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Franco Chialva
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Franco Chialva
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Ferdinando Martinotti
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Matteo Garnero e Enrico Ponza
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Recipes
Recipes
Sweet and acid pomegranate with chirimoya ice-cream
LE RICETTE
Sweet and acid pomegranate with chirimoya ice-cream
by
Maria Josè San Román
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Lime marinated scallops "Ceviche"
Candied raw artichokes lacquered with rosemary
by
Josean Alija
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by
Claudio Sadler
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Hill landscapes, Italy
by
Corrado Assenza
Dhal and string hoppers
by
Stevie Parle
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
Baked onion with spaghettoni and anchovy sauce
by
Davide Scabin
Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
by
Claudio Sadler
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Fish with onion and black olives
by
Jordi Vilà
Cod and hare
by
Moreno Cedroni
Bread with ricotta
by
Andrea Menichetti
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Carbonara sauce, bacon, black pepper and spooned pasta
by
Davide Oldani
Risotto with Annurca apples and powdered Pantelleria capers
by
Ilario Vinciguerra
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by
Roberto Carcangiu
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Latest articles published
05-04-2025
What’s on the menu at Alexandre Mazzia, the three-star French chef who's changing the rules of the game
30-12-2024
The prophet of the Ostend shrimps (those caught on horseback): at Willem Hiele's, where nature is cooked
17-07-2024
In the name of taste: we went to Cannavacciuolo's new restaurant, with chef Gianluca Renzi
20-06-2024
After starting as a pizzaiolo in the Marche region, he is now an established maître in Bangkok: 'Working in the dining room is great'
24-05-2024
Rat brains, grilled rat and other delicacies: another way of catering at Gaggan’s
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
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