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Norbert Niederkofler
GLI CHEF
Norbert Niederkofler
Luca Montersino
Jacopo Mercuro
Cinzia De Lauri e Sara Nicolosi
Francesco Martucci
Enrico and Roberto Cerea
Luciano Monosilio
Andrea Migliaccio
Pierpaolo Pavan
Yoshihiro Narisawa
Mehmet Gürs
Paul Liebrandt
Alfonso Caputo
Alvin Leung
Oriol Balaguer
Andrea Mattei
Matteo Casone
Isabella Potì
Enrico Panero
Alyn Williams
Björn Frantzén
Michael White
Alberto Faccani
Gastón Acurio
Peter Brunel
Marco Bolasco
Gino Pesce and Patrizia Ronca
Francesca Morandin
Sarah Minnick
Inaki Aizpitarte
Beniamino Bilali
Pierluigi Roscioli
Carlo e Giovanni Guffanti Fiori
Pieter Lonneville
Massimo Minutelli e Tony Melillo
Antonino Cannavacciuolo
Luca Lacalamita
Hervé Fleury
Giuseppe e Simone Vesi
Frank Rizzuti
Stefano Ghetta
Ivano Mestriner
Roberta Pezzella
Davide Di Fabio
Giancarlo Perbellini
Recipes
Recipes
Dates, puntarelle, marinated anchovies and oil butter
LE RICETTE
Dates, puntarelle, marinated anchovies and oil butter
by
Carlo Cracco
“Strachin” millefeuille
Bread, chocolate, oil and salt
by
Luca Lacalamita
Risotto ca pummarola n’ coppa
by
Daniel Canzian
Aubergine Parmigiana
by
Andrea Berton
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
D’O white truffle fritter
by
Davide Oldani
Cream of beans and mixed pasta
by
Gualtiero Marchesi
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Garlic, oil, chili pepper and mint
by
Elio Sironi
Soft ricotta gnocchi with cotechino and lentils
by
Enrico Bartolini
Mullet sandwich with oyster mayonnaise
by
Emanuele Scarello
Grand fish antipasto
by
Gualtiero Marchesi
Curly strudel with custard ice-cream
by
Iside De Cesare
Two millimetres of polenta
by
Emmanuel Renaut
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by
Maria Josè San Román
Beetroot
by
Jordi, Josep e Joan Roca
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
De-structured tiramisù
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Risotto alla livornese secondo Matteo Torretta
by
Matteo Torretta
Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe
by
Luigi Taglienti
Vinegar and Honey Sorbet
by
Joško Sirk
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
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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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