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Sergio Capaldo
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Accursio Craparo
Mathias Dahlgren
Alberto Piras
Will Guidara
Matteo Vigotti
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Jean-François Dargein
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Enrico Pierri
Agostino Perrone and Giorgio Bargiani
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Marcello Leoni
Paolo Mancuso
Luca De Santi
Matteo Pisciotta
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Ferdinando Martinotti
Francesco Cerea
Sang Hoon Degeimbre
Jacopo Malpeli
Matteo Lunelli
Pino Cuttaia
Recipes
Recipes
Sea urchins in their shells, coriander juice and mandarin cloud
LE RICETTE
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Pumpkin cream, hazelnut and paccheri
by
Gianluca Fusto
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Memories…
by
Franco Aliberti
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
by
Galileo Reposo
Mexican Bubble Cup
So-Riso croccante
by
Andrea Besuschio
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
Lampredotto sandwich
by
Valeria Piccini
The silence of the woods
by
Daniel Facen
Coscia d'Anatra "Apicius"
"Espressa" Pavese soup with saffron pasta timbale
by
Davide Oldani
White fish ceviche with asparagus
by
Gastón Acurio
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Fresh pasta parcel stuffed with seafood
Beef goulash
by
Daniel Canzian
Friday pizza
by
Massimo Gatti
Friday squilla mantis
by
Mauro Uliassi
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Soft potato with verbena and roast kidney
by
Enrico Bartolini
Bocadillo helado amour
The wrong Milan
by
Carlo Cracco
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Latest articles published
14-08-2024
(Almost) 30 years of Villa Manodori, Bottura's dream dedicated to balsamic vinegar... And not only
19-07-2024
20 years of El Brite de Larieto: the Ampezzo restaurant and rural guesthouse celebrates its anniversary on August 4th
07-06-2024
Ciccio Sultano and Riccardo Canella, what a couple in Ragusa! A story of destinies and freedom
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
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