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Emanuele Manfroi
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Emanuele Manfroi
Matteo Lunelli
Alvin Leung
Andrea Besuschio
Lee Wolen
Hilde Soliani
Diego Guerrero
Attilio Marro
Ugo Alciati
Simone Salvini
Ivan e Matteo Piffer
Henrik Yde
Daniel Facen
Corrado Scaglione
Jordi Vilà
Francesca Morandin
Friedrich Schmuck
Martina e Luca Caruso
Arianna Consiglio
Antonia Klugmann
Pieter Lonneville
Cristoforo Trapani
Dominique Crenn
Luigi Taglienti
Chiara Pavan
Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
Sonja Peric
Sanjay Dwivedi
Oliver Glowig
Alfonso Caputo
Fabio Longhin
Chiara Patracchini
Roberto Flore
Federica Scolta
Simone Finazzi
Claudio Pregl
Marta Scalabrini
Frédéric Bau
Mitsuharu Tsumura
Guido Martinetti
Dario Nuti
Pietro Zito
Pierluigi Roscioli
Matthew Kenney
Barbara Lynch
Recipes
Recipes
Puff of iced seawater
LE RICETTE
Puff of iced seawater
by
Corrado Assenza
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Tripe ravioli
by
Davide Oldani
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
Instant carrot stock
by
Paolo Lopriore
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
Cacio and Pepper
by
Antonello Colonna
The beetroot
by
Lorenzo Cogo
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
Pohorje beef "sandwich"
by
Tomaž Kavcic
5-spice spaghettini soup
by
Jordi Vilà
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
“Mexirica” consommé with raw mushrooms
by
Roberta Sudbrack
Carn’e pesce (reference to Gualtiero Marchesi)
by
Daniel Canzian
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
The carrier pigeon
by
Enrico and Roberto Cerea
Risotto with Annurca apples and powdered Pantelleria capers
by
Ilario Vinciguerra
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Herb tortelli in a double reduction
by
Enrico Bartolini
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Check salad
by
Davide Scabin
Whelks, gialet beans and baby spinach
by
Antonia Klugmann
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
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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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