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Fabio Rossi

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Fabio Rossi Sergio Humada Domingo Schingaro Gian Pietro e Giorgio Damini Franck Cerutti Luca Lacalamita Matteo Manzini Isaac McHale Andrea Sinigaglia Fabrizio Mancinetti Anisia Cafiero e Pasquale De Biase Federica Scolta Giuseppe Bosin Eric Pras Massimiliano Prete

Marta Cotarella Manolo De La Osa Adriano Baldassarre Dario Nuti Dario Pandolfo Giorgio Nisoli Fatmata Binta Paolo Parisi Fulvio Pierangelini Ivan e Sergey Berezutsky Will Guidara Marcos Di Battista Giuseppe Lo Iudice e Alessandro Miocchi Peppe Guida Angelo Sabatelli

Alessandro Lo Stocco Cristoforo Trapani Beniamino Bilali Michael White Juan Marì e Elena Arzak Ascanio Brozzetti Lorenzo Cogo Gennaro Esposito Giuseppe e Simone Vesi Ferran Adrià Andoni Luis Aduriz Natalino Ambra Cristiano Tomei Pierre Hermé Norbert Niederkofler
Recipes

Recipes

Macarons, pumpkin, apple, dog rose and spelt spaghetti

LE RICETTE

Macarons, pumpkin, apple, dog rose and spelt spaghetti
by Alessandro Gilmozzi Anconetana Cod
by Moreno Cedroni Risotto with burrata and Mediterranean flavourings
by Nicola e Pierluigi Portinari Tomato sauce, aromatic herbs and a bed of capers
by Josean Alija Oh my dear planet
by Pietro Leemann Cacio and Pepper
by Antonello Colonna Turning point
by Pietro Leemann Tribute to Pirangi (little village near Sao Paolo)
by Rodrigo Oliveira

Rutabaga with Pork bouillon and Oregano
by Christian Puglisi Delicious wasabi and grapefruit "entré"
by Pierre Hermé Pinzimonio
by Igor Macchia Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
by Mauro Uliassi Friday pizza
by Massimo Gatti Marinated salmon and foie gras
by Carlo Cracco Ancestral pleasure, contemporary execution
by Corrado Assenza Veal fillet “Raviolo” with bone marrow
by Emanuele Scarello

Bread with ricotta
by Andrea Menichetti Ravioli flavoured with lavender, nutmeg and almond
by Aurora Mazzucchelli Celeriac cooked in salt crust "Perlina" aubergine cannolo in crunchy pasta, ricotta, cherry tomato and Ragusano DOP
by Pino Cuttaia Vinegar and Honey Sorbet
by Joško Sirk Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by Andrea Berton White fish ceviche with asparagus
by Gastón Acurio Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by Roberto Carcangiu
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Latest articles published

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Oriol Castro, Eduardo Xatruch and Mateu Casañas, with Compartir Barcelona's executive chef Nil Dulcet Padrós in the centre

(Photos of the restaurant and chefs are by Joan Valera, photos of the dishes are by Niccolò Vecchia)

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Compartir: the other (delicious) face of the Castro, Xatruch and Casañas trio

The dining room of The Jane. Credits Pieter D'Hoop

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Francesco Mazzei at the kitchen pass

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Francesco Mazzei: from London to Malta

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Adam Handling chef at the Frog restaurant in Covent Garden, London

Photo credits @Hazel Thompson

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Who is Adam Handling, tireless chef whose dessert will celebrate the coronation of King Charles III

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Ten years of Da Vittorio in Sankt Moritz: how to make Italian cuisine and hospitality great, even abroad

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Trèsind Studio: Himanshu Saini proves that Indian cuisine does not exist

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Chef Marco Zampese, originally from Veneto, is executive chef of the three-Michelin-starred Hélène Darroze at the Connaught restaurant in London. While remaining focused on the philosophy of the French chef, Marco brings his talent and personal touch to the restaurant's menu. Photos by Gaia Menchicchi

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Group photo for the speakers of 'Italy at the Basque Culinary Centre'. Left to right Gianluca Gorini, Luigi Dattilo, Paolo Marchi, Antonia Klugmann, Joxe Mari Aizega, Paulo Airaudo, Andrea Tortora, Richard Abou Zaki, Fabio Pisani, Pierpaolo Ferracuti, Franco Pepe. Only Federico Ceretto is missing

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