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Sergio Mei
Marianna Vitale
José Avillez
Diletta Zenna
Alessandro Pipero
Giampaolo Ottazzi
Stefano Guizzetti
Peppino e Angela Tinari
Recipes
Recipes
Saffron risotto with pepper transparency
LE RICETTE
Saffron risotto with pepper transparency
by
Enrico Bartolini
Vegetable cone with fried fish
by
Heinz Beck
Lemon-scented rice with soya caramelised eel
by
Ugo Alciati
Forest floor
by
Loretta Fanella
Loška smojka (loška turnip)
by
Vesna e Gašper Carman
Citrus tagiolini with ricotta cream and orange semifreddo, yoghurt and fennel sauce
by
Galileo Reposo
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
Dates, puntarelle, marinated anchovies and oil butter
by
Carlo Cracco
Head mackerel and ALL BEER AHEAD
by
Luigi Taglienti
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet Gürs
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
5-spice spaghettini soup
by
Jordi Vilà
Sprat
by
Massimo Bottura
Cod fish with rice
Rigatoni, lettuce with liquorice and grated oil butter
by
Carlo Cracco
Rigatoni all’arrabbiata with anchovies, aubergines, garlic sauce and parsley
by
Moreno Cedroni
Heirloom carrot Gnocchi
Cannelloni with roebuck and curd with onion and beer cream
by
Riccardo Agostini
Pumpkin
by
Mehmet Gürs
Rice cremino
by
Enrico Bartolini
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
by
Andoni Luis Aduriz
Aubergine Parmigiana
by
Andrea Berton
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
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Latest articles published
11-12-2023
With Luca Fantin in Japan, where food producers are considered heroes
01-12-2023
Millei, chainsaws... and lots of good food. The Argentine table grows: we tell you about its first two stars
27-11-2023
Dakar, Chef Merlo and the challenge of quality
17-11-2023
In Senegal, the Italian you don't expect
20-09-2023
Three stars but not only. A restaurant, a beverage line, gastro-sandwiches... All the news about Ana Roš
24-08-2023
Dining in the Greek islands: our guide to the best restaurants in the Aegean pearls
22-08-2023
Mauro Colagreco is opening in London at the impressive Raffles London at The OWO
15-08-2023
Dining in Rhodes: Our Guide to the Best Restaurants on the Greek Island
13-08-2023
Eating in Crete: our guide to the best restaurants on the Greek island
12-07-2023
Compartir: the other (delicious) face of the Castro, Xatruch and Casañas trio
04-07-2023
Rock & roll in the kitchen with the motto: 'Food is our religion'. The iconic The Jane in Antwerp
28-06-2023
Francesco Mazzei: from London to Malta
21-06-2023
Why Virgilio Martinez’s Central is the new Best Restaurant in the world
01-06-2023
The Bollicine del Mondo app triumphs at the Wine Travel Awards
29-05-2023
Discover Taghazout, Morocco with Fairmont: in the land of sun, waves and argan oil
28-04-2023
Who is Adam Handling, tireless chef whose dessert will celebrate the coronation of King Charles III
17-04-2023
Double brigade, team psychologist and passing on knowledge to young people: Joan Roca's lesson
13-04-2023
Ten years of Da Vittorio in Sankt Moritz: how to make Italian cuisine and hospitality great, even abroad
11-04-2023
Talks about Food and Future: in search of solutions for the catering of the future
25-03-2023
Trèsind Studio: Himanshu Saini proves that Indian cuisine does not exist
13-03-2023
Dabiz Muñoz’s RavioXO, pasta without cultural preconceptions
09-03-2023
Here’s the story of the dessert that tastes of an old book, invented by Jordi Roca at the legendary Celler
09-02-2023
Jordnær: the restaurant “with the feet on the ground” that tells an authentic love story
03-01-2023
Mauro Colagreco is the new Unesco ambassador for biodiversity: 'The challenge is to redefine the concept of luxury'
06-12-2022
Hélène Darroze's cuisine at The Connaught Hotel, London: an ode to concreteness
05-12-2022
A Great Italy at the Basque Culinary Centre: the centre of gastronomic excellence crowns our champions
02-12-2022
Giuseppe Dell’Anno: the Italian baker italiano who is winning over the British audience
27-11-2022
Azurmendi, Joselito and the pig that will be
18-11-2022
Carlo Petrini: 'This global food system is criminal and does not hold up. It’s time for a revolution'
18-08-2022
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