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Claudio e Anna Vicina
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Rodrigo Oliveira
Angela Hartnett
Antonia Klugmann
Valerio Centofanti
Edoardo Sandri e Gabriele Fedeli
Enrico Buonocore
Roger Van Damme
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Lara Gilmore
Michael Schlow
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Paolo Lorenzoni
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Martino Faccin
Miguel de la Cruz
Jeremy Bearman
Stevie Parle
Piero, Ugo e Andrea Alciati
Luciano Tona
Alex Atala
Frédéric Bau
Franck Cerutti
Luca Montersino
Attias Tarlao
Ryan Clift
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“Marinara” mussels
LE RICETTE
“Marinara” mussels
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Carlo Cracco
Seafood salad and grilled rigatoni Carbonara
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Davide Scabin
Apparent egg
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Francesco Sposito
Tripe ravioli
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Davide Oldani
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Gianluca Fusto
Black cod, savoy cabbage and foie gras
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Enrico Crippa
Anconetana Cod
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Moreno Cedroni
Roast tripe
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Davide Oldani
Pasta and peas
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Francesco Sposito
Horizontal potato
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Davide Scabin
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
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Maria Josè San Román
Sweet ravioli
Scallops with dried seaweed tea, chives and Iranian caviar
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Emanuele Scarello
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
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Andoni Luis Aduriz
Taste of fish ravioli with dried perch roe
Tail "alla vaccinara"
by
Valeria Piccini
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
Maccheroni Soufflé
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Giuseppe Rambaldi
Clam spaghetti
Flavours of Abruzzo
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Fabrizio Camplone
Dessert: a sweet story
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Ivano Mestriner
Bread with ricotta
by
Andrea Menichetti
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Smoked beef fillet
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Vesna e Gašper Carman
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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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