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Lucio Pompili
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Pascal Barbot
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Christian e Manuel Costardi
Diletta Zenna
Christian Milone
Gennaro Nasti
Ezio Indiani
Valeria Margherita Mosca
Matteo Manzini
Pierluigi Roscioli
Juri Chiotti
Paolo Lorenzoni
Shane Osborn
Fabrizio Fiorani
Massimo Gatti
Maicol Izzo
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Recipes
Recipes
Garlic, oil, chili pepper and mint
LE RICETTE
Garlic, oil, chili pepper and mint
by
Elio Sironi
Petite Marmite
by
Davide Scabin
Bocadillo helado amour
Pickled cod with onion, Annurca apple and fig molasses
by
Gennaro Esposito
Time to rest
by
Corrado Assenza
Salad-style…
by
Josean Alija
Baby rosemary pizzas
by
Andrea Menichetti
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Sausage and onion
by
Beniamino Bilali
Bread, salted butter & raspberry
by
Paolo Lopriore
The carrier pigeon
by
Enrico and Roberto Cerea
Mollusc ceviche
by
Gastón Acurio
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Tongue pastrami, ciauscolo and mustard ice-cream
by
Cristina Bowerman
Linguine with the fifth quarter of squid
by
Marianna Vitale
Cold cream of Idiazabal cheese, roasted tomato sorbet, sprouts salad and rye bread
by
Sergio Humada
Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by
Galileo Reposo
3-step extra virgin olive oil process
by
Franco Aliberti
Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil
by
Peter Brunel
The new Ascolana olive
by
Carmine Calò
Tomato sauce, aromatic herbs and a bed of capers
by
Josean Alija
White fish ceviche with asparagus
by
Gastón Acurio
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
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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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