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Zuo Cuibig
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Ricard Camarena
Hans Välimäki
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Enrique Dacosta
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Missy Robbins
Roy Caceres
Roberto Carcangiu
Attilio Marro
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Michele Biagiola
Chris Fischer
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Roberto Petza
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
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Recipes
Recipes
Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
LE RICETTE
Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
by
Mauro Uliassi
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
Friday pizza
by
Massimo Gatti
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
Forest Bread
by
Yoshihiro Narisawa
Game of 4 flavours + 1
by
Alessandro Negrini e Fabio Pisani
Beet and goat cheese tart (broken, inverted), rye and dill
by
Daniel Patterson
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Gorgonzola cassata with saffron spicy fruit
by
Davide Oldani
Bread, chocolate, oil and salt
by
Luca Lacalamita
Beetroot, goat's cheese and honey salad
by
Eugenio Pol
Goat's cheese and honey ravioli
by
Eugenio Pol
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
After fishing
by
Daniel Facen
Trifle in a bubble...
Red identity
by
Franco Aliberti
Bread, salted butter & raspberry
by
Paolo Lopriore
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by
Enrico Crippa
Beyond the strudel
by
Tatsuya Iwasaki
Mocofava with special ciccioli
by
Rodrigo Oliveira
Petite Marmite
by
Davide Scabin
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Zolla di Certosa
by
Paolo Lopriore
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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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