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Antonia Klugmann
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Denny Imbroisi
Luca Abbadir
Daniel Canzian
Giuseppe Rizzo
Francesco Ballico
Kobe Desraumaults
Aurelio Damiani
Michael Anthony
Dario Pandolfo
Christian Puglisi
Luigi Acciaio e Jessica Tomaino
Gianni Zaghetto
Andrea Antonini
Beniamino Bilali
Anthony Genovese
Riccardo Gaspari
Giorgio Servetto
Andrea Sinigaglia
Franco Chialva
Simone Padoan
Andrea Ribaldone
Jean-François Dargein
Matteo Lunelli
Lucca Cantarin
Umberto Montano
Paolo Donei
Giorgio Nava
Fabio Abbattista
Paolo Piantoni
Mauro Petrini
José Avillez
Pietro Zito
Stefano Ghetta
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
Nino Di Costanzo
Maurizio Bernardini
Luciano Alberti
Alex Stupak
Fabrizio Mellino
Clelia d'Onofrio
Recipes
Recipes
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
LE RICETTE
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse
by
Mauro Colagreco
Pasta alla carbonara
by
Elio Sironi
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Pasta and helium
by
Alfonso Caputo
Risotto with red turnips, crunchy jerusalem artichoke and watercress
by
Cesare Battisti
Sea snail with Wakame and tangerine foam
by
Alex Atala
Lemon-scented rice with soya caramelised eel
by
Ugo Alciati
Leek and bacon croissants
by
Andrea Menichetti
Time to rest
by
Corrado Assenza
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
Pigeon baked in oak ash with cooked must sauce
by
Fabio Baldassarre
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Friscura aruci
by
Corrado Assenza
Spaghettoni with cod and tomato
by
Niko Romito
Roast tripe
by
Davide Oldani
Ravioli with broccoli and sea urchins
Pasta and beans with a mussel emulsion
by
Francesco Sposito
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Sprat
by
Massimo Bottura
The silence of the woods
by
Daniel Facen
Foie Gras Earl Grey Tea, Honey and Ginger jelly
by
Marcus Eaves
Clam spaghetti
For the pizza dough
by
Simone Padoan
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Latest articles published
15-07-2024
Ocean, the Austrian chef on a journey from Portugal to Asia
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Tomaz Kavcic, the pioneer of the new Slovenian cuisine has never stopped
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Niklas Ekstedt, flame master of the Great North
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The menu of the menus of Spain: the best 10 dishes from 8 establishments between Barcelona and Madrid
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Coda, the Berlin restaurant serving only (sugar-free) desserts
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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'
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Lafleur, vegan chronicles from Frankfurt
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Mil, diving at the edge of the world
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Matteo Baronetto, sworn enemy of homologation
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Andreas Caminada and the secrets of Schauenstein Castle
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Boia De, the only starred Italian restaurant in Miami
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Cartagena de Indias, restaurants and protagonists in the pearl of Colombian Caribe
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Mette Søberg, the woman who drives the creativity at Noma
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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
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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»
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