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Recipes
Recipes
Parmesan rice cream with red beetroot sauce
LE RICETTE
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
Mollusc ceviche
by
Gastón Acurio
Toro, foie gras powder, freeze dried raspberry
by
Alvin Leung
Woodcock for 6 woodcocks
by
Mauro Uliassi
A sweet "caprese"
by
Stefano Baiocco
Cialson with ox tail, anchovy gratin and puntarelle
Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by
Andrea Berton
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Cod and hare
by
Moreno Cedroni
Pumpkin cream, hazelnut and paccheri
by
Gianluca Fusto
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by
Magnus Ek
Venison saddle marinated in rosemary honey and its liqueur
by
Emanuele Scarello
Risotto with Annurca apples and powdered Pantelleria capers
by
Ilario Vinciguerra
Super tartare
by
Marco Stabile
White fish ceviche with asparagus
by
Gastón Acurio
Gnudi Verdi
by
Stevie Parle
Anchovies, bitter coffee, orange and pasta
by
Davide Oldani
Sprat
by
Massimo Bottura
Ravioli with broccoli and sea urchins
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Lamb's liver wrapped in cacio and egg
by
Peppino e Angela Tinari
Midday in the middle of the vegetable garden
by
Corrado Assenza
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Carlo Cracco: «Quella volta che Gualtiero Marchesì indossò la giacca da chef e cambiò i destini della cucina italiana»
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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
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Dakar, Chef Merlo and the challenge of quality
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In Senegal, the Italian you don't expect
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Dining in the Greek islands: our guide to the best restaurants in the Aegean pearls
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Mauro Colagreco is opening in London at the impressive Raffles London at The OWO
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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
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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
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Francesco Mazzei: from London to Malta
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Why Virgilio Martinez’s Central is the new Best Restaurant in the world
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The Bollicine del Mondo app triumphs at the Wine Travel Awards
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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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