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Andrea Ribaldone
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Errico Recanati
Terry Giacomello
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David Toutain
Nicola Olivieri
Angelo Biscotti
Andrea Aprea
Andrea Paternoster
Edoardo Sandri e Gabriele Fedeli
Ilario Vinciguerra
Roberto Carcangiu
Alex Gares
Maxime Meilleur
Aimo e Nadia Moroni
Matteo Vigotti
Andrea Sinigaglia
Oriol Castro, Eduard Xatruch e Mateu Casañas
Joxe Mari Aizega
Femke Van den Heuvel
Luca Sacchi
Rocco Princi
Francesco Bracali
Pier Giorgio e Luca Parini
Jonathan Tam
Wylie Dufresne
Bernardo Paladini
Recipes
Recipes
Lemon-scented rice with soya caramelised eel
LE RICETTE
Lemon-scented rice with soya caramelised eel
by
Ugo Alciati
Egg yolk, olive oil and fried vegetables
by
Josean Alija
The new Ascolana olive
by
Carmine Calò
Confit quail with samphire scent, pistachio pesto, Cetara anchovies “colatura” and chards with chili pepper
by
Gennaro Esposito
Dive into the sea
by
Emanuele Scarello
Nikko Spring
Spaghettoni with cod and tomato
by
Niko Romito
Friday pizza
by
Massimo Gatti
...a simple salad
by
Stefano Baiocco
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
2007 version, a mushroom and garlic consommé that becomes a traditional soup
by
Jacques Décoret
Anconetana Cod
by
Moreno Cedroni
Mango&Oysters
by
Sergio Dondoli
Shadow of oil
by
Franco Aliberti
Chicken Livers Pilaf
by
Stevie Parle
Marinated salmon and foie gras
by
Carlo Cracco
Onion absolute with saffron and Grana Padano
by
Niko Romito
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Risotto ca pummarola n’ coppa
by
Daniel Canzian
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Saffron risotto with pepper transparency
by
Enrico Bartolini
Beet and goat cheese tart (broken, inverted), rye and dill
by
Daniel Patterson
Apparent egg
by
Francesco Sposito
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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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