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Ernesto Iaccarino
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Maxime Meilleur
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Richard Toix
Andrea Mattei
Jonny Lake
Isabella Potì
Angelica Giannuzzi
José Avillez
Pier Daniele Seu
Carmine Calò
Manolo De La Osa
Paco Torreblanca
Luigi Acciaio e Jessica Tomaino
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Recipes
Recipes
Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
LE RICETTE
Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
by
Galileo Reposo
Vegetable cone with fried fish
by
Heinz Beck
Finally the non-pasta!
by
Pietro Leemann
Essence
by
Niko Romito
Dhal and string hoppers
by
Stevie Parle
Concentrated turbot essence
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
by
Philippe Léveillé
Mandarin ice, kumquat, angostura bitters
by
Daniel Patterson
Marine choreographies from traditional recipes
by
Moreno Cedroni
Saffron risotto with pepper transparency
by
Enrico Bartolini
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
Seafood salad and grilled rigatoni Carbonara
by
Davide Scabin
4.0 Everything began
by
Gianluca Fusto
Curau, banana skin and caviar
by
Roberta Sudbrack
Woodcock for 6 woodcocks
by
Mauro Uliassi
Northern Indian prawn curry in a salad
by
Alex Gares
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
Sweet and acid pomegranate with chirimoya ice-cream
by
Maria Josè San Román
Bread with ricotta
by
Andrea Menichetti
Coffee & zabaione
by
Sergio Dondoli
Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
Pigeon baked in oak ash with cooked must sauce
by
Fabio Baldassarre
Salmon spinosini
by
Moreno Cedroni
Mullet, foie gras and Jerusalem artichoke
by
Enrico Panero
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L'equilibrio secondo Piazzetta Milù? Un cappuccino... di pasta e fave
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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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