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Chefs
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Pietro Leemann
GLI CHEF
Pietro Leemann
Giuseppe Rizzo
Luigi Dell'Amura
Rodrigo De la Calle
Natalino Ambra
Sean Brock
Antonio Cappadonia
Giuseppe e Simone Vesi
Accursio Craparo
Pier Bussetti
Andrea Paternoster
Roberta Merolli e Giovanni Solofra
Umberto Bombana
Umberto Montano
Antonella Clerici
Matteo Garnero e Enrico Ponza
Manuele Senis
Pierluigi Roscioli
Andrea Besuschio
Fabrizio Mellino
Vito Mollica
Giuseppe Carino
Arrigo Cipriani
Hans Välimäki
Giuseppe Giordano
Dario Nuti
Francesco Martucci
Denis Lovatel
Christian e Manuel Costardi
Shane Osborn
Papoula Ribeiro
Rosanna Marziale
Simone Rodolfi
Eugenio Boer
Pino Cuttaia
Matthew Kenney
Ascanio Brozzetti
Denis Martin
Giacomo Devoto and Gianmarco Ferrandi
Nicola Fossaceca
Aldo Zivieri
Massimo Spigaroli
Mark Welker
Michele Abbatemarco
Fulvio Pierangelini
Recipes
Recipes
Extravagant emotion
LE RICETTE
Extravagant emotion
by
Pierre Hermé
Muhu hapurokk
by
Peeter Pihel
Bread, chocolate, oil and salt
by
Luca Lacalamita
Mozzarella-filled squid sandwich
by
Heinz Beck
Cordicelle with white lamb ragout
by
Peppino e Angela Tinari
Unilateral red prawn tartar, passion fruit, crispy fat liver with spices and oyster butter
by
Philippe Léveillé
Mandarin ice, kumquat, angostura bitters
by
Daniel Patterson
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by
Roberto Carcangiu
Mullet sandwich with oyster mayonnaise
by
Emanuele Scarello
Risotto with red turnips, crunchy jerusalem artichoke and watercress
by
Cesare Battisti
Pickled trout
by
Marta Grassi
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
Egg yolk, olive oil and fried vegetables
by
Josean Alija
Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle
by
Alberto Bettini
Whelks, gialet beans and baby spinach
by
Antonia Klugmann
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Spaghettoni with cod and tomato
by
Niko Romito
Clam tagliolini
by
Moreno Cedroni
Inner landscape
by
Pietro Leemann
Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
by
Claudio Sadler
Instant carrot stock
by
Paolo Lopriore
Rice bran with pea pods
by
Josean Alija
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Author's articles list
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Latest articles published
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
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
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Identità Expo
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Female chef's life stories
IG2020: on the road
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