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GLI CHEF
Sarah Grueneberg
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Francesco e Vincenzo Montaruli
Maxime Meilleur
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Pino Cuttaia
Riccardo Camanini
Enrico Baronetto
Aldo Zivieri
Ricard Camarena
Marcus Eaves
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Maurizio Bernardini
Alessandro Gilmozzi
Alessandro Giardiello
Alex Gares
Angelica Giannuzzi
Jon Pollard
Gastón Acurio
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Enrico Croatti
Paolo Donei
Paul Liebrandt
Dominga Cotarella
Valentina Rizzo
Eric Ezechieli
Agostino Perrone and Giorgio Bargiani
Sergio Humada
Jordi, Josep e Joan Roca
Paolo Parisi
Victor Arguinzoniz
Pía León
Magnus Nilsson
Alberto Gipponi
Sonja Peric
Denis Martin
Luigi Acciaio e Jessica Tomaino
April Bloomfield
Michele Lazzarini
Gaggan Anand
Christian Puglisi
Bruno Scavo
Fabrizio Mantovani
Richard Toix
Recipes
Recipes
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
LE RICETTE
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Smoked beef fillet
by
Vesna e Gašper Carman
Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
by
Andrea Aprea
“Wedded” fish soup
by
Gennaro Esposito
Essence
by
Niko Romito
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Cuttlefish with peas
by
Moreno Cedroni
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
by
Andoni Luis Aduriz
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Risotto alla livornese secondo Matteo Torretta
by
Matteo Torretta
Roast tripe
by
Davide Oldani
Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
by
Marcello Spadone
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Chicken Livers Pilaf
by
Stevie Parle
Gnudi Verdi
by
Stevie Parle
Summary
by
Corrado Assenza
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
“Strachin” millefeuille
Botrytis Cinerea
Steemed Leeks from last summer, curdled milk and sage salt
by
Magnus Nilsson
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy salt
by
Gennaro Esposito
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Latest articles published
31-07-2023
Bellavista, where utopia becomes wine
04-08-2022
120 years of history at Cantine Ferrari
21-05-2022
Lamberto Frescobaldi on Vinitaly and the future: «Let's focus on making fine wines»
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Bollicine del Mondo: a new sparkling app is born, with 500 wineries selected by 14 experts
31-03-2022
Discovering Bollicine del mondo: a universe of sparkling wines in a new app from Identità Golose
28-03-2022
Guida alle Bollicine del Mondo, the brand-new guide to bubbles from around the world in an app
14-10-2021
Audacity, farsightedness, and strong creativity: et voilà La Grande Dame 2012 and the interpretation given by Yayoi Kusama
12-07-2021
Champagne Mumm: RSRV Blanc de Noirs 2012 is the new cuvée presented to the Italian market
19-04-2021
Think Pink, a new chapter for the rosé wines from Château d’Esclans
14-04-2021
Piero Incisa della Rocchetta tells us about how the best wine in the world was born. A Pinot Noir in Argentina
28-12-2020
Virtual trip to Champagne: family prestige
23-12-2020
Asa Johansson, a wine writer in love with Italy
13-11-2020
Essi Avellan and the future of sparkling wines around the world
30-09-2020
Sauternes Yquem for 60 euros per bottle: Bernard Arnaud’s revolution
14-07-2020
Didier Mariotti from Veuve Clicquot: back to the origins
08-07-2020
From Avellino to the top of the World’s 50 Best: Zuccardi’s talent for wine
06-07-2020
Olivier Borneuf and his first World Sauternes Day
29-05-2020
Julie Cavil, first female Chef de Cave at Maison Krug, presents the Grande Cuvée 168 with Olivier Krug
21-04-2020
Communication and investments: Matteo Lunelli’s recipe for a new start
24-01-2020
A tasting of Prague and the Czech Republic, what with beer, wine and gin
08-08-2019
Silence, Krug is speaking
01-05-2019
Domaine Faiveley, a tasting of Burgundy excellence
01-11-2017
The cathedrals of Italian wine
23-06-2017
Meraviglioso, summing up 30 years of Bellavista
19-05-2017
Sella & Mosca, a new sprint in Alghero
15-04-2017
Nebbiolo Prima confirms: there’s a guaranteed future for Barolo 2013
04-04-2017
Fausto Maculan, 40 harvests for a great wine maker
26-02-2017
An excellent welcome for Brunello di Montalcino 2012
30-01-2017
Dom Pérignon Rosé: rich and to be drunk generously
29-01-2017
83 shades of Amarone 2013
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