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Gianfrancesco Cutelli
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Carmine di Donna
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Josep Roca
Giuliano Baldessari
Valentina Rizzo
Diego Guerrero
Mathias Dahlgren
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Mauro Uliassi
Mizukami Riki
Nadia Moscardi
Enrico Crippa
Will Guidara
Mitsuharu Tsumura
Tony Lo Coco
Ezio Indiani
Solaika Marrocco
Stefano Callegari
Giorgio Servetto
Giuseppe Palmieri
Igor Macchia
Sergio Motta
Marta Scalabrini
Cristina Bowerman
Fatmata Binta
Shane Osborn
Fabio Rossi
Ángel León
Federica Racinelli
Janez Bratovž
Michele Rotondo
Ciccio Sultano
Cristiana Romito
Roberto e Fiorella Ghisolfi
Patrick Pistolesi
Matteo Vigotti
Arrigo Cipriani
Antonio Bachour
Luca Abbadir
Peppino e Angela Tinari
Recipes
Recipes
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
LE RICETTE
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
by
Philippe Léveillé
The beetroot
by
Lorenzo Cogo
Naturally leaved "type 1" homemade bread
by
Andrea Menichetti
Fish with onion and black olives
by
Jordi Vilà
Spaghetti Pizza Margherita
by
Davide Scabin
Head mackerel and ALL BEER AHEAD
by
Luigi Taglienti
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
5-spice spaghettini soup
by
Jordi Vilà
Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse
by
Mauro Colagreco
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Pike cube in inverted toast
by
Emmanuel Renaut
Sallad of old cabbage, roasted bone marrow and raw heart, toasts and salt
by
Magnus Nilsson
Ragusano cheese ice-cream with chocolate shortbread
by
Corrado Assenza
Kamut tagliatelle ice-cream, butter, cardamom and spelt
by
Alessandro Gilmozzi
Gorgonzola cassata with saffron spicy fruit
by
Davide Oldani
Bread, chocolate, oil and salt
by
Luca Lacalamita
“Marinara” mussels
by
Carlo Cracco
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Fregula knödel, burnt pasta soup, livers and S. Massenza broccoli
by
Alfio Ghezzi
Fried Montella ricotta with courgette purée, tomato water, Cetara anchovy sauce and Venticano prosciutto
by
Antonio Pisaniello
D’O white truffle fritter
by
Davide Oldani
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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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