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Roberto Petza
GLI CHEF
Roberto Petza
Riccardo Monco and Annie Féolde
Simone Tondo
Sauro Ricci
Alexandre Gauthier
Attilio Marro
Federico Fazzuoli
Poul Andrias Ziska
Valentina Rizzo
Massimo Bottura
Gianluca Fusto
Marta Cotarella
Edoardo Sandri e Gabriele Fedeli
Roberta Esposito
Pino Cuttaia
Mehmet Gürs
Luca Zaccheroni e Omar Casali
Zuo Cuibig
Marcello Leoni
Paco Morales
Andrea Mattei
Ivan e Matteo Piffer
Alfio Ghezzi
Gonzalo Luzarraga
Francesco Sposito
Corrado Scaglione
Maria Solivellas
Massimo Minutelli e Tony Melillo
Pascal Barbot
Dario Nuti
Joan Roca
Guglielmo Paolucci
Donato Ascani
Luigi Dell'Amura
Sunny Menon
Eric Ezechieli
Pierre Hermé
Ciro Scamardella
Emanuele Manfroi
Luca Lacalamita
Eugenio Boer
Roberto Carcangiu
Titti Traina
Martino Faccin
Matteo Aloe
Recipes
Recipes
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
LE RICETTE
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Pinzimonio
by
Igor Macchia
Cod with cold horseradish, apples and pickled cucumber
by
Daniel Berlin
Check salad
by
Davide Scabin
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Friscura aruci
by
Corrado Assenza
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Maki made with smoked fario trout of the Val d'Aveto with fat duck liver, nori seaweed, bitter almond mousse and citrus and umebosci plum sauce
by
Filippo Chiappini Dattilo
Cebiche caliente
by
Gastón Acurio
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Black and red
by
Gualtiero Marchesi
Omelette with fine shopped herbs and “panxeta curada”
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
Sibillini-style crispy partridge
by
Mauro Uliassi
Carbonara sauce, bacon, black pepper and spooned pasta
by
Davide Oldani
Sweet ravioli
Water
by
Gianluca Fusto
Mediterranean fresco
by
Tatsuya Iwasaki
Candied raw artichokes lacquered with rosemary
by
Josean Alija
Tribute to Pirangi (little village near Sao Paolo)
by
Rodrigo Oliveira
Senigallia Fest baby squid and crab juice
by
Mauro Uliassi
D-Limousine belly salad with puntarelle and mustard
by
Gian Pietro e Giorgio Damini
Forest floor
by
Loretta Fanella
The four seasons
by
Loretta Fanella
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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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