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Lee Wolen
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Denis Martin
Angelo Corvitto
Carlos Garcia
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Enzo Crivella
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Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
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Jean-François Piège
Recipes
Recipes
White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
LE RICETTE
White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
by
Andrea Aprea
Inner landscape
by
Pietro Leemann
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Pasta e potatoes
by
Nino Di Costanzo
Smoked squacquerone risotto, saffron pears and "Mora" bacon
by
Fabio Rossi
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
by
Philippe Léveillé
Coscia d'Anatra "Apicius"
Bread, salted butter & raspberry
by
Paolo Lopriore
Eulogy to the pig
by
Roberto Pongolini
Pasta and peas
by
Francesco Sposito
Italian foie gras with anchovy ice-cream
by
Luigi Taglienti
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
Chicken Livers Pilaf
by
Stevie Parle
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Peach palm fettuccine Carbonara
by
Alex Atala
The carrier pigeon
by
Enrico and Roberto Cerea
Lime marinated scallops "Ceviche"
Fish With Açaí
Rice with Sichuan pepper, ginger and anchovies
by
Carlo Cracco
"Mastunicola"
Rigatoni, lettuce with liquorice and grated oil butter
by
Carlo Cracco
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Cod crème brûlée
by
Francesco Sposito
Geometry... of taste
by
Gianluca Fusto
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Lo Stuzzichino e il pollo alla cacciatora che spopola in Penisola Sorrentina
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Latest articles published
13-06-2025
Cotoletta and San Lorenzo, the New Italy in Miami
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How is it that in a wonderful Country House located in the New Forest it is Italian cuisine that reigns
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With Luca Fantin in Japan, where food producers are considered heroes
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In Senegal, the Italian you don't expect
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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
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Who is Adam Handling, tireless chef whose dessert will celebrate the coronation of King Charles III
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Double brigade, team psychologist and passing on knowledge to young people: Joan Roca's lesson
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Ten years of Da Vittorio in Sankt Moritz: how to make Italian cuisine and hospitality great, even abroad
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Talks about Food and Future: in search of solutions for the catering of the future
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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
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