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Pietro Leemann
GLI CHEF
Pietro Leemann
Giuseppe Rizzo
Luigi Dell'Amura
Rodrigo De la Calle
Natalino Ambra
Sean Brock
Antonio Cappadonia
Giuseppe e Simone Vesi
Accursio Craparo
Pier Bussetti
Andrea Paternoster
Roberta Merolli e Giovanni Solofra
Umberto Bombana
Umberto Montano
Antonella Clerici
Matteo Garnero e Enrico Ponza
Manuele Senis
Pierluigi Roscioli
Andrea Besuschio
Fabrizio Mellino
Vito Mollica
Giuseppe Carino
Arrigo Cipriani
Hans Välimäki
Giuseppe Giordano
Dario Nuti
Francesco Martucci
Denis Lovatel
Christian e Manuel Costardi
Shane Osborn
Papoula Ribeiro
Rosanna Marziale
Simone Rodolfi
Eugenio Boer
Pino Cuttaia
Matthew Kenney
Ascanio Brozzetti
Denis Martin
Giacomo Devoto and Gianmarco Ferrandi
Nicola Fossaceca
Aldo Zivieri
Massimo Spigaroli
Mark Welker
Michele Abbatemarco
Fulvio Pierangelini
Recipes
Recipes
Extravagant emotion
LE RICETTE
Extravagant emotion
by
Pierre Hermé
Muhu hapurokk
by
Peeter Pihel
Bread, chocolate, oil and salt
by
Luca Lacalamita
Mozzarella-filled squid sandwich
by
Heinz Beck
Cordicelle with white lamb ragout
by
Peppino e Angela Tinari
Unilateral red prawn tartar, passion fruit, crispy fat liver with spices and oyster butter
by
Philippe Léveillé
Mandarin ice, kumquat, angostura bitters
by
Daniel Patterson
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by
Roberto Carcangiu
Mullet sandwich with oyster mayonnaise
by
Emanuele Scarello
Risotto with red turnips, crunchy jerusalem artichoke and watercress
by
Cesare Battisti
Pickled trout
by
Marta Grassi
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
Egg yolk, olive oil and fried vegetables
by
Josean Alija
Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle
by
Alberto Bettini
Whelks, gialet beans and baby spinach
by
Antonia Klugmann
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Spaghettoni with cod and tomato
by
Niko Romito
Clam tagliolini
by
Moreno Cedroni
Inner landscape
by
Pietro Leemann
Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
by
Claudio Sadler
Instant carrot stock
by
Paolo Lopriore
Rice bran with pea pods
by
Josean Alija
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Author's articles list
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Latest articles published
19-02-2024
The menu of the menus of Spain: the best 10 dishes from 8 establishments between Barcelona and Madrid
23-10-2023
Coda, the Berlin restaurant serving only (sugar-free) desserts
18-09-2023
I'm not There
, 6 thoughts on Osteria Francescana's special menu
02-08-2023
Antonia Klugmann and L’Argine on the homologations of our time
10-07-2023
Andoni and 25 years of Mugaritz: 'As long as I live, we will continue to make dreams and cook ideas'
11-06-2023
Lafleur, vegan chronicles from Frankfurt
27-04-2023
Nadia and Antonio Santini, 50 years of love and cooking
27-03-2023
The Spring of Enrico Crippa
26-12-2022
Revelations from a blind dinner
11-12-2022
Mil, diving at the edge of the world
08-12-2022
Malena Martinez, the scientist who sheds light on Peru's hidden ingredients: 'The more you know, the less you know'
25-11-2022
Alex Atala: 'Influencers don't understand a thing, information should prevail once again'
12-11-2022
Matteo Baronetto, sworn enemy of homologation
07-10-2022
Andreas Caminada and the secrets of Schauenstein Castle
26-09-2022
Boia De, the only starred Italian restaurant in Miami
14-09-2022
Cartagena de Indias, restaurants and protagonists in the pearl of Colombian Caribe
16-08-2022
Mette Søberg, the woman who drives the creativity at Noma
25-07-2022
Geranium: behind the scenes of the best restaurant in the world, and the current menu
19-07-2022
As the 20th anniversary approaches, Noma redesigns itself
06-07-2022
Cracco in Galleria, a cuisine that resembles no other
27-05-2022
Dignified salaries, growing responsibilities, 3 days and a half of rest: Simone Tondo's virtuous format
13-12-2021
Paco Morales, Andalusia on a time machine
28-10-2021
In the Armenian pantry
26-10-2021
Armenia, a fairy tale country
28-07-2021
My name is Himanshu and my job is to give Indian cuisine the role it deserves
23-07-2021
There's more than Le Cementine: the Alajmos colonise H-Farm's site
25-01-2021
Niko Romito's new Campus: «Good and healthy food will be available for everyone»
28-10-2020
Care's and its taking care of details
14-10-2020
Niko Romito, 20 years of technical prodigy
27-08-2020
Hiša Franko, being reborn in Kobarid
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