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Mauro Petrini
Alvin Leung
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Alberto Cristofori
Igles Corelli
Juri Chiotti
Umberto Giraudo
Femke Van den Heuvel
Mitsuharu Tsumura
Andrea Mattei
Tony Lo Coco
Gianluca Fusto
Eugenio Pol
Benjamin e Clara Weatherall
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Antonio Biafora
Henrik Yde
Gennaro Nasti
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Mariella Organi
Teo Musso
Sergio Falaschi
Paco Magri
Beniamino Bilali
Enrico Pierri
Antonia Klugmann
William Ledeuil
Matteo Baronetto
Ezio Indiani
Dante Sollazzo
Chiara Pavan
Martina e Luca Caruso
Marco Mancini
Diletta Zenna
Riccardo Monco and Annie Féolde
Andrea Tortora
Recipes
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Muhu hapurokk
LE RICETTE
Muhu hapurokk
by
Peeter Pihel
Rice bran with pea pods
by
Josean Alija
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Memories…
by
Franco Aliberti
Dive into the sea
by
Emanuele Scarello
Seafood salad and grilled rigatoni Carbonara
by
Davide Scabin
Taste of fish ravioli with dried perch roe
Pepper skin ravioli with tuna and green olives
by
Pier Bussetti
Curau, banana skin and caviar
by
Roberta Sudbrack
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
The wrong Milan
by
Carlo Cracco
Ravioli with broccoli and sea urchins
Saffron risotto with pepper transparency
by
Enrico Bartolini
Local rabbit grilled with langoustines from Læsø
by
Paul Cunningham
Pike cube in inverted toast
by
Emmanuel Renaut
Spaghettoni with cod and tomato
by
Niko Romito
Roasted winter leek with fermented leek juice
Soft polenta gnocchi with minced beef and almond sauce
by
Enrico Bartolini
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
Unroasted guinea fowl
by
Massimo Bottura
Pasta alla carbonara
by
Elio Sironi
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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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