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Thierry Bridron
Luca Fantin
Gennaro Battiloro
Pier Bussetti
Diego Guerrero
Paolo Piantoni
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Christoph Lindpointner
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Recipes
Recipes
2008 white truffle perfume
LE RICETTE
2008 white truffle perfume
by
Davide Oldani
Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper
by
Andrea Mattei
Cacio and Pepper
by
Antonello Colonna
Hand drawn rigatoni with cooked and raw scorpion fish in its ragout
by
Alfonso Caputo
Natural cuttlefish
by
Jordi Vilà
Evolution
by
Alain Chartier
Winter trout
by
Ana Roš
Cuturro enriched with flavours and colours
by
Corrado Assenza
Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce
by
Igles Corelli
Tripe ravioli
by
Davide Oldani
Herring
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
Coleseed, colliflower, parsley and smoked cheese
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by
Janez Bratovž
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
My sweet vegetables
by
Pietro Leemann
Sea Bass and D’O Tapioca Caviar
by
Davide Oldani
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
Crescentina bread for people affected by coeliac disease
by
Massimo Bottura
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Oysters, red beetroot and confit lemon
by
Pascal Barbot
...a simple salad
by
Stefano Baiocco
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
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Recensioni da chef: la pizzeria Giotto di Firenze, raccontata da Ariel Hagen
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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
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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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