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Maria Probst
Alice Delcourt
Karime Lopez
Gianluca Gorini
Alessandro Pipero
Adriano Baldassarre
Ermanno Zanini
Dominique Persoone
Philip Cranston
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Niko Romito
François Daubinet
Ángel León
Iside De Cesare
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Carlo Liuzzi
Luigi Taglienti
Hilde Soliani
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Antonello Maietta
Prin Polsuk
Magnus Ek
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Hideko Kawa
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Andrea Grignaffini
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Marcus Eaves
Pieter Lonneville
Andoni Luis Aduriz
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Recipes
Recipes
Sibillini-style crispy partridge
LE RICETTE
Sibillini-style crispy partridge
by
Mauro Uliassi
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by
Claudio Pregl
Sea mousse
Botrytis Cinerea
Potato snack
by
Chiara Patracchini
Pickled cod with onion, Annurca apple and fig molasses
by
Gennaro Esposito
Foil-baked rice
by
Enrico Bartolini
Winter trout
by
Ana Roš
Cocoa and camphor explosion
by
Franco Aliberti
Saffron risotto with pepper transparency
by
Enrico Bartolini
Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by
Galileo Reposo
Grand fish antipasto
by
Gualtiero Marchesi
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Evolution
by
Alain Chartier
The new Ascolana olive
by
Carmine Calò
Memories…
by
Franco Aliberti
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by
Janez Bratovž
Hill landscapes, Italy
by
Corrado Assenza
Maccheroni Soufflé
by
Giuseppe Rambaldi
Soft polenta gnocchi with minced beef and almond sauce
by
Enrico Bartolini
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
Salsify spaghetti, Lardo d’Arnad and white truffle
by
Emmanuel Renaut
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All the 180 new entries in the 2024 Identità Golose Restaurant Guide to Italy, Europe and the World
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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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