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Mark Ladner
Oriol Castro, Eduard Xatruch e Mateu Casañas
Enrico Pierri
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Maxime Meilleur
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Stevie Parle
Attias Tarlao
Norbert Niederkofler
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Renata Braune
Vito Mollica
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Sergio Dondoli
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Sat Bains
Gino Fabbri
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Fabrizio Fiorani
Antonio Borruso
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Marco Bizzarri
Roger Van Damme
Luca Gardini
Victor Arguinzoniz
Heston Blumenthal
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Luca Govoni
Recipes
Recipes
“Marinara” mussels
LE RICETTE
“Marinara” mussels
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Carlo Cracco
Montanara
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Enzo Coccia
Mullet, foie gras and Jerusalem artichoke
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Enrico Panero
Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney
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Igles Corelli
Fondant tripe
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Davide Oldani
Rice cremino
by
Enrico Bartolini
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Avocado with tomato powder and olive oil
Tortelli dei Farnese
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Filippo Chiappini Dattilo
Pumpkin cream, hazelnut and paccheri
by
Gianluca Fusto
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
The silence of the woods
by
Daniel Facen
Cannelloni with roebuck and curd with onion and beer cream
by
Riccardo Agostini
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Plantain gnocchi
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper
by
Andrea Mattei
Oyster marinated with pork face and spinach
by
Jordi Vilà
Gnudi Verdi
by
Stevie Parle
Friscura aruci
by
Corrado Assenza
Millefeuille of Sourdough bread and rilette of holstein with parsley and yellow carrot
Tail "alla vaccinara"
by
Valeria Piccini
Taste of fish ravioli with dried perch roe
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
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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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