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Ruben González e David Gil
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Nadia, Antonio e Giovanni Santini
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Ferdinando Martinotti
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Recipes
Recipes
Truffle delicacy of pear Macaé
LE RICETTE
Truffle delicacy of pear Macaé
by
Thierry Bridron
Cuttlefish with peas
by
Moreno Cedroni
Memories…
by
Franco Aliberti
Pasta and helium
by
Alfonso Caputo
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Lamb's liver wrapped in cacio and egg
by
Peppino e Angela Tinari
The silence of the woods
by
Daniel Facen
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Country simplicity
by
Corrado Assenza
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
Cold fusion
by
Giuseppe Rambaldi
Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Sweet rice sauté
by
Christian e Manuel Costardi
Mandarin ice, kumquat, angostura bitters
by
Daniel Patterson
Mullet fillet cooked in a salt capsule flavoured with seaweed
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by
Andoni Luis Aduriz
2008 white truffle perfume
by
Davide Oldani
It could be a risotto
by
Matias Perdomo
Tail "alla vaccinara"
by
Valeria Piccini
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Mullet sandwich with oyster mayonnaise
by
Emanuele Scarello
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Bistrot 64: dulcis in fundo è la cacio e pepe
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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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