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Recipes
Recipes
Truffle delicacy of pear Macaé
LE RICETTE
Truffle delicacy of pear Macaé
by
Thierry Bridron
Cuttlefish with peas
by
Moreno Cedroni
Memories…
by
Franco Aliberti
Pasta and helium
by
Alfonso Caputo
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Lamb's liver wrapped in cacio and egg
by
Peppino e Angela Tinari
The silence of the woods
by
Daniel Facen
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Country simplicity
by
Corrado Assenza
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
Cold fusion
by
Giuseppe Rambaldi
Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Sweet rice sauté
by
Christian e Manuel Costardi
Mandarin ice, kumquat, angostura bitters
by
Daniel Patterson
Mullet fillet cooked in a salt capsule flavoured with seaweed
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by
Andoni Luis Aduriz
2008 white truffle perfume
by
Davide Oldani
It could be a risotto
by
Matias Perdomo
Tail "alla vaccinara"
by
Valeria Piccini
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Mullet sandwich with oyster mayonnaise
by
Emanuele Scarello
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Bistrot 64: dulcis in fundo è la cacio e pepe
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Latest articles published
31-07-2023
Bellavista, where utopia becomes wine
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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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Think Pink, a new chapter for the rosé wines from Château d’Esclans
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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
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Asa Johansson, a wine writer in love with Italy
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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
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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
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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
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Communication and investments: Matteo Lunelli’s recipe for a new start
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A tasting of Prague and the Czech Republic, what with beer, wine and gin
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Silence, Krug is speaking
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Domaine Faiveley, a tasting of Burgundy excellence
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The cathedrals of Italian wine
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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
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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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