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Sarah Grueneberg
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Franco Pepe
Enrico Panero
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Recipes
Recipes
Macarons, pumpkin, apple, dog rose and spelt spaghetti
LE RICETTE
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by
Andrea Berton
Bygdoy at 3
by
Paolo Lopriore
Country simplicity
by
Corrado Assenza
Celeriac cooked in salt crust
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Soft polenta gnocchi with minced beef and almond sauce
by
Enrico Bartolini
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by
Andrea Mattei
Anchovy "plin", pepper essence, Bettelmatt
by
Marta Grassi
Northern Indian prawn curry in a salad
by
Alex Gares
Friday pizza
by
Massimo Gatti
Coconut wakame
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet Gürs
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Mutton and onion textures
by
Sat Bains
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Boiled meat meatballs, dried tomato purée and chicory
by
Antonia Klugmann
Seafood salad and grilled rigatoni Carbonara
by
Davide Scabin
2008 white truffle perfume
by
Davide Oldani
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Sardine with anchovy butter and walnut rye bread
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
Green apple “tajarin” with pepper and blackcurrant purée
by
Pier Bussetti
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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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