Recipes

Bread, salted butter & raspberry
Parmesan rice cream with red beetroot sauce
4.0 Everything began
Pumpkin
Lemon-scented rice with soya caramelised eel
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
Puff of iced seawater
Red mullet whitebait with oregano ice-cream, kombu seaweed and Etna sour cherry syrup
Summary
Green tea tartlet with Navelli saffron prawn and orange salad ice-cream
Mushroom consommé flavoured with garden and forest herbs
Foie Gras Royale ‘ Texture of Corn’
Wild Hare, Chocolate, Watercress and Birch Sap
...a simple salad
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
Pigeon baked in oak ash with cooked must sauce
Soft potato with verbena and roast kidney
Crispy goose leg with foie gras potatoes and scallion
Potato Dumplings with Squab in Guazzetto
Lidia’s Recipe
Vegetable cone with fried fish

Michelin raises the rating in Italy

Very few failures, a record number of 356 starred restaurants and no sudden closings. Ignored women, penalised pizza

Norbert Niederkofler happily greets the audience at Teatro Regio in Parma

Norbert Niederkofler happily greets the audience at Teatro Regio in Parma

Read | 17-11-2017 | Paolo Marchi | Primo piano

A big day for Niederkofler (and his ex-pupils)

The Red Guide also awarded Metullio, Longhini and Boer, ex squires at St.Hubertus. Comments after the ceremony

Antonio Santini of Dal Pescatore in Runate a Canneto (Mantua) offers his congratulations to the new triple-starred Norbert Niederkofler: The lesson for cooks? said the chef from St Hubertus in San Cassiano (Bolzano) right after the ceremony, you don’t need ingredients from afar to reach such a goal

Antonio Santini of Dal Pescatore in Runate a Canneto (Mantua) offers his congratulations to the new triple-starred Norbert Niederkofler: "The lesson for cooks?" said the chef from St Hubertus in San Cassiano (Bolzano) right after the ceremony, "you don’t need ingredients from afar to reach such a goal"

Read | 16-11-2017 | 15:00 | Gabriele Zanatta | Primo piano

Niederkofler story: 20 years (in fact 21) to get to the top

In 2016 the newly triple-starred chef, celebrated two decades of activity with a special 20-dish menu. Let’s retrace it

Norbert Niederkofler celebrates the third star with sous Michele Lazzarini, pastry chef Andrea Tortora and the other main members of his brigade

Norbert Niederkofler celebrates the third star with sous Michele Lazzarini, pastry chef Andrea Tortora and the other main members of his brigade

Read | 17-11-2017 | Carlo Passera | Carlo Mangio

Cracco and the truth behind the lost star

«It was inevitable: I’m closing in Via Hugo at Christmas and I still don’t know when I’ll open in Galleria in 2018». Four are celebrating in Milan

Carlo Cracco at Identità Milano 2017

Carlo Cracco at Identità Milano 2017

Read | 16-11-2017 | 16:00 | Paolo Marchi | Primo piano

Niko Romito out to conquer Beijing

We’ve visited the first Ristorante resulting from the partnership between the chef from Abruzzo and Bulgari. A promising start

Niko Romito and Bulgari’s adventure has begun with Ristorante in Beijing, China. It’s in Building 2 Courtyard No 8 Xinyuan South Road, in Chaoyang. Coming up: Dubai (by the end of the year), Shanghai (March 2018). In the photo, the entrance to the restaurant in a post taken from Romito’s instagram account

Niko Romito and Bulgari’s adventure has begun with Ristorante in Beijing, China. It’s in Building 2 Courtyard No 8 Xinyuan South Road, in Chaoyang. Coming up: Dubai (by the end of the year), Shanghai (March 2018). In the photo, the entrance to the restaurant in a post taken from Romito’s instagram account

Read | 15-11-2017 | 07:00 | | China Grill
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