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Paolo Lorenzoni
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David Toutain
Arianna Consiglio
Thierry Bridron
Fabrizio Marino
Donato Ascani
Tony Nicolini
Maria Solivellas
Enzo Crivella
Gastón Acurio
Fernando Darin
Recipes
Recipes
Oh my dear planet
LE RICETTE
Oh my dear planet
by
Pietro Leemann
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by
Galileo Reposo
Autumn risotto
by
Aurora Mazzucchelli
Fish With Açaí
Ragusano cheese ice-cream with chocolate shortbread
by
Corrado Assenza
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Coscia d'Anatra "Apicius"
Spaghetti Pizza Margherita
by
Davide Scabin
Tail "alla vaccinara"
by
Valeria Piccini
Beet and goat cheese tart (broken, inverted), rye and dill
by
Daniel Patterson
Cod fish with rice
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by
Janez Bratovž
Bread, chocolate, oil and salt
by
Luca Lacalamita
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Veal tripe with honey agaric mushrooms and seafood
by
Gennaro Esposito
Cannelloni with roebuck and curd with onion and beer cream
by
Riccardo Agostini
Mixed nuts and sea asparagus
by
Paolo Lopriore
Anchovy "plin", pepper essence, Bettelmatt
by
Marta Grassi
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Mozzarella-filled squid sandwich
by
Heinz Beck
"Perlina" aubergine cannolo in crunchy pasta, ricotta, cherry tomato and Ragusano DOP
by
Pino Cuttaia
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
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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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