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Chefs
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Jason Atherton
GLI CHEF
Jason Atherton
Giuseppe Oliva
Gennaro Nasti
Gastón Acurio
Silvio Spinelli
Corrado Scaglione
Pietro Zito
Andrea Paternoster
Stefano Ciotti
Simone Cozzi
Sunny Menon
Hervé Fleury
Joxe Mari Aizega
Enrico Panero
Ilario Vinciguerra
Giuseppe Carino
Jun Lee
Luciano Alberti
Matteo Casone
Luca Abbadir
Marta Scalabrini
Juan Marì e Elena Arzak
Vito Mollica
Giancarlo Timballo
Franco e Raffaella Cazzamali
Davide Scabin
Tim Raue
Stevie Parle
Roberto e Fiorella Ghisolfi
Alfredo Russo
Michelangelo Mammoliti
Giuseppe Zen
Friedrich Schmuck
Gert De Mangeleer
Felice Sgarra
Daniel Facen
Maicol Izzo
Giampaolo Ottazzi
Paco Morales
Denis Martin
Christian Milone
Eric Pras
Jordi Vilà
Attias Tarlao
Bryce Shuman
Recipes
Recipes
Potato Dumplings with Squab in Guazzetto
LE RICETTE
Potato Dumplings with Squab in Guazzetto
by
Lidia e Joe Bastianich
Fish With Açaí
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Glass of green apple water
by
Alain Chartier
Veal fillet “Raviolo” with bone marrow
by
Emanuele Scarello
Head mackerel and ALL BEER AHEAD
by
Luigi Taglienti
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by
Andoni Luis Aduriz
2008 white truffle perfume
by
Davide Oldani
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by
Andrea Mattei
Cream of celery, black truffle and cheese fondue
by
Pascal Barbot
Porcini, cuttlefish & sea urchin
by
Sergio Dondoli
Macarons glacés
by
Alain Chartier
Avocado with tomato powder and olive oil
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil
by
Peter Brunel
Rice cremino
by
Enrico Bartolini
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
Crunchy Black Rice with Green vegetables and Brazil nut milk
by
Alex Atala
Crescentina bread for people affected by coeliac disease
by
Massimo Bottura
Bygdoy at 3
by
Paolo Lopriore
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Yellow pumpkin risotto stirred with butter made using its seeds
by
Simone Salvini
Pasta and peas
by
Francesco Sposito
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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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