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Chefs
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Norbert Niederkofler
GLI CHEF
Norbert Niederkofler
Luca Montersino
Jacopo Mercuro
Cinzia De Lauri e Sara Nicolosi
Francesco Martucci
Enrico and Roberto Cerea
Luciano Monosilio
Andrea Migliaccio
Pierpaolo Pavan
Yoshihiro Narisawa
Mehmet Gürs
Paul Liebrandt
Alfonso Caputo
Alvin Leung
Oriol Balaguer
Andrea Mattei
Matteo Casone
Isabella Potì
Enrico Panero
Alyn Williams
Björn Frantzén
Michael White
Alberto Faccani
Gastón Acurio
Peter Brunel
Marco Bolasco
Gino Pesce and Patrizia Ronca
Francesca Morandin
Sarah Minnick
Inaki Aizpitarte
Beniamino Bilali
Pierluigi Roscioli
Carlo e Giovanni Guffanti Fiori
Pieter Lonneville
Massimo Minutelli e Tony Melillo
Antonino Cannavacciuolo
Luca Lacalamita
Hervé Fleury
Giuseppe e Simone Vesi
Frank Rizzuti
Stefano Ghetta
Ivano Mestriner
Roberta Pezzella
Davide Di Fabio
Giancarlo Perbellini
Recipes
Recipes
Dates, puntarelle, marinated anchovies and oil butter
LE RICETTE
Dates, puntarelle, marinated anchovies and oil butter
by
Carlo Cracco
“Strachin” millefeuille
Bread, chocolate, oil and salt
by
Luca Lacalamita
Risotto ca pummarola n’ coppa
by
Daniel Canzian
Aubergine Parmigiana
by
Andrea Berton
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
D’O white truffle fritter
by
Davide Oldani
Cream of beans and mixed pasta
by
Gualtiero Marchesi
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Garlic, oil, chili pepper and mint
by
Elio Sironi
Soft ricotta gnocchi with cotechino and lentils
by
Enrico Bartolini
Mullet sandwich with oyster mayonnaise
by
Emanuele Scarello
Grand fish antipasto
by
Gualtiero Marchesi
Curly strudel with custard ice-cream
by
Iside De Cesare
Two millimetres of polenta
by
Emmanuel Renaut
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by
Maria Josè San Román
Beetroot
by
Jordi, Josep e Joan Roca
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
De-structured tiramisù
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Risotto alla livornese secondo Matteo Torretta
by
Matteo Torretta
Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe
by
Luigi Taglienti
Vinegar and Honey Sorbet
by
Joško Sirk
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
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Latest articles published
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
07-10-2020
José Avillez's Belcanto, the melody of the New Portuguese Cuisine
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