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Chefs
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Giuseppe Lo Iudice e Alessandro Miocchi
GLI CHEF
Giuseppe Lo Iudice e Alessandro Miocchi
Jeremy Bearman
Carmine Calò
Christian Puglisi
Stefano Ghetta
Alessandro Tomberli
Natalino Ambra
Michele Lazzarini
Giulia Liu
Alessandro Borghese
Cinzia Cinzia De Lauri e Sara Nicolosi
Giuliano Baldessari
Marta Scalabrini
Miguel de la Cruz
Pier Bussetti
Ivan e Matteo Piffer
Wicky Priyan
Andrea Canton
Pietro Leemann
Eric Ripert
Tommaso Cannata
Enrico Pierri
Simone Bonini
Claudio Pregl
Simone Finazzi
Vladimir Mukhin
Fulvio Pierangelini
Pascal Barbot
Alvin Leung
Alex Gares
Vittorio Fusari
Andrea Tortora
Pier Daniele Seu
Jean-François Dargein
Daniel Facen
Mauro Brun e Bruno Rebuffi
Arianna Consiglio
Chiara Patracchini
Riccardo Gaspari
Franck Cerutti
Eric Pras
Antonio Ziantoni
Maria Chiara Sanna
Luca Landi
Fabrizio Molteni
Recipes
Recipes
“Emmentaler Cheese” with white asparagus and lemon thyme
LE RICETTE
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Loška smojka (loška turnip)
by
Vesna e Gašper Carman
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by
Claudio Sadler
Dessert: a sweet story
by
Ivano Mestriner
Absolute Synthesis
by
Corrado Assenza
Cocoa and camphor explosion
by
Franco Aliberti
Lime marinated scallops "Ceviche"
Pinzimonio
by
Igor Macchia
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
D-Limousine belly salad with puntarelle and mustard
by
Gian Pietro e Giorgio Damini
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Unilateral red prawn tartar, passion fruit, crispy fat liver with spices and oyster butter
by
Philippe Léveillé
Baby rosemary pizzas
by
Andrea Menichetti
Playing with consistency
by
Corrado Assenza
Spaghetti Pizza Margherita
by
Davide Scabin
Clam tagliolini
by
Moreno Cedroni
Mezze maniche with “ragout”… 847 km from Naples
by
Enrico Crippa
Summary
by
Corrado Assenza
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Baked onion with spaghettoni and anchovy sauce
by
Davide Scabin
Blood pudding and popped buckwheat
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Cocktail bar d’autore: otto indirizzi in Friuli Venezia Giulia
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IG2024: the disobedience
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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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