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Franco Chialva
GLI CHEF
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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Ricette illustrate
Ricette illustrate
Ingredients on the tip of a pencil, edited by
Gianluca Biscalchin
Introducing Antonia Klugmann
Alchemies and ingredients of the chef from Trieste, working well in the enchanted lagoon of Venice
Read
|
13-03-2014
Niko illustrated
The best of the glorious chef from Abruzzo region in a 5-dishes path
Read
|
07-12-2013
Ceviche illustrated
In the second part of our journey to Lima, the protagonists and the recipe of the famous Peruvian signature dish
Read
|
08-09-2013
Gastón Acurio's world
The Peruvian chef is passing through special days. An illustration resumes his greatness
Read
|
07-09-2013
A journey to Sicily: Corrado Assenza
In an illustration, all the masterpieces created by the pastry-chef from Noto, the Aristotle of ingredients
Read
|
30-07-2013
A journey to Sicily: Ciccio Sultano
The illustrated narration of a meal at Ragusa Ibla’s Duomo. Memories become contemporary
Read
|
24-07-2013
22-05-2013
Cogo's mixed salad
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