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Antonia Klugmann
GLI CHEF
Antonia Klugmann
Jeremy Bearman
Giovanni Ricciardella
Massimo Spigaroli
Jonathan Tam
Denny Imbroisi
Luca Abbadir
Daniel Canzian
Giuseppe Rizzo
Francesco Ballico
Kobe Desraumaults
Aurelio Damiani
Michael Anthony
Dario Pandolfo
Christian Puglisi
Luigi Acciaio e Jessica Tomaino
Gianni Zaghetto
Andrea Antonini
Beniamino Bilali
Anthony Genovese
Riccardo Gaspari
Giorgio Servetto
Andrea Sinigaglia
Franco Chialva
Simone Padoan
Andrea Ribaldone
Jean-François Dargein
Matteo Lunelli
Lucca Cantarin
Umberto Montano
Paolo Donei
Giorgio Nava
Fabio Abbattista
Paolo Piantoni
Mauro Petrini
José Avillez
Pietro Zito
Stefano Ghetta
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
Nino Di Costanzo
Maurizio Bernardini
Luciano Alberti
Alex Stupak
Fabrizio Mellino
Clelia d'Onofrio
Recipes
Recipes
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
LE RICETTE
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse
by
Mauro Colagreco
Pasta alla carbonara
by
Elio Sironi
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Pasta and helium
by
Alfonso Caputo
Risotto with red turnips, crunchy jerusalem artichoke and watercress
by
Cesare Battisti
Sea snail with Wakame and tangerine foam
by
Alex Atala
Lemon-scented rice with soya caramelised eel
by
Ugo Alciati
Leek and bacon croissants
by
Andrea Menichetti
Time to rest
by
Corrado Assenza
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
Pigeon baked in oak ash with cooked must sauce
by
Fabio Baldassarre
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Friscura aruci
by
Corrado Assenza
Spaghettoni with cod and tomato
by
Niko Romito
Roast tripe
by
Davide Oldani
Ravioli with broccoli and sea urchins
Pasta and beans with a mussel emulsion
by
Francesco Sposito
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Sprat
by
Massimo Bottura
The silence of the woods
by
Daniel Facen
Foie Gras Earl Grey Tea, Honey and Ginger jelly
by
Marcus Eaves
Clam spaghetti
For the pizza dough
by
Simone Padoan
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Latest articles published
05-04-2025
What’s on the menu at Alexandre Mazzia, the three-star French chef who's changing the rules of the game
30-12-2024
The prophet of the Ostend shrimps (those caught on horseback): at Willem Hiele's, where nature is cooked
17-07-2024
In the name of taste: we went to Cannavacciuolo's new restaurant, with chef Gianluca Renzi
20-06-2024
After starting as a pizzaiolo in the Marche region, he is now an established maître in Bangkok: 'Working in the dining room is great'
24-05-2024
Rat brains, grilled rat and other delicacies: another way of catering at Gaggan’s
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
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Mondo pizza
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Identità Expo
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Female chef's life stories
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