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Recipes
Recipes
Cuttlefish dumpling with white fennel cream, summer truffle and cuttlefish ink carbon
LE RICETTE
Cuttlefish dumpling with white fennel cream, summer truffle and cuttlefish ink carbon
by
Pino Cuttaia
Pohorje beef "sandwich"
by
Tomaž Kavcic
5-spice spaghettini soup
by
Jordi Vilà
Clay baked crosne
by
Peeter Pihel
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Forest Bread
by
Yoshihiro Narisawa
Maccheroni Soufflé
by
Giuseppe Rambaldi
Instant carrot stock
by
Paolo Lopriore
Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by
Claudio Sadler
Ravioli flavoured with lavender, nutmeg and almond
by
Aurora Mazzucchelli
...a simple salad
by
Stefano Baiocco
Soil Soup (Richard's soil)
by
Yoshihiro Narisawa
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
Taste of fish ravioli with dried perch roe
3-step extra virgin olive oil process
by
Franco Aliberti
The whole chicken
by
Emanuele Scarello
La vie en rose
by
Sang Hoon Degeimbre
Carrot and Chocolate
by
Davide Oldani
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse
by
Mauro Colagreco
Yellow pumpkin risotto stirred with butter made using its seeds
by
Simone Salvini
Spaghetti with tomato, lemon rind and goat's cheese
by
Elio Sironi
Avocado with tomato powder and olive oil
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
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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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