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Janez Bratovž
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Mizukami Riki
Claudio Pregl
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Mario Peqini
Giacomo Devoto and Gianmarco Ferrandi
Jun Lee
Matteo Casone
Eneko Atxa
Livia, Alfonso e Mario Iaccarino
Gastón Acurio
Dominga Cotarella
Davide Rampello
Paul Cunningham
Heston Blumenthal
Alessandro Troccoli
Lorenzo Cogo
Rodrigo De la Calle
Andrea Aprea
Domingo Schingaro
Nadia, Antonio e Giovanni Santini
Carlo Liuzzi
Wicky Priyan
Dario Pandolfo
Alessandro Giardiello
Mark Ladner
Ugo Alciati
Simona Carmagnola
Fabrizio Mellino
Friedrich Schmuck
Antonio Borruso
Jordi, Josep e Joan Roca
Enrico Buonocore
Roy Caceres
Carlo Galloni
Pietro Zito
Massimo Pica
Roberto e Fiorella Ghisolfi
Isabella Potì
Matteo Pisciotta
Mathias Dahlgren
Recipes
Recipes
Fassona stencil in beer with a four cheese pancake
LE RICETTE
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
The carrier pigeon
by
Enrico and Roberto Cerea
Seafood salad and grilled rigatoni Carbonara
by
Davide Scabin
Pepper skin ravioli with tuna and green olives
by
Pier Bussetti
Clay baked crosne
by
Peeter Pihel
Risotto with Tropea onion fondant and Monaco Provolone mousse, with Aglianico wine reduction
by
Viviana Varese
Risotto with red turnips, crunchy jerusalem artichoke and watercress
by
Cesare Battisti
Toro, foie gras powder, freeze dried raspberry
by
Alvin Leung
Petite Marmite
by
Davide Scabin
Bread, salted butter & raspberry
by
Paolo Lopriore
Concentrated turbot essence
Hill landscapes, Italy
by
Corrado Assenza
Midday in the middle of the vegetable garden
by
Corrado Assenza
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
Check salad
by
Davide Scabin
Venison saddle marinated in rosemary honey and its liqueur
by
Emanuele Scarello
Sweet pizza
by
Corrado Assenza
"Beered" sweetbread, and all that gives a balance.
by
Marco Stabile
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Unilateral red prawn tartar, passion fruit, crispy fat liver with spices and oyster butter
by
Philippe Léveillé
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
by
Loretta Fanella
Trenette, anchovies and bonito
by
Enrico Panero
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
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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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