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Isaac McHale
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Dante Sollazzo
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Lucca Cantarin
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Matteo Baronetto
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Julia Scavo
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Marco Beretta
Heston Blumenthal
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Joxe Mari Aizega
Bo Songvisava e Dylan Jones
Jon Pollard
Andrea Paternoster
Jordi Butron
Magnus Ek
Davide Guidara
April Bloomfield
Jordi Vilà
Sarah Minnick
Felice Sgarra
Giuseppe Rambaldi
Nino Rossi
Luciano Tona
Giuseppe e Simone Vesi
Chiara, Andrea e Stefano Soban
Recipes
Recipes
Hand drawn spaghetti with tomato fillet
LE RICETTE
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Clam spaghetti
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by
Roberto Carcangiu
Potato snack
by
Chiara Patracchini
The sweetness of rice
by
Alessandro Negrini e Fabio Pisani
Inner landscape
by
Pietro Leemann
Sweet rice sauté
by
Christian e Manuel Costardi
Cod crème brûlée
by
Francesco Sposito
Salmon spinosini
by
Moreno Cedroni
Morille
S. Egidio community bread
by
Pierluigi Roscioli
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Grand fish antipasto
by
Gualtiero Marchesi
The unusual vegetable garden
by
Chiara Patracchini
Clam tagliolini
by
Moreno Cedroni
Assorted shellfish and seaweed-lemon ice
Oysters, red beetroot and confit lemon
by
Pascal Barbot
Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
by
Mauro Uliassi
The new Ascolana olive
by
Carmine Calò
Tribute to Pirangi (little village near Sao Paolo)
by
Rodrigo Oliveira
Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
by
Loretta Fanella
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
Citrus tagiolini with ricotta cream and orange semifreddo, yoghurt and fennel sauce
by
Galileo Reposo
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
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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