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Aimo e Nadia Moroni
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Andrea Sinigaglia
Oriol Castro, Eduard Xatruch e Mateu Casañas
Joxe Mari Aizega
Femke Van den Heuvel
Luca Sacchi
Rocco Princi
Francesco Bracali
Pier Giorgio e Luca Parini
Jonathan Tam
Wylie Dufresne
Bernardo Paladini
Recipes
Recipes
Lemon-scented rice with soya caramelised eel
LE RICETTE
Lemon-scented rice with soya caramelised eel
by
Ugo Alciati
Egg yolk, olive oil and fried vegetables
by
Josean Alija
The new Ascolana olive
by
Carmine Calò
Confit quail with samphire scent, pistachio pesto, Cetara anchovies “colatura” and chards with chili pepper
by
Gennaro Esposito
Dive into the sea
by
Emanuele Scarello
Nikko Spring
Spaghettoni with cod and tomato
by
Niko Romito
Friday pizza
by
Massimo Gatti
...a simple salad
by
Stefano Baiocco
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
2007 version, a mushroom and garlic consommé that becomes a traditional soup
by
Jacques Décoret
Anconetana Cod
by
Moreno Cedroni
Mango&Oysters
by
Sergio Dondoli
Shadow of oil
by
Franco Aliberti
Chicken Livers Pilaf
by
Stevie Parle
Marinated salmon and foie gras
by
Carlo Cracco
Onion absolute with saffron and Grana Padano
by
Niko Romito
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Risotto ca pummarola n’ coppa
by
Daniel Canzian
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Saffron risotto with pepper transparency
by
Enrico Bartolini
Beet and goat cheese tart (broken, inverted), rye and dill
by
Daniel Patterson
Apparent egg
by
Francesco Sposito
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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
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In Senegal, the Italian you don't expect
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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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