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Recipes
Recipes
Parmesan rice cream with red beetroot sauce
LE RICETTE
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
Mollusc ceviche
by
Gastón Acurio
Toro, foie gras powder, freeze dried raspberry
by
Alvin Leung
Woodcock for 6 woodcocks
by
Mauro Uliassi
A sweet "caprese"
by
Stefano Baiocco
Cialson with ox tail, anchovy gratin and puntarelle
Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by
Andrea Berton
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Cod and hare
by
Moreno Cedroni
Pumpkin cream, hazelnut and paccheri
by
Gianluca Fusto
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by
Magnus Ek
Venison saddle marinated in rosemary honey and its liqueur
by
Emanuele Scarello
Risotto with Annurca apples and powdered Pantelleria capers
by
Ilario Vinciguerra
Super tartare
by
Marco Stabile
White fish ceviche with asparagus
by
Gastón Acurio
Gnudi Verdi
by
Stevie Parle
Anchovies, bitter coffee, orange and pasta
by
Davide Oldani
Sprat
by
Massimo Bottura
Ravioli with broccoli and sea urchins
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Lamb's liver wrapped in cacio and egg
by
Peppino e Angela Tinari
Midday in the middle of the vegetable garden
by
Corrado Assenza
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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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