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Mariella Organi
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Mariella Organi
Marta Grassi
Janaina Torres
Alberto Cristofori
Simona Carmagnola
Daniela Cicioni
Andrea Berton
Alessandro Gilmozzi
Maico Campilongo e Kristjan D'Angelo
Daniel Patterson
Luigi Dell'Amura
Antonio Borruso
Federica Racinelli
Beniamino Bilali
Luca Finardi
Michael White
Niko Romito
Alberto Faccani
Gianfranco Pascucci
Andrea Mattei
Riccardo Agostini
Natalino Ambra
Gino Pesce and Patrizia Ronca
Daniel Humm
Chumpol Jangprai
Arianna Consiglio
Alessandro Lo Stocco
Diego Rossi
Giulia Miatto
Umberto Giraudo
Matteo Casone
Christoph Lindpointner
Riccardo Camanini
Jordi Butron
Ángel León
Simone Cozzi
Paolo Parisi
Fabrizia Meroi
Inaki Aizpitarte
Diego Guerrero
Daniel Berlin
Roberto Flore
Nadia, Antonio e Giovanni Santini
Massimo Spigaroli
Ascanio Brozzetti
Recipes
Recipes
Cod in crust with spring onions, lentils and crispy bacon
LE RICETTE
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Mango&Oysters
by
Sergio Dondoli
Avocado with tomato powder and olive oil
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by
Enrico Crippa
Glass of green apple water
by
Alain Chartier
Puff of iced seawater
by
Corrado Assenza
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Cod risotto, Grana Padano and Sicilian navel oranges
by
Matteo Pisciotta
Mullet, foie gras and Jerusalem artichoke
by
Enrico Panero
Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper
by
Andrea Mattei
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
Morille
Grilled lavaret strips, cress paté, artichokes, orange and lemon
by
Emmanuel Renaut
Carbonara sauce, bacon, black pepper and spooned pasta
by
Davide Oldani
Oyster and parsley champagne
Cacio and Pepper
by
Antonello Colonna
Sprat
by
Massimo Bottura
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
Finally the non-pasta!
by
Pietro Leemann
Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse
by
Mauro Colagreco
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
The wrong Milan
by
Carlo Cracco
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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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