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Cristiana Romito
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Gianfranco Vissani
Francesco Acquaviva
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Björn Frantzén
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Angela Hartnett
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Jacques Décoret
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Luca Abbadir
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Lee Wolen
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Paulo Airaudo
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
Michele Marcucci
Jean-Luc Fau
Guido Martinetti
Chiara Pavan
Andrea Tortora
Simone Bonini
Terry Giacomello
Giuseppe Li Rosi
Davide Cassi
Oriol Balaguer
Massimiliano Blasone
Gian Luca Forino
Jeremy Chan
Marcello Corrado
Guglielmo Paolucci
Mattia e Alessio Spadone
Recipes
Recipes
Tagliatelle with langoustines
LE RICETTE
Tagliatelle with langoustines
by
Niko Romito
Carn’e pesce (reference to Gualtiero Marchesi)
by
Daniel Canzian
Head mackerel and ALL BEER AHEAD
by
Luigi Taglienti
Sardine with anchovy butter and walnut rye bread
Instant carrot stock
by
Paolo Lopriore
Playing with consistency
by
Corrado Assenza
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
Cod risotto, Grana Padano and Sicilian navel oranges
by
Matteo Pisciotta
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Chocolate cake with Swiss chard, yoghurt and asparagus
by
Stefano Baiocco
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
Ravioli with broccoli and sea urchins
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Eggs "alla Carbonara"
by
Iside De Cesare
Burnt oil cream with Banded Dye-murex
by
Carlo Cracco
"Mastunicola"
Pasta and helium
by
Alfonso Caputo
Yellow pumpkin risotto stirred with butter made using its seeds
by
Simone Salvini
Friscura aruci
by
Corrado Assenza
Bygdoy at 3
by
Paolo Lopriore
Clam tagliolini
by
Moreno Cedroni
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
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Sebastián Weigandt, chef del ristorante stellato argentino Azafrán, racconta: a Mendoza è cambiato tutto in pochi anni
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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
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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
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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