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Karime Lopez
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Gert De Mangeleer
Fulvietto Pierangelini
Juan Marì e Elena Arzak
Cristiano Tomei
Elio Sironi
Eric Pras
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Jacopo Malpeli
Fabrizia Meroi
Richard Toix
Alessio Galli
Fabrizio Mellino
Alvin Leung
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Alberto Gipponi
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2008 white truffle perfume
LE RICETTE
2008 white truffle perfume
by
Davide Oldani
Red identity
by
Franco Aliberti
Pike cube in inverted toast
by
Emmanuel Renaut
Peach palm fettuccine Carbonara
by
Alex Atala
Concentrated turbot essence
Tripe ravioli
by
Davide Oldani
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Cod risotto, Grana Padano and Sicilian navel oranges
by
Matteo Pisciotta
Ragusano cheese ice-cream with chocolate shortbread
by
Corrado Assenza
Carn’e pesce (reference to Gualtiero Marchesi)
by
Daniel Canzian
Glass of green apple water
by
Alain Chartier
Special relationship
by
Pietro Leemann
Mango&Oysters
by
Sergio Dondoli
Forest Bread
by
Yoshihiro Narisawa
Chicken Livers Pilaf
by
Stevie Parle
Smoked caviar and iced zabaione
La vie en rose
by
Sang Hoon Degeimbre
Risotto ca pummarola n’ coppa
by
Daniel Canzian
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Fried Montella ricotta with courgette purée, tomato water, Cetara anchovy sauce and Venticano prosciutto
by
Antonio Pisaniello
Cocoa and camphor explosion
by
Franco Aliberti
Omelette with fine shopped herbs and “panxeta curada”
El Coq mixed salad
by
Lorenzo Cogo
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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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