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Damiano e Giovanni Nigro
GLI CHEF
Damiano e Giovanni Nigro
Juri Chiotti
Sara Scarsella and Matteo Compagnucci
Guglielmo Paolucci
Giuseppe Zen
Alberto Piras
Gianfranco Iervolino
Vanessa Markey
Solaika Marrocco
Fabio Barbaglini
Bruno Scavo
Nino Rossi
Francesco Ballico
Gianluca Gorini
Pía León
Juan Marì e Elena Arzak
Antonello Colonna
David Chang
Massimo Alverà
Roberto Petza
Roberto Pongolini
Andrea Zanin
Andrea Paternoster
Mauro Petrini
Frank Rizzuti
Luigi Scordamaglia
Peppe Guida
Caterina Ceraudo
Jacques Décoret
Giuseppe Rambaldi
Inaki Aizpitarte
François Daubinet
Daniel Berlin
Nicola Olivieri
Pietro Zito
Riccardo Camanini
Carmine di Donna
Fulvio Pierangelini
Giuseppe e Simone Vesi
Enrico Buonocore
Alessandro Troccoli
Niimori Nobuya
Agostino Perrone and Giorgio Bargiani
Mehmet Gürs
Alberto Cristofori
Recipes
Recipes
Fior di caciotta with seaweed on salt and raw fish crisp
LE RICETTE
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Apparent egg
by
Francesco Sposito
Evolution
by
Alain Chartier
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Sea Bass and D’O Tapioca Caviar
by
Davide Oldani
Garlic, oil, chili pepper and mint
by
Elio Sironi
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by
Felice Sgarra
Sibillini-style crispy partridge
by
Mauro Uliassi
“OrtoRiso”, Bettelmatt cheese ice-cream
by
Christian e Manuel Costardi
Instant carrot stock
by
Paolo Lopriore
Onion absolute with saffron and Grana Padano
by
Niko Romito
Time to rest
by
Corrado Assenza
Pasta and peas
by
Francesco Sposito
Chicken Livers Pilaf
by
Stevie Parle
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Mullet, foie gras and Jerusalem artichoke
by
Enrico Panero
Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by
Björn Frantzén
4.0 Everything began
by
Gianluca Fusto
Oyster and parsley champagne
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by
Claudio Sadler
Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney
by
Igles Corelli
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by
Magnus Ek
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
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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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