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Mauro Uliassi
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Luciano Monosilio
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Ivan e Matteo Piffer
Recipes
Recipes
Gently cooked pork breast, orange and wasabi sauce
LE RICETTE
Gently cooked pork breast, orange and wasabi sauce
by
Mauro Colagreco
Venison saddle marinated in rosemary honey and its liqueur
by
Emanuele Scarello
Plantain gnocchi
Sardine with anchovy butter and walnut rye bread
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Marinated scallops, jerusalem artichoke and truffle
Onion absolute with saffron and Grana Padano
by
Niko Romito
Maccheroni Soufflé
by
Giuseppe Rambaldi
For the pizza dough
by
Simone Padoan
After fishing
by
Daniel Facen
Game of 4 flavours + 1
by
Alessandro Negrini e Fabio Pisani
Steemed Leeks from last summer, curdled milk and sage salt
by
Magnus Nilsson
Carnaroli tomato and basil
by
Christian e Manuel Costardi
Braised beef cheek, oyster, seaweed and sprouts
by
Sat Bains
Soft potato with verbena and roast kidney
by
Enrico Bartolini
Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
by
Andrea Aprea
"Espressa" Pavese soup with saffron pasta timbale
by
Davide Oldani
Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by
Claudio Sadler
Summary
by
Corrado Assenza
Rigatoni, lettuce with liquorice and grated oil butter
by
Carlo Cracco
Apparent egg
by
Francesco Sposito
Baby rosemary pizzas
by
Andrea Menichetti
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Peach palm fettuccine Carbonara
by
Alex Atala
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Chi è Teo KayKay: arte e talento a servizio del mondo del vino e dello Champagne
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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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