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Chefs
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Fabrizio Mancinetti
GLI CHEF
Fabrizio Mancinetti
Matthew Orlando
Tomaž Kavcic
Richard Toix
Claudio e Anna Vicina
Paolo Casagrande
Matteo Aloe
Valeria Margherita Mosca
Leonor Espinosa
Andrea Migliaccio
Michele Biagiola
Ivan e Matteo Piffer
Francesca Morandin
Hideko Kawa
Aimo e Nadia Moroni
Carmen Vecchione
Riccardo Monco and Annie Féolde
Simone Zanoni
Gonzalo Luzarraga
Franco e Raffaella Cazzamali
William Ledeuil
Ricard Camarena
Chiara Pavan
Marcus Eaves
Giuseppe Oliva
Gino Sorbillo
Peppino e Angela Tinari
Roberto e Fiorella Ghisolfi
Roberto Flore
Juri Chiotti
Catia Uliassi
Luca De Santi
Simon Press
Andrea Grignaffini
Norbert Niederkofler
Wylie Dufresne
Gian Luca Forino
Joško Gravner
Luigi Scordamaglia
Renato Bosco
Giuseppe Rambaldi
Nicola e Pierluigi Portinari
Andrea Berton
Marco Stabile
Roberto Petza
Recipes
Recipes
Sweet pizza
LE RICETTE
Sweet pizza
by
Corrado Assenza
3-step extra virgin olive oil process
by
Franco Aliberti
Goat's cheese and honey ravioli
by
Eugenio Pol
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
2008 white truffle perfume
by
Davide Oldani
Coleseed, colliflower, parsley and smoked cheese
Linguine with the fifth quarter of squid
by
Marianna Vitale
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
Chocolate
by
Heinz Beck
Different textures of arctic snowgrouse
by
Hans Välimäki
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
Hill landscapes, Italy
by
Corrado Assenza
Cuturro enriched with flavours and colours
by
Corrado Assenza
Riso al salto con ragù di vitello
by
Andrea Berton
4.0 Everything began
by
Gianluca Fusto
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
Bonito parterre
by
Juan Marì e Elena Arzak
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Two millimetres of polenta
by
Emmanuel Renaut
Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
by
Andoni Luis Aduriz
Onion absolute with saffron and Grana Padano
by
Niko Romito
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
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Author's articles list
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Latest articles published
29-04-2024
Aristocratic recipes, a kitchen open 22 hours a day: we dined at Viviana Varese's Passalacqua
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
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In cantina
Identità Expo
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IG2020: on the road
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