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Enzo Crivella
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Denis Martin
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Agostino Perrone and Giorgio Bargiani
Fatmata Binta
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Jacopo Mercuro
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Clelia d'Onofrio
Fabrizio Fiorani
James Petrie
Giovanni Ricciardella
Sophie Lair-Costet
Maico Campilongo e Kristjan D'Angelo
Marta Cotarella
Antonio Bachour
Recipes
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Spaghettoni with cod and tomato
LE RICETTE
Spaghettoni with cod and tomato
by
Niko Romito
Yellow pumpkin risotto stirred with butter made using its seeds
by
Simone Salvini
Pickled trout
by
Marta Grassi
Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce
by
Igles Corelli
Grand fish antipasto
by
Gualtiero Marchesi
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Beetroot
by
Jordi, Josep e Joan Roca
Ragusano cheese ice-cream with chocolate shortbread
by
Corrado Assenza
Mullet, foie gras and Jerusalem artichoke
by
Enrico Panero
Double ravioli with Mora Romagnola broiled piglet and burrata filling, with Grana Padano sauce, gravy and thyme
by
Riccardo Monco and Annie Féolde
Heirloom carrot Gnocchi
Herring
Mediterranean fresco
by
Tatsuya Iwasaki
Cream of beans and mixed pasta
by
Gualtiero Marchesi
Horizontal potato
by
Davide Scabin
Maccheroni Soufflé
by
Giuseppe Rambaldi
Lemon-scented rice with soya caramelised eel
by
Ugo Alciati
Soil Soup (Richard's soil)
by
Yoshihiro Narisawa
Macarons glacés
by
Alain Chartier
Pasta alla carbonara
by
Elio Sironi
Inner landscape
by
Pietro Leemann
Apparent egg
by
Francesco Sposito
D’O white truffle fritter
by
Davide Oldani
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
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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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