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Sang Hoon Degeimbre
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Recipes
Recipes
Sea urchins in their shells, coriander juice and mandarin cloud
LE RICETTE
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Pumpkin cream, hazelnut and paccheri
by
Gianluca Fusto
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Memories…
by
Franco Aliberti
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
by
Galileo Reposo
Mexican Bubble Cup
So-Riso croccante
by
Andrea Besuschio
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
Lampredotto sandwich
by
Valeria Piccini
The silence of the woods
by
Daniel Facen
Coscia d'Anatra "Apicius"
"Espressa" Pavese soup with saffron pasta timbale
by
Davide Oldani
White fish ceviche with asparagus
by
Gastón Acurio
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
Fresh pasta parcel stuffed with seafood
Beef goulash
by
Daniel Canzian
Friday pizza
by
Massimo Gatti
Friday squilla mantis
by
Mauro Uliassi
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Soft potato with verbena and roast kidney
by
Enrico Bartolini
Bocadillo helado amour
The wrong Milan
by
Carlo Cracco
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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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Dining in Rhodes: 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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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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