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Antonia Klugmann
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Antonia Klugmann
Jeremy Bearman
Giovanni Ricciardella
Massimo Spigaroli
Jonathan Tam
Denny Imbroisi
Luca Abbadir
Daniel Canzian
Giuseppe Rizzo
Francesco Ballico
Kobe Desraumaults
Aurelio Damiani
Michael Anthony
Dario Pandolfo
Christian Puglisi
Luigi Acciaio e Jessica Tomaino
Gianni Zaghetto
Andrea Antonini
Beniamino Bilali
Anthony Genovese
Riccardo Gaspari
Giorgio Servetto
Andrea Sinigaglia
Franco Chialva
Simone Padoan
Andrea Ribaldone
Jean-François Dargein
Matteo Lunelli
Lucca Cantarin
Umberto Montano
Paolo Donei
Giorgio Nava
Fabio Abbattista
Paolo Piantoni
Mauro Petrini
José Avillez
Pietro Zito
Stefano Ghetta
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
Nino Di Costanzo
Maurizio Bernardini
Luciano Alberti
Alex Stupak
Fabrizio Mellino
Clelia d'Onofrio
Recipes
Recipes
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
LE RICETTE
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse
by
Mauro Colagreco
Pasta alla carbonara
by
Elio Sironi
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Pasta and helium
by
Alfonso Caputo
Risotto with red turnips, crunchy jerusalem artichoke and watercress
by
Cesare Battisti
Sea snail with Wakame and tangerine foam
by
Alex Atala
Lemon-scented rice with soya caramelised eel
by
Ugo Alciati
Leek and bacon croissants
by
Andrea Menichetti
Time to rest
by
Corrado Assenza
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
Pigeon baked in oak ash with cooked must sauce
by
Fabio Baldassarre
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Friscura aruci
by
Corrado Assenza
Spaghettoni with cod and tomato
by
Niko Romito
Roast tripe
by
Davide Oldani
Ravioli with broccoli and sea urchins
Pasta and beans with a mussel emulsion
by
Francesco Sposito
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Sprat
by
Massimo Bottura
The silence of the woods
by
Daniel Facen
Foie Gras Earl Grey Tea, Honey and Ginger jelly
by
Marcus Eaves
Clam spaghetti
For the pizza dough
by
Simone Padoan
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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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