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Fabio Abbattista
Andrea Besuschio
Sarah Minnick
Petter Nilsson
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Gualtiero Marchesi
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Mark Welker
Martina e Luca Caruso
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Recipes
Recipes
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
LE RICETTE
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by
Enrico Crippa
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
Evolution
by
Alain Chartier
Cream of beans and mixed pasta
by
Gualtiero Marchesi
Bronze drawn spaghetti, cacio, pepper, juniper and chocolate
by
Enrico Crippa
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Bowled over by an unusual bread bun
by
Viviana Varese
Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by
Marcus Eaves
Cod risotto, Grana Padano and Sicilian navel oranges
by
Matteo Pisciotta
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
El Coq mixed salad
by
Lorenzo Cogo
"Beered" sweetbread, and all that gives a balance.
by
Marco Stabile
Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
by
Loretta Fanella
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Pasta and peas
by
Francesco Sposito
Midday in the middle of the vegetable garden
by
Corrado Assenza
Anconetana Cod
by
Moreno Cedroni
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
Montanara
by
Enzo Coccia
Black broccoli soup, Sorrento lemon risotto, mullet marinated in ginger
by
Gennaro Esposito
Bonito parterre
by
Juan Marì e Elena Arzak
Faux chocolate tofu, warm haddock flakes with pink pepper, baby leeks in soya vinaigrette
by
Frédéric Bau
Veal fillet “Raviolo” with bone marrow
by
Emanuele Scarello
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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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