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Nicola Olivieri
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Enrico Buonocore
Agostino Perrone and Giorgio Bargiani
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Marc Vetri
Recipes
Recipes
Bread, salted butter & raspberry
LE RICETTE
Bread, salted butter & raspberry
by
Paolo Lopriore
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Bergamot, vanilla, honey
by
Luca Lacalamita
Risotto with red turnips, crunchy jerusalem artichoke and watercress
by
Cesare Battisti
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Essence
by
Niko Romito
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Cod crème brûlée
by
Francesco Sposito
Mutton and onion textures
by
Sat Bains
Cuttlefish "Risotto"
by
Ivano Mestriner
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Cod and hare
by
Moreno Cedroni
Soft polenta gnocchi with minced beef and almond sauce
by
Enrico Bartolini
Friscura aruci
by
Corrado Assenza
The unusual vegetable garden
by
Chiara Patracchini
Cuttlefish with peas
by
Moreno Cedroni
"Mastunicola"
Dive into the sea
by
Emanuele Scarello
Anchovy "plin", pepper essence, Bettelmatt
by
Marta Grassi
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by
Enrico Crippa
Braised beef cheek, oyster, seaweed and sprouts
by
Sat Bains
Oh my dear planet
by
Pietro Leemann
Curau, banana skin and caviar
by
Roberta Sudbrack
Soil Soup (Richard's soil)
by
Yoshihiro Narisawa
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Pollino Cocktail Camp 2025: tra boschi e botaniche, il foraging dei bartender
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Latest articles published
13-06-2025
Cotoletta and San Lorenzo, the New Italy in Miami
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How is it that in a wonderful Country House located in the New Forest it is Italian cuisine that reigns
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With Luca Fantin in Japan, where food producers are considered heroes
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Millei, chainsaws... and lots of good food. The Argentine table grows: we tell you about its first two stars
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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
22-08-2023
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
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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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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
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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
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
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