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GLI CHEF
Roberta Sudbrack
Tomaž Kavcic
Luca Pardini, Edoardo Grassi e Marco Civitelli
Gianfrancesco Cutelli
Benjamin e Clara Weatherall
Heinz Beck
Simone Rodolfi
Fabio Abbattista
Jordi Butron
Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
Caterina Ceraudo
Maico Campilongo e Kristjan D'Angelo
Magnus Nilsson
Franck Cerutti
Angelo Rumolo
Simone Salvini
Federica Racinelli
Sarah Grueneberg
Daniel Berlin
Vladimir Mukhin
Luca De Santi
Marco Reitano
Cristian e Tomas Torsiello
Magnus Ek
Christoph Lindpointner
Silvio Spinelli
Luigi Buonansegna
José del Castillo
Dani Garcia
Teo Musso
Virgilio Martinez
Josean Alija
Tony Nicolini
Jeff Katz
Luciano Alberti
Giuseppe e Simone Vesi
Luca Zaccheroni e Omar Casali
Ermanno Zanini
Rodrigo De la Calle
Sergio Mei
Lucio Pompili
Moreno Cedroni
Alfredo Russo
Thierry Bridron
Juan Marì e Elena Arzak
Recipes
Recipes
Friday pizza
LE RICETTE
Friday pizza
by
Massimo Gatti
Roots cooked in burning charcoal, leafs that has never seen the light of day, sheeps cream whisked with a vinegar fermented beer, dried cods roe, oregano from last summer
by
Magnus Nilsson
Beyond the strudel
by
Tatsuya Iwasaki
Risotto with Tropea onion fondant and Monaco Provolone mousse, with Aglianico wine reduction
by
Viviana Varese
Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
by
Loretta Fanella
Clam tagliolini
by
Moreno Cedroni
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
Instant carrot stock
by
Paolo Lopriore
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by
Antonino Cannavacciuolo
Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by
Janez Bratovž
Shadow of oil
by
Franco Aliberti
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Turnips with sheep yogurt mousse and nasturtian leaves
by
Christian Puglisi
Dive into the sea
by
Emanuele Scarello
Mixed puffed rice
by
Enrico Bartolini
Woodcock for 6 woodcocks
by
Mauro Uliassi
Cuturro enriched with flavours and colours
by
Corrado Assenza
Lime marinated scallops "Ceviche"
Macarons glacés
by
Alain Chartier
Focaccia
by
Claudio e Anna Vicina
Black and red
by
Gualtiero Marchesi
Sea snail with Wakame and tangerine foam
by
Alex Atala
Crescentina bread for people affected by coeliac disease
by
Massimo Bottura
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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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