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Wicky Priyan
GLI CHEF
Wicky Priyan
Virgilio Martinez
Franco Aliberti
Angelica Giannuzzi
Dominique Crenn
Alessandro Gilmozzi
Ernesto Iaccarino
Enrico Crippa
Giuseppe Palmieri
Victor Arguinzoniz
Rocco Princi
Marta Cotarella
Mario Peqini
Valerio Centofanti
Stefano Baiocco
Roberto Flore
Nicola Olivieri
Michele Rotondo
Francesco Apreda
Gualtiero Marchesi
Jean-François Piège
Enrico Croatti
Matthew Kenney
Enzo Crivella
Giuseppe Iannotti
Davide Guidara
Ana Roš
Moreno Cedroni
Antonio Ziantoni
Simone Tondo
Matteo Lunelli
Heinz Beck
Riccardo Gaspari
Marco Radicioni
Stefano Deidda
Aurora Mazzucchelli
Lucca Cantarin
Simon Press
Sergio Bastard
Alessandro Pipero
Luca Lacalamita
Alberto Piras
Giovanni Porro
Viviana Varese
Haruo Ichikawa e Lorenzo Lavezzari
Recipes
Recipes
Veal udder, spicy fruit and Italian beer froth
LE RICETTE
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
Cacio and Pepper
by
Antonello Colonna
Autumn risotto
by
Aurora Mazzucchelli
Instant carrot stock
by
Paolo Lopriore
2007 version, a mushroom and garlic consommé that becomes a traditional soup
by
Jacques Décoret
"Beered" sweetbread, and all that gives a balance.
by
Marco Stabile
Roast tripe
by
Davide Oldani
Bocadillo helado amour
El Coq mixed salad
by
Lorenzo Cogo
Bread, chocolate, oil and salt
by
Luca Lacalamita
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by
Antonino Cannavacciuolo
4.0 Everything began
by
Gianluca Fusto
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Mocofava with special ciccioli
by
Rodrigo Oliveira
“Mexirica” consommé with raw mushrooms
by
Roberta Sudbrack
So-Riso croccante
by
Andrea Besuschio
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
De-structured tiramisù
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Celeriac cooked in salt crust
Curau, banana skin and caviar
by
Roberta Sudbrack
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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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