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Sang Hoon Degeimbre
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Fabio Rossi
Ángel León
Chiara Pavan
Alessandro Della Tommasina
Paco Torreblanca
Recipes
Recipes
Yellow pumpkin risotto stirred with butter made using its seeds
LE RICETTE
Yellow pumpkin risotto stirred with butter made using its seeds
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Simone Salvini
Tropea Matrioska
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Davide Scabin
Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by
Felice Sgarra
“Strachin” millefeuille
Carpaccio di manzo al ginepro con salsa di pinoli all'acqua e riduzione di birra
by
Giuliano Baldessari
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Winter trout
by
Ana Roš
Montanara
by
Enzo Coccia
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Autumn risotto
by
Aurora Mazzucchelli
D’O white truffle fritter
by
Davide Oldani
Cialson with ox tail, anchovy gratin and puntarelle
Muhu hapurokk
by
Peeter Pihel
Hot Las Pedroñeras garlic soup
by
Manolo De La Osa
Cream of celery, black truffle and cheese fondue
by
Pascal Barbot
Zolla di Certosa
by
Paolo Lopriore
The wrong Milan
by
Carlo Cracco
Mutton and onion textures
by
Sat Bains
Cuturro enriched with flavours and colours
by
Corrado Assenza
Chocolate choux puffs
by
Corrado Assenza
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
The silence of the woods
by
Daniel Facen
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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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