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Gonzalo Luzarraga
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Gonzalo Luzarraga
Chiara, Andrea e Stefano Soban
Denis Lovatel
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Maxime Meilleur
Filippo Chiappini Dattilo
Federica Scolta
Alberto Piras
Matteo Aloe
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Michele Pascale
Marcus Eaves
Luca Gardini
Andrea Tortora
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David Chang
Fabio Baldassarre
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Sophie Lair-Costet
Carlo Galloni
Mariano Guardianelli
Haruo Ichikawa e Lorenzo Lavezzari
Daniel Canzian
Mauro Uliassi
Fernando Darin
Renato Bosco
Pascal Barbot
Paul Pairet
Paul Cunningham
Ruben González e David Gil
Pier Daniele Seu
Francesco e Vincenzo Montaruli
Simona Carmagnola
Stefano Baiocco
Clelia d'Onofrio
Roberta Esposito
Simone Rodolfi
Michael Schlow
Chiara Patracchini
Rossella Cerea
Pierre Hermé
Alex Stupak
Recipes
Recipes
Spit-roast pigeon, raw red cabbage jam
LE RICETTE
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by
Claudio Pregl
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
Gorgonzola cassata with saffron spicy fruit
by
Davide Oldani
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Mollusc ceviche
by
Gastón Acurio
Salmon spinosini
by
Moreno Cedroni
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
Cocoa and camphor explosion
by
Franco Aliberti
Roasted winter leek with fermented leek juice
Beetroot gnocchi, Savoy herb gateau, Grana Padano
by
Emmanuel Renaut
Extravagant emotion
by
Pierre Hermé
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by
Antonino Cannavacciuolo
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Ravioli with broccoli and sea urchins
Cod fish with rice
Risotto alla livornese secondo Matteo Torretta
by
Matteo Torretta
Fondant tripe
by
Davide Oldani
Botrytis Cinerea
“Marinara” mussels
by
Carlo Cracco
Shellfish ceviche
by
Gastón Acurio
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
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Latest articles published
11-12-2023
With Luca Fantin in Japan, where food producers are considered heroes
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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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Compartir: the other (delicious) face of the Castro, Xatruch and Casañas trio
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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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Who is Adam Handling, tireless chef whose dessert will celebrate the coronation of King Charles III
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Double brigade, team psychologist and passing on knowledge to young people: Joan Roca's lesson
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Ten years of Da Vittorio in Sankt Moritz: how to make Italian cuisine and hospitality great, even abroad
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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
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Dabiz Muñoz’s RavioXO, pasta without cultural preconceptions
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Here’s the story of the dessert that tastes of an old book, invented by Jordi Roca at the legendary Celler
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Jordnær: the restaurant “with the feet on the ground” that tells an authentic love story
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Mauro Colagreco is the new Unesco ambassador for biodiversity: 'The challenge is to redefine the concept of luxury'
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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'
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