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Heston Blumenthal
GLI CHEF
Heston Blumenthal
Barbara Lynch
Franco Pepe
Ryan Clift
Josep Maria Rodriguez Guerola
Josean Alija
Norbert Niederkofler
Paolo Griffa
Daniel Facen
Federica Racinelli
Christian e Manuel Costardi
Gino Sorbillo
David Toutain
Alice Delcourt
Matteo Baronetto
Francesco Bracali
Davide Cassi
Roberto e Fiorella Ghisolfi
Mizukami Riki
Luciano Monosilio
Federico Quaranta
Lorenzo Cogo
Andrea Besuschio
Andrea Menichetti
Paco Torreblanca
Dante Sollazzo
Giorgio Locatelli
Luca Pezzetta
Luca De Santi
Michele Pascale
Michele Marcucci
Matteo Lunelli
Loretta Fanella
Osvaldo Palermo
Mathias Dahlgren
Yoshihiro Narisawa
Marc Vetri
Andrea Zanin
Jordi Butron
Jean-Luc Fau
Simone Bonini
Antonello Colonna
Riccardo Antoniolo
Petter Nilsson
Antonia Klugmann
Recipes
Recipes
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
LE RICETTE
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
by
Philippe Léveillé
Beetroot, goat's cheese and honey salad
by
Eugenio Pol
Riso al salto con ragù di vitello
by
Andrea Berton
Sardine with anchovy butter and walnut rye bread
Lime marinated scallops "Ceviche"
Black broccoli soup, Sorrento lemon risotto, mullet marinated in ginger
by
Gennaro Esposito
Crescentina bread for people affected by coeliac disease
by
Massimo Bottura
Sudden delights
by
Christophe Felder
The whole chicken
by
Emanuele Scarello
Clay baked crosne
by
Peeter Pihel
"Perlina" aubergine cannolo in crunchy pasta, ricotta, cherry tomato and Ragusano DOP
by
Pino Cuttaia
Nikko Spring
"Che figata"
by
Moreno Cedroni
Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by
Claudio Sadler
Pigeon breast, pine nut oil mayonnaise, Matcha tea bread
by
Igor Macchia
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Different textures of arctic snowgrouse
by
Hans Välimäki
Midday in the middle of the vegetable garden
by
Corrado Assenza
Naturally leaved "type 1" homemade bread
by
Andrea Menichetti
The silence of the woods
by
Daniel Facen
Sprat
by
Massimo Bottura
Rice with Sichuan pepper, ginger and anchovies
by
Carlo Cracco
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
"Beered" sweetbread, and all that gives a balance.
by
Marco Stabile
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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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