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Chefs
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Emanuele Manfroi
GLI CHEF
Emanuele Manfroi
Matteo Lunelli
Alvin Leung
Andrea Besuschio
Lee Wolen
Hilde Soliani
Diego Guerrero
Attilio Marro
Ugo Alciati
Simone Salvini
Ivan e Matteo Piffer
Henrik Yde
Daniel Facen
Corrado Scaglione
Jordi Vilà
Francesca Morandin
Friedrich Schmuck
Martina e Luca Caruso
Arianna Consiglio
Antonia Klugmann
Pieter Lonneville
Cristoforo Trapani
Dominique Crenn
Luigi Taglienti
Chiara Pavan
Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
Sonja Peric
Sanjay Dwivedi
Oliver Glowig
Alfonso Caputo
Fabio Longhin
Chiara Patracchini
Roberto Flore
Federica Scolta
Simone Finazzi
Claudio Pregl
Marta Scalabrini
Frédéric Bau
Mitsuharu Tsumura
Guido Martinetti
Dario Nuti
Pietro Zito
Pierluigi Roscioli
Matthew Kenney
Barbara Lynch
Recipes
Recipes
Puff of iced seawater
LE RICETTE
Puff of iced seawater
by
Corrado Assenza
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Tripe ravioli
by
Davide Oldani
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
Instant carrot stock
by
Paolo Lopriore
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
Cacio and Pepper
by
Antonello Colonna
The beetroot
by
Lorenzo Cogo
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
Pohorje beef "sandwich"
by
Tomaž Kavcic
5-spice spaghettini soup
by
Jordi Vilà
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
“Mexirica” consommé with raw mushrooms
by
Roberta Sudbrack
Carn’e pesce (reference to Gualtiero Marchesi)
by
Daniel Canzian
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
The carrier pigeon
by
Enrico and Roberto Cerea
Risotto with Annurca apples and powdered Pantelleria capers
by
Ilario Vinciguerra
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Herb tortelli in a double reduction
by
Enrico Bartolini
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Check salad
by
Davide Scabin
Whelks, gialet beans and baby spinach
by
Antonia Klugmann
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
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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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