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Luca Lacalamita
Gianluca Gorini
Alain Ducasse
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Giuseppe Rizzo
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Vladimir Mukhin
Cristina Bowerman
Andrew Zimmermann
Gaggan Anand
Luigi Scordamaglia
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Roberta Merolli e Giovanni Solofra
Giuseppe Giordano
Michele Lazzarini
Kobus van der Merwe
Joško Sirk
Massimo Pica
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Jacopo Malpeli
Gino Fabbri
Luigi Buonansegna
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Sang Hoon Degeimbre
Andrea e Giacomo Besuschio
Fabio Rossi
Ángel León
Chiara Pavan
Alessandro Della Tommasina
Paco Torreblanca
Recipes
Recipes
Yellow pumpkin risotto stirred with butter made using its seeds
LE RICETTE
Yellow pumpkin risotto stirred with butter made using its seeds
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Simone Salvini
Tropea Matrioska
by
Davide Scabin
Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by
Felice Sgarra
“Strachin” millefeuille
Carpaccio di manzo al ginepro con salsa di pinoli all'acqua e riduzione di birra
by
Giuliano Baldessari
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Winter trout
by
Ana Roš
Montanara
by
Enzo Coccia
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Autumn risotto
by
Aurora Mazzucchelli
D’O white truffle fritter
by
Davide Oldani
Cialson with ox tail, anchovy gratin and puntarelle
Muhu hapurokk
by
Peeter Pihel
Hot Las Pedroñeras garlic soup
by
Manolo De La Osa
Cream of celery, black truffle and cheese fondue
by
Pascal Barbot
Zolla di Certosa
by
Paolo Lopriore
The wrong Milan
by
Carlo Cracco
Mutton and onion textures
by
Sat Bains
Cuturro enriched with flavours and colours
by
Corrado Assenza
Chocolate choux puffs
by
Corrado Assenza
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
The silence of the woods
by
Daniel Facen
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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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