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Recipes
Recipes
Seitan bread, veal tongue, hazelnuts and capers
LE RICETTE
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by
Andrea Mattei
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Cebiche caliente
by
Gastón Acurio
Clam spaghetti
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
Marine choreographies from traditional recipes
by
Moreno Cedroni
Autumn risotto
by
Aurora Mazzucchelli
Oh my dear planet
by
Pietro Leemann
Bonito parterre
by
Juan Marì e Elena Arzak
Vegetable cone with fried fish
by
Heinz Beck
Salmon spinosini
by
Moreno Cedroni
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Cuttlefish essence, cuttlefish liver emulsion and black borage
by
Gennaro Esposito
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Truffle delicacy of pear Macaé
by
Thierry Bridron
Baby rosemary pizzas
by
Andrea Menichetti
Unroasted guinea fowl
by
Massimo Bottura
Juicy chocolate cake, cold milk cream, golden bases and smoke and cocoa pompas
by
Andoni Luis Aduriz
For the pizza dough
by
Simone Padoan
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Latest articles published
11-12-2023
With Luca Fantin in Japan, where food producers are considered heroes
01-12-2023
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Mauro Colagreco is opening in London at the impressive Raffles London at The OWO
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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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The Bollicine del Mondo app triumphs at the Wine Travel Awards
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Who is Adam Handling, tireless chef whose dessert will celebrate the coronation of King Charles III
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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
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Trèsind Studio: Himanshu Saini proves that Indian cuisine does not exist
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Dabiz Muñoz’s RavioXO, pasta without cultural preconceptions
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Here’s the story of the dessert that tastes of an old book, invented by Jordi Roca at the legendary Celler
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Jordnær: the restaurant “with the feet on the ground” that tells an authentic love story
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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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Carlo Petrini: 'This global food system is criminal and does not hold up. It’s time for a revolution'
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