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Recipes
Recipes
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
LE RICETTE
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Saffron risotto with pepper transparency
by
Enrico Bartolini
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Cuturro enriched with flavours and colours
by
Corrado Assenza
Pinzimonio
by
Igor Macchia
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
Lightly smoked cod's head with cauliflower in brown butter and salted, dried cod roe
by
Daniel Berlin
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
Shadow of oil
by
Franco Aliberti
Mollusc ceviche
by
Gastón Acurio
Spaghetti with tomato, lemon rind and goat's cheese
by
Elio Sironi
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Oysters, red beetroot and confit lemon
by
Pascal Barbot
"Mastunicola"
Smoked spaghetti, clams and grilled pendolini tomatoes
by
Mauro Uliassi
White fish ceviche with asparagus
by
Gastón Acurio
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Lepriglio, ricotta ice-cream and macadamia nuts, pears, aromatic mixed salad, saffron pistil jelly
by
Fabio Rossi
Focaccia
by
Claudio e Anna Vicina
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
Yellow pumpkin risotto stirred with butter made using its seeds
by
Simone Salvini
Pasta and helium
by
Alfonso Caputo
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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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