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Filippo Chiappini Dattilo
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Ana Roš
Marcus Eaves
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Marco Reitano
Recipes
Recipes
Marinated scallops, jerusalem artichoke and truffle
LE RICETTE
Marinated scallops, jerusalem artichoke and truffle
Coscia d'Anatra "Apicius"
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney
by
Igles Corelli
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by
Enrico Crippa
Turnips with sheep yogurt mousse and nasturtian leaves
by
Christian Puglisi
Heirloom carrot Gnocchi
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Boiled meat meatballs, dried tomato purée and chicory
by
Antonia Klugmann
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by
Claudio Pregl
Chocolate cake with Swiss chard, yoghurt and asparagus
by
Stefano Baiocco
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
The silence of the woods
by
Daniel Facen
Marinated salmon and foie gras
by
Carlo Cracco
It could be a risotto
by
Matias Perdomo
Tropea Matrioska
by
Davide Scabin
The four seasons
by
Loretta Fanella
Sallad of old cabbage, roasted bone marrow and raw heart, toasts and salt
by
Magnus Nilsson
Smoked beef fillet
by
Vesna e Gašper Carman
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Clam spaghetti
Ragusano cheese ice-cream with chocolate shortbread
by
Corrado Assenza
Gnudi Verdi
by
Stevie Parle
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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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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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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
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Jordnær: the restaurant “with the feet on the ground” that tells an authentic love story
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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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