogy to the pig
by
Roberto Pongolini
Pasta and peas
by
Francesco Sposito
Italian foie gras with anchovy ice-cream
by
Luigi Taglienti
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
Chicken Livers Pilaf
by
Stevie Parle
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Peach palm fettuccine Carbonara
by
Alex Atala
The carrier pigeon
by
Enrico and Roberto Cerea
Lime marinated scallops "Ceviche"
Fish With Açaí
Rice with Sichuan pepper, ginger and anchovies
by
Carlo Cracco
"Mastunicola"
Rigatoni, lettuce with liquorice and grated oil butter
by
Carlo Cracco
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Cod crème brûlée
by
Francesco Sposito
Geometry... of taste
by
Gianluca Fusto
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Lo Stuzzichino e il pollo alla cacciatora che spopola in Penisola Sorrentina
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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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