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April Bloomfield
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Recipes
Recipes
Forest Bread
LE RICETTE
Forest Bread
by
Yoshihiro Narisawa
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
Oh my dear planet
by
Pietro Leemann
Roast teal, teal "civet", oysters, seaweed and seeds
by
Mauro Uliassi
Char-grilled red prawns, yoghurt and fresh coriander
by
Carlo Cracco
Soft potato with verbena and roast kidney
by
Enrico Bartolini
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Citrus fruit & shellfish
by
Sergio Dondoli
Friday pizza
by
Massimo Gatti
Roast tripe
by
Davide Oldani
Tomato sauce, aromatic herbs and a bed of capers
by
Josean Alija
Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
by
Andrea Aprea
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet Gürs
Maki made with smoked fario trout of the Val d'Aveto with fat duck liver, nori seaweed, bitter almond mousse and citrus and umebosci plum sauce
by
Filippo Chiappini Dattilo
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
D-Limousine belly salad with puntarelle and mustard
by
Gian Pietro e Giorgio Damini
Partridge breast salad with sultanas and porcini mushrooms
by
Lucio Pompili
A sweet "caprese"
by
Stefano Baiocco
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Chocolate choux puffs
by
Corrado Assenza
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Forest floor
by
Loretta Fanella
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
by
Davide Oldani
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Cocktail bar d’autore: otto indirizzi in Friuli Venezia Giulia
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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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