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Frédéric Bau
Eric Ezechieli
Denny Imbroisi
Janez Bratovž
Massimo Minutelli e Tony Melillo
Paolo Donei
Attilio Marro
Alessandro Perricone
Recipes
Recipes
Trifle in a bubble...
LE RICETTE
Trifle in a bubble...
Rigatoni, lettuce with liquorice and grated oil butter
by
Carlo Cracco
Aubergine Parmigiana
by
Andrea Berton
Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by
Marcus Eaves
Extravagant emotion
by
Pierre Hermé
Celeriac cooked in salt crust
Muhu hapurokk
by
Peeter Pihel
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Marinated salmon and foie gras
by
Carlo Cracco
Coal flamed tartar of roe deer served with it´s own heart. Accidulated cream flavoured with smoked eel finished with bleak roe from the lake Mälaren and melted animal fat.
by
Björn Frantzén
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
Sound of the Sea
by
Heston Blumenthal
Candied raw artichokes lacquered with rosemary
by
Josean Alija
Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce
by
Igles Corelli
“OrtoRiso”, Bettelmatt cheese ice-cream
by
Christian e Manuel Costardi
Leek and bacon croissants
by
Andrea Menichetti
Friday pizza
by
Massimo Gatti
Sweet ravioli
Hand drawn rigatoni with cooked and raw scorpion fish in its ragout
by
Alfonso Caputo
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
Scallop, beetroot mousseline sauce, Menton lemon sauce and "Buddha's hand"
by
Mauro Colagreco
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
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Latest articles published
13-06-2025
Cotoletta and San Lorenzo, the New Italy in Miami
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How is it that in a wonderful Country House located in the New Forest it is Italian cuisine that reigns
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Dining in Rhodes: Our Guide to the Best Restaurants on the Greek Island
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Eating in Crete: our guide to the best restaurants on the Greek island
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Compartir: the other (delicious) face of the Castro, Xatruch and Casañas trio
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Rock & roll in the kitchen with the motto: 'Food is our religion'. The iconic The Jane in Antwerp
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Francesco Mazzei: from London to Malta
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Who is Adam Handling, tireless chef whose dessert will celebrate the coronation of King Charles III
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Double brigade, team psychologist and passing on knowledge to young people: Joan Roca's lesson
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Ten years of Da Vittorio in Sankt Moritz: how to make Italian cuisine and hospitality great, even abroad
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Talks about Food and Future: in search of solutions for the catering of the future
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Trèsind Studio: Himanshu Saini proves that Indian cuisine does not exist
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Dabiz Muñoz’s RavioXO, pasta without cultural preconceptions
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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
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