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Attilio Marro
GLI CHEF
Attilio Marro
Magnus Nilsson
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Eugenio Signoroni
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Eugenio Pol
Andoni Luis Aduriz
Niimori Nobuya
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Tommaso Cannata
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Bryce Shuman
Julia Scavo
Giampaolo Ottazzi
Roberto Petza
Enzo Crivella
Stefano Vola
Luca Pardini, Edoardo Grassi e Marco Civitelli
Roberto Okabe
Michele Abbatemarco
Antonio Bachour
Massimo Mantarro
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Vito Mollica
Umberto Giraudo
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Paolo Casagrande
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Pino Cuttaia
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Aldo Zivieri
JosĂŠ del Castillo
Cristian e Tomas Torsiello
Lucia Sapia
Isabella PotĂŹ
Daniel Canzian
April Bloomfield
Daniel Burns
BjĂśrn FrantzĂŠn
Valeria Margherita Mosca
Lucia De Prai
Massimiliano e Raffaele Alajmo
Laura Fratton
Recipes
Recipes
Forest Bread
LE RICETTE
Forest Bread
by
Yoshihiro Narisawa
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
Oh my dear planet
by
Pietro Leemann
Roast teal, teal "civet", oysters, seaweed and seeds
by
Mauro Uliassi
Char-grilled red prawns, yoghurt and fresh coriander
by
Carlo Cracco
Soft potato with verbena and roast kidney
by
Enrico Bartolini
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Citrus fruit & shellfish
by
Sergio Dondoli
Friday pizza
by
Massimo Gatti
Roast tripe
by
Davide Oldani
Tomato sauce, aromatic herbs and a bed of capers
by
Josean Alija
Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
by
Andrea Aprea
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet GĂźrs
Maki made with smoked fario trout of the Val d'Aveto with fat duck liver, nori seaweed, bitter almond mousse and citrus and umebosci plum sauce
by
Filippo Chiappini Dattilo
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
D-Limousine belly salad with puntarelle and mustard
by
Gian Pietro e Giorgio Damini
Partridge breast salad with sultanas and porcini mushrooms
by
Lucio Pompili
A sweet "caprese"
by
Stefano Baiocco
Foie Gras Royale â Texture of Cornâ
by
Sat Bains
Chocolate choux puffs
by
Corrado Assenza
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Forest floor
by
Loretta Fanella
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and DâO Spices
by
Davide Oldani
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Author's articles list
Carlo Mangio
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Author's articles list
Latest articles published
28-02-2024
Phenomenology of Davide Caranchini, who will talk at IdentitĂ Vegetali, within IdentitĂ 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
ÂŤWe donât make signature dishesÂť: 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: Klugmannâs 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 StĂźa de Michil: our journey around the world with Simone Cantafio
11-07-2022
Flower power: Mauro Colagrecoâs surprising new menu at Mirazur (a photo gallery in 20 dishes)
16-06-2022
Alvaro Clavijo between two continents: El Chato in BogotĂ and MitĂš in Milan (spoiler: youâll 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 IdentitĂ 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
JosĂŠ Avillez's Belcanto, the melody of the New Portuguese Cuisine
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