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GLI CHEF
Damiano e Giovanni Nigro
Juri Chiotti
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Guglielmo Paolucci
Giuseppe Zen
Alberto Piras
Gianfranco Iervolino
Vanessa Markey
Solaika Marrocco
Fabio Barbaglini
Bruno Scavo
Nino Rossi
Francesco Ballico
Gianluca Gorini
Pía León
Juan Marì e Elena Arzak
Antonello Colonna
David Chang
Massimo Alverà
Roberto Petza
Roberto Pongolini
Andrea Zanin
Andrea Paternoster
Mauro Petrini
Frank Rizzuti
Luigi Scordamaglia
Peppe Guida
Caterina Ceraudo
Jacques Décoret
Giuseppe Rambaldi
Inaki Aizpitarte
François Daubinet
Daniel Berlin
Nicola Olivieri
Pietro Zito
Riccardo Camanini
Carmine di Donna
Fulvio Pierangelini
Giuseppe e Simone Vesi
Enrico Buonocore
Alessandro Troccoli
Niimori Nobuya
Agostino Perrone and Giorgio Bargiani
Mehmet Gürs
Alberto Cristofori
Recipes
Recipes
Fior di caciotta with seaweed on salt and raw fish crisp
LE RICETTE
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Apparent egg
by
Francesco Sposito
Evolution
by
Alain Chartier
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Sea Bass and D’O Tapioca Caviar
by
Davide Oldani
Garlic, oil, chili pepper and mint
by
Elio Sironi
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by
Felice Sgarra
Sibillini-style crispy partridge
by
Mauro Uliassi
“OrtoRiso”, Bettelmatt cheese ice-cream
by
Christian e Manuel Costardi
Instant carrot stock
by
Paolo Lopriore
Onion absolute with saffron and Grana Padano
by
Niko Romito
Time to rest
by
Corrado Assenza
Pasta and peas
by
Francesco Sposito
Chicken Livers Pilaf
by
Stevie Parle
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Mullet, foie gras and Jerusalem artichoke
by
Enrico Panero
Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by
Björn Frantzén
4.0 Everything began
by
Gianluca Fusto
Oyster and parsley champagne
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by
Claudio Sadler
Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney
by
Igles Corelli
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by
Magnus Ek
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
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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
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I'm not There
, 6 thoughts on Osteria Francescana's special menu
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Antonia Klugmann and L’Argine on the homologations of our time
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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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