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Enrico Buonocore
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Francesca Morandin
Livia, Alfonso e Mario Iaccarino
Giuseppe Carino
Mehmet Gürs
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Ernesto Iaccarino
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Philip Cranston
Luca Finardi
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Davide Cassi
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Autumn risotto
LE RICETTE
Autumn risotto
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Aurora Mazzucchelli
Citrus fruit & shellfish
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Sergio Dondoli
"Mastunicola"
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
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Maria Josè San Román
Mixed Boiled Meats (without boiling)
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Massimo Bottura
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Taste of fish ravioli with dried perch roe
Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by
Janez Bratovž
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Carpaccio di manzo al ginepro con salsa di pinoli all'acqua e riduzione di birra
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Giuliano Baldessari
“Marinara” mussels
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Carlo Cracco
Mullet fillet cooked in a salt capsule flavoured with seaweed
Black broccoli soup, Sorrento lemon risotto, mullet marinated in ginger
by
Gennaro Esposito
Sweet rice sauté
by
Christian e Manuel Costardi
Chocolate
by
Heinz Beck
Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil
by
Peter Brunel
Loška smojka (loška turnip)
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Vesna e Gašper Carman
Special relationship
by
Pietro Leemann
Mandarin ice, kumquat, angostura bitters
by
Daniel Patterson
El Coq mixed salad
by
Lorenzo Cogo
Summary
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Corrado Assenza
Dhal and string hoppers
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Stevie Parle
Morille
Botrytis Cinerea
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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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