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Chefs
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Giuseppe Lo Iudice e Alessandro Miocchi
GLI CHEF
Giuseppe Lo Iudice e Alessandro Miocchi
Jeremy Bearman
Carmine Calò
Christian Puglisi
Stefano Ghetta
Alessandro Tomberli
Natalino Ambra
Michele Lazzarini
Giulia Liu
Alessandro Borghese
Cinzia Cinzia De Lauri e Sara Nicolosi
Giuliano Baldessari
Marta Scalabrini
Miguel de la Cruz
Pier Bussetti
Ivan e Matteo Piffer
Wicky Priyan
Andrea Canton
Pietro Leemann
Eric Ripert
Tommaso Cannata
Enrico Pierri
Simone Bonini
Claudio Pregl
Simone Finazzi
Vladimir Mukhin
Fulvio Pierangelini
Pascal Barbot
Alvin Leung
Alex Gares
Vittorio Fusari
Andrea Tortora
Pier Daniele Seu
Jean-François Dargein
Daniel Facen
Mauro Brun e Bruno Rebuffi
Arianna Consiglio
Chiara Patracchini
Riccardo Gaspari
Franck Cerutti
Eric Pras
Antonio Ziantoni
Maria Chiara Sanna
Luca Landi
Fabrizio Molteni
Recipes
Recipes
“Emmentaler Cheese” with white asparagus and lemon thyme
LE RICETTE
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Loška smojka (loška turnip)
by
Vesna e Gašper Carman
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by
Claudio Sadler
Dessert: a sweet story
by
Ivano Mestriner
Absolute Synthesis
by
Corrado Assenza
Cocoa and camphor explosion
by
Franco Aliberti
Lime marinated scallops "Ceviche"
Pinzimonio
by
Igor Macchia
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
D-Limousine belly salad with puntarelle and mustard
by
Gian Pietro e Giorgio Damini
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
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
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Unilateral red prawn tartar, passion fruit, crispy fat liver with spices and oyster butter
by
Philippe Léveillé
Baby rosemary pizzas
by
Andrea Menichetti
Playing with consistency
by
Corrado Assenza
Spaghetti Pizza Margherita
by
Davide Scabin
Clam tagliolini
by
Moreno Cedroni
Mezze maniche with “ragout”… 847 km from Naples
by
Enrico Crippa
Summary
by
Corrado Assenza
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Baked onion with spaghettoni and anchovy sauce
by
Davide Scabin
Blood pudding and popped buckwheat
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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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