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Tony Lo Coco
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Josean Alija
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Sang Hoon Degeimbre
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Giuseppe Zen
Dario Rossi
Nicola Fossaceca
Iginio Ventura
Pier Bussetti
Cristoforo Trapani
Björn Frantzén
Joan Roca
Pietro D'Agostino
Bo Songvisava e Dylan Jones
Luca Abbruzzino
Daniel Canzian
Diletta Zenna
Giancarlo Perbellini
Recipes
Recipes
“Wedded” fish soup
LE RICETTE
“Wedded” fish soup
by
Gennaro Esposito
Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
by
Antonino Cannavacciuolo
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
The silence of the woods
by
Daniel Facen
Rice with Sichuan pepper, ginger and anchovies
by
Carlo Cracco
Mixed nuts and sea asparagus
by
Paolo Lopriore
Foil-baked rice
by
Enrico Bartolini
White fish ceviche with asparagus
by
Gastón Acurio
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Country simplicity
by
Corrado Assenza
The unusual vegetable garden
by
Chiara Patracchini
Salsify spaghetti, Lardo d’Arnad and white truffle
by
Emmanuel Renaut
Onion absolute with saffron and Grana Padano
by
Niko Romito
Potato Dumplings with Squab in Guazzetto
by
Lidia e Joe Bastianich
Geometry... of taste
by
Gianluca Fusto
Water
by
Gianluca Fusto
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Senigallia Fest baby squid and crab juice
by
Mauro Uliassi
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
Friday pizza
by
Massimo Gatti
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by
Andoni Luis Aduriz
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
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Latest articles published
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
17-12-2021
Riso oro e zafferano, 40 years of magic
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