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GLI CHEF
Luca Govoni
Anthony Genovese
Gianni Zaghetto
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Alessandro Dal Degan
Manolo De La Osa
Mattia Pariani
Mattia e Alessio Spadone
Rodolfo Guzman
Inaki Aizpitarte
Nino Rossi
Mariano Guardianelli
Alessandro Negrini e Fabio Pisani
Alessandro Pipero
Stefano Callegari
Vito Mollica
Gert De Mangeleer
Aurora Mazzucchelli
Cristian e Tomas Torsiello
Alessandro Tomberli
Mariella Organi
Denny Imbroisi
Salvatore Tassa
Eric Ezechieli
Denis Lovatel
Donato Ascani
Lee Wolen
Friedrich Schmuck
Alberto Gipponi
Ángel León
Gianfrancesco Cutelli
Matias Perdomo
Paolo Piantoni
Ernesto Iaccarino
Aimo e Nadia Moroni
Andrea Aprea
Andrea Paternoster
Enrico Panero
Josep Maria Rodriguez Guerola
Alessandro Giardiello
Catia Uliassi
Fabrizio Mantovani
Daniel Canzian
Alberto Bettini
Gino Sorbillo
Recipes
Recipes
Fregula knödel, burnt pasta soup, livers and S. Massenza broccoli
LE RICETTE
Fregula knödel, burnt pasta soup, livers and S. Massenza broccoli
by
Alfio Ghezzi
Mexican Bubble Cup
Sweet and acid pomegranate with chirimoya ice-cream
by
Maria Josè San Román
Mezze maniche with “ragout”… 847 km from Naples
by
Enrico Crippa
Local rabbit grilled with langoustines from Læsø
by
Paul Cunningham
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Pasta alla carbonara
by
Elio Sironi
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
Cacio and Pepper
by
Antonello Colonna
Beetroot
by
Jordi, Josep e Joan Roca
Pepper skin ravioli with tuna and green olives
by
Pier Bussetti
Cuttlefish "Risotto"
by
Ivano Mestriner
Different textures of arctic snowgrouse
by
Hans Välimäki
Casserole with potatoes, artichokes, baby onions and wheat cooked in earth
by
Pietro Zito
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
Maccheroni Soufflé
by
Giuseppe Rambaldi
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Potato snack
by
Chiara Patracchini
D’O white truffle fritter
by
Davide Oldani
Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by
Janez Bratovž
Tail "alla vaccinara"
by
Valeria Piccini
Cocoa and camphor explosion
by
Franco Aliberti
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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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