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Nadia, Antonio e Giovanni Santini
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Recipes
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Truffle delicacy of pear Macaé
LE RICETTE
Truffle delicacy of pear Macaé
by
Thierry Bridron
Cuttlefish with peas
by
Moreno Cedroni
Memories…
by
Franco Aliberti
Pasta and helium
by
Alfonso Caputo
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Lamb's liver wrapped in cacio and egg
by
Peppino e Angela Tinari
The silence of the woods
by
Daniel Facen
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Country simplicity
by
Corrado Assenza
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
Cold fusion
by
Giuseppe Rambaldi
Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Sweet rice sauté
by
Christian e Manuel Costardi
Mandarin ice, kumquat, angostura bitters
by
Daniel Patterson
Mullet fillet cooked in a salt capsule flavoured with seaweed
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by
Andoni Luis Aduriz
2008 white truffle perfume
by
Davide Oldani
It could be a risotto
by
Matias Perdomo
Tail "alla vaccinara"
by
Valeria Piccini
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Mullet sandwich with oyster mayonnaise
by
Emanuele Scarello
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Bistrot 64: dulcis in fundo è la cacio e pepe
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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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