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Niko Romito
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Ezra Kedem
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Igor Macchia
Stefano Vola
Eric Ripert
Vito Mollica
Maria Probst
Elio Sironi
Aimo e Nadia Moroni
Leonardo Di Carlo
Bruno Scavo
Lionello Cera
Tatsuya Iwasaki
Umberto Montano
Andrea Dopico Cafarelli
Tomaž Kavcic
Paolo Lopriore
Recipes
Recipes
Rigatoni, lettuce with liquorice and grated oil butter
LE RICETTE
Rigatoni, lettuce with liquorice and grated oil butter
by
Carlo Cracco
Pigeon baked in oak ash with cooked must sauce
by
Fabio Baldassarre
Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by
Felice Sgarra
Bowled over by an unusual bread bun
by
Viviana Varese
Black and red
by
Gualtiero Marchesi
Rigatoni all’arrabbiata with anchovies, aubergines, garlic sauce and parsley
by
Moreno Cedroni
Herb tortelli in a double reduction
by
Enrico Bartolini
Bronze drawn spaghetti, cacio, pepper, juniper and chocolate
by
Enrico Crippa
Mandarin ice, kumquat, angostura bitters
by
Daniel Patterson
Cuttlefish dumpling with white fennel cream, summer truffle and cuttlefish ink carbon
by
Pino Cuttaia
Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil
by
Peter Brunel
Mezze maniche with “ragout”… 847 km from Naples
by
Enrico Crippa
D’O white truffle fritter
by
Davide Oldani
Oyster and parsley champagne
Omelette with fine shopped herbs and “panxeta curada”
Sea mousse
Botrytis Cinerea
Senigallia Fest baby squid and crab juice
by
Mauro Uliassi
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
A rockpool of my childhood - so very, very poetic
by
Paul Cunningham
Galianos (Gazpacho manchego). Earth and smoke
by
Manolo De La Osa
Braised beef cheek, oyster, seaweed and sprouts
by
Sat Bains
Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle
by
Alberto Bettini
Blood pudding and popped buckwheat
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Latest articles published
28-02-2024
Phenomenology of Davide Caranchini, who will talk at Identità Vegetali, within Identità Milano 2024
25-01-2024
Paulo Airaudo in Florence: we tried the jewel-like restaurant at Hotel La Gemma
20-06-2023
Immersed in nature: a visit to Mauro Colagreco's gardens and his tuttifrutti menu
06-05-2023
'Our journey through the unpleasant flavours of Salento': the provocative and precise fine dining offer of Bros in Lecce
05-03-2023
Anthony Genovese: the new Parallels menu is an explosion of taste and intelligence
28-02-2023
Mauro Colagreco and his mountain cuisine: we stayed at The K in Sankt Moritz, in the legendary Kulm Hotel
19-01-2023
A different Lake Como: game, mountains, forest... Davide Caranchini tells us about it in a new great menu
24-10-2022
«We don’t make signature dishes»: the contemporary approach of Enoteca Pinchiorri beyond every commonplace
14-10-2022
Riccardo Camanini and his risotto revolution. Eight versions in 24 years, to transform a dish
28-09-2022
The nature of Antonia, Antonia surrounded by nature: Klugmann’s perfect harmony in Vencò
24-09-2022
The Venetian master, the Lombard pupil, and Ligurian cuisine. Carlo Cracco and Mattia Pecis: great dishes in Portofino
12-09-2022
The development of Cook the mountain, the transition of St. Hubertus: here is how Niederkofler builds the future
09-09-2022
An exceptional marinated pork and other delicacies from Luca Landi, who presents Versilia in an original way
07-09-2022
A magnificent experience at Disfrutar in Barcelona: going against the time, surprising beyond trends
15-07-2022
The borderless revolution at Stüa de Michil: our journey around the world with Simone Cantafio
11-07-2022
Flower power: Mauro Colagreco’s surprising new menu at Mirazur (a photo gallery in 20 dishes)
16-06-2022
Alvaro Clavijo between two continents: El Chato in Bogotà and Mitù in Milan (spoiler: you’ll have a great time in both places)
13-06-2022
A tasting of 32 dishes at the iconic Celler de Can Roca, or how to enjoy a great maison in wonderland
25-03-2022
Brussels and its great chefs: discovering Belgian taste at Bon Bon di Christophe Hardiquest
17-03-2022
Eleven Italians at Geranium, which is aiming for n.1. The new tasting menu. They will be at Identità Milano
01-03-2022
Caimani, ants, giant fish, larvae. Superb cocoa and coffee. Leo Espinosa's menu is an ark of flavours
22-12-2021
A chat with Riccardo Camanini: new game-based dishes, the 50Best-triumph, the Michelin-disappointment... And serenity
16-10-2021
Here's why Bottura-Forapani's Cavallino is a truly perfect model of trattoria (all'emiliana)
09-07-2021
An extraordinary Davide Guidara at Therasia in Vulcano: his 100% vegetable menu charmed us
03-05-2021
A fantastic vegetable tajine and other dishes show the growth of Paolo Griffa
01-02-2021
The case of Varvara: from struggling shop to fine dining protagonist. The story of an idea that becomes a growth model
25-12-2020
A good morning at Da Vittorio: we tasted the Cerea special breakfast, an ode to deliciousness
21-10-2020
The surprising Tina Marcelli: close to Brennero, an emerging talent for Italian cuisine
16-10-2020
The Douro Valley during the wine-making season, what with excellent food and tastings of Porto
07-10-2020
José Avillez's Belcanto, the melody of the New Portuguese Cuisine
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