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Jordi, Josep e Joan Roca
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Femke Van den Heuvel
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Roberto Petza
Laura Fratton
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Fernando Darin
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Dario Pandolfo
Terry Giacomello
Pierpaolo Pavan
Sergio Mei
Marianna Vitale
José Avillez
Diletta Zenna
Alessandro Pipero
Giampaolo Ottazzi
Stefano Guizzetti
Peppino e Angela Tinari
Recipes
Recipes
Saffron risotto with pepper transparency
LE RICETTE
Saffron risotto with pepper transparency
by
Enrico Bartolini
Vegetable cone with fried fish
by
Heinz Beck
Lemon-scented rice with soya caramelised eel
by
Ugo Alciati
Forest floor
by
Loretta Fanella
Loška smojka (loška turnip)
by
Vesna e Gašper Carman
Citrus tagiolini with ricotta cream and orange semifreddo, yoghurt and fennel sauce
by
Galileo Reposo
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
Dates, puntarelle, marinated anchovies and oil butter
by
Carlo Cracco
Head mackerel and ALL BEER AHEAD
by
Luigi Taglienti
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet Gürs
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
5-spice spaghettini soup
by
Jordi Vilà
Sprat
by
Massimo Bottura
Cod fish with rice
Rigatoni, lettuce with liquorice and grated oil butter
by
Carlo Cracco
Rigatoni all’arrabbiata with anchovies, aubergines, garlic sauce and parsley
by
Moreno Cedroni
Heirloom carrot Gnocchi
Cannelloni with roebuck and curd with onion and beer cream
by
Riccardo Agostini
Pumpkin
by
Mehmet Gürs
Rice cremino
by
Enrico Bartolini
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
by
Andoni Luis Aduriz
Aubergine Parmigiana
by
Andrea Berton
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
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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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