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Chefs
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René Redzepi
GLI CHEF
René Redzepi
Jacques Décoret
Alberto Cristofori
Simona Carmagnola
Nicola Olivieri
Vladimir Mukhin
Cinzia Cinzia De Lauri e Sara Nicolosi
Sergio Falaschi
Francesco Martucci
Ermanno Zanini
Richard Hart
Daniel Berlin
Daniela Cicioni
Nicola Perullo
Francesco e Vincenzo Montaruli
Sat Bains
Maria Solivellas
Fulvio Pierangelini
Riccardo Agostini
Massimo Spigaroli
Nicola Fossaceca
Poul Andrias Ziska
Rosanna Marziale
Ezra Kedem
Davide Guidara
Prin Polsuk
Antonello Colonna
Luca Zucchini
Ivan e Sergey Berezutsky
Fabrizio Camplone
Michelangelo Mammoliti
Luigi Dell'Amura
Jordi Roca
Federico Fazzuoli
Simone Rodolfi
Pietro Zito
Carlo Sebastiani
Manuele Senis
Rodrigo Oliveira
Antonio Biafora
Luca Lacalamita
Pier Giorgio e Luca Parini
Antonio Pisaniello
Laura Fratton
Andrea Ribaldone
Recipes
Recipes
Smoked squacquerone risotto, saffron pears and "Mora" bacon
LE RICETTE
Smoked squacquerone risotto, saffron pears and "Mora" bacon
by
Fabio Rossi
Beef goulash
by
Daniel Canzian
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Cocoa and camphor explosion
by
Franco Aliberti
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
For the pizza dough
by
Simone Padoan
“Strachin” millefeuille
Garlic, oil, chili pepper and mint
by
Elio Sironi
Red identity
by
Franco Aliberti
Essence
by
Niko Romito
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by
Antonino Cannavacciuolo
Roast teal, teal "civet", oysters, seaweed and seeds
by
Mauro Uliassi
Plantain gnocchi
Oyster marinated with pork face and spinach
by
Jordi Vilà
Head mackerel and ALL BEER AHEAD
by
Luigi Taglienti
Vinegar and Honey Sorbet
by
Joško Sirk
Hill landscapes, Italy
by
Corrado Assenza
Clay baked crosne
by
Peeter Pihel
Coscia d'Anatra "Apicius"
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
Kamut tagliatelle ice-cream, butter, cardamom and spelt
by
Alessandro Gilmozzi
Saffron risotto with pepper transparency
by
Enrico Bartolini
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
by
Andoni Luis Aduriz
Pizza Express
by
Giuseppe Giordano
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Buona la prima a Palazzo Utini, il nuovo ristorante di Enrico Bartolini nella Food Valley d'Italia
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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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