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GLI CHEF
Sarah Grueneberg
Alfio Ghezzi
Francesco e Vincenzo Montaruli
Maxime Meilleur
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Pino Cuttaia
Riccardo Camanini
Enrico Baronetto
Aldo Zivieri
Ricard Camarena
Marcus Eaves
Pierre e Michel Troisgros
Paul Cunningham
Maurizio Bernardini
Alessandro Gilmozzi
Alessandro Giardiello
Alex Gares
Angelica Giannuzzi
Jon Pollard
Gastón Acurio
Matteo Lunelli
Enrico Croatti
Paolo Donei
Paul Liebrandt
Dominga Cotarella
Valentina Rizzo
Eric Ezechieli
Agostino Perrone and Giorgio Bargiani
Sergio Humada
Jordi, Josep e Joan Roca
Paolo Parisi
Victor Arguinzoniz
Pía León
Magnus Nilsson
Alberto Gipponi
Sonja Peric
Denis Martin
Luigi Acciaio e Jessica Tomaino
April Bloomfield
Michele Lazzarini
Gaggan Anand
Christian Puglisi
Bruno Scavo
Fabrizio Mantovani
Richard Toix
Recipes
Recipes
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
LE RICETTE
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Smoked beef fillet
by
Vesna e Gašper Carman
Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
by
Andrea Aprea
“Wedded” fish soup
by
Gennaro Esposito
Essence
by
Niko Romito
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Cuttlefish with peas
by
Moreno Cedroni
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
by
Andoni Luis Aduriz
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Risotto alla livornese secondo Matteo Torretta
by
Matteo Torretta
Roast tripe
by
Davide Oldani
Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
by
Marcello Spadone
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Chicken Livers Pilaf
by
Stevie Parle
Gnudi Verdi
by
Stevie Parle
Summary
by
Corrado Assenza
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
“Strachin” millefeuille
Botrytis Cinerea
Steemed Leeks from last summer, curdled milk and sage salt
by
Magnus Nilsson
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy salt
by
Gennaro Esposito
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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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