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Recipes
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Cod fish with rice
LE RICETTE
Cod fish with rice
Bonito parterre
by
Juan Marì e Elena Arzak
Roasted winter leek with fermented leek juice
Taste of fish ravioli with dried perch roe
Sprat
by
Massimo Bottura
A sweet "caprese"
by
Stefano Baiocco
Crispy goose leg with foie gras potatoes and scallion
by
Enrico Bartolini
Tagliatelle with langoustines
by
Niko Romito
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Mullet fillet cooked in a salt capsule flavoured with seaweed
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Cuttlefish with peas
by
Moreno Cedroni
Beetroot risotto, Franciacorta sauce and Grana cheese
by
Gualtiero Marchesi
Game of 4 flavours + 1
by
Alessandro Negrini e Fabio Pisani
So-Riso croccante
by
Andrea Besuschio
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
Rice bran with pea pods
by
Josean Alija
Zolla di Certosa
by
Paolo Lopriore
Spaghetti with tomato, lemon rind and goat's cheese
by
Elio Sironi
Fish With Açaí
Cuttlefish "Risotto"
by
Ivano Mestriner
Geometry... of taste
by
Gianluca Fusto
Mixed nuts and sea asparagus
by
Paolo Lopriore
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Mixology che passione: i migliori cocktail bar dell'Emilia Romagna
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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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