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Will Guidara
Gianfranco Pascucci
Rodolfo Guzman
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Mariella Organi
Leonor Espinosa
Giovanni Ricciardella
Cesare Battisti
Jordi Herrera
Martina e Luca Caruso
Tony Lo Coco
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Josean Alija
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Massimo Mantarro
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Sang Hoon Degeimbre
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Eugenio Pol
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Giuseppe Zen
Dario Rossi
Nicola Fossaceca
Iginio Ventura
Pier Bussetti
Cristoforo Trapani
Björn Frantzén
Joan Roca
Pietro D'Agostino
Bo Songvisava e Dylan Jones
Luca Abbruzzino
Daniel Canzian
Diletta Zenna
Giancarlo Perbellini
Recipes
Recipes
“Wedded” fish soup
LE RICETTE
“Wedded” fish soup
by
Gennaro Esposito
Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
by
Antonino Cannavacciuolo
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
The silence of the woods
by
Daniel Facen
Rice with Sichuan pepper, ginger and anchovies
by
Carlo Cracco
Mixed nuts and sea asparagus
by
Paolo Lopriore
Foil-baked rice
by
Enrico Bartolini
White fish ceviche with asparagus
by
Gastón Acurio
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Country simplicity
by
Corrado Assenza
The unusual vegetable garden
by
Chiara Patracchini
Salsify spaghetti, Lardo d’Arnad and white truffle
by
Emmanuel Renaut
Onion absolute with saffron and Grana Padano
by
Niko Romito
Potato Dumplings with Squab in Guazzetto
by
Lidia e Joe Bastianich
Geometry... of taste
by
Gianluca Fusto
Water
by
Gianluca Fusto
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Senigallia Fest baby squid and crab juice
by
Mauro Uliassi
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
Friday pizza
by
Massimo Gatti
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by
Andoni Luis Aduriz
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
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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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