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Karime Lopez
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Ermanno Zanini
Dominique Persoone
Philip Cranston
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Niko Romito
François Daubinet
Ángel León
Iside De Cesare
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Carlo Liuzzi
Luigi Taglienti
Hilde Soliani
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Magnus Ek
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Hideko Kawa
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Andrea Grignaffini
Gennaro Battiloro
Marcus Eaves
Pieter Lonneville
Andoni Luis Aduriz
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Joško Gravner
Recipes
Recipes
Sibillini-style crispy partridge
LE RICETTE
Sibillini-style crispy partridge
by
Mauro Uliassi
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by
Claudio Pregl
Sea mousse
Botrytis Cinerea
Potato snack
by
Chiara Patracchini
Pickled cod with onion, Annurca apple and fig molasses
by
Gennaro Esposito
Foil-baked rice
by
Enrico Bartolini
Winter trout
by
Ana Roš
Cocoa and camphor explosion
by
Franco Aliberti
Saffron risotto with pepper transparency
by
Enrico Bartolini
Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by
Galileo Reposo
Grand fish antipasto
by
Gualtiero Marchesi
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Evolution
by
Alain Chartier
The new Ascolana olive
by
Carmine Calò
Memories…
by
Franco Aliberti
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by
Janez Bratovž
Hill landscapes, Italy
by
Corrado Assenza
Maccheroni Soufflé
by
Giuseppe Rambaldi
Soft polenta gnocchi with minced beef and almond sauce
by
Enrico Bartolini
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
Salsify spaghetti, Lardo d’Arnad and white truffle
by
Emmanuel Renaut
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All the 180 new entries in the 2024 Identità Golose Restaurant Guide to Italy, Europe and the World
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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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