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Enrique Dacosta
Andrea Mattei
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Alberto Morello
Kei Kobayashi
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Recipes
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Winter trout
LE RICETTE
Winter trout
by
Ana Roš
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by
Maria Josè San Román
Mollusc ceviche
by
Gastón Acurio
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by
Andoni Luis Aduriz
Sweet pizza
by
Corrado Assenza
Naturally leaved "type 1" homemade bread
by
Andrea Menichetti
Morille
Tongue pastrami, ciauscolo and mustard ice-cream
by
Cristina Bowerman
Foil-baked rice
by
Enrico Bartolini
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by
Roberto Carcangiu
Veal tripe with honey agaric mushrooms and seafood
by
Gennaro Esposito
Beetroot
by
Jordi, Josep e Joan Roca
Curly strudel with custard ice-cream
by
Iside De Cesare
“Strachin” millefeuille
Botrytis Cinerea
Super tartare
by
Marco Stabile
Inner landscape
by
Pietro Leemann
La riccia
by
Franco Pepe
It could be a risotto
by
Matias Perdomo
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
Friday squilla mantis
by
Mauro Uliassi
Petite Marmite
by
Davide Scabin
Bonito parterre
by
Juan Marì e Elena Arzak
Tomato sauce, aromatic herbs and a bed of capers
by
Josean Alija
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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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Mondo pizza
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Identità Expo
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A tutta birra
Female chef's life stories
IG2020: on the road
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