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Barbara Lynch
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Luca Abbruzzino
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Federico Fazzuoli
Cinzia De Lauri e Sara Nicolosi
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Paco Morales
Enrico and Roberto Cerea
Nicola Perullo
Aurelio Damiani
Jean-François Dargein
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Will Guidara
Francesco Ballico
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Diletta Zenna
Stefano Vola
Paolo Parisi
Matteo Vigotti
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Michele Abbatemarco
Vladimir Mukhin
Maicol Izzo
Daniel Facen
Vitantonio Lombardo
Luciano Alberti
Ilario Vinciguerra
Arrigo Cipriani
Gino Fabbri
Michael Schlow
Mitsuharu Tsumura
Recipes
Recipes
The unusual vegetable garden
LE RICETTE
The unusual vegetable garden
by
Chiara Patracchini
Zolla di Certosa
by
Paolo Lopriore
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
by
Andoni Luis Aduriz
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Coffee & zabaione
by
Sergio Dondoli
Summary
by
Corrado Assenza
Earth
Rice cremino
by
Enrico Bartolini
Sea mousse
Chocolate choux puffs
by
Corrado Assenza
Sea snail with Wakame and tangerine foam
by
Alex Atala
Special relationship
by
Pietro Leemann
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Cold fusion
by
Giuseppe Rambaldi
After fishing
by
Daniel Facen
Cocoa and camphor explosion
by
Franco Aliberti
Lime marinated scallops "Ceviche"
Super tartare
by
Marco Stabile
Red identity
by
Franco Aliberti
Braised beef cheek, oyster, seaweed and sprouts
by
Sat Bains
Mozzarella-filled squid sandwich
by
Heinz Beck
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
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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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Mondo pizza
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IG2020: on the road
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