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GLI CHEF
Alex Gares
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Domingo Schingaro
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Teo Musso
Alessandro Roscioli
Simone Finazzi
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Recipes
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Sweet pizza
LE RICETTE
Sweet pizza
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Corrado Assenza
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Smoked spaghetti, clams and grilled pendolini tomatoes
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Mauro Uliassi
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
Mexican Bubble Cup
Curau, banana skin and caviar
by
Roberta Sudbrack
Marinated scallops, jerusalem artichoke and truffle
Baby rosemary pizzas
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Andrea Menichetti
After fishing
by
Daniel Facen
Lepriglio, ricotta ice-cream and macadamia nuts, pears, aromatic mixed salad, saffron pistil jelly
by
Fabio Rossi
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Beet and goat cheese tart (broken, inverted), rye and dill
by
Daniel Patterson
Pasta and beans with a mussel emulsion
by
Francesco Sposito
Dates, puntarelle, marinated anchovies and oil butter
by
Carlo Cracco
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
The whole chicken
by
Emanuele Scarello
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Dumplings with squill-fishes, artichokes and sweet potato
by
Moreno Cedroni
Cream of beans and mixed pasta
by
Gualtiero Marchesi
Crunchy Black Rice with Green vegetables and Brazil nut milk
by
Alex Atala
Beetroot
by
Jordi, Josep e Joan Roca
Northern Indian prawn curry in a salad
by
Alex Gares
Casserole with potatoes, artichokes, baby onions and wheat cooked in earth
by
Pietro Zito
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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
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In Senegal, the Italian you don't expect
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Three stars but not only. A restaurant, a beverage line, gastro-sandwiches... All the news about Ana Roš
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Dining in the Greek islands: our guide to the best restaurants in the Aegean pearls
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Mauro Colagreco is opening in London at the impressive Raffles London at The OWO
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Dining in Rhodes: Our Guide to the Best Restaurants on the Greek Island
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Eating in Crete: our guide to the best restaurants on the Greek island
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Compartir: the other (delicious) face of the Castro, Xatruch and Casañas trio
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Rock & roll in the kitchen with the motto: 'Food is our religion'. The iconic The Jane in Antwerp
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Francesco Mazzei: from London to Malta
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Why Virgilio Martinez’s Central is the new Best Restaurant in the world
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The Bollicine del Mondo app triumphs at the Wine Travel Awards
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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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