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Veruschka B. and Roberto Jr. Wirth
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Jessica Rosval
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Roberto Carcangiu
David Toutain
Giuseppe Lo Iudice e Alessandro Miocchi
Patrick Pistolesi
Giuseppe Carino
Tatsuya Iwasaki
Alessio Galli
Massimo Gatti
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Recipes
Recipes
Spaghetti with tomato, lemon rind and goat's cheese
LE RICETTE
Spaghetti with tomato, lemon rind and goat's cheese
by
Elio Sironi
Glass of green apple water
by
Alain Chartier
Extra virgin olive oil millefeuille with potato and ricotta mousse on quince jelly and praline almonds
by
Felice Sgarra
The beetroot
by
Lorenzo Cogo
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Tail "alla vaccinara"
by
Valeria Piccini
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Cloud of pennyroyal with asparagus and sesame
by
Stefano Baiocco
Curau, banana skin and caviar
by
Roberta Sudbrack
”Tataki” of capercaillie with caramellized rowanberries. Raw liqourice and carrots from our own garden cooked in it´s own juice. Served with a small liqourice tasting herb salad
by
Björn Frantzén
Rose goat
by
Paolo Lopriore
Cream of celery, black truffle and cheese fondue
by
Pascal Barbot
So-Riso croccante
by
Andrea Besuschio
Mixed puffed rice
by
Enrico Bartolini
"Mastunicola"
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
Potato noddles with pecorino soup and seaweed
by
Christian Puglisi
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Midday in the middle of the vegetable garden
by
Corrado Assenza
Chocolate
by
Heinz Beck
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Like a tuna, tomato, lettuce and mayonnaise snack
by
Luca Landi
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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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IG2024: the disobedience
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