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Fabrizio Nonis
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Nicola Perullo
Francesco Sodano
Maxime Meilleur
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Gabriele Bonci
Sergio Falaschi
Alessandro Negrini e Fabio Pisani
Marco Radicioni
Davide Rampello
Tony Lo Coco
Anna Sartori
Marta Scalabrini
Paco Torreblanca
Sang Hoon Degeimbre
Fabrizio Camplone
Fulvio Pierangelini
Petter Nilsson
Andrea Canton
Francesco Ballico
Marco Beretta
Mauro Uliassi
Corrado Scaglione
Martina e Luca Caruso
Paolo Lopriore
Mauro Petrini
Andrea Ribaldone
Alessandro Gilmozzi
Dominga Cotarella
Valeria Margherita Mosca
Richard Toix
Piero, Ugo e Andrea Alciati
Franck Cerutti
Luca Abbadir
Vesna e Gašper Carman
Andrea Berton
Claudio Pregl
Sergio Mei
Chumpol Jangprai
Recipes
Recipes
Turning point
LE RICETTE
Turning point
by
Pietro Leemann
Bread, chocolate, oil and salt
by
Luca Lacalamita
Puff of iced seawater
by
Corrado Assenza
Pasta alla carbonara
by
Elio Sironi
Mixed Boiled Meats (without boiling)
by
Massimo Bottura
Red identity
by
Franco Aliberti
Lime marinated scallops "Ceviche"
Gently cooked pork breast, orange and wasabi sauce
by
Mauro Colagreco
5-spice spaghettini soup
by
Jordi Vilà
Egg yolk, olive oil and fried vegetables
by
Josean Alija
...a simple salad
by
Stefano Baiocco
Instant carrot stock
by
Paolo Lopriore
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Extra virgin olive oil millefeuille with potato and ricotta mousse on quince jelly and praline almonds
by
Felice Sgarra
Confit quail with samphire scent, pistachio pesto, Cetara anchovies “colatura” and chards with chili pepper
by
Gennaro Esposito
Essence
by
Niko Romito
Maccheroni Soufflé
by
Giuseppe Rambaldi
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Pike cube in inverted toast
by
Emmanuel Renaut
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
For the pizza dough
by
Simone Padoan
Two millimetres of polenta
by
Emmanuel Renaut
"Che figata"
by
Moreno Cedroni
Bowled over by an unusual bread bun
by
Viviana Varese
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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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