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Norbert Niederkofler
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Luciano Monosilio
Andrea Migliaccio
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Mehmet Gürs
Paul Liebrandt
Alfonso Caputo
Alvin Leung
Oriol Balaguer
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Matteo Casone
Isabella Potì
Enrico Panero
Alyn Williams
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Michael White
Alberto Faccani
Gastón Acurio
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Marco Bolasco
Gino Pesce and Patrizia Ronca
Francesca Morandin
Sarah Minnick
Inaki Aizpitarte
Beniamino Bilali
Pierluigi Roscioli
Carlo e Giovanni Guffanti Fiori
Pieter Lonneville
Massimo Minutelli e Tony Melillo
Antonino Cannavacciuolo
Luca Lacalamita
Hervé Fleury
Giuseppe e Simone Vesi
Frank Rizzuti
Stefano Ghetta
Ivano Mestriner
Roberta Pezzella
Davide Di Fabio
Giancarlo Perbellini
Recipes
Recipes
Dates, puntarelle, marinated anchovies and oil butter
LE RICETTE
Dates, puntarelle, marinated anchovies and oil butter
by
Carlo Cracco
“Strachin” millefeuille
Bread, chocolate, oil and salt
by
Luca Lacalamita
Risotto ca pummarola n’ coppa
by
Daniel Canzian
Aubergine Parmigiana
by
Andrea Berton
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
D’O white truffle fritter
by
Davide Oldani
Cream of beans and mixed pasta
by
Gualtiero Marchesi
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Garlic, oil, chili pepper and mint
by
Elio Sironi
Soft ricotta gnocchi with cotechino and lentils
by
Enrico Bartolini
Mullet sandwich with oyster mayonnaise
by
Emanuele Scarello
Grand fish antipasto
by
Gualtiero Marchesi
Curly strudel with custard ice-cream
by
Iside De Cesare
Two millimetres of polenta
by
Emmanuel Renaut
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by
Maria Josè San Román
Beetroot
by
Jordi, Josep e Joan Roca
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
De-structured tiramisù
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Risotto alla livornese secondo Matteo Torretta
by
Matteo Torretta
Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe
by
Luigi Taglienti
Vinegar and Honey Sorbet
by
Joško Sirk
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
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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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