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Giuseppe Bosin
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Marco Bolasco
Loretta Fanella
Roberta Pezzella
Alessandro Dal Degan
Gianfranco Vissani
Niko Romito
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Gino Fabbri
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William Ledeuil
Iside De Cesare
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Alain Chartier
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Carmine Calò
Carlo Liuzzi
Franck Cerutti
Beniamino Bilali
Cesare Battisti
Adriano Baldassarre
Sergio Capaldo
Paolo Brunelli
Rocco Princi
Claudio Pregl
Nicola Fossaceca
Angelo Corvitto
Oliver Glowig
Enrico Crippa
Roberto e Fiorella Ghisolfi
Andrea Dopico Cafarelli
Recipes
Recipes
Yellow pumpkin fondue, quail and coffee
LE RICETTE
Yellow pumpkin fondue, quail and coffee
by
Riccardo Agostini
Pasta e potatoes
by
Nino Di Costanzo
S. Egidio community bread
by
Pierluigi Roscioli
Soil Soup (Richard's soil)
by
Yoshihiro Narisawa
Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
by
Antonino Cannavacciuolo
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Marinated salmon and foie gras
by
Carlo Cracco
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
“Marinara” mussels
by
Carlo Cracco
Sardine with anchovy butter and walnut rye bread
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Roasted winter leek with fermented leek juice
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Gently cooked pork breast, orange and wasabi sauce
by
Mauro Colagreco
Carnaroli riso(co)tto with almond milk, saffron, Malvasia delle Lipari and candied orange
by
Accursio Craparo
Cuttlefish essence, cuttlefish liver emulsion and black borage
by
Gennaro Esposito
Mixed nuts and sea asparagus
by
Paolo Lopriore
Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by
Björn Frantzén
It could be a risotto
by
Matias Perdomo
Cod risotto, Grana Padano and Sicilian navel oranges
by
Matteo Pisciotta
Cod fish with rice
Sudden delights
by
Christophe Felder
Roast teal, teal "civet", oysters, seaweed and seeds
by
Mauro Uliassi
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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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