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Matthew Orlando
GLI CHEF
Matthew Orlando
Fabrizio Camplone
Camille Lesecq
Maurizio Bernardini
Pierpaolo Ferracuti e Richard Abou Zaki
Guglielmo Paolucci
Jean-François Piège
Gert De Mangeleer
Pietro Leemann
Enrico Crippa
Valerio Centofanti
Gabriele Bonci
Pierre Hermé
Rossella Cerea
Alessandro Dal Degan
Vladimir Mukhin
Bo Songvisava e Dylan Jones
Andrea e Giacomo Besuschio
Fabio Abbattista
Alexandre Gauthier
Tony Mantuano
Dominique Crenn
Inaki Aizpitarte
Gaetano Trovato
Nicola Perullo
Aldo Zivieri
Domingo Schingaro
Carlo Galloni
Federica Scolta
Davide Oldani
Donato Ascani
Norbert Niederkofler
Niko Romito
Iside De Cesare
Marta Cotarella
Fabio Barbaglini
Haruo Ichikawa e Lorenzo Lavezzari
Igor Macchia
Marco Stabile
Carmine di Donna
Alessandro Della Tommasina
Davide Comaschi
Franco e Raffaella Cazzamali
April Bloomfield
Fernando Darin
Recipes
Recipes
Hand drawn rigatoni with cooked and raw scorpion fish in its ragout
LE RICETTE
Hand drawn rigatoni with cooked and raw scorpion fish in its ragout
by
Alfonso Caputo
Aubergine Parmigiana
by
Andrea Berton
Two millimetres of polenta
by
Emmanuel Renaut
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Mixed nuts and sea asparagus
by
Paolo Lopriore
Cod fish with rice
Meringue, raspberry and caramel
by
Niko Romito
The sweetness of rice
by
Alessandro Negrini e Fabio Pisani
"Perlina" aubergine cannolo in crunchy pasta, ricotta, cherry tomato and Ragusano DOP
by
Pino Cuttaia
Bocadillo helado amour
The whole chicken
by
Emanuele Scarello
A rockpool of my childhood - so very, very poetic
by
Paul Cunningham
Sallad of old cabbage, roasted bone marrow and raw heart, toasts and salt
by
Magnus Nilsson
3-step extra virgin olive oil process
by
Franco Aliberti
Mocofava with special ciccioli
by
Rodrigo Oliveira
Pizza Express
by
Giuseppe Giordano
Earth
Clay baked crosne
by
Peeter Pihel
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Partridge breast salad with sultanas and porcini mushrooms
by
Lucio Pompili
Carrot and Chocolate
by
Davide Oldani
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Pohorje beef "sandwich"
by
Tomaž Kavcic
Country simplicity
by
Corrado Assenza
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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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