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Daniel Facen
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Andrea Grignaffini
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Ciro Scamardella
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Will Goldfarb
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Marco Bolasco
Gennaro Nasti
Roger Van Damme
Clare Smyth
Alberto Cristofori
Jordi Roca
Francesco Bracali
Giuseppe Tentori
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Lucia Sapia
Thierry Bridron
Giampaolo Ottazzi
Ivan e Sergey Berezutsky
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Recipes
Recipes
Maccaronara with two-meat and San Marzano ragoût
LE RICETTE
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
Friscura aruci
by
Corrado Assenza
Pohorje beef "sandwich"
by
Tomaž Kavcic
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Kamut tagliatelle ice-cream, butter, cardamom and spelt
by
Alessandro Gilmozzi
Scallop, beetroot mousseline sauce, Menton lemon sauce and "Buddha's hand"
by
Mauro Colagreco
Beetroot
by
Jordi, Josep e Joan Roca
Veal tripe with honey agaric mushrooms and seafood
by
Gennaro Esposito
Dhal and string hoppers
by
Stevie Parle
Smoked beef fillet
by
Vesna e Gašper Carman
Instant carrot stock
by
Paolo Lopriore
Porcini, cuttlefish & sea urchin
by
Sergio Dondoli
Casserole with potatoes, artichokes, baby onions and wheat cooked in earth
by
Pietro Zito
Spaghettoni with cod and tomato
by
Niko Romito
Yellow pumpkin fondue, quail and coffee
by
Riccardo Agostini
Sea mousse
Cordicelle with white lamb ragout
by
Peppino e Angela Tinari
After fishing
by
Daniel Facen
Bowled over by an unusual bread bun
by
Viviana Varese
Shellfish ceviche
by
Gastón Acurio
Sea Bass and D’O Tapioca Caviar
by
Davide Oldani
“OrtoRiso”, Bettelmatt cheese ice-cream
by
Christian e Manuel Costardi
Turnips with sheep yogurt mousse and nasturtian leaves
by
Christian Puglisi
Maki made with smoked fario trout of the Val d'Aveto with fat duck liver, nori seaweed, bitter almond mousse and citrus and umebosci plum sauce
by
Filippo Chiappini Dattilo
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Latest articles published
19-04-2024
Welcome back, Don Alfonso: what has changed and what will remain the same
11-01-2024
At Enrico Crippa's Piazza Duomo, a ballet of dishes and a symphony of taste
10-01-2024
Peter Brunel dedicates an entire menu to Gabriele D'Annunzio (who was also a gourmet)
14-09-2023
Antonia Klugmann: 'Fine dining has never had such a large audience'
07-08-2023
Chiara Pavan and Francesco Brutto: compatibility between economic and environmental (and human) sustainability
14-07-2023
In praise of the “scarpetta”: Chicco Cerea and the changing haute cuisine (ah, check the rubbish bins!)
09-06-2023
Uliassi, art, sea and hunting
11-05-2023
Presenting I'm not there, the extraordinary new menu at Osteria Francescana in Modena
04-05-2023
28 April 2023: the first Italian Catering Day
30-04-2023
The regenerating power of a sabbatical: Salvatore Bianco reopens Il Comandante
20-04-2023
Hospitality is about feeling welcome
19-04-2023
Paolo Griffa at Caffè Nazionale in Aosta reveals a multifaceted and surprising maturity
05-04-2023
Presenting the first Restaurant Day in Italy, promoting the entire restaurant industry concretely
30-12-2022
The autumn vegetable menu at Niko Romito's Reale
24-12-2022
The emblem dish of Identità Milano 2023 and the small revolution of tropical fruits in Italy
15-12-2022
Amazonian dinner: Alvaro Clavijo tells us about the thousand tasty nuances of his Colombia
13-12-2022
Nobu Milano: 20 years in the sign of essentiality with the cuisine of Nobu Matsuhisa and Antonio D'Angelo
03-12-2022
Unusual, authentic, charming hospitality: welcome to La Bursch in the Upper Cervo Valley
25-10-2022
Today is World Pasta Day, celebrations and numbers of a global boom
20-10-2022
Mind, genius and soul: the surprising cuisine of Riccardo Canella at the iconic Cipriani Belmond Hotel
22-09-2022
S.Pellegrino Young Chef Academy and Gucci Osteria together to support young talents
06-08-2022
Our small food guide of Noto: where to eat (and sleep) well in the pearl of Sicilian Baroque
02-08-2022
From London to Gardone: Camanini’s new menu, having just conquered the 8th place in the 50Best
21-07-2022
Culture, idea, emotion: the genesis (and offering) of "Vieni in Italia con me", Massimo Bottura’s new menu
22-06-2022
Bringing sultry vibes and Yucaton flavors of Tulum to San Benedetto
09-06-2022
Girotonno is back, and Lebanon triumphs
22-03-2022
Metullio - De Pra: chefs of the year, a shared project
14-03-2022
MadreProject: Davide Longoni tells us about his new project, a school dedicated to bread and places
05-03-2022
Guinea fowl, duck, hare... The perfect game according to Antonio Guida and Alessandro Martellini
10-01-2022
Zucchero: Fabrizio Fiorani's new boutique at W Rome
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