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Giuseppe Amato
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Paolo Donei
Antonino Cannavacciuolo
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Andrea Paternoster
Pierluigi Roscioli
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Recipes
Recipes
Seitan bread, veal tongue, hazelnuts and capers
LE RICETTE
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by
Andrea Mattei
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Cebiche caliente
by
Gastón Acurio
Clam spaghetti
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
Marine choreographies from traditional recipes
by
Moreno Cedroni
Autumn risotto
by
Aurora Mazzucchelli
Oh my dear planet
by
Pietro Leemann
Bonito parterre
by
Juan Marì e Elena Arzak
Vegetable cone with fried fish
by
Heinz Beck
Salmon spinosini
by
Moreno Cedroni
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Cuttlefish essence, cuttlefish liver emulsion and black borage
by
Gennaro Esposito
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Truffle delicacy of pear Macaé
by
Thierry Bridron
Baby rosemary pizzas
by
Andrea Menichetti
Unroasted guinea fowl
by
Massimo Bottura
Juicy chocolate cake, cold milk cream, golden bases and smoke and cocoa pompas
by
Andoni Luis Aduriz
For the pizza dough
by
Simone Padoan
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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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