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Chefs
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GLI CHEF
Luigi Buonansegna
Alessandro Borghese
Domingo Schingaro
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Michele Marcucci
Chris Fischer
Livia, Alfonso e Mario Iaccarino
Eugenio Boer
Vittorio Fusari
Angelo Corvitto
Matthew Orlando
Massimo Mantarro
Giuseppe Amato
Luca Abbadir
Clelia d'Onofrio
Josep Roca
Marco Stabile
Jean-François Piège
Guido Martinetti
Antonio Borruso
Pier Bussetti
Yann Duytsche
Andrea Paternoster
Frédéric Bau
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Gennaro Battiloro
Kobus van der Merwe
Lara Gilmore
Alfio Ghezzi
Philippe Léveillé
Simone Finazzi
Massimo Bottura
Giuseppe Rizzo
Romain Meder
Rafael Peña
Fatmata Binta
Dominique Crenn
Marianna Vitale
Marta Scalabrini
Ivano Mestriner
Bernardo Paladini
Gaetano Trovato
Recipes
Recipes
2008 white truffle perfume
LE RICETTE
2008 white truffle perfume
by
Davide Oldani
Assorted shellfish and seaweed-lemon ice
Tail "alla vaccinara"
by
Valeria Piccini
Double ravioli with Mora Romagnola broiled piglet and burrata filling, with Grana Padano sauce, gravy and thyme
by
Riccardo Monco and Annie Féolde
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Seafood salad and grilled rigatoni Carbonara
by
Davide Scabin
3-step extra virgin olive oil process
by
Franco Aliberti
Coconut wakame
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Shadow of oil
by
Franco Aliberti
Herb tortelli in a double reduction
by
Enrico Bartolini
Pinzimonio
by
Igor Macchia
Flavours of Abruzzo
by
Fabrizio Camplone
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Mango&Oysters
by
Sergio Dondoli
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
Arctic cloudberries HV
by
Hans Välimäki
Smoked spaghetti, clams and grilled pendolini tomatoes
by
Mauro Uliassi
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
Clam tagliolini
by
Moreno Cedroni
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
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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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Latest articles published
31-07-2023
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120 years of history at Cantine Ferrari
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Champagne Mumm: RSRV Blanc de Noirs 2012 is the new cuvée presented to the Italian market
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Asa Johansson, a wine writer in love with Italy
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From Avellino to the top of the World’s 50 Best: Zuccardi’s talent for wine
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Olivier Borneuf and his first World Sauternes Day
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Julie Cavil, first female Chef de Cave at Maison Krug, presents the Grande Cuvée 168 with Olivier Krug
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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
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15-04-2017
Nebbiolo Prima confirms: there’s a guaranteed future for Barolo 2013
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Fausto Maculan, 40 harvests for a great wine maker
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An excellent welcome for Brunello di Montalcino 2012
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Dom Pérignon Rosé: rich and to be drunk generously
29-01-2017
83 shades of Amarone 2013
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