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GLI CHEF
Will Guidara
Gian Pietro e Giorgio Damini
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Valentina Rizzo
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Antonello Maietta
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Rodolfo Guzman
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Alyn Williams
Davide Oldani
Roberta Pezzella
Mattia Pariani
Massimiliano Prete
Niimori Nobuya
Sergio Capaldo
Rosanna Marziale
Antonio Biafora
Piero, Ugo e Andrea Alciati
Giovanni Ricciardella
Alfio Ghezzi
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
Roberta Esposito
Luca De Santi
Philippe Léveillé
Niko Romito
Gennaro Battiloro
Claudio e Anna Vicina
Norbert Niederkofler
Marcello Spadone
Davide Rampello
Gennaro Nasti
Stefano Ghetta
Gualtiero Marchesi
Guglielmo Paolucci
Carmine Calò
Davide Scabin
Fabio Abbattista
Ryan Clift
Angelica Giannuzzi
Denny Imbroisi
Ferdinando Martinotti
Tommaso Cannata
Recipes
Recipes
Local rabbit grilled with langoustines from Læsø
LE RICETTE
Local rabbit grilled with langoustines from Læsø
by
Paul Cunningham
Oh my dear planet
by
Pietro Leemann
Crunchy Black Rice with Green vegetables and Brazil nut milk
by
Alex Atala
After fishing
by
Daniel Facen
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Sweet and acid pomegranate with chirimoya ice-cream
by
Maria Josè San Román
Tongue pastrami, ciauscolo and mustard ice-cream
by
Cristina Bowerman
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
Clay baked crosne
by
Peeter Pihel
Beyond the strudel
by
Tatsuya Iwasaki
Friday squilla mantis
by
Mauro Uliassi
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
by
Davide Oldani
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Ravioli flavoured with lavender, nutmeg and almond
by
Aurora Mazzucchelli
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Rice with Sichuan pepper, ginger and anchovies
by
Carlo Cracco
Cold fusion
by
Giuseppe Rambaldi
Herring
Saffron risotto with pepper transparency
by
Enrico Bartolini
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
by
Andoni Luis Aduriz
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Mullet sandwich with oyster mayonnaise
by
Emanuele Scarello
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Latest articles published
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
17-12-2021
Riso oro e zafferano, 40 years of magic
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