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Francesco Acquaviva
Maurizio Bernardini
Shane Osborn
Alessandro Pipero
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Gennaro Battiloro
Caterina Ceraudo
Magnus Nilsson
Luca Zaccheroni e Omar Casali
Riccardo Camanini
Vladimir Mukhin
Vito Mollica
Giuseppe Rambaldi
Bernardo Paladini
Matias Perdomo
Roberto e Fiorella Ghisolfi
Carmen Vecchione
Sang Hoon Degeimbre
Eric Ezechieli
Sanjay Dwivedi
Victor Arguinzoniz
Chiara Pavan
Paolo Lorenzoni
Massimo Gatti
Cristiano Tomei
Sunny Menon
Davide Oldani
Wylie Dufresne
Pino Cuttaia
Joan Roca
Michele Lazzarini
Chumpol Jangprai
Umberto Montano
Nino Rossi
Paolo Piantoni
Alain Ducasse
Daniele Usai
Yann Duytsche
Recipes
Recipes
Rutabaga with Pork bouillon and Oregano
LE RICETTE
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by
Marcus Eaves
Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse
by
Mauro Colagreco
Puff of iced seawater
by
Corrado Assenza
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Sweet pizza
by
Corrado Assenza
Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by
Björn Frantzén
Pickled cod with onion, Annurca apple and fig molasses
by
Gennaro Esposito
Marine expression
by
Paul Liebrandt
Pepper skin ravioli with tuna and green olives
by
Pier Bussetti
Fresh pasta parcel stuffed with seafood
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
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
Garlic, oil, chili pepper and mint
by
Elio Sironi
Mexican Bubble Cup
Lime marinated scallops "Ceviche"
Natural cuttlefish
by
Jordi Vilà
Fondant tripe
by
Davide Oldani
Cebiche caliente
by
Gastón Acurio
Sound of the Sea
by
Heston Blumenthal
"Mastunicola"
Apparent egg
by
Francesco Sposito
Double ravioli with Mora Romagnola broiled piglet and burrata filling, with Grana Padano sauce, gravy and thyme
by
Riccardo Monco and Annie Féolde
Curau, banana skin and caviar
by
Roberta Sudbrack
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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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