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Franco Aliberti
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Ciro Salvo
April Bloomfield
Andrea Menichetti
Galileo Reposo
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Christophe Felder
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Luca De Santi
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Angela Hartnett
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Dominga Cotarella
Christoforos Peskias
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Jean-François Piège
Pierre Hermé
Roberto Flore
Luca Govoni
Jessica Rosval
Ezra Kedem
Paul Liebrandt
Simone Padoan
Emmanuel Renaut
Jean-Luc Fau
Recipes
Recipes
Roast tripe
LE RICETTE
Roast tripe
by
Davide Oldani
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Mixed Boiled Meats (without boiling)
by
Massimo Bottura
Special relationship
by
Pietro Leemann
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by
Maria Josè San Román
Bygdoy at 3
by
Paolo Lopriore
The carrier pigeon
by
Enrico and Roberto Cerea
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
The beetroot
by
Lorenzo Cogo
Tomato sauce, aromatic herbs and a bed of capers
by
Josean Alija
Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe
by
Luigi Taglienti
4.0 Everything began
by
Gianluca Fusto
A sweet "caprese"
by
Stefano Baiocco
Heirloom carrot Gnocchi
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
Evolution
by
Alain Chartier
Baby rosemary pizzas
by
Andrea Menichetti
Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
by
Loretta Fanella
Veal fillet “Raviolo” with bone marrow
by
Emanuele Scarello
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
The unusual vegetable garden
by
Chiara Patracchini
Venison saddle marinated in rosemary honey and its liqueur
by
Emanuele Scarello
Celeriac cooked in salt crust
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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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