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“Marinara” mussels
LE RICETTE
“Marinara” mussels
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Carlo Cracco
Montanara
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Enzo Coccia
Mullet, foie gras and Jerusalem artichoke
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Enrico Panero
Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney
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Igles Corelli
Fondant tripe
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Davide Oldani
Rice cremino
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Enrico Bartolini
Pasta with potatoes, basil extract, baby flying squid and Pecorino
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Viviana Varese
Avocado with tomato powder and olive oil
Tortelli dei Farnese
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Filippo Chiappini Dattilo
Pumpkin cream, hazelnut and paccheri
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Gianluca Fusto
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
The silence of the woods
by
Daniel Facen
Cannelloni with roebuck and curd with onion and beer cream
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Riccardo Agostini
Rigatoni with mastic resin and raw porcini mushrooms
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Carlo Cracco
Plantain gnocchi
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper
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Andrea Mattei
Oyster marinated with pork face and spinach
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Jordi Vilà
Gnudi Verdi
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Stevie Parle
Friscura aruci
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Corrado Assenza
Millefeuille of Sourdough bread and rilette of holstein with parsley and yellow carrot
Tail "alla vaccinara"
by
Valeria Piccini
Taste of fish ravioli with dried perch roe
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
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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
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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
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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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