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Michele Casadei Massari
GLI CHEF
Michele Casadei Massari
Tomaž Kavcic
Tatsuya Iwasaki
Luigi Dell'Amura
Gianni Zaghetto
Jonathan Tam
Ernesto Iaccarino
Gianfranco Vissani
Roberto Flore
Fabio Baldassarre
Jordi, Josep e Joan Roca
Stefano Ciotti
Luca Landi
Giuseppe Carino
Mauro Colagreco
Pascal Barbot
Julia Scavo
Alain Ducasse
Massimo Giovannini
Ernst Knam
Gualtiero Marchesi
Luciano Alberti
Enrique Olvera
Mark Ladner
Marcello Corrado
Giorgio Locatelli
Carlo Sebastiani
Luca Zaccheroni e Omar Casali
Simone Cozzi
Ana Roš
Salvatore Tassa
Michael White
Francesca Morandin
Luigi Acciaio e Jessica Tomaino
Jean-François Dargein
Gabriele Bonci
Chiara Patracchini
Philippe Léveillé
Michael Schlow
Alyn Williams
Beppe Allegretta
Galileo Reposo
Luca Abbadir
Niko Romito
Peeter Pihel
Recipes
Recipes
For the pizza dough
LE RICETTE
For the pizza dough
by
Simone Padoan
Double ravioli with Mora Romagnola broiled piglet and burrata filling, with Grana Padano sauce, gravy and thyme
by
Riccardo Monco and Annie Féolde
”Tataki” of capercaillie with caramellized rowanberries. Raw liqourice and carrots from our own garden cooked in it´s own juice. Served with a small liqourice tasting herb salad
by
Björn Frantzén
Midday in the middle of the vegetable garden
by
Corrado Assenza
La vie en rose
by
Sang Hoon Degeimbre
Dumplings with squill-fishes, artichokes and sweet potato
by
Moreno Cedroni
Carpaccio di manzo al ginepro con salsa di pinoli all'acqua e riduzione di birra
by
Giuliano Baldessari
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
Black and red
by
Gualtiero Marchesi
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by
Magnus Ek
Friscura aruci
by
Corrado Assenza
Memories…
by
Franco Aliberti
Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney
by
Igles Corelli
Moonstone
by
Juan Marì e Elena Arzak
The beetroot
by
Lorenzo Cogo
Southern Indian green mango curry
by
Alex Gares
Cordicelle with white lamb ragout
by
Peppino e Angela Tinari
Gorgonzola cassata with saffron spicy fruit
by
Davide Oldani
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
Time to rest
by
Corrado Assenza
Lepriglio, ricotta ice-cream and macadamia nuts, pears, aromatic mixed salad, saffron pistil jelly
by
Fabio Rossi
Pigeon breast, pine nut oil mayonnaise, Matcha tea bread
by
Igor Macchia
Baby rosemary pizzas
by
Andrea Menichetti
Geometry... of taste
by
Gianluca Fusto
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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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