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Bo Songvisava e Dylan Jones
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Jeremy Bearman
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Ãngel León
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Mark Ladner
Eneko Atxa
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Diego Guerrero
Filippo Chiappini Dattilo
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Denis Lovatel
Ezio Santin
Matias Perdomo
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Giuseppe Rizzo
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Jordi Roca
Luca Govoni
Alberto Gipponi
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Recipes
Recipes
Parmesan rice cream with red beetroot sauce
LE RICETTE
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
Mollusc ceviche
by
Gastón Acurio
Toro, foie gras powder, freeze dried raspberry
by
Alvin Leung
Woodcock for 6 woodcocks
by
Mauro Uliassi
A sweet "caprese"
by
Stefano Baiocco
Cialson with ox tail, anchovy gratin and puntarelle
Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by
Andrea Berton
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Cod and hare
by
Moreno Cedroni
Pumpkin cream, hazelnut and paccheri
by
Gianluca Fusto
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by
Magnus Ek
Venison saddle marinated in rosemary honey and its liqueur
by
Emanuele Scarello
Risotto with Annurca apples and powdered Pantelleria capers
by
Ilario Vinciguerra
Super tartare
by
Marco Stabile
White fish ceviche with asparagus
by
Gastón Acurio
Gnudi Verdi
by
Stevie Parle
Anchovies, bitter coffee, orange and pasta
by
Davide Oldani
Sprat
by
Massimo Bottura
Ravioli with broccoli and sea urchins
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Lamb's liver wrapped in cacio and egg
by
Peppino e Angela Tinari
Midday in the middle of the vegetable garden
by
Corrado Assenza
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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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