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Chefs
Chef
Enzo Crivella
GLI CHEF
Enzo Crivella
Friedrich Schmuck
Yoji Tokuyoshi
Angela Hartnett
Aurelio Damiani
Gianfrancesco Cutelli
Maico Campilongo e Kristjan D'Angelo
Rossella Cerea
Paolo Lorenzoni
Jon Pollard
Barbara Lynch
Umberto Montano
Paolo Mancuso
Enrico Crippa
Marcello Corrado
Simone Cozzi
Umberto Giraudo
Dominique Crenn
Federico Quaranta
Gioacchino Bonsignore
Ascanio Brozzetti
Simon Press
Juan Marì e Elena Arzak
Ciccio Vitiello
Francesco Ballico
Hervé Fleury
Rodrigo Oliveira
Jordi Vilà
Will Guidara
Fabrizio Mellino
Fabio Baldassarre
Alexandre Gauthier
Luca Montersino
Franco Chialva
Luca Gardini
Marta Grassi
Livia, Alfonso e Mario Iaccarino
Gonzalo Luzarraga
José del Castillo
Ryan Clift
Giulia Liu
Antonio Borruso
Emmanuel Renaut
Joxe Mari Aizega
Joško Sirk
Recipes
Recipes
Sea snail with Wakame and tangerine foam
LE RICETTE
Sea snail with Wakame and tangerine foam
by
Alex Atala
Under the tree: winter venison and hare
by
Alessandro Gilmozzi
Instant carrot stock
by
Paolo Lopriore
A rockpool of my childhood - so very, very poetic
by
Paul Cunningham
Tripe ravioli
by
Davide Oldani
Riso al salto con ragù di vitello
by
Andrea Berton
Shadow of oil
by
Franco Aliberti
Spaghettoni with cod and tomato
by
Niko Romito
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
by
Davide Oldani
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Marine expression
by
Paul Liebrandt
Essence
by
Niko Romito
Sea mousse
Leek and bacon croissants
by
Andrea Menichetti
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Autumn risotto
by
Aurora Mazzucchelli
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet Gürs
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
Hill landscapes, Italy
by
Corrado Assenza
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
Avocado with tomato powder and olive oil
Sections
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All the 180 new entries in the 2024 Identità Golose Restaurant Guide to Italy, Europe and the World
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Sections
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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