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Fabio Abbattista
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Jun Lee
Eric Ezechieli
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Thierry Bridron
Luca Fantin
Gennaro Battiloro
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Diego Guerrero
Paolo Piantoni
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Christoph Lindpointner
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Recipes
Recipes
2008 white truffle perfume
LE RICETTE
2008 white truffle perfume
by
Davide Oldani
Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper
by
Andrea Mattei
Cacio and Pepper
by
Antonello Colonna
Hand drawn rigatoni with cooked and raw scorpion fish in its ragout
by
Alfonso Caputo
Natural cuttlefish
by
Jordi Vilà
Evolution
by
Alain Chartier
Winter trout
by
Ana Roš
Cuturro enriched with flavours and colours
by
Corrado Assenza
Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce
by
Igles Corelli
Tripe ravioli
by
Davide Oldani
Herring
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
Coleseed, colliflower, parsley and smoked cheese
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by
Janez Bratovž
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
My sweet vegetables
by
Pietro Leemann
Sea Bass and D’O Tapioca Caviar
by
Davide Oldani
Coal flamed tartar of roe deer served with it´s own heart. Accidulated cream flavoured with smoked eel finished with bleak roe from the lake Mälaren and melted animal fat.
by
Björn Frantzén
Crescentina bread for people affected by coeliac disease
by
Massimo Bottura
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Oysters, red beetroot and confit lemon
by
Pascal Barbot
...a simple salad
by
Stefano Baiocco
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
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Recensioni da chef: la pizzeria Giotto di Firenze, raccontata da Ariel Hagen
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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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