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Angelica Giannuzzi
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Andoni Luis Aduriz
Simona Carmagnola
Wicky Priyan
Stefano Guizzetti
José Avillez
Gianluca Gorini
Gualtiero Marchesi
Jessica Rosval
Marco Bolasco
Gert De Mangeleer
Karime Lopez
Alfredo Russo
Daniel Canzian
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Peeter Pihel
Corrado Assenza
Angela Hartnett
Giuseppe Li Rosi
Enzo Coccia
Paul Liebrandt
Benjamin e Clara Weatherall
Gennaro Battiloro
José del Castillo
Guido Martinetti
Manolo De La Osa
Antonio Santini
Luciano Alberti
Riccardo Camanini
Christian e Manuel Costardi
Sang Hoon Degeimbre
Dario Rossi
Fulvio Pierangelini
Andrea Grignaffini
Maria Chiara Sanna
Clare Smyth
Gaetano Trovato
Sergio Mei
Dante Sollazzo
Recipes
Recipes
Extravagant emotion
LE RICETTE
Extravagant emotion
by
Pierre Hermé
Winter trout
by
Ana Roš
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
Veal tripe with honey agaric mushrooms and seafood
by
Gennaro Esposito
Rice with Sichuan pepper, ginger and anchovies
by
Carlo Cracco
Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by
Jacques Décoret
Roots cooked in burning charcoal, leafs that has never seen the light of day, sheeps cream whisked with a vinegar fermented beer, dried cods roe, oregano from last summer
by
Magnus Nilsson
“Strachin” millefeuille
White fish ceviche with asparagus
by
Gastón Acurio
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Forest floor
by
Loretta Fanella
Oyster, cauliflower and Champagne
by
Antonino Cannavacciuolo
Pike cube in inverted toast
by
Emmanuel Renaut
Curau, banana skin and caviar
by
Roberta Sudbrack
Bonito parterre
by
Juan Marì e Elena Arzak
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
Garlic, oil, chili pepper and mint
by
Elio Sironi
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Toro, foie gras powder, freeze dried raspberry
by
Alvin Leung
Goat's cheese and honey ravioli
by
Eugenio Pol
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
The unusual vegetable garden
by
Chiara Patracchini
Steemed Leeks from last summer, curdled milk and sage salt
by
Magnus Nilsson
A rockpool of my childhood - so very, very poetic
by
Paul Cunningham
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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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