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Recipes
Recipes
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
LE RICETTE
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Tagliatelle with langoustines
by
Niko Romito
Scallop, beetroot mousseline sauce, Menton lemon sauce and "Buddha's hand"
by
Mauro Colagreco
For the pizza dough
by
Simone Padoan
Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by
Marcus Eaves
A sweet "caprese"
by
Stefano Baiocco
Soft polenta gnocchi with minced beef and almond sauce
by
Enrico Bartolini
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
by
Davide Oldani
Mollusc ceviche
by
Gastón Acurio
Sea Bass and D’O Tapioca Caviar
by
Davide Oldani
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Oh my dear planet
by
Pietro Leemann
Carrot and Chocolate
by
Davide Oldani
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Cuttlefish with peas
by
Moreno Cedroni
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by
Claudio Pregl
D’O white truffle fritter
by
Davide Oldani
Char
by
Alfio Ghezzi
Pasta e potatoes
by
Nino Di Costanzo
Faux chocolate tofu, warm haddock flakes with pink pepper, baby leeks in soya vinaigrette
by
Frédéric Bau
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
Bread, chocolate, oil and salt
by
Luca Lacalamita
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
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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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