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Chefs
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Nino Rossi
GLI CHEF
Nino Rossi
Ilario Vinciguerra
Roy Caceres
Miguel de la Cruz
Alessio Galli
Enrico Croatti
Pieter Lonneville
Giuseppe Bosin
Arianna Consiglio
Elio Sironi
Jordi Roca
Catia Uliassi
Ciro Salvo
Marianna Vitale
Marco Bolasco
Loretta Fanella
Roberta Pezzella
Alessandro Dal Degan
Gianfranco Vissani
Niko Romito
Aurora Mazzucchelli
Martina e Luca Caruso
Gino Fabbri
Giancarlo Timballo
William Ledeuil
Iside De Cesare
Alberto Bettini
Alain Chartier
Bernardo Paladini
Carmine Calò
Carlo Liuzzi
Franck Cerutti
Beniamino Bilali
Cesare Battisti
Adriano Baldassarre
Sergio Capaldo
Paolo Brunelli
Rocco Princi
Claudio Pregl
Nicola Fossaceca
Angelo Corvitto
Oliver Glowig
Enrico Crippa
Roberto e Fiorella Ghisolfi
Andrea Dopico Cafarelli
Recipes
Recipes
Yellow pumpkin fondue, quail and coffee
LE RICETTE
Yellow pumpkin fondue, quail and coffee
by
Riccardo Agostini
Pasta e potatoes
by
Nino Di Costanzo
S. Egidio community bread
by
Pierluigi Roscioli
Soil Soup (Richard's soil)
by
Yoshihiro Narisawa
Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
by
Antonino Cannavacciuolo
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Marinated salmon and foie gras
by
Carlo Cracco
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
“Marinara” mussels
by
Carlo Cracco
Sardine with anchovy butter and walnut rye bread
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Roasted winter leek with fermented leek juice
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Gently cooked pork breast, orange and wasabi sauce
by
Mauro Colagreco
Carnaroli riso(co)tto with almond milk, saffron, Malvasia delle Lipari and candied orange
by
Accursio Craparo
Cuttlefish essence, cuttlefish liver emulsion and black borage
by
Gennaro Esposito
Mixed nuts and sea asparagus
by
Paolo Lopriore
Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by
Björn Frantzén
It could be a risotto
by
Matias Perdomo
Cod risotto, Grana Padano and Sicilian navel oranges
by
Matteo Pisciotta
Cod fish with rice
Sudden delights
by
Christophe Felder
Roast teal, teal "civet", oysters, seaweed and seeds
by
Mauro Uliassi
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Author's articles list
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Author's articles list
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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